Raw, I use as a base for tonkatsu.

Any leftovers become sauerkraut.

I bake them then blend them with meat and other veggies and make rice paper “TikTok” dumplings.

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.

I like cabbage well enough but it makes me very gassy. Is this a common problem, or is there a way to avoid this from happening?

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.

Not OP, but I saw this thread just as I was about to cook dinner and I decided to make roasted cabbage wedges. They were a hit. Sliced half a cabbage, poured some olive oil on both sides to coat, sprinkled with a bit of garlic powder and salt, rubbed it in a bit and then roasted at 425 clConvextion Roasetting. 10 minutes on each side and they came out good. I’d probably do 12-13 min on each side next time but I was in a hurry and wanted to eat. They had enough texture and weren’t mushy at all.

roast hot oven with olive oil and salt & peppter

Risotto

Unstuffed cabbage casserole

I like to roast thick slices of it

Slaw or vegetable pancakes

Egg roll in a bowl

Cut up carrots, kielbasa, onions and cabbage add a little water in the bottom and let steam for 20-30 minutes.

Roasted cabbage wedges

Colcannon

Smitten kitchen’s roast chicken with schmaltzy cabbage

I would saute it with onions in stock. Could be with some bits of ham if you have it..

Or a cabbage soup.

Or a slaw, I prefer slaw with no mayo.

How do you use up cabbage?

I tried a new recipe today that called for one cup of minced cabbage. Which means I have 90% of a cabbage left. I don’t like sauerkraut or kimchi. I like coleslaw, but that still leaves a ton more cabbage. How do you use up a whole head of cabbage?