#cabbage-recipes — Public Fediverse posts

Cheesy Cabbage Bread Bake

15 Mins Prep time
60 Mins Cook time
6 Serves

"Bread is one of the most wasted foods in Australia. Use up your old and stale bread into this hearty and cheesy cabbage bake!

This cheesy cabbage bread bake is a hearty use it up recipe that transforms stale or old bread into a comforting, golden dish that disappears. Rather than tossing those forgotten slices, re-use them by layering with sweet, caramelised onions, tender cabbage, and plenty of melted cheese. This recipe helps to reduce #FoodWaste while creating a hearty comfort meal. The simple combination of humble ingredients proves that leftovers can be turned into something absolutely worth sharing!

Ingredients:
6 pieces of stale or old bread
1/2 red cabbage
200g grated hard cheese (we’ve used cheddar)
500ml stock
3 large onions
2 cloves of crushed garlic
3 sprigs of thyme (optional)
6 tbsp oil
Salt & pepper to taste

Directions:
1. Peel and slice onions. Add to a large saucepan and coat in 2 tbsp of cooking oil. Add thyme, garlic, salt and pepper turn heat to low and cover with lid stirring occasionally until cooked through.
2. Slice cabbage and add to pan with onions cooking until cabbage becomes tender. Discard thyme stem.
3l Cut bread into 2cm cubes and mix together in a bowl with 3 tablespoons of oil and salt and pepper.
4. Layer onion cabbage mixture, cheese and bread cubes in a large shallow dish, reserving a small amount of cheese for topping later.
5. Pour over vegetable stock then cover with foil and bake for 30 mins.
6. Remove the foil and scatter over reserved cheese baking for 15 mins until golden and crispy on the top. Enjoy!

Source:
https://www.ozharvest.org/use-it-up/recipes/cheesy-cabbage-bread-bake/

#SolarPunkSunday #Leftovers #VegetarianRecipes #CabbageRecipes #ZeroWasteRecipes #OzHarvest #StaleBread

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

This recipe doesn't mention what kind of water to use -- I would use distilled water, and not chlorinated water.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

Baked #Vegan Red Flannel Hash

"This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."

Learn more:
https://www.forksoverknives.com/recipes/vegan-breakfast/baked-vegan-red-flannel-hash/

#SolarPunkSunday #Leftovers
#VeganRecipes #CabbageRecipes
#BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes

This sounds really good! Making some this week!

#Coleslaw #Cabbage #Biryani

"Got leftover coleslaw mix but sick of salad? Your solution lies in this delicious one-pot dish. Don't worry if you don't have all the ingredients – get creative and use whatever is in your fridge!

This coleslaw cabbage biryani is the ultimate use it up recipe that turns leftover coleslaw mix, shredded cabbage, or any chopped vegetables into a fragrant, one-pot meal. Rather than letting those forgotten veggie scraps sit in the crisper, you can repurpose by stirring them into curry paste and basmati rice for a biryani ready in under 30 minutes! You’re simultaneously tackling food waste whilst creating something satisfying that the whole family can enjoy. So, the next time you have a random mix of vegetables in the fridge or leftover coleslaw from dinner, give this coleslaw cabbage biryani recipe a try!

Ingredients:
2 tbsp veg oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
2 cups leftover coleslaw mix, shredded cabbage, or any chopped vegetables
3 tbsp curry paste (whatever you have)
1 1/4 cups rice (we used basmati)
Handful nuts (optional, we used almonds)
Handful currants, raisins or sultanas (optional)
1 apple, chopped (optional)

Directions:
1. Preheat oven to 180°C/160°C fan forced. In an oven proof dish, heat the oil. 2. Add onion, garlic, and coleslaw mix (or cabbage, or any veg). Cook until soft.
3. Add curry paste and cook for another 2 minutes. Add rice, nut and fruit (if using).
4. Pour in coconut milk and 1 1/4 cup water. Bring to a simmer. Cover with lid and put in oven for 20 minutes.
5. Check rice is tender (if not – pop it back in for 5 minutes). Remove and let stand for 5 minutes. Fluff with a fork and serve! "

Source:
https://www.ozharvest.org/use-it-up/recipes/coleslaw-cabbage-biryani/

#SolarPunkSunday #Leftovers #VeganRecipes #CabbageRecipes #ZeroWasteRecipes #OzHarvest #CabbageBiryani

@MaQuest So, we have an abundance of locally-grown red and green organic cabbage (two decent-sized heads). I'll be posting recipes and storage tips tomorrow. I even found a Vegetarian Red Flannel hash recipe! And yeah, I did attempt to grow my own red cabbage, but the heads are very small because of the drought and heat. I'll still find a use for them (maybe let two of them go to seed).

#SolarPunkSunday #FoodStorage #Cabbage #GrowYourOwnFood #CabbageRecipes

This sounds delicious!!! If made with the Sweet Mustard dressing, it becomes a #VegetarianRecipe !

