Stew it with some squash and onions :)

This got my mind exploring (insert ominous music here):

ASIAN STYLE:
- Chopped Chicken (whichever part you prefer) mixed with chopped Garlic, Onions, Ginger, Bean Sprouts, firm Tofu (if you have it), chopped Scallions, dark Soy Sauce, Hoisin Sauce, Sriracha hot sauce, and a splash of Sesame Oil (if you don't like this, omit). Pan saute everything until it is cooked and leave to cool down.
- Wrap in cabbage leaves and eat it like a spring roll.

ITALIAN INFLUENCED:
- Mix chopped Garlic, Scallions (Green Onions), pre-sauteed Italian sausage meat, mashed Potatoes, chopped Bell Peppers (whichever you prefer), and chopped Zucchini (if you don't like, don't include).
-Wrap in cabbage leaves and set in an oiled pan.
- Cover it in Tomato Sauce, grated Parmesan, sliced fresh Mozzarella (if you have it), bread crumbs, and a sprinkling of Oregano.
- Bake it until everything is melted and golden brown.

Corned Beef of course or New England Boiled Dinner. Take a leaf and put it in your hat. It'll keep your head cool (supposedly). IIWY I'd be working on my Kim Chi recipes though. Here's one I used and it turned out all right:http://www.seriouseats.com/recipes/2...hi-recipe.html wj

Make colcannon.

anyone ever hear of sauerkraut? easy to make. stores a long time. good addition with lots of things.

My mother tells stories of spending several weeks making sauerkraut one summer & then that was basically all they had to eat that winter. I was an adult and out of her home before I was given the opportunity to try sauerkraut.

it takes several weeks, but it takes no attention. one puts cabbage in a large crock, put a crockery cover on it, keep it in a cool place for several weeks(where the smell won't get you) and you have sauerkraut.

it is an essential ingredient to most all Alsace Lorraine dishes.

Love the Russian version (golubtsy) from autumn to spring. During the summer months settle for a slightly acidic coleslaw.

Cabbage rolls! Definitely a great idea. When I make them, I will freeze them for later. So yummy. When I cook them, I put them in a casserole dish and cover with tomato sauce and bake. So good!

Hmmm, may have to make them this week. ;)

Jane Brody's "Unstuffed Cabbage" recipe is much easier and very tasty.

Mmm, Mr. Kipper's grandfather used to make sauerkraut for the family each year.
LOL, golubtsy, halupki, same thing! :)
:) I've been planning to make halupki for Mr. Kipper for several weeks now. He keeps asking me when I'm actually going to do that.

Chop up fine and throw in a pan with some bratwurst and grilled onions. Beer is your best braising liquid. A little kraut on top never hurt anybody. A sprinkle of brown sugar and its do die for.

Or did you mean "from"

;)

:shudder:

Yep...boil, douse with vinegar, eat with corned beef, then "bury" the rest. Oh, and be sure to open all windows wide and keep them there at the risk of making your home so odious it will smell horrible for days.