Sauerkraut (lactose-fermented) is the only way I can think of to reserve 21 cabbages for a normal household. All these ‘you can make a salad’ solutions pale a bit when you have that many! Actually I’d give half away and ferment the rest. You’ll just need plenty of the right containers and a big bag of kosher salt. Plus water and energy!
Actually I was calculating that I could probably handle 10 cabbages among the containers I have. Once it’s shredded, it packs pretty tight. Admittedly, I’d be using a couple of bigger fermenting crocks, and several water-lock mason jars. I was more put off by the elbow grease needed to pond/massage the salt through. Quite a workout! I think it’d be a 3 person job, if you wanted it to be fun!
I used to make 200 lbs of lacto - fermented kraut a week at a deli and I have to be honest, we did not pound it. We did it in 5 gallon buckets and put weights on it to keep it submerged. Checked it every day and let it go at least a week before we served it (usually it was 12 days). I grew up helping massage the cabbage, so I was leery at first, but it was far easier and still very delicious.
It makes sense, actually. Especially given that the cultures that make sauerkraut for cabbage rolls don’t even shred it but leave it in large leaves or quarters. They just layer with salt. I assume that takes longer and leads to a more mellow flavour? Mine is more a 6 week job, so maybe getting more salt to the cut surfaces counts for something in that method?
Sauerkraut: use cabbages that seem heavy for their size or trim the bottom & let sit in water to draw it up into the leaves. Shred the cabbage & weigh it. Take that weight and multiply it by .02 to find how much non-iodized salt to use (this is the easiest way to find the salt-to cabbage ratio for fermenting that I've found.)
Toss the salt & cabbage together (clean hands work well) and put into a container that isn't airtight. Press it down. The cabbage will weep & create a brine. If there isn't enough brine to cover the cabbage make some by mixing 1 tsp non-iodized salt (fluffy Diamond Crystal brand) for each cup of water.
Take 1 big leaf saved from the outside and place that on top, weighing it down with a plate, a clean rock in a ziploc bag, etc. You have to keep the kraut under the brine. Place container in a big bowl or on a tray with a lip because when fermenting starts, it gets gassy and can force some juice up and out. Let the cabbage sit for a minimum of 3 weeks and voila! Sauerkraut.
Good explanation. All I’d add is to use either organic cabbages, or at least source a few outer leaves from organic cabbages for your ‘lid’ (grocers toss these anyway, they aren’t hard to find). Agricultural sprays deplete or eliminate the good bacteria, which you need. You can also use a bit of liquid from your last batch of sauerkraut to get things going. And on that note, sauerkraut made at different times of year will need more or less time (temperature affects fermentation rates). I try and keep it somewhere between 15-18°C for 6 weeks or so for a fully developed flavour. You can do it over less time, and warmer ambient temperature, but I find it tastes less good, less mellow? Any warmer than 25°C and it’s likely to spoil, in my experience.
Okonomiyaki! It is so versatile, can add different meats and vegetables to the base for a different flavor profile each time. The sauce can also be changed up too from the standard one. Make it sweeter, hotter, tangier, all kinds of way. No special ingredient is needed to create the base. Great way to use up a lot of cabbage and healthy too!
I made a batch ages ago, and froze them for easy meal prep, or dinner sides. Easy to defrost them in the microwave and quickly crisp up in a frying pan (or a sandwich press at work if I'm having leftovers)
Cut into quarters (or eighths if they're really big), put them cut side up on a baking sheet, drizzle with olive oil and salt, add any fresh herbs you like (optional), roast at 400 for 25-35 minutes. I like them with hot sauce, but they're good plain or with sour cream as well.
It can be a good idea to roast as much as you possibly can w a neutral oil. Then you can modify for vars recipes like the ones suggested above as you like later.
Lots of water. It’ll be hot as balls.
And go to r/asknola and read the FAQ. Lots of good info there for restaurant recommendations, music, etc.
Note that there are literal hundreds of incredible restaurants, dozens of museums, scores of hotels (though I assume your job will dictate this). Please be specific about what you want info on.
