BarbecueMom Posted February 8, 2012 Share Posted February 8, 2012 ... that I forgot to use in dinner last night. What can I do with it? We used the other 3/4 in southern fried cabbage and in fried rice, so preferably something not "fried". Nothing with mayo either. :bigear: Quote Link to comment Share on other sites More sharing options...
UmMusa Posted February 8, 2012 Share Posted February 8, 2012 Mine is 3 weeks old on my fridge drawer.... I feel so guilty I didn't use it. Quote Link to comment Share on other sites More sharing options...
Ferdie Posted February 8, 2012 Share Posted February 8, 2012 Cabbage is great in a stir fry with other veggies. Also I am eating coleslaw right now for lunch. For dressing a use a blend of Walden Farms 0 cal coleslaw dressing, (2 T) mixed with Marie Calendars coleslaw dressing, (1 T). Not sure if there is mayo in that, but it make a great side dish for lunch and is only 2 WW points. Quote Link to comment Share on other sites More sharing options...
LuvingLife Posted February 8, 2012 Share Posted February 8, 2012 Soup? Salad? Breadsticks, that's what I would prepare. Quote Link to comment Share on other sites More sharing options...
2_girls_mommy Posted February 8, 2012 Share Posted February 8, 2012 I chop it up with carrots and green peppers for my own version of cole slaw w/out mayo. I use rasberry italian instead. I actually can't think of the name. I can just see the bottle in my head. It is good though. Chop it up and add to a regular salad. Or throw it in just about any soup you are making. We have even added it to Ramen. We are big cabbage eaters here. And if you are going to have Ramen, you are going to get veggies with it anyway! Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted February 8, 2012 Share Posted February 8, 2012 Shred it on tacos in place of lettuce. My husband and my sister like coleslaw on their BBQ sandwiches. Quote Link to comment Share on other sites More sharing options...
Annie Laurie Posted February 8, 2012 Share Posted February 8, 2012 Add it to soup or throw it in with some potatoes and root veggies and drizzle with olive oil and seasonings and roast in the oven. Quote Link to comment Share on other sites More sharing options...
Annie G Posted February 8, 2012 Share Posted February 8, 2012 Cut it into thin slices and saute it in butter with salt and pepper and a bit of onion. While it's cooking, boil some noodles. Mix the two together. There are lots of variations of this, but if you have 1/4 head of cabbage, you can make enough for a side dish for your family's dinner. I get the cabbage started, cooking slowly so it doesn't get all brown, and then start the water for noodles. When they're done, the cabbage is ready. For 1/4 head of cabbage, I'd use a few handfuls of noodles. Quote Link to comment Share on other sites More sharing options...
helena Posted February 8, 2012 Share Posted February 8, 2012 Slice thin, squeeze some lime on it, a little salt, minced jalapeno if you like, then use it as a garnish with Mexican food (burritos, tacos, torta, etc). Quote Link to comment Share on other sites More sharing options...
BarbecueMom Posted February 8, 2012 Author Share Posted February 8, 2012 Slice thin, squeeze some lime on it, a little salt, minced jalapeno if you like, then use it as a garnish with Mexican food (burritos, tacos, torta, etc). Ooh, that might be a winner, since we're having pinto beans for lunch tomorrow. Thanks! Quote Link to comment Share on other sites More sharing options...
helena Posted February 8, 2012 Share Posted February 8, 2012 Ooh, that might be a winner, since we're having pinto beans for lunch tomorrow. Thanks! You can add cilantro too. :001_smile: Quote Link to comment Share on other sites More sharing options...
BarbecueMom Posted February 8, 2012 Author Share Posted February 8, 2012 You can add cilantro too. :001_smile: Oh no, no cilantro! I'm one of those 10% of people that think cilantro tastes like soap. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
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