After making a large batch of sauerkraut recently, I had many cores left over. I didn’t want to toss them, and my chickens would turn their bourgeois beaks up at them, so I thought using them to make something like a cauliflower mash.
I steamed the cores for an hour, then pureed them. I sauteed some garlic and fresh sage in olive oil, and mixed it in. You could incorporate cream or half n half if you wanted it to have dairy. It turned out to be delicious! Not too “cabbage”-y, and a reasonable analog for potatoes.
- 5 lbs. (2.2 kg) cabbage cores
- 3 Tbsp. (45 ml) olive oil, butter or ghee
- 5 cloves garlic
- 20 sage leaves
- [Optional] ¼ cup (60 ml) heavy cream or half-n-half
- Salt and black pepper
- Trim as much of the leaves from the cabbage cores as possible.
- Cut the cores into roughly 1 or 2 inch pieces.
- Steam them for an hour (I used my Instant Pot, but you can use a steamer basket inside a stockpot).
- Let cool, then add to a food processor.
- Blend until smooth, up to 10 minutes.
- Heat up olive oil over medium heat.
- Mince garlic and sage and sautee 5 minutes, or until garlic starts to brown.
- Mix into mash. Heat as desired (in an oven or on stove top).
- If using dairy, mix into mash.
- Add salt and fresh ground black pepper to taste. Serve warm.