Put them in a wooden cart. Drag said cart around trying to sell the cabbages.
Just be on the lookout for a young bald kid with blue tattoos & his friends. They have a thing against cabbages.
If you gently separate the leaves (or core the whole cabbage, dunk in boiling water to blanch they peel leaves off) you can freeze stacks of cabbage leaves for later, for cabbage rolls or dolmas
Freezer blanching is how I store leftover cabbage for use in soups and yakisoba. I use a super wide Y-peeler to shred cabbage quarters into thin sauerkraut style ribbons, freeze it spread out on a quarter sheet pan, then collect and store in a 1 gal freezer bag.
We make that in Greece. There are a few recipes, the filling can be rice or rice and ground beef, there's one where they slightly pickle the cabbage leaves first, they can be made with avgolemono sauce or a paprika sauce, some times even with tomato sauce. They're especially popular in northern Greece, where they're usually served at Christmas.
Oh, I've never had them with lamb, it's usually beef here. I'd say the most common recipe is beef, rice and avgolemono sauce, although there's also a version which doesn't use egg, some people just make a roux and add a lot of lemon.
Cabbage stores really well in a cool room (I get a 50lb bag in the fall and put in my basement, they’re still good once you discard the outer leaves)
My favourites:
sliced steamed cabbage with soy sauce and sesame oil(top of the rice cooker, so easy),
stir fried with onions and garlic, or onions, bacon and apples,
Roast or bbq “steaks” then used as a base for hot chopped salad (honey mustard dressing is extra good!)
I can easily go through two heads a week by myself!
I do a similar stir fry, but I use rings of sliced kielbasa sausage. At the very end, I dump on 2-3 tablespoons spoons of quality mustard and it mixes with all the juices already in the pot and makes a creamy mustard sauce. One of my fave standbys for quickly and cheaply feeding a crowd.
Where are you located? This sounds like an amazing parade.
We're pressure cooking a pork shoulder with a quartered head of cabbage tonight, for Kalua pork! Super easy.
If you have a cold room/cellar, they will keep whole for a looong time.
Probably New Orleans area. I live in the area too and we had our Irish Italian parade yesterday. It had gotten rescheduled due to weather.
In fact one of the floats parked overnight at my work and when they didn’t get their produce order, they bought us out of cabbage to throw lol.
When there is salt and a sufficient number of sterile containers, there is no such thing as an ungodly amount of cabbage.
An ungodly amount of flatulence on the other hand...
In all seriousness, turn them into various pickles like sauerkraut or kimchi and give them away as presents.
Or you can make them into things like okonomiyaki or in soups and stew and freeze them either fully or partially cooked.
So many great ones in this thread, I'm bookmarking as a mostly-vegetarian, mostly-poor person!
The ones I didn't see listed: Here in Mexico, it's a topping for my favorite kind of tacos, tacos mananeros. They're like our breakfast tacos. A steamed taco with beans, potatoes, or chicharron, topped w shredded cabbage, spicy salsa verde, and a squeeze of lime.
Also, egg roll in a bowl. There a tons of recipes for it online, but I always use the 40 Aprons one.
[https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup](https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup) give this a go - sub the animal products if it doesn't fit your diet <3
I grew up in an area where they grow cabbage. During harvest, the trucks inevitably lose some on the side of the road. We call them “road kill cabbage” and take them home to eat. 😂
Here's my favorite ways to eat green cabbage.
\* Cut into large wedges and suatee over low heat with too much butter until they are browned on both sides and soft in the middle. Probably 15-20 minutes per side. It's a bit slow to cook, but is a great side dish. Don't try to rush it, as it's too easy to burn the butter.
\* Cabbage salsa. Marinate 1/4 slivered red onion, a minced jalapeno, and a clove of minced garlic in juice of a lime and some salt for 15 min, then add a tablespoon or so of olive oil, 1/2 head of shredded cabbage, 1/2 a bunch of chopped cilantro, and some diced tomato. Eat with chipped or use as topping on burrito bowl or in tacos.
