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Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
sassyoldlady is looking for: (3 recommendations)
I've got almost 1/2 head of cabbage that I steamed with the corned beef Sunday. Having reubens tonight. Think I could do a quick pickle on it to use it up? Anyone ever do this? I do have canned sauerkraut, but would like to use up the cabbage. Still have half a raw head in the crisper. Thank you, Happy Spring day!

Recommend a recipe

Last updated: Apr. 16, 2013 1:10 pm
Posted: Mar. 20, 2013 2:13 pm
Recommended Recipe:
Photo of: Reuben Sandwich II

Reuben Sandwich II

Submitted by: COLETTE G. 
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy! 
Recommended by: sassyoldlady
Mar. 20, 2013 2:14 pm
Just dawned on me, I don't have any 1000 Island either, yikes! Off to hunt a recipe down for that quick.
Recommended Recipe:
Photo of: Deluxe Corned Beef Hash

Deluxe Corned Beef Hash

Submitted by: debrasteward 
Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch. 
Recommended by: gderr the dysfunctional
Mar. 20, 2013 2:17 pm
how about this with some cabbage for breakfast?
Mar. 20, 2013 2:19 pm
Eh, the beef will probably get gone by the time I make some stacked reubens, hubby will eat two by himself. I'm just trying to get rid of the cabbage. Sounds good though. He's long gone to work by breakfast. Gets up at 3, leaves at 4ish in the am.
Commented by: superfox12082
Mar. 20, 2013 2:19 pm
Mar. 20, 2013 2:19 pm
I just made this last nite. I left out the caraway seeds though. Super easy!
Mar. 20, 2013 2:21 pm
My cabbage is already cooked superfox. I was trying to repurpose it for tonight. Thanks though! Gotta get moving on it.
Mar. 20, 2013 2:37 pm
Any time you want to make the small batch kraut recipe, Cover the kraut with a piece of the outer leaf of cabbage, and if you can, weight it down, then your cabbage won't rise to the top. Sometimes, it is ready to eat in a week, especially during the hot summer weather.
Mar. 20, 2013 2:37 pm
How about mixing the cabbage with some chicken brooth/stock along with some left over veggies for a quick soup? Do not use cabbage here my self but it might work.
Mar. 20, 2013 2:39 pm
Other than just eating the cooked cabbage, I have been known to add it to soups, even when not called for in recipes.
Mar. 20, 2013 3:44 pm
Thanks everyone! I shredded the already cooked quarters, added some apple cider vinegar, caraway seeds, and salt. Nuked it for about 3 minutes. Squeezed the liquid out when I got ready to use it. Worked great! The reubens were delicious.
Mar. 20, 2013 5:38 pm
Sorry to be late with a suggestion Sassy, but have you considered "cabbage rolls"? These can be frozen.
Mar. 20, 2013 6:41 pm
Thanks chairlifter, I already have some in the freezer. I think everyone is tired of winter foods, c'mon summer!
Mar. 20, 2013 7:43 pm
I could eat cabbage rolls, perogies and whatever, virtually forever. (Mind, I am Canadian) It continues to snow here, andweather channel advises we are not out of such "danger" until about 18 April. Cabbage makes such great slaw, and slaw goes with various german recipes... (But you already know that!)
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