Monday, May 28, 2012

Cabbage, cabbage everywhere...

And so much stuff to eat!

So, given its versatility, amazing "healthiness", and super cheap price tag, we felt cabbage was something we should explore, since neither one of us really knew what to do with it beyond boiled dinner (which is also pretty amazing). 

So, we started with some awesome coleslaw which, due to the red cabbage in it, turned a pretty pink/purple color! lol.  But it was also quite tasty.  We blended a couple different recipes, though it was mostly based on Alton Brown's Coleslaw recipe, with a little tweaking here and there.

We then took said coleslaw and put it on the sandwiches in the above picture.  They were a grilled chicken breast with BBQ sauce (Sweet Baby Ray's, of course), Roasted Red Pepper, Coleslaw, and honey mustard on a pretzel roll.  We served these tasty, but super-messy, sandwiches up with the coleslaw and a home version of the Bavarian Inn's butter noodles.  Basically, homemade fettuccine with a sauce of melted butter and Frankenmuth chicken seasoning, topped with lightly-toasted pulverized Club crackers.  Dante says they're just like the ones from Bavarian Inn.

Our next use for the coleslaw (and one of the motivating factors for MAKING coleslaw) was Reubens.  MMMMmmmmmm Reubens.  I worked in a bakery/deli that served reubens and was never at all intrigued by them, but fortunately, Dante had me try one a while back, and I'm completely addicted.  Course, ours and the ones from the deli down the road are MUCH better looking than the ones I used to serve... Anywho... our reubens were on a rye/pumpernickel swirl bread with corned beef and Dante had pepper-crusted pastrami on his as well, with our fresh coleslaw (strained of some of its liquid), Swiss cheese, and Thousand Island dressing, assembled and grilled on the Foreman.

Since we used less than half of each head of cabbage and made a  GIANT (and I mean Giant... largest one we have) mixing bowl FULL of coleslaw, we needed a good way to use up some more of the cabbage before it went bad (which fortunately, isn't too fast).  So we decided to try a beefy cabbage soup.  And oh my goodness did we have a lot of soup.  The picture below is the very pretty "before" picture, and that's an 8 Quart Stockpot.  Like I said, a lot of soup.

Our soup had red and green cabbage, carrots, potatoes, peppers, tomatoes, baby bella mushrooms, celery, onion, and garlic with a little browned beef steak all cooked up in a beef broth base with two packets of Lipton Beefy Onion Soup mix and assorted spices.  Unfortunately, what started as this beautiful, colorful mass of vegetables cooked down to look rather less appealing and very ... brown (See below).  But it was VERY tasty.

We ate this with a slice of the leftover swiss melted on top and cheater (from a mix) biscuits.  YUM!

And that about wraps up the cabbage post, although we still have 6 pints of this soup in the freezer, so we'll be reliving it for a while! (In fact this may be dinner for tonight... hmm........)

Happy Cooking!

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