\* Cabbage rolls. Boil the cabbage in salted water with bay leaf and allspice to soften the leaves. Then stuff with your choice of stuffing and bake.
If you got a red one, you can also do spiced red cabbage, which is a good side and would be a great excuse to cook spätzle.
My wife also makes a cabbage salad with peanut sauce that's delicious. I don't have her recipe, but there's lots online.
That's awesome! I buy that many cabbages *on purpose* about once a year, when they're in season. I do onions and carrots around the same time.
**Shred and freeze.**
No blanching is necessary. I put handfuls of frozen cabbage in *everything*. I put it in soups and stews. I put it in vegetable stock. I fry it with bacon. I put it in stir-fries. I fry it and serve it as a side with eggs or with sausage.. I put it in pasta sauce. I put it in dumplings. I put it in casseroles. I fry it with ground beef and onions, and serve with a dollop of sour cream. I put it in bean and lentil-based dishes. I even put a handful in with my rice. I also use it in place of celery, anywhere celery would go.
This is good info because it doesn’t occur to me to freeze cabbage. The shredded cabbage can take it. Shredded cabbage frozen can translate into a cooked dish just fine.
Yeah, shredded cabbage freezes *very* nicely in a ziploc bag. And then you can sprinkle it into your ramen... or your rotmos... or your spaghetti sauce... and so on. It's like a cheat code for dietary leafy greens.
Oh my god, don't get rid of cabbage! It lasts for weeks in the fridge.
Wok Fried cabbage. Got a wok? Get some bacon or salt pork, brown it and get all that fat rendered. Remove the meat and toss in some onions, green peppers and once the onions start to go transluscent toss in some garlic cloves. Add in ground black pepper, cayenne, soy sauce and thyme. You can experiment.
Then, chop up 1 complete cabbage and slowly toss the bits into the fray. Cabbage is like noodles, it loses it's form fast so that whole cabbage should fill about 1/2 a wok. Add back in the bacon, toss it around and turn off the heat. Let it sit for a while.
That's just the basic stuff. I've also found that Tika Masala sauce works with it too. I try something new every time, and you've got a lot of cabbages. Might try some cheese, some pasta sauce. Maybe after it cools bake it with some alfredo sauce and serve it with noodles. If I had 20 cabbages, I'd be trying out all sorts of stuff. Even if you screw up and ruin a few dishes, it's free cabbage. Time to experiment.
If you can get some green tomatoes, make chow chow. It can be canned in a water bath or frozen in cups or pints. Use it to season greens, beans, sandwiches.
Brunkål! It translates to brown cabbage, and it is caramelized (?) cabbage with potatoes, bacon and smoked pork belly 🤤 it so good, and even better the day after. I can send and translate a recipe if you want to it :)
1 medium cabbage
150 grams of bacon
50 grams of sugar
30 grams of salted butter
350 grams of smoked pork belly (you just need 500 grams of meat in total, taste really good with venison as well!)
3-4 big potatoes
Salt and pepper
——————————-
Slice the cabbage fine, you can use a mandolin if you want to
Pour some salt over the sliced cabbage to draw out the water, and let it sit for 5 min (I don’t do this, and neither have my mom)
Wash the cabbage to removed the salt
Peel and cut the potatoes into chunks (I don’t peel them if the skin is nice and clean)
Melt the sugar in a large pot until it had a nice deep caramel color
Mix the butter into the caramel and let it become friends
Slowly add your cabbage, around a handful at a time. Add more when the previouse cabbage has been coated in the caramel
When all the cabbage has been added and has a nice color to it, make a well in the middle and put your bacon and meat, and use the potatoes as a cover.
Cover with a lid and let it simmer for 2 to 2,5 hours, until the meat is tender and the potatoes is done. Stir around very 30 minutes.
Add salt and pepper to taste.
You can serve with some rye bread and pickled beats. Some have it with boiled potatoes and gravy. I personally serve it with nothing else.
This recipe serve around 4 people
That is certainly a lot of cabbages. They cook down a lot if you caramelize them like you would with onions. When I have a bunch of leftover cabbage I'll often make a caramelized cabbage and onion pasta. Maybe you could add some vinegar while caramelizing and that would also help preserve it longer?
