what to do with cabbage?
 

Our weekly CSA haul left us with a big thing of cabbage. What the hell am I going to do with this thing? Any ideas?

Make cole slaw?

Use it in fish tacos?

I have a hell of a lot more cabbage to use than as a garnish my man!

Cook lots of yummy, incredible food!!!

Make halupki (stuffed cabbage). You can form them into rolls and then freeze them. To cook them, you can simply toss them in the crock pot, cover with tomato sauce or tomato soup, and heat all day on low.

Make halushki (cabbage and noodles). That, I wouldn't exactly recommend freezing and reheating, but then again, in my house, it wouldn't make it to the freezer. :D

Brilliant! I will try this.

Kimchi? Do you have a place to bury it?

Not legally.

Julienne, fry with butter, season with salt, pepper and paprika, toss in cooked egg noodles.

I was taught this dish by an older relative who told me it was all his family could afford in the depression. I make it because it's tasty, filling and reminds me of him.

You can find recipes online, although I usually just use equal parts ground pork and ground beef, and mix it together with white rice, salt, pepper, an egg or two, and a diced onion. Boil water, and place the cabbage leaves in the water for a bit, not until they're cooked, but pliable, so you can roll them easily, and so they'll separate from the head of cabbage easily. It helps if you cut the core out of the cabbage.

Make something resembling a mini meatloaf on top of each leaf, and then roll the leaf around it. Place into a container with the leaf edges facing down.
That's something similar to halushki, except you need some onion in there too, and no paprika. :)

Cool, and then cover with some kind of tomato sauce? Cook on low for awhile? Might be a good slow-cooker recipe.

You don't have to allow them to cool. The meat should be uncooked when you roll them. Yes, you'll cover them with tomato sauce, or some people use tomato soup. It is a great slow-cooker recipe, and that's how I usually cook mine. Otherwise, you'll want to bake them in the oven, but the slow cooker is far better.

Ask HIDDY.

Let set in refrigerator overnight.

Throw away.

I saw this title and immediately thought of the Queen. Apparently, the Duke of Edinburgh's nickname for his wife is "Cabbage". :D

I'm afraid I can only do two things with it. Steam it and eat it....then if there are any leftovers mix it with mashed potato, form into cakes and fry it.

The wife makes nice coleslaw with cabbage. I suppose you could make loads of sauerkraut.

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.

Many variations on the theme. I like to layer mine with sauerkraut, crushed tomatoes, a bit of honey (I've got bees and have to use it someplace), and vinegar. Long slow cook.

Finely shredded and finished in a seething wok, starting with pork strips, garlic, ginger, dried chilis, carrot strips and black bean sauce stirred in when the cabbage has begun to lose its crunch. Top with diced scallions (w/tops) and serve with rice.

Better than 99% of chinese food you will find in the US :)

Now if you put a little(just a little) cornstarch on those pork strips, used some black cloud ear fungus (mushroom), and replace the black bean paste with Sichuan hot bean paste you'd have a dish very similar to 鱼香肉丝　Aromatic Pork which quite literally means fish smell/scent pork, but no worries it is not 'fish' flavor, it is just the same seasoning traditionally used on 'fish'

As I inherited it, dried chilis seethed instead of the hot bean paste, it was one of my Dad's favorites (He spent two years in/near Kunming, '43-'45, just down the road from Szechuan's hot woks) which he passed on in my childhood. It was many years before Napa cabbage showed up in Central Texas markets, and we grew to prefer finally shredded green cabbage with a little crunch. You're right about the cornstarch on the pork. It helps in holding a little pork flavor and juice in the meat. Dried or fresh black cloud fungus sure wouldn't detract from the pleasure.


In his old age, he would drive across town, when I promised to fix it....

Shredded Green cabbage also makes a passable homemade Kim Chi...

If you want to be adventurous with your next cabbage, you can try a more middle-eastern style stuffed cabbage (Malfouf):
http://www.mamaslebanesekitchen.com/...ecipe-malfouf/

Ahhhhh.... another Slovak in the house.
I grew up on some of these dishes. My mom just came to visit me for the weekend and brought with her prepckaged, home made halupki for me to throw in my freezer. That's some good stuff, right there.

:D I grew up on halupki, halushki, and pierogi. That reminds me... I absolutely must set up a time to meet with my great-aunt to get some additional hands-on, one-on-one pierogi making training. :D Halupki and halushki, I can handle. Pierogi, not quite as well.

My wife makes golabki with cabbage, rice, sauerkraut, and some ground meat. She cooks the whole dish in spicy tomato sauce but she tend to throw ketchup on it an attempt to assimilate.

Make the Japanese dish shôgayaki.

Take some boneless pork, cut it into strips. Marinate it in soy sauce and saké.
Take some scallions and chop them up.
Take a chunk of ginger and chop it fine.
Chop up the cabbage so that the pieces are about half a leaf each.
Start sauteeing the ginger in a bit of wok oil. Add the marinated meat and the scallions. Toss in the rest of the marinade and a dash of sugar.
When the meat and scallions are almost cooked, toss in the cabbage. It will seem like an awful lot, but it will cook down to a manageable size in no time.

I love it boiled. I sprinkle it with salt and white vinegar. Mmmmmmmmm.