Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

Carol Cooks Cabbage…

Cabbage … I actually love cabbage and there are so many different varieties and it can be eaten cold, steamed, boiled, sautéed, pickled so many ways to prepare the humble cabbage.

Although I will admit that the cooking of cabbage has improved as I remember my Nan and my mum used to cook it to death but did we love the cabbage water with a bit of vinegar and pepper in it to us it was a real treat…Does anyone else remember that???

I won’t bore you with any more coleslaw recipes as cabbage makes a lovely slaw and there are so many dressing and additions you can make to make slaw but I think something different today.

Spicy Red Cabbage.

I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us…but every time we have this dish we remember you with much love Pauline…

The recipe has German origins which is where Pauline’s husband came from.

Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm…try a glassful…lol…

It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well.


• One medium-size Red Cabbage.
• One medium to large Red Onion Or about 8 shallots…
• 2/3 cloves of garlic
• One large Bramley Apple peeled, cored and roughly chopped
• 2 tbsp Balsamic Vinegar.
• A half to whole glass red wine.
• Salt and Pepper to season.
• 1-2 tsp Cinnamon or mixed spice.
• Cinnamon Stick ( optional)

Let’s Cook!

  1. Chop cabbage, Onions, garlic and Apple.
  2. Cook Onions and garlic in butter or olive oil until onions are soft.
  3. Add chopped cabbage and apple, half of the balsamic and half of wine.
  4. Season and add spices.
  5. Cook for at least 2 hours (I cook mine for 3 generally) and add more wine and balsamic to taste. If you think it is a bit dry then add a little water.

Tip: If like me Bramley apples are unavailable where you live then its trial and error. I tried green apples and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement driven. Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

This dish can be made at least a week in advance if you are keeping it in the fridge or longer if you are freezing it.

To serve just gently reheat and check the seasoning…

Ham and Cheese cabbage wraps.

To cut the calories but also because they make a tasty option to other types of wraps are cabbage rolls. They can be stuffed with a meat filling and served hot or used as a cold wrap and they are quite delicious and much healthier than bread or other wraps.
Ham and Cheese cabbage wraps.


• 6 cabbage leaves
• 12 slices of Swiss cheese
• ¼ Ib of salt beef or ham
• 1 cup of sauerkraut
• Your favourite dipping or tomato sauce.

Let’s Cook!

  1. In a large pot, boil 4 cups water. Using tongs dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
  2. Place 2 slices Swiss cheese in the centre of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package.
  3. Serve with your favourite dipping sauce or tomato sauce
  4. Easy to do and tasty you could use chicken slices or any other meat.

For a more substantial filling try this burrito mix.


• 8 large green cabbage leaves
• 1 tbsp of extra virgin olive oil
• ½ an onion chopped
• 1 lb lean beef or pork mince
• 3 cloves of garlic chopped
• 1 tbsp of my fajita mix
• Salt and fresh ground black pepper
• 1 can of black beans or dried soaked black beans
• 1 ½ cups of cherry tomatoes chopped
• 1 cup of fresh or frozen corn
• 1 cup of grated Monterey jack cheese
• ½ cup grated cheddar cheese

Let’s Cook!

  1. Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
  2. In a large pan over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with fajita seasoning mix, salt, and pepper.
  3. Stir in black beans, cherry tomatoes, and corn.
  4. Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.
  5. Place on baking sheet and bake until cheese is melted, about 10 minutes.

Now we all love pasta but cabbage leaves work well as a replacement for pasta so for a healthier Lasagne then replace the pasta with cabbage leaves you will be surprised how tasty it is.


• I kilo minced beef or pork
• 1 large head of white cabbage leaves separated.
• 1 large onion chopped
• 250 gm mushrooms sliced
• 3/4 cloves garlic
• 5/6 Fresh basil.
• 2 bay leaves
• 400 gm of fresh tomatoes blitzed
• 2 tbsp tomato puree.
• 2 tsp balsamic vinegar
• 2 tsp Worchester sauce
• 1 tsp mixed herbs
• 1 tsp sage.
• Salt and pepper to taste

Let’s Cook!

