So much cabbage!

[Anonymous]

I ordered one head of cabbage from the farm, and the cabbage that came is somewhere between a basketball and a beachball. I've never seen one so big. I used about a third in the recipe I wanted it for (soup) and don't know what to do with the rest of it. Was thinking homemade sauerkraut but that will only use at most another third, as I don't have an enormous sauerkraut crock since I'm not a 19th century German housefrau.

It is so much cabbage! What would you do with it? Just offer it to my neighbors with bunnies? I don't like roasted cabbage, although I know that's popular now.

[Anonymous]

If you have a dog, feed it to your dog. Separate leaves and give him an evening snack for several days.

[Anonymous]

I like cabbage sautéed with onions.

[Anonymous]

Eggroll in a bowl

[Anonymous]

Cole slaw. Caramelized cabbage. I think you can try googling this one. There are tons of cabbage recipes out there.

[Anonymous]

Egg roll in a bowl is really good. Also, Ina Garten has a recipe (really just a technique) that involves frying it in butter. It's delicious.

You can also use it in stir-fries, though that wouldn't use up much.

[Anonymous]

This restaurant cabbage recipe is legendary in Canada https://www.cbc.ca/news/canada/calgary/recreating-recipes-pigeonhole-and-bridgette-bar-1.6534367

[Anonymous]

I love caramelized cabbage. I sauté it with onion in olive or neutral oil, and when it starts to brown I add salt, pepper, and a healthy amount of white sugar and cider vinegar in about the same proportions as a vinaigrette (I like a lot of vinegar and sugar). I also add thinly sliced apples and sometimes carrots about halfway (they get too soft otherwise).

I serve this with pierogis and sour cream or just sour cream mashed potatoes. Also good with a side of pickled beets, or cucumber salad. My polish grandmother would have added meatballs but we are not big meat eaters.

It cooks down quickly when caramelized.

[Anonymous]

We love roasting cabbage: cut the head of cabbage into slices and lay on a sheet pan. Drizzle on olive oil, and sprinkle with salt, pepper and dried dill. Roast until it's browned at the edges and cooked through. So good!

[Anonymous]

Fry chicken apple sausage and then sautee in pan cabbage, tart apples, and onions if desired.

[Anonymous]

Chop up for tacos

[Anonymous]

Slice and saute with ground meat of your choice, shredded carrots, soy sauce, sesame oil, mirin, garlic and chili flake. Serve over rice.

[Anonymous]

Cabbage keeps for a long time if not chopped up. You can use it in place of lettuce for salads, as a topping for tacos, make coleslaw.

[Anonymous]

Cabbage is good with the dressing from this https://www.washingtonpost.com/recipes/spicy-sesame-chile-oil-noodles/

Or this recipe for roast chicken https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/

[Anonymous]

One of my favorite meal prep lunches is a soba noodle slaw! I’ve tweaked my own recipe form an old Cooking Light magazine, but this Cookie and Kate one is very close. You could use green or red cabbage.

https://cookieandkate.com/peanut-soba-noodle-slaw-recipe/