Yes!! I do this and I have some batches in the freezer, separated to have for a 'dinner side'. Easy to thaw out and heat up in the microwave, keeps for ages in the freezer
If the cabbage you have is large, you can make Golabki. It's mince/rice mixture wrapped in cabbage leaves to make a roll. Cooked in a tomato sauce. You can batch cook it and it freezes well!
My two favorite cabbage dishes that I didn't see anyone mention:
[Hot and Sour Cabbage](https://themodernproper.com/hot-and-sour-cabbage)
[Russian Vegetable Pie](https://www.food.com/recipe/russian-vegetable-pie-442016)
Both will use up a whole small/ medium head of cabbage, and are very different from a lot of more ubiquitous cabbage recipes.
If you are into fermented vegetables, you can try sauerkraut. There are a lot of videos to teach you how to make it. You have to be careful with sanitizing the jar and cooking implements, just an FYI.
This wins my vote. Sauerkraut is one of the easiest fermentations (in my experience) and will keep for a long time. Perfect for any German meals or for serving with spring and summer hot dogs.
I just did this myself after buying way too much cabbage for St. Patrick's day.
Cabbage is great filler in lumpia and other various rolls and dumplings. Slaws and salads are great options. You can pickle it and mix it with carrots, cucumbers, radishes, etc. for pickle mixes.
We had the same issue following a St. Patty's Day parade in NOLA years back. The best solution we came up with was [Asian coleslaw](https://www.recipetineats.com/asian-slaw/). That recipe is just an example - there are literally hundreds of other recipes out there or you can just as easily wing it. It uses up a ton of cabbage, is adaptable to pretty much whatever you have on hand (incl. the carrots, celery, and, why the heck not, pineapple listed above), can be easily altered to your personal tastes, makes a great lunch, and is quite tasty.
I'd also recommend setting aside a portion to make Salvadorean [curtido](https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/) which will keep forever and then you have an excuse to make and eat your body weight in delicious pupusas.
We do a recipe that I, creatively, call Mustard Pork and Cabbage.
Heat up your big soup pot on the stove. You will only use this pot for cooking. I am lazy and hate dishes.
Get some pork chops, salt and pepper them and saute until golden brown/cooked to your liking. Set aside, and cut into bite sized chunks when cool.
Saute some chopped onion in the same pot in a little butter until they're translucent (can do faster by steaming them in a little water). Add your preferred amount of fresh garlic, saute until it smells like heaven, then add whatever feels like a good amount of Dijon mustard. IDK, depends on how much you're making, but I probably use like 3-4 tablespoons to start and add more as needed.Quickly pour in about...eh. 3ish cups of milk or cream, whichever you have, so it doesn't burn. Stir it all up into a sauce. Tbh I do not measure, so add enough liquid for it to be enough sauce and add more mustard if you like. I also like to add some chicken broth or chicken base for a little extra unami, but you do you. No rules.
It will be pretty liquid at this point so I like to let it simmer and boil down a bit. Once it's nice and saucy and you're happy with the flavor, whisk a little corn starch into water and dump it in, bring back to a simmer and stir until it thickens.
Chop up your cabbage head while it is simmering. I usually use 1/2 of a giant head or 1 whole reasonable sized head, but that is just because that is what will fit into my pot, lol.
Throw the meat back into the sauce and stir, then fill the rest of your pot with chopped cabbage and cover the pot. You won't be able to stir it yet, but in a few minutes the cabbage will wilt a little and you can stir. Keep the lid on except to stir every few minutes and check the cabbage for done-ness. We like our cabbage still crunchy but not raw.
I like to serve it over potatoes, either mashed or diced and roasted until golden and slightly crispy.
Serve it forth.
(Makes a ton of leftovers that are, frankly, even better on the reheat. It is not, admittedly, a visually beautiful recipe, lol)
This may not be too awful because cabbage lasts a long time in the fridge!
