Egg roll in a bowl.

https://www.mostlyhomemademom.com/eggroll-in-bowl/
I use roasted sesame oil and oyster sauce instead of the soy sauce. I’ve also used ground turkey instead of sausage.


If there are leftovers, I use them to make cabbage pancakes.

https://www.budgetbytes.com/savory-cabbage-pancakes-okonomiyaki/

These are both very flexible recipes that are easy to customize.m

Make a slaw with:

cider vinegar/honey/dijon OR
peanut butter/rice wine vinegar/sesame/ginger (https://www.onceuponachef.com/recipes/asian-slaw-with-ginger-peanut-dressing.html)

Anonymous wrote:Salad!

I love cabbage vinaigrette salad.

My kids call it “crunchy salad” because it keeps in the fridge for several days and is keeps its bite. The vinaigrette softens and marinates the cabbage leaves just enough to keep a very delicious satisfying crunch. It’s best the day after making. I can’t eat lettuce anymore. Cabbage is too good!

In the early days of their marriage, my father informed my mother, in no uncertain terms that he did NOT like coleslaw. My mother, being an excellent cook, just dropped it from her meal plans and cooked other things (after all, she had her own preferences and aversions and had no particular fondness for coleslaw). However, when she attended a get-together with my father’s family, she was baffled to watch him devour large quantities of coleslaw. When she asked her mother-in-law about it, my grandmother explained that since Dad had been convinced he didn’t like coleslaw, they just called it salad, and he was happy to eat salad.

Salad- olive oil, fresh garlic, lemon juice and salt.

Sauerkraut. 2% salt by weight. Ferment depending on local temperatures.

Fry Chicken-apple sausage. Sautee cabbage, tart apples, and onions (if desired) in pan. Serve with crusty bread.

Anonymous wrote:I just roast it within an inch of its life. Almost burnt really. With a little sea salt and olive oil. It's so good, even my kids can't stop eating it.

I do this, but add a chopped onion which gets sweet and balances the semi-burned cabbage. Miso paste is intriguing, too!

I like Rumbledethumps: https://scottishscran.com/rumbledethumps-recipe/

I make it with a mix of potatoes and rutabaga.

Anonymous wrote:My mom used to make cabbage meatballs for the jewish holidays. Everyone just ate the meatball and threw out the cabbage but I guess you could eat it.

Is that meatballs wrapped in cabbage?

I make "sausage noodles" for the family which is turkey kielbasa, egg noodles, a shredded carrot or two and a ton of sauteed cabbage with butter, salt and pepper. Always sneaking vegetables in.

My mom used to make cabbage meatballs for the jewish holidays. Everyone just ate the meatball and threw out the cabbage but I guess you could eat it.

Anonymous wrote:I just roast it within an inch of its life. Almost burnt really. With a little sea salt and olive oil. It's so good, even my kids can't stop eating it.

I do this and mix the oil with a bit of miso paste.

Salad!

I love cabbage vinaigrette salad.

My kids call it “crunchy salad” because it keeps in the fridge for several days and is keeps its bite. The vinaigrette softens and marinates the cabbage leaves just enough to keep a very delicious satisfying crunch. It’s best the day after making. I can’t eat lettuce anymore. Cabbage is too good!

I just roast it within an inch of its life. Almost burnt really. With a little sea salt and olive oil. It's so good, even my kids can't stop eating it.

I love cabbage! I usually just sauté it with some butter until it gets slightly caramelized for a side or add it to stir fries. I also love eating it shredded with Ponzu sauce and/or sesame dressing. Any other recipes?