Seasoned Advice
Seasoned Advice

Questions tagged [cabbage]

46 questions
55
votes
3 answers

Why is my red cabbage suddenly turning blue when cooking, while it never did so before?

I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on my own, I'm still using the same recipe, with one minor adaptation, which is leaving out…
Tinkeringbell
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28
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8 answers

How to efficiently shred a lot of cabbage?

I'm growing cabbages in my garden this year and would like to make lots of sauerkraut, to eat and to give as gifts. Gallons of it. Is there an efficient way to slice or shred a dozen cabbages at a time? Using a grater for that much cabbage is…
John Feltz
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23
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1 answer

What is this yellow and white mass inside my red cabbage?

My wife cut a head of red cabbage in half and found this yellow and white organic mass inside it. We never saw anything like it before. Can anyone tell me what it is? Would it have been safe to eat? Could we have just cut off this portion of it and…
Cave Johnson
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12
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6 answers

Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal for the fermentation of sauerkraut?) @Athanasius'…
Jolenealaska
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8
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2 answers

How can I make kimchi with everyday ingredients?

I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it with regular vegetables?
Zoltán Schmidt
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7
votes
1 answer

What does "wedge" mean, as in "wedge" a head of Cabbage?

In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
Tom Taggart
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7
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4 answers

cabbage - volume to weight conversion?

I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be appreciated. This is my second batch. The first one turned out very good, but I had to…
mamadalgas
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7
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2 answers

Why do most people use old white cabbage for coleslaw?

In the UK at least most people will make coleslaw out of what are sold as "white cabbage" (example here), such that these are frequently referred to as "coleslaw cabbages". Why is this particular type of cabbage usually chosen? I know little about…
User65535
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6
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6 answers

What's the best way for inexperienced cook to finely cut cabbage?

I really like home-made pickled/fermented cabbage (russian style; which is bigger slice size than typical Sauerkraut; I would say 1mm thick). But I'm not a great cutter - I am very slow and find it quite difficult to do good even fine cut of a whole…
DVK
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6
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1 answer

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a little while, less than a week, and I wanted to…
user2649681
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6
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4 answers

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 grams of salt per 100 grams of raw cabbage Or something…
Owen_AR
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9 answers

My sauerkraut has mold covering the surface, is it ok?

I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim off any mold that might form. They forgot about…
STW
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6
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2 answers

Why is my pickled red cabbage so pale?

Forgive me, but this is a very particular question: I love having pickled red cabbage at Turkish restaurants; it's delicious and the color is always a beautiful deep magenta (see picture below). Yet every time I try to make it at home, it comes out…
Dylan Temel
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5
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1 answer

A recipe instructs to boil a whole head of cabbage, can I boil individual leaves instead?

In Madhur Jaffrey's An Invitation to Indian Cooking, her recipe for Cabbage leaves stuffed with potatoes instructs you to boil the cabbage leaves by submerging the entire head of cabbage in a large pot of boiling water. This sounds like an accident…
badperson
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5
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3 answers

I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup!

I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out and still have the food cooking. I'm not sure if…
MamaOf2
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