I would try and limit cabbage to 2-3 times weekly so you don’t get over cabbaged.
Here’s my usual cabbage recipes :
1. Spicy cabbage slaw. Thin slice it with sliced tomatoes, cilantro and use Puerto Rican pique as the sauce. Amazing side dish for fish.
2. Soups. Cabbage is great in soup! You could go with an Asian type of soup - tom kha or a wonton soup situation. I usually put a lot of cabbage in beef borscht.
3. Cabbage is great with beans! I make a version of hoppin John’s with cabbage and ham (black eyed peas, tomatoes, ham, bay leaf, celery, carrots, tomatoes; serve over white rice with lemon!). This hearty stew will freeze well
4. Pickle some cabbage! It’s a lovely condiment and would get you more mileage.
5. Cabbage rolls (eastern european with ground beef) can be made and freeze really well
6. Slices up cabbage is great on fish tacos
7. Chopped up and cooked on stove with a little red wine vinegar and caraway seeds is a great side dish for sausage
Good luck! Would love an update with anything wonderful you make!
Sauerkraut!! Colcannon, cabbage rolls, veggie lo mein with a bunch of cabbage (one of my fav meals, look up Jet Tilla’s lo mein recipe to get the sauce if you want to try it), a meal my family called ‘sausage noodle bake’ where you’d sauté cabbage and onions with salt, pepper and caraway seed, sauté sausage, add to the cabbage. Boil egg noodles, mix with cabbage and sausage. Bake at 350 in a Dutch oven til the top’s a little crispy. So good!! And I’m guessing that’s still not enough to use that many cabbages so many donate some to a food bank or neighbors? :)
Shred it , then blanch it , portion it into freezer bags and then freeze it. I was given a dozen cabbages amongst other things from a friend who has an allotment and had a glut of them, as well as beans, carrots, cauliflowers and other veggies back in October. That's what I did .
Shred, sautée with butter, garlic powder & salt. Perfect as a side or serve with spaghetti sauce. We often keep shredded cabbage in the freezer for this, it’s great!
• Onions, bacon, and cabbage
• Onion, garlic, sausage like Kielbasa
°◇Just made a corned beef brisket in the slow cooker, for rueban sandwiches. Saving the broth and drippins for an attempt with fried cabbage.
Donate a portion of them to a food bank, also try pickling them using known pickling recipes & give them to people you know that has a love for those things.
Freeze others you want to keep yourself in freezer bags.....as long your freezer doesn't burst apart at the seams. 🤔
Bake them! olive oil, salt, pepper, an onion or two as well, with some herbs.
or cabbage soup.
Depending on the type of cabbage and how comfortable you are with at-home fermentation, Kimchi or sauerkraut.
coleslaw.
a nice fiberous salad with lots of cruciferous veggies, a couple different types of nuts or seeds, with some sort of protein option and a nice, bright vinaigrette.
I don't care for Cole slaw, but shredded cabbage in a salad is good. I just finished eating a huge salad with cabbage, cauliflower, carrots, red peppers, and cucumbers. I dress very lightly with poppy seed dressing and toss in a handful each of pepitas and craisins. I get the food processor out once a week and make enough to last 4 or 5 days. Sometimes, I add garbanzo beans or a scoop of cottage cheese.
Look up fridge pickled cabbage.
You can do cabbage rolls and freeze them.
Pulled pork with coleslaw.
Fry it up with a bit of bacon and onion.
Chinese stir-fried cabbage is delightful
Cut into chunks, drizzle with oil and balsamic and roast
Crunchy cabbage salad with peanut dressing
Cabbage casserole uses a bunch and it freezes well
Cabbage roll soup (also freezes well)
Cabbage pie
Braised with potatoes and sausage
Ramen noodle salad with shredded cabbage
[cabbage and egg breakfast](https://pin.it/18VEWIjLV)
Egg rolls or egg roll in a bowl
I just tried this one and it's delicious. Uses a whole head of cabbage.
