Cabbage/Leek/Collard Greens recipes?

[thoreau]

anybody?

yes this is a produce box thing.

recipes don't have to be related.

I have a head of cabbage

I've tried leek soup and i'm ready for something else -

and well - I'm flabbered on collard greens but want to try and cook them up well.

HELP ME!

Comments

[snousle.livejournal.com]

All three vegetables in one recipe? Or recipes for each? They're pretty different from each other...

This is a produce box thing, right?

[low-fat-muffin.livejournal.com]

yes this is a produce box thing.

recipes don't have to be related.

I have a head of cabbage

I've tried leek soup and i'm ready for something else -

and well - I'm flabbered on collard greens but want to try and cook them up well.

[low-fat-muffin.livejournal.com]

Like

RUSTIC CABBAGE SOUP
http://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html

for instance...

[wescobear.livejournal.com]

Green cabbage = creamy cole slaw w/caraway seeds

Red cabbage = spicy braise, German style

Collards = ???

[snousle.livejournal.com]

I like my cabbage stir-fried with butter and black pepper.

A typical use for leeks is to "melt" them into a dish through long cooking. I recently browned some chicken thighs and placed a few chopped leeks in with it and let them simmer for a few hours - very good. Use only the white and whitish-green part, the leaves are tough.

Collard greens take longer cooking than tender greens. I usually blanch them in boiling water for ~2 minutes, chill them in cold water, squeeze them hard to remove excess water, then chop them and add it to other dishes where they will cook a little longer.

[grizzlyzone.livejournal.com]

I think the way to do collards is to boil the crap out of them with some ham hocks.

Of course, the expert on this would be Paula Deen, and she says...

[geometrician.livejournal.com]

I love cabbage seared in a hot skillet with a little olive oil and salt.

Collards are wonderful, wonderful greens. They are great chopped up in lasagna. I usually add a thick layer of chopped raw collards or kale. There are a number of ways to prepare them. All involved using the tip of a knife to remove the main stem. You can then:

- boil them (the longest cooking green, about 8-10 minutes until tender and not bitter)

- saute them with some onions or shallots and Aleppo pepper or red pepper flakes

- steam them

Collards are good with beans and rice.

[jawnbc]

Cheap and cheerful cabbage recipe:


1 large onion, slivered
1 sliced green cabbage into thin (1cm thick) slices, about 5cm long. Pull apart to reduce density
Salt
Pepper
Paprika
Xtra virgin olive oil

Large wok/wok-like frying pan

lightly fry onions until golden. Remove from heat
Add approximately 25ml water to pan. turn heat back on.
Add layers of cabbage with salt, pepper and paprika to taste
Put lid over cabbage and let steam/boil for approximately 5 minutes

Drain excess water
Fry cabbage and onions in pan over medium heat. Be sure to flip cabbage so it all cooks evenly.

Serve!

Braise the Lord!

[whatuttercrap.livejournal.com]

Braise, braise, braise. A good homemade chickenstock would work best.

[dendren.livejournal.com]

I often use cabbage in one sort of soup or another... I always like cabbage, chicken stock, onion and some sort of sausage like kielbasa or andouie (I know that's spelled horribly wrong) plus sometimes whatever other veggies I may have hanging out in the fridge.

I like my collard greens just pretty much boiled to uber softness and then eat em with rice wine vinegar, pepper and a little salt.

oh... I've fried both cabbage and collard greens with bacon, anything is good with bacon.

mmm bacon!

[low-fat-muffin.livejournal.com]

Yep - the "plan" - is to slow cook the collard greens :) in the crock pot with pork shanks. Mmmmmm pork shanks....

Re: mmm bacon!

[dendren.livejournal.com]

mmmm... pork shanks


mmmm... pork shanks in a crock pot of beans

mmmm.... oh lordy, I need to make something for dinner right NOW

[tycho-anomaly.livejournal.com]

Even though I grew up on North Carolina cooking, i never really believed that collards qualified as food. Crooks Corner chef Bill Smith (who's from my hometown) finally managed to convince me with this recipe:

http://www.epicurious.com/recipes/food/views/Collards-236813

[mikeybill.livejournal.com]

Slice the cabbage very finely. Fry in a little butter (yes butter!) with fresh black pepper and salt till it is tender.
Put it in a bowl, stir through a little yoghurt, then add sesame seeds. It's yum!

[mikeybill.livejournal.com]

Toasted sesame seeds that is...

[surewood31.livejournal.com]

Jan. 9th, 2009 04:08 am (UTC)
OMG, you just clean the collard greens, boil some water with some side meat and throw them in. They cook up real tender, that's when you know they are done.

ORIENTAL CABBAGE SALAD...... http://www.cooks.com/rec/view/0,1918,148166-225197,00.html The one I like basically has 1 head of cabbage, slivered almonds, 1 package of Oriental style Ramen noodles and scallions. YUM YUM YUM!

Cabbage Patch Soup

[quietdanmn.livejournal.com]

Here is a good recipe that you could use both cabbage & leeks in...

http://allrecipes.com/Recipe/Cabbage-Patch-Soup/Detail.aspx

I've made this with or without the bacon, substituted ham or turkey for the bacon, and sometimes left out the sour cream or used plain yogurt instead. It seems to be a pretty basic soup recipe with good flavor and is easy and versatile.

[moved.livejournal.com]

My grandma always made us cabbage and bow ties when I was a kid.

It's basically cabbage rough chopped cooked down in butter with salt and pepper, lots o'bacon, and bow tie pasta all mixed together.

It's very good.

[ursusarctos.livejournal.com]

Mmm, cabbage. Try colcannon for stick to your waistline Scots comfort food.
You can also do a nice kimchee for something more diet friendly. A side benefit is that kimchee lasts forever. It's a nice side bit for almost any meal too.
Mmmmmmm, leeks. Wash'em well or you'll get plenty of grit (the same goes for the collards). I <3 roasted or braised leeks. Simple and tasty. They grill well too, just split them, oil them and toss on the grill.
Collards aren't in my food vocabulary. I detest them because of having badly prepared greens at least once a week at school. My best guess is that the cafeteria people rotated collards/mustard/turnip greens to make primary schoolers learn that sometimes life sucks and you have to learn how to deal with unpleasant things.

A Mess of Collards.

[stivalineri.livejournal.com]

I treat collards like swiss chard or beet greens. Wash them, leave the leaves wet and pull out the ribs like you do with spinach. Pile the leaves neatly, and then cut them lengthwise a few times, and then cross wise in 1/2 inch sections. Set aside. In big pan, sauté some onions until golden with some olive or grapeseed oil. Add some good cut up sausage, left over carnitas, or ham. Left over ribs pulled off the bone work well too. When the meat starts to get crisp at the edges, add some crushed fresh garlic. Then add the still damp collards. Mix it all up so the collards get some fat on them and cook them until they're still dark green but soft. Don't let them get to olivey green.

This is good like it is, but sometimes I'll add some good crushed tomatoes or some fresh tomatoes and tomato paste and with a some chicken broth this makes a great sauce for penne pasta.

[gorkabear.livejournal.com]

OMG
Collards are typical from my mother's region
They eat them in two ways: as part of a cocido (stew) or simply stewed, and served with ham and sweet paprika and a dash of olive oil... Google "lacón con grelos" (grelos = collards)