Using up cabbage

[Anonymous]

Make Japanese style nabe hot pot:

https://www.pinterest.com/pin/430516045623844738/


You get the idea - layer meat between cabbage, add mushrooms or whatever other veggies you like, and use some kind of broth. Boil/steam until booked and serve with rice. I like adding chili sauce in my bowl.

[Anonymous]

You can freeze it! I cut into quarters, blanch, squeeze out the water, and pop them in a freezer bag. It will lose its texture, but it’s great for soups.

Also - soba noodle and slaw salad with peanut dressing. Add your protein of choice. This recipe is delicious, it’s basically become my signature dish! I make extra dressing in case it’s a little dry. You can do any combo of red/green cabbage, or just one or the other.

https://www.food.com/recipe/soba-and-cole-slaw-salad-with-peanut-dressing-320185

[Anonymous]

Anonymous wrote:I love to sauté cabbage with onions, salt, pepper, cider vinegar and sugar (more of each than you think). Sometimes I slice in an apple too. Almost caramelize all of it.

So delicious if you like cider vinaigrettes.

I serve with rich foods like mac and cheese or maybe pierogis with sour cream. No one else likes it so I have another veg on the side for a family then let the leftovers for days.

I do the same except no sugar. I add already cooked carnitas from the Mexican Market ( in California) to the mix at end.

[Anonymous]

It’s the base of my taco salad! Lots of crunch!

[Anonymous]

Roasted or just chopped raw and mixed with other greens in salads.

[Anonymous]

Anonymous wrote:Haluski - cabbage with noodles: chop the cabbage and sauté with onions in butter until the cabbage is tender and the onions are caramelized. Serve with cooked egg noodles, fresh parsley and sour cream.

This (looooove haluski!) or mayo-less slaw to eat on tacos or as a side. We also add cabbage, shredded, to salads in my house.

[Anonymous]

All of the above recipes are great.

Another option is to basically use it as "filler" with anything you are otherwise making with rice or pasta. Chop is up, sautee or steam, and mix it in. It adds bulk without adding carbs, and takes on the flavor of whatever you mix it with.

[Anonymous]

My MIL makes amazing cabbage rolls.

Take one leaf of cabbage at a time, smear thin layer of spicy chickpeas flour paste on one side and roll it like a cigar. Treat the rest of the leaves in the same way, lay them out side by side on a steaming tray and steam it for 15 minutes or so. Once the cabbage is cooked, the spicy chickpeas solidifies and binds the cabbage.

After the cabbage cigars are cooled - cut them into 1/2 inch round slices. You can serve it with a chutney or sauce. Or you can shallow fry it and serve with dipping sauce. Or you can dunk it in a curry. It presents really beautifully and is amazing tasting.

My MIL is a really wonderful cook and her food tastes out of this world.

[Anonymous]

Anonymous wrote:My MIL makes amazing cabbage rolls.

Take one leaf of cabbage at a time, smear thin layer of spicy chickpeas flour paste on one side and roll it like a cigar. Treat the rest of the leaves in the same way, lay them out side by side on a steaming tray and steam it for 15 minutes or so. Once the cabbage is cooked, the spicy chickpeas solidifies and binds the cabbage.

After the cabbage cigars are cooled - cut them into 1/2 inch round slices. You can serve it with a chutney or sauce. Or you can shallow fry it and serve with dipping sauce. Or you can dunk it in a curry. It presents really beautifully and is amazing tasting.

My MIL is a really wonderful cook and her food tastes out of this world.

Wow, this sounds amazing. What is this called?

[Anonymous]

Golabki.

[Anonymous]

They're a great filler in nearly any stir fry, or a lot of different soups. Chicken & shredded cabbage soup instead of chicken noodle, for example.