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.

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".

Kalua pig and cabbage

Thai stir fried cabbage. https://www.seriouseats.com/galam-plee-nam-pla-thai-stir-fried-cabbage-with-fish-sauce-and-garlic

This is delicious. It's a NYTimes recipe from 1992.
CURRIED ROOT VEGETABLE STRUDEL
1 teaspoon olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 teaspoon curry powder
Large pinch cayenne pepper
1 tablespoon grated ginger
1 tablespoon grated orange rind
1 1/4 teaspoons salt, plus more to taste
1/4 teaspoon fresh pepper, plus more to taste
2 small celery roots, trimmed, peeled and chopped
2 parsnips, trimmed, peeled and chopped
1 turnip, trimmed, peeled and chopped
4 carrots, trimmed, peeled and chopped
3 cups chicken broth
6 cabbage leaves, blanched until wilted, drained, heavy center rib removed
1/4 cup pine nuts
1 tablespoon grated Parmesan.

1. Heat the olive oil in a large saucepan. Add the onion and garlic. Cook over medium-low heat until soft, about 5 minutes. Stir in all other ingredients, except cabbage, pine nuts and Parmesan.. Simmer gently until tender, about 20 minutes.

2. Drain vegetables, reserving the cooking liquid. Set aside 1 1/2 cups of the vegetables. Place the remaining vegetables in the bowl of a food processor. Add 1/2 cup of the reserved broth; discard the remaining 1/2 cup. Process until smooth, stopping to scrape sides of bowl.

3. Preheat oven to 350 degrees. Place 5 of the cabbage leaves in a circle inside a 9-inch round deep dish, allowing half of each leaf to hang over the edge of the dish. Spread 2/3 of the vegetable puree over the cabbage in the bottom of the dish. Place the remaining cabbage leaf over the puree. Stir the reserved vegetables and the pine nuts into the remaining puree. Spread this mixture over the cabbage.

4. Fold the overhanging leaves in over the filling. Sprinkle the top with the Parmesan. Bake for 25 minutes.

The chipotle-lime slaw in this recipe is amazing (I never made the fish) https://www.foodnetwork.com/recipes/guy-fieri/pan-fried-catfish-sandwich-with-chipotle-lime-slaw-recipe-1948803

I grew up with Hungarian grandparents who made me a version of this, which I loved. It’s essentially cabbage, onions and egg noodles. https://www.food.com/recipe/hungarian-noodles-and-cabbage-180592

Cabbage gratin
1/2 onion sliced
1/2 cabbage sliced
1 large clove of garlic chopped
2 T olive oil
1/2 tsp dried thyme
Salt and pepper

Cook until soft

Place in gratin dish with 1/4-1/3 cup finely grated parmesan

Cover with 2 oz shredded gruyere

Cook 400 degree oven for 30 minutes uncovered. Eat hot.

Do a search for "cabbage lady" on this site.

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.

Egg roll bowl

Or put some sliced kielbasa and a 1/3 cup of water in the bottom of a Dutch oven, add a lot of carrots onions and even more cabbage. Put on a low-medium burner with closed lid for 20 ish minutes.

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

I love using finely chopped cabbage in salads instead of lettuce. It tastes really good the next day and keeps its crunch.

I also use as filler veggies when I’m sautéing vegetables as a dinner side.

Golumpki!!! DELISH!