So I made the eggroll filling from the Simple Little Vegan Slowcooker, but couldn't find vegan egg roll wrappers, so I just made spring rolls instead. They're okay. It could be because I baked them instead of frying. I made an easy peanut sauce from VegWeb to spice it up a bit, and served it with some seasoned brown basmati. I do enjoy the crunchiness of the rolls though.
I was left with 3/4 of a head of cabbage from the rolls, so I made the tomato cabbage soup from La Dolce Vegan. It was a last minute meal, so I didn't have any caraway seeds and used cumin seeds instead. Very good. I stirred in some rice to the leftover soup today, and it was even better.
I had planned on making some things from Vive this week, but it may have to wait unfortunately, since I have all these leftovers to eat! Billy refuses to eat anything containing cabbage, so I'm on my own.
Anyone have any ideas on how I can use up half a head of cabbage?
7 comments:
You could make some Borscht!
Cabbage Patch Dolls?!
All i can think of is coleslaw and more coleslaw...
Love what you did and showed here. Nice and yummy!
Try congee (Chinese rice porridge) - it's delicious! You could also make your own sauerkraut.
I use raw cabbage siced up in my salads, I use the leaves for cabbage rolls, I like it steamed (just plain)...
or you could cook it up in a stir-fry sorta deal, with some tempeh and other veggies and spices. Mmm.
I'm a cabbage fan!
thanks for all the ideas!! :)
I'm afraid I'm with Billy - I tend to avoid many cabbage-based recipes due to the side effects... Is there any way to cook it that can somehow prevent or lessen that?
I love cabbage- I use it as others have already suggested- coleslaw, stir-frys, raw in salads. You can also pickle it if you like that sort of thing- I just put some cut-up cabbage, a clove or two of garlic, and some salt in a mason jar and pour white vinegar over it. I love it, but I'm a cabbage-loving weirdo!
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