Sauerkraut? That's interesting.

Love this.

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I'm one of those people who can't stand the smell of cooked cabbage, broccoli, or cauliflower, though I like all of those things when they are raw. So for me there's only one thing to make with cabbage, and that's cole slaw. And if someone else wants to pickle it, I can eat it as sauerkraut. Otherwise, I try to stay out of the cabbage line to leave more for people who do like it.

We made a batch of Asian-inspired slaw this weekend in an effort to use up some of the veggies in our fridge--nappa and red cabbage, carrots, bell pepper, red onion. Dressing had orange and lime juice, hoisin, sesame and peanut oils, ginger and garlic (IIRC). And we topped it off with some black sesame seeds since that suited the hubby's "vision" of Asian slaw. :D

Pretty tasty, although we're thinking of throwing a little chili paste (or a jalapeno) in next time for a little more kick, and maybe some peanuts or sliced almonds for some crunch.

My Hungarian grandmother used sauerkraut when making stuffed cabbage, but it wasn't inside the roll, it was surrounding the rolls in the sauce. As much as I love stuffed cabbage in the current heat it just ain't happening.

I love the Scandinavian preparation called Kaldolmar

"Kåldolmar are Swedish cabbage rolls filled with minced pork meat, and in some cases rice. They are usually eaten with boiled potatoes, gravy and lingonberry jam. Kåldolmar are also popular in Denmark and in Finland, where they are known in Finnish as kaalikääryle (plural kaalikääryleet)."

I make this about once a year and serve it with mashed potatoes or boiled potatoes. The recipe is from Scandia Restaurant, a legendary Scandinavian restaurant in Los Angeles. Sadly, Scandia closed many years ago, but I still have the recipe, which was included in the Vincent Price Cookbook.

If you really want to be lazy, do what my sister (and I) have done. Just quarter the heads, and freeze. Yes, whole just like that. No blanching, no cooking. Now, it isn't great defrosted, but, next time you may corned beef and cabbage, take out the frozen quarters and at it to your baking corned beef for the last 45 minutes to an hour. It's great. fabulous texture and no work involved.

Chop one head of cabbage.
Saute 1 lb hamburger or ground turkey with onion and add to cabbage.
Top with one can tomato soup. Bake 350 for one hour. Salt and pepper of course.

Simple cabbage cassarole but I like to add mushrooms and water chestnuts and then top with some sour cream when it's ready.

There are also recipes online where you can use it as a side dish...generally it's some version with cheese and cream like this.
http://www.cooks.com/rec/view/0,1850...237192,00.html
My mother used to just cook it and then put butter and cream on it...yum.

How about a wedge with bacon, sausage or ham, garlic, onion and anything else you want to add. Wrap in foil and cook on the grill.^

Whilst I hesitate to be harshly critical of your culinary choices (and have dined in many Navy wardrooms and roadside cafes using methods much like your'n), were I to be given the choice of your cabbage concoction and dining on WWII era C Rations straight from the can on a sun-blasted dusty hill side on a torrid day, I'd take the C-rats.....

Donate to local food bank.