Winter Slaw

by #LoveFoodHateWaste

"This versatile slaw works as a side dish, sandwich filler, or topping for leftover turkey, cold cuts, baked potatoes and more. A fresh, crunchy way to use up that red cabbage and perfect for making festive food stretch further.

Ingredients:

Slaw base
300–400g leftover raw red cabbage, finely shredded
1 large carrot, grated or peeled into ribbons (or two small ones)
1 small red or white onion, finely sliced
Optional additions
1 apple, grated or finely chopped (optional – ideal for using up slightly soft fruit)
1 stick of leftover celery or any remaining broccoli
A handful of sultanas
A handful of cranberries
A handful of pomegranate
Leftover nuts or seeds, chopped or whole

Dressing 1: Sweet Mustard
1 tbsp Dijon or wholegrain mustard
1 tbsp lemon juice or vinegar (white wine, cider or red wine)
1–2 tsp honey or a pinch of sugar
1 tbsp olive oil
Salt and black pepper to taste

Dressing 2: Rich & Creamy
4 tbsp mayonnaise or salad cream
2 tbsp sour cream or crème fraîche (ideal for using up opened pots)
½ tsp cinnamon
2 tsp cranberry sauce
2 tsp lemon juice or white wine vinegar
½ tsp sugar
Salt and black pepper to taste

Recipe

Prep your veg

Rinse the vegetables in water - no need to peel the carrots, just a quick scrub. Finely shred the red cabbage into thin strips. Grate or peel the carrot into ribbons and slice the onion finally.
Add the grated apple or any other leftover veg like celery or broccoli, sliced finely.
Make your chosen dressing

Choose either the Sweet Mustard dressing or the Rich & Creamy dressing.
Whisk all dressing ingredients together in a bowl. Taste and adjust sweetness, acidity or seasoning.
Combine

Add the vegetables to a large bowl and pour over your chosen dressing. Toss until everything is well coated.
Mix in any extras such as dried fruit, nuts or herbs. Chill and serve!"

Source:
https://www.lovefoodhatewaste.com/foods-and-recipes/winter-slaw

#SolarPunkSunday #Recipes #CabbageRecipes #SlawRecipes #VegetarianRecipes #EatYourVeggies

#RedCabbage #Sauerkraut

By Leda Meredith
Updated on January 1, 2026

"Why make this?

- Homemade sauerkraut is packed with healthy probiotics and keeps for months in the fridge.
- The tangy, fresh flavor pairs well with apples, pork roast, or sandwiches with corned beef.
- Fermenting your own cabbage is easy and requires no special canning or sterilizing equipment.

Red #cabbage makes a colorful variation of traditional sauerkraut.

Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots. The process of #lactofermentation is a great way to extend the shelf life of any given vegetable."

Learn more:
https://www.thespruceeats.com/fermenting-red-cabbage-sauerkraut-1327622

#SolarPunkSunday #Recipes #FoodPreservation #CabbageRecipes

The green Mediterranean diet that slows down ageing

Leeks are a fabulous source of resistant starch, a type of prebiotic fibre that the gut can’t diges…
#dining #cooking #diet #food #MediterraneanSoup #BetterLifeEvergreen #BetterLifeExperts #BetterLifeGuide #cabbagerecipes #chardrecipes #healthandfitness #Mediterranean #mediterraneansoup #nutrition #Nutritionanddieting #souprecipes #standard #USContent
https://www.diningandcooking.com/2637916/the-green-mediterranean-diet-that-slows-down-ageing/

MEDICINAL CABBAGE by Veronica Smith

Apart from being one of the oldest known vegetables of Europe, Cabbage (Brassica oleracea) is also a medicinal plant!  It was regarded as the “medicine of the poor” in days gone by, used by the Greeks and Romans and rediscovered by French “Natural” doctors in the 20th century.

Old fashioned Green Cabbage has better medicinal properties than White “salad” Cabbage.  Red Cabbage has its own qualities, particularly strengthening the blood.  Other Brassica types, such as Kale and the modern hybridised Brussels Sprouts and Broccoli, share similar qualities as Green Cabbage.

Traditionally used to aid digestion, as a joint tonic and a cure for skin ailments and fevers, Cabbage is classified as slightly sweet, salty, drying and cooling.  It contains Vitamins A, B1, B2, C, and U, as well as minerals, amino acids and fats.  Its actions include anti-inflammatory, anti-bacterial and anti-rheumatic.  It heals tissues by encouraging new cell growth.  It also decongests the liver and lungs.

FRESH CABBAGE LEAVES are used EXTERNALLY on sprains, wounds, ulcers, varicose veins, inflammations, arthritic joints, mastitis, all kinds of skin conditions, including acne, in fact on any part of the body that is inflamed.  The renowned French Dr. Valnet reported many cases where gangrenous wounds were healed by the application of cabbage leaves, in some cases avoiding surgery or amputation! 