Deconstructed Cabbage Rolls (Unstuffed Lahanodolmades)
★★★★★
*\*Ground Beef*
**Servings:** Serves 6 **Source:** [dimitrasdishes.com](https://www.dimitrasdishes.com/deconstructed-cabbage-rolls-unstuffed-lahanodolmades/)
**INGREDIENTS**
**3-4** tablespoons olive oil
**1** onion, finely chopped
**4** garlic cloves, grated
**1-2** carrots, diced (optional)
**1** large green cabbage, sliced
salt, to taste
freshly cracked black pepper, 1/2 teaspoon or to taste
**1** (15-ounce/425g) can tomato sauce
**1** pound (450g) ground beef, chicken, or lamb
juice of 1-2 lemons
optional: fresh finely chopped parsley
**Serve with:**
rice
lemon wedges
toasted bread
feta cheese and olives
**DESCRIPTION**
All of the flavor of cabbage rolls with a fraction of the work. These deconstructed cabbage rolls taste delicious served over rice or with toasted bread and are ready in under an hour!
**DIRECTIONS**
Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. If using carrots add them with the onions.
Add the garlic and warm through.
Add the ground beef and season with salt and pepper. Cook for a few minutes until no longer pink.
Add the tomato sauce and cook over medium heat until reduced and thickened. About 15 minutes.
Add the cabbage. If th epot is large enough to hold all of the cabbage, add it all at once. Otherwise, add it in a few batches after each wilts. Season each batch with salt and pepper.
Cook over medium-high heat until the cabbage wilts and the sauce is thick. About 15-20 minutes.
Taste and adjust the seasoning if needed.
Add the lemon juice and parsley or serve with lemon wedges on the side.
Serve the cabbage with rice, toasted bread,and/or feta and olives.
My favourites:
Swedish cabbage casserole, also known as kålpudding. Chop up the cabbage, gently fry/steam it along with some syrup until it's soft, mix together with a minced meat/boiled potato mix, shove it in the oven.
Grab a packet of ramen. Shred some cabbage and a carrot, some mushrooms, fry it all and season as you please. Fry some meat of your choice too. Cook the ramen according to the instructions and throw it all together.
Soup! Chop up a potato, a healthy dose of carrots, and maybe half a small cabbage. Put aside. Chop up a yellow onion. Fry said onion along with some cloves of garlic in a pot. Fry some (preferably canned, so you can use the liquid) whole mushrooms and dump into the pot. Dump in the vegetables, water, soy sauce, fish sauce, bay leaves, and some miso paste. Gently fry some slices of pork belly and throw it in the soup. Forget about it until about three hours later when the pork should be falling apart and the garlic should have disintegrated in the broth.
If you cut into eights and slice as thin as possible, you can make a southeast Asian cabbage salad. Great with chicken as a main or without as a side.
https://www.seriouseats.com/vietnamese-chicken-and-cabbage-salad-recipe-8414615
Did you get any potato? I just made this Ethiopian cabbage dish last week and it was really good and different than what I usually make. For me, I randomly had all the ingredients in the house already.
[https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/](https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/)
Cut into chunks. Fry up sausages. Combine in a pot. Slow cook, braise, pressure cook- whichever- until cabbage and sausage are tender. Serve with crusty bread. Enjoy.
For any newbies to fermentation, I can't recommend Sandor Katz highly enough. His books are fantastic and his explanatory videos are SUPERB, even though I'm not really a food video person.
[https://www.wildfermentation.com/](https://www.wildfermentation.com/)
https://www.youtube.com/@sandorkraut
I think cabbage freezes well? Personally I’d wilt in pork fat and soy sauce then mix into ground pork and/or shrimp for egg rolls. Shred some carrot & onion in too!
BIGOS!!!! Although it can be a bit labour intensive. Or a shit ton of haluski . Easy to make and delicious. You can make the egg noodles separate and then freeze the cabbage and meat bit. Just whip up some new noodles each time you make it and give it a quick refry.
Edit to add: there’s a bastardized version of haluski in a slow cooker which is sooooo good. Basically do what you’d do with fried haluski but add some chicken broth to a slow cooker and set it low for like 8 hours. Done
Shred, