Anonymous wrote:The grocery store delivered us four heads of cabbage (we didn't order any). Any recipe ideas for what to do with it? I've only sautéed cabbage so I'm kind of at a lost of what to do.

Ferment it.

OP here. Thanks for the suggestions and information. First, I had no idea that cabbage lasted so long. Second, I hate sauerkraut so that's not going to work but there are so many other worthwhile recommendations that we will try.

An uncut cabbage will last forever.

Calling the Cabbage Lady….come in

Anonymous wrote:That’s a lot of cabbage even for someone who likes cabbage. Give away 1-2 heads on buy nothing groups.

This is a good idea!

Two more: https://www.foodnetwork.com/recipes/ina-garten/sauteed-cabbage-recipe-1941878

and https://www.cookingclassy.com/asian-ramen-chicken-chopped-salad/

Anonymous wrote:

Anonymous wrote:The grocery store delivered us four heads of cabbage (we didn't order any). Any recipe ideas for what to do with it? I've only sautéed cabbage so I'm kind of at a lost of what to do.

Roasted cabbage steaks.

NP--This sounded so delicious that I looked up a recipe. I have had cauliflower steaks, but never tried cabbage steaks. Looks amazing:
https://www.allrecipes.com/recipe/238097/cabbage-steaks/

That’s a lot of cabbage even for someone who likes cabbage. Give away 1-2 heads on buy nothing groups.

I eat it raw. Yum!

Eggroll in a bowl and okonomiyaki are our go-to's to get rid of cabbage.

I also do a side dish that's popular with my kids. Sweet and sour cabbage with bacon: https://spicysouthernkitchen.com/sweet-and-sour-cabbage-with-bacon/

Anonymous wrote:My kids would happily eat egg roll in a bowl every week.

Yep: egg roll in a bowl and okonomiyaki.

You can freeze cabbage to use later. I quarter it (but keep the core intact so it stays together), blanch for a minute, let it dry, then freeze. It will work well in any dish where you would need to cook it— soups, casseroles, stir fry, etc.

Anonymous wrote:The grocery store delivered us four heads of cabbage (we didn't order any). Any recipe ideas for what to do with it? I've only sautéed cabbage so I'm kind of at a lost of what to do.

Roasted cabbage steaks.

Anonymous wrote:[/b]If you like garlic, this cabbage slaw is insanely good. You can substitute thinly sliced cabbage for the cole slaw mix. I make these fish tacos with Costco beer-battered cod and flour tortillas. It’s a great summer dinner. [b]

https://www.thekitchn.com/recipe-fish-tacos-with-quick-cabbage-slaw-recipes-from-the-kitchn-15838

You can also make some chicken or pork tonkatsu and lay it on a bed of shredded cabbage and rice. Yum!

https://www.thekitchn.com/chicken-katsu-recipe-23666718

Oooh, NP but thanks for this idea!

sauerkraut.

Anonymous wrote:Choucroute (sauerkraut), of course. It's delicious year round.

I adore choucroute, but it is one hundred degrees outside! As others have said, cabbage keeps forever in the fridge, so if you still have some in November, get you some smoked pork, some good sausages, some lil creamy potatoes, and have the best dinner of your life.

For summer in Satan's armpit, though, it's slaws and salads all day. I put it on most sandwiches, fish tacos, and I eat a pile of vinaigrette slaw all by itself whenever I get the chance. If you are going to cook, stir fry. I like it in 1-inch chunks for this purpose; I find that shredded gets weird and stringy and messes with the texture of the dish.