I myself have personal experience of the healing power of cabbage leaves.  Some time ago, I  got an eye infection that was very painful.  The eye was running all the time, which also affected my sinuses, causing additional pain.  In desperation, I grabbed a fresh cabbage leaf and slept with it covering my eye and sinuses.  In the morning, the pain had gone and my eye had stopped running!  As my old Granny used to say, the proof of the pudding is in the eating – or healing in this case! 

HOW TO PREPARE A CABBAGE LEAF FOR POULTICE:
strip out the central rib of the leaf.  Then gently beat the leaf to soften it slightly, releasing the juice.  Some traditions suggest running a hot iron over the leaf instead of beating it!  Either way, bruised cabbage leaves have been used for generations to relieve mastitis (engorged breasts).  Simply place a leaf into each bra cup and wear throughout the day. 

LOTION FOR ACNE AND OTHER SKIN RASHES:
Mix 250 grams of fresh Cabbage Leaves and 250 ml of distilled Witch Hazel in a blender.  Strain.  Add 2 drops of Lemon Juice Oil.  Apply night and morning to reduce heat and redness. 

Eating Cabbage as a vegetable cools the digestive system.  It calms the kind of indigestion that includes not only swelling and flatulence but also acidity, burning, and inflammation.  Great for gastritis and ulcers, it soothes all kinds of intestinal disorders, such as constipation, ulcerative colitis and irritable bowel syndrome. 

CABBAGE JUICE can be taken as a medicine for any of these gastric conditions.  The juice also loosens mucus in the respiratory system, working with expectorants to help clear congestion.  Similarly, it relieves dry coughs and strengthens weak lungs.

Cabbage juice can be made with a dedicated juicer (I have a special “juicing pan” that extracts by steam) or by liquidising the cabbage and then pressing through a sieve.  To take as medicine, you can serve it neat or diluted with water.  It makes a refreshing de-tox drink if a small amount of cabbage juice is mixed with other juices, such as apple, carrot and celery. 

Either Cabbage Juice or Cabbage Soup can be used for inflammation of the bladder, when there may be burning, discharges and problems urinating.  These remedies can also soothe an inflamed prostate. 

DECOCTION OF CABBAGE LEAVES TO RELIEVE COLITIS:
boil 60 grams of cabbage leaves in 500ml of water for one hour.  Strain and drink in wine-glass doses.

You can make a syrup from the decoction, which is taken in 10ml doses for chesty coughs, asthma and bronchitis.  Heat 500mls of cabbage decoction in a saucepan.  Add an equal amount of honey or unrefined sugar (500grams) and stir constantly until dissolved.  Allow the mixture to cool.  Then pour into a dark glass bottle.  Make sure to seal the bottle with a cork stopper because syrups often ferment and screw-top bottles can explode! 

CABBAGE SOUP FOR THE LUNGS
Here, Cabbage is combined with herbs Thyme and Fennel (both expectorants) specifically to heal the lungs.  Potato gives it body, creating a warm, soothing soup that eases coughs, catarrh and bronchitis.
You will need:
1 tablespoon of Olive Oil
1 small green cabbage, trimmed and shredded
1 large potato, peeled and diced
half teaspoon fennel seeds
half teaspoon thyme
sea salt and black pepper
1 litre / 1¾ pints of boiling water.

Method:
heat the oil in a large saucepan.  Stir in the cabbage, potato, fennel seeds and thyme.  Cover and cook without browning for about 10 minutes, stirring occasionally.  Then add the boiling water.  Cover the pan again and leave the soup to simmer for about 20 minutes, until the potatoes are tender.  Season to taste.  You can serve the soup chunky, as it is, or liquidise it, depending on the patient’s needs.  Enjoy!

So, the next time you start turning up your nose at the humble cabbage, think again!  It can help you to heal! 

REFERENCES:

The Herb Society’s Complete Medicinal Herbal by Penelope Ody, printed by Dorling Kindersley Limited, London in 1993.  ISBN: 075130025X

The Kitchen Pharmacy by Rose Elliot and Carlo De Paoli, printed by Tiger Books International, London in 1991.  ISBN: 1855015846

8 Instant Pot Cabbage Recipes You’ll Make Every Week

Quick, cozy cabbage meals made simple ⚡🥬

#instantpot #cabbagerecipes #quickmeals #mealprep #recipes

https://www.binkysculinarycarnival.com/8-instant-pot-cabbage-recipes-youll-make-every-week/

🥬 15 Irresistible Cabbage Creations for Every Meal

From soups to stir-fries, cabbage shines here.

#recipe #recipes #CabbageRecipes #HealthyRecipes #EasyCooking #Foodie #HomeCooking #VegetableRecipes

https://www.binkysculinarycarnival.com/15-irresistible-cabbage-creations-for-every-meal/