#cabbagerecipes — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #cabbagerecipes, aggregated by home.social.
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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 tasteDirections:
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
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#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 -
#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 -
#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 -
#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 -
#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 flavorThe 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, 2024This 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
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 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
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 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
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How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 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
-
How to Make #Sauerkraut ( #LactoFermented #Cabbage )
By Luay Ghafari
Updated May 08, 2024This 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
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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!
"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
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@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