1 lb. cabbage 4 tomatoes ½ lb. potatoes (1 stick butter or ½ c. vegetable oil) - not really this much.. just don’t let it stick – add water instead 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon red pepper (cayenne or any... (14 replies, last updated by coll September 24, 2007)

of red cabbage. I’ve only cooked with this once before when I tried to recreate a shrimp and cabbage slaw I had at a local restaurant and my home version turned out, well......overly cabbagy. It was just too raw, even... (9 replies, last updated by Erin November 22, 2004)

So I bought a beautiful red cabbage at the farmers market today. I usually make some version of sweet and sour braised cabbage. But this is big enough for two dishes. I also thought of roasting it like I do with green cabbage.... (2 replies, last updated by fourunder November 1, 2009)

Have a big head of it and trying to figure out what I’m going to make. Never cooked with it before. Perhaps a braise, or coleslaw? Open to anything. (0 replies, last updated by bite bite May 9, 2009)

Just came from brunch at Lacroix in Philly. They always have an amazing brunch. The dish that really wowed me was braised red cabbage with blackberries. I asked one of the chefs how it was made and he said, the ingredients... (10 replies, last updated by DaisyM February 18, 2009)

I am in love with the braised red cabbage you get at Bandera (Wilshire & Barrington in LA). Does anybody have a recipe for braised red cabbage? I looked on line and found a million variations, but I’m wondering if any of you... (2 replies, last updated by AJ February 2, 2005)

I recently picked up some red cabbage at a farm stand in upstate NY. When we got around to using it we noticed the leaves were spotted with small (1mm dia.?), whitish, waxy bumps. These were not confined to the outside, but were... (0 replies, last updated by Joe Moryl November 4, 2001)

WHILE AT GUSTAVS JAGERHAUS YOU ARE WELL ADVISED TO TRY THE RED CABBAGE, CREAMED SPINACH AND THE POTATO PANCAKES. THESE HAVE ALL BEEN EXCELLENT IN MY VISITS THERE. ENJOY!!! (5 replies, last updated by Pumkin April 16, 2004)

My German sister-in-law is making duck and spaetzle for Thanksgiving, and asked me to fix a red cabbage dish to go with it. Anyone have a recipe to share? TIA (4 replies, last updated by franc November 16, 2004)

I have a red cabbage on the way and a hankering for old world fare. Would it be wrong, bad, and less than tasty to make an Eastern-European-style stuffed cabbage with a red head? (12 replies, last updated by LoDega November 21, 2008)

I am making braised red cabbage for tomorrow (a lot of comments said it was better the next day so decided to make it ahead for the family feast tomorrow and save some time) from this recipe http://allrecipes.com/Recipe/... (2 replies, last updated by Alice Q December 27, 2007)

Hello all, Stupid food question here (I seem to be good at those). I love cabbage, especially shredded in sauerkraut or cole slaw form. So I bought this big jar of shredded red cabbage at a farmer’s market, a Polish import... (2 replies, last updated by Big Bad Voodoo Lou February 21, 2006)

I’ve been in cabbage up to my eyeballs from my weekly veggie box these past few weeks, and while I ADORE simple braised or stuffed or coleslawed cabbage in any of its permutations, I decided to branch out last night with a... (10 replies, last updated by Foodie2 May 4, 2006)

Hi. I have a simple recipe for rotkohl, the sweet and sour German red cabbage side dish, but it doesn’t include things like quantities and times. I’ve looked around, and some rotkohl recipes say it takes around 40... (9 replies, last updated by Emmy April 9, 2006)

I normally braise pheasants or even quail in my delicious red cabbage/red wine/juniper berry loveliness. But I’m adapting the recipe to be more in-law friendly, and think pork is my best bet. So, what cut of pork should I... (2 replies, last updated by RPMcMurphy September 25, 2008)