Cabbage

My kids like it cut up and lightly steamed with salt, pepper and onions, and tomatoes. It doesn't take more than five minutes to cook and is full of anti oxidants. As mine are adults we also add a little piece of hot pepper to give it a kick.! Mix any left over cabbage and other vegetables with mashed potatoes, form into patties, dust with flour and fry. Kids love this especially if there is corn thrown in th mix. You can add any left over sausages or corned beef too. Cabbage just can't be cabbage if you know what I mean. You said no fat, but the best way is to cut up cabbage and wash. Melt some butter in pan and add the cut up cabbage with onion salt and pepper etc and steam in the butter and serve immediately. do not add water as ther is enough water already in the washed cabbage to steam it with the butter. You only need an ounce or so of butter but it does taste good. Last tip - cabbage should be cut into very small pieces for kids to eat. They hate the cabbage leaves to be big and this is a deterrent to them eating cabbage. It needs colour so remember the tomatoes. Don't cook for longer thsn five minutes

Coleslaw is yummy and you can buy/make low fat dressing, you can even try a vinaigrette version rather than the creamy kind. I find that adding the dressing individually (or even leaving it on the side and dipping) makes it easy to control how much you use. I like to put some sunflower seeds in it too. Other than that cabbage soup is probably the most common thing. You can make it using extra lean ground beef or another lean meat and that would really cut the fat. My favorite has kidney beans and chunks of tomato in it. Soup is nice because you can adjust the recipe according to what your family likes and make it in huge batches and freeze it.

We love cabbage.. We make vegetable soups with the cabbage and also many other things like Cole slaw, freezer kraut,cabbage rolls(my favorite)It can be cooked,fried,sauted,here is some recipe links that might be of some help to you. http://www.cdkitchen.com/recipes/cat/495/ http://cabbagerecipes.org/

I eat a lot of cabbage, I make it in cole slaw which I love! I'll make stuffed cabbage rolls (Polish style) I stuff them with ground beef mixed with an egg a little milk and rice! We also make a Mexican soup with chunks of beef onions, carrots, potatoes, and cabbage! This is just some of my favorite ways! tdemex

I really like cabbage but, rarely make it because I'm the only one in the family that will eat it. When I do make it, I make stuffed cabbage and everyone just picks out the insides and eats it leaving the cabbage.

My beautician told me about cabbage cut in stripes and cooked with sausage. I want to try it but haven't yet! Besides of that you can put it in soups if you like the extra flavor.

My kids used to like it just boiled with butter and salt and pepper on it..but my mother used to make creamed cabbage and they like it as well....you can make cabbage rolls...like eggrolls stuffed with seasoned ground beef etc....they are very good!

Here is one a friend gave me. Grilled cabbage! Yep, that's right! Ingredients: 1/2 tablespoon garlic powder salt and pepper to taste 1 large head cabbage Directions: Preheat an outdoor grill for medium heat and lightly oil grate. Cut the cabbage into wedges and remove the core. Place all the wedges on a piece of foil big enough to hold them. Season to taste with garlic powder, salt and pepper. Wrap and grill over medium heat for 30 to 40 minutes i have a vegetarian friend she sent it to me.

I only really eat it around St. Pat's or if it's dirt cheap. They did have some the other month on sale for .66 a head so I've made Apple Slaw, my own version wich is some shredded Cabbage, proportionate amount of diced apples, raisins, mayo, a dash of lemon juice & a lil bit of honey. YUM! I did want to make that Cabbage soup though,,, the one that's for dieting but not to diet cause I actually liked it the last time I made it though that was before I even had kids but it lasts a while and isn't too bad. I also added into some hodge podge chicken salad I made as well.

I grow allot of cabbage as it seems to require so little effort. Whilst much of it goes to the animals, we eat it a couple of times a week ourselves. It´s a great addition to soups. Sometimes I cook it in the soup base and blend it down. Other times I cut it really fine and add it at the end. For winter, when it´s cold and I don´t want to go and harvest it, I shred and dehydrate it in the sun. I can then add a handful to a soup or stew and it rehydrates in moments. Our favourite ways of eating cabbage are with either a little pear and ginger, some cashew nuts or peanuts, or with a spoonful of an Indian pickle I have. In both cases I shred the cabbage and fry it gently in a pan with some olive oil, some vegetable stock and the added ingredients.

I love cabbage & my favorite way to fix it is just boil it w/better,salt, pepper hot pepper pod & a little sugar. my grandmother use to make stuffed cabbage rolls which were wonderful but i have never tried making them. Corn beef & cabbage is good to. SLaw is also very good w/most anything.

