So much cabbage!

[Anonymous]

Anonymous wrote:I can't believe someone posts here to waste our time on too much cabbage. And, no, I can't avoid it if I am scrolling through "recent posts".

LOL same, same.

[Anonymous]

Stir fried with vinegar and hot chili peppers. So good.

[Anonymous]

Anonymous wrote:I do a casserole that is basically stuffed cabbage rolls but the cabbage is chopped instead of filling the leaves, and all cooked on the stove top. Also great as leftovers and freezes well.

Recipe? Please?

[Anonymous]

Where is cabbage lady

[Anonymous]

Anonymous wrote:I like cabbage sautéed with onions.

and Bacon.

[Anonymous]

Anonymous wrote:I can't believe someone posts here to waste our time on too much cabbage. And, no, I can't avoid it if I am scrolling through "recent posts".

And I can't believe you actually took the time to post this. Move along, Karen.

[Anonymous]

Japanese nabe:


https://www.justonecookbook.com/mille-feuille-nabe/

https://yejiskitchenstories.com/mille-feuille-nabe-japanese-hot-pot/


https://kimchimari.com/easy-and-pretty-mille-feuille-nabe-shabu-shabu/

https://japan.recipetineats.com/mille-feuille-hot-pot-nabe-with-pork-and-chinese-cabbage/


We often use thin ribeye instead of pork. Like adding mushrooms and pumpkin. You can add whatever you want. So easy to make and can be done in about 30 minutes. A delicious crowd pleaser. Good with rice.

[Anonymous]

Anonymous wrote:Where is cabbage lady

https://www.dcurbanmom.com/dev/posts/list/1190345.page

[Anonymous]

Anonymous wrote:I like cabbage sautéed with onions.

Same! Delicious and healthy.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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!

We do this, and even my kids love it. I just sit it out and it is eat up like a snack.

Always helpful to read the initial post, which says "I don't like roast cabbage."

[Anonymous]

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

That's the recipe for egg rolls in a bowl. I would make eggrolls. Get ground pork, slice carrots, celery, bamboo shoots, lots and lots of cabbage etc. They're not that hard to make particularly if you can get your kids to help roll them. I cook and freeze huge batches of them. I also bake mine - no frying here. I go through huge amounts of cabbage making egg rolls.

I love to sautee them with onions or shallots and add a little dijon and half and half to make a mustard cream sauce.

[Anonymous]

Japanese okonomiyaki
Egg Foo Young
Sautéed with butter or bacon
Cole slaw
Taco/Posole toppings

These are the main ways we use fresh cabbage in our household throughout the year.

[Anonymous]

Haluski

https://www.smalltownwoman.com/savory-bacon-cabbage-noodles/

Colcannon

https://www.allrecipes.com/recipe/58642/dianes-colcannon/

Braised cabbage

https://www.allrecipes.com/recipe/245996/braised-cabbage/

Coleslaw (vinegar dressing or mayo dressing)

Egg Roll in a bowl

Deconstructed cabbage rolls

Even a large head of cabbage will cook down quite a bit. Also, a cut head will still store well for a pretty decent period of time. It’s not like lettuce.

[Anonymous]

Anonymous wrote: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.

Cabbage dumplings/pakodas... yum