  1. Heat a glug olive oil in pan and saute onions and garlic.
  2. Add mince and cook until browned
  3. Add tomatoes and cook for a few minutes then add tomato puree and mixed herbs, bay leaf, oregano, balsamic and Worcester sauce. Taste and add more herbs if required I always do as we love herbs.
  4. Cook on a slow simmer for 20 minutes and then add mushrooms, cook for another 10 minutes and stir in fresh basil…
  5. Meanwhile make a white sauce.
  6. To compile the lasagne… begin with a layer of mince then cabbage leaves, then mince, white sauce, cabbage leaves until you have completed 4 layers finishing with the white sauce.
  7. Grate over your favourite cheese…I use cheddar or a mix of mozzarella and cheddar.
  8. Cheese can be difficult to get here so if I have plenty then I also use some between my layers for a cheesier lasagne.
  9. I think lasagne is the type of dish where anything goes really sometimes I add bell pepper to my sauce it depends what I have in my larder.
  10. Cook lasagne on 180 degrees for 30 minutes or until cabbage is cooked and cheese is golden and bubbling.
  11. Serve with mixed Salad and or Garlic bread


Cabbage also makes lovely chips just tear some leaves of cabbage toss in some olive oil or coconut oil and season and sit a on a wire tray inside a hot oven and bake on 200 degrees until they are crisp.

Cabbage wedges baked in the oven also make a lovely vegetable …Cabbage is gaining in popularity as a vegetable and is still cheap to buy and easy to grow.

Cabbage is also very popular here either pickled or eaten raw …Thais don’t tend to cook many leafy vegetables like we do but eat raw which is good for you…

Thai Pickled Cabbage (Pak Dong)

Thai pickled cabbage is fairly similar to sauerkraut but not so finely shredded and is sold everywhere on markets and also with many Thai meals it is a very popular pickled dish.


• 1 white cabbage cut or torn into pieces.
• 8 large spring onions chopped
• Coarse Salt.

Let’s Cook!

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

  1. Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.
  2. Then leave the dish covered on kitchen top or in the sun for 1 day.
  3. Drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.
    Then refrigerate and enjoy!

I hope you have enjoyed these cabbage recipes … Do you enjoy cabbage? How do you eat it raw or cooked or both or just in a slaw?

Until next time and I didn’t mention the C word…Did I? But there are only 120 sleeps…

©Carol Taylor 2018

The other posts in the Food and Cookery Column can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol


Some fantastic dishes to showcase the versatile cabbage.. thanks Carol.

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

38 thoughts on “Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

  1. Yum, it’s cabbage day. Love the spicy red cabbage and thanks for the reminder to make it again. I use my German sister in law’s recipe, very similar except she uses apple cider vinegar. I should think it would be even better with Balsamic! And I love cabbage rolls stuffed with meat cooked in a tomato sauce, but I leave that up to my sister. Somehow, I don’t have knack for cooking the leaves just right so they don’t get too soft lol. 🙂 ❤

    Liked by 2 people

  2. These recipes look so great, Carol! I used to make cabbage rolls at Christmas time until a friend told me my house didn’t smell very good. Bah. Who cares? If I could eat my house it would taste great. So many recipes to choose from here. I love red cabbage best and like the idea of the vinegar and spicy marinade. Thanks for sharing Carol’s recipes here, Sally. I’m still full from our lunch last Sunday 😛

    Liked by 2 people

    • You are welcome, Lisa and the quicker you cook cabbage then the less smell or celery, lemon juice or a dash of white vinegar cuts down the smell…Although I don’t notice the smell…I think I use so much chilli and garlic in my cooking it masks any other smells…lol…But the red cabbage smell is just all the spices just like Christmas so no cabbage smell with that unless I am immune 🙂

      Liked by 1 person

  3. This post immediately caught my eye because I love cabbage. These are interesting recipes, especially the one for the red cabbage. My favorite way is to saute in a bit of olive oil with chopped onion, salt, and pepper. Yum@! Thanks for sharing, Carol and Sally!

    Liked by 2 people

  4. Pingback: Smorgasbord Blog Magazine – Weekly Round Up – “Life is a Cabaret” of music, fantastic food, laughter and good health.. and great guests. | Smorgasbord – Variety is the spice of life

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