I like to use cabbage in place of Lettuce on sandwiches, it is good to shred it first. It is also good to use in any salad you make. As well as soups. My favorite sandwich is grilled cheese and red cabbage. Cheers.

I don't know any myself because I don't like cabbage but I was able to go online and find a few that might be interesting: Basic Cabbage Soup Ingredients: 1 each cabbage, chopped 1 each carrots, chunked 1 each onions, chunked 1 each potatoes, chunked 1 each with salt, lots of pepper, 1 maybe some dill and garlic. Instructions: Simmer or nuke til it is done to your liking. I would question the "magical" claims, though. Serves 1 [b] Braised Cabbage With Cranberry Beans & Rice Recipe [/b] Ingredients: 1 tbsp olive oil 1/2 cup chopped onions 1/2 head large green cabbage, thinly shredded -8 to 9 cups 28 oz defatted reduced-sodium beef broth -chicken or vegetable broth -3 1/2 cups 1 pinch salt -plus more to taste 2 cup cooked cranberry beans -roman or red kidney beans 1 cup medium-grain rice -preferably arborio freshly ground black pepper, to taste Instructions: 1. In a large saucepan, heat oil over low heat. Add onions and cook, stirring occasionally, until they are tender and translucent, about 5 minutes. (If the onions begin to stick, add 1 to 2 tablespoons of water.) 2. Stir in shredded cabbage, 1 cup of the broth and a pinch of salt. Cover the saucepan and cook over medium-low heat for 20 minutes. 3. Stir in beans and the remaining 2 1/2 cups broth; bring to a simmer. Add rice and salt to taste. Reduce the heat to low, cover and cook until the rice is tender and most of the broth has been absorbed, 15 to 20 minutes. (Add a little more water or broth if needed.) Sprinkle with pepper before serving. Makes about 6 cups, for 4 servings. Bulgur Stuffed Cabbage Recipe Ingredients: 1 small head green cabbage 1 cup finely chopped parsley 2 onions, chopped 4 celery stalks, chopped 1/4 tsp italian seasoning 1/2 tsp minced garlic 2 15-oz cans tomato sauce 4 cup water 2 cup dry bulgur 1 8-oz can tomato sauce 1/2 cup water Instructions: Remove core from cabbage, place cabbage head in steamer and steam until all leaves are soft and separate easily. Saute parsley, onions, celery, seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz. cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over medium heat, stirring occasionally, until bulgur is tender. Remove from heat. To stuff cabbage leaves, place a spoonful of mixture in center of each leaf. Starting at one side, roll leaf up and fold ends under. Place in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water and pour over stuffed cabbage leaves so they remain moist during baking. Bake at 375 for about 30 min. until cabbage is hot. Serves 1 Cabbage Casserole Recipe Ingredients: 1 head cabbage 2 cup tvp, dry 1 3/4 cup boiling water 1 tsp garlic powder 1/2 tsp black pepper 1/2 tsp marjoram 1/2 cup chopped onion 2 each egg whites 1 can tomato soup, condensed 2 cup tomato juice 1 can water Instructions: Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp mixture on top. Cover with the remaining cabbage. Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2 hours.serves 6 Cabbage Noodles Recipe Ingredients: 8 oz fine noodles or angel hair 1 pasta cut up into 2 inch 1 lengths 4 cup finely shredded green 1 cabbage 1/2 cup vegetable broth for 1 sauteeing 1 salt/pepper/garlic powder to 1 taste 1/2 cup ff sour cream or plain 1 yogurt Instructions: Cook noodles according to package directions. Drain. Meanwhile, saute the cabbage in vegetable broth until tender (about 10 minutes). Add cooked noodles and mix well. Add salt, pepper and garlic powder to taste. Take the pan off the heat and add the ff sour cream or yogurt. Serve.

Cabbage is nice to eat even it is eaten raw. As for me, I usually put some garlic, onions and cabbage together and cooked it. I may put some small shrimps or some meat and it will make a very tasty dish. Asians like to cook it this way.

The only way I can think of that I've had cabbage is cabbage and noodles and pigs in a blanket which I don't like lol. I love cabbage and noodles but I don't think the way I make it is very healthy. I cook the cabbage down in water till it is soft. Then I cook egg noodles and mix it together with lots of butter. I think though when it is made the right way that people don't actually use tons of butter like I do lol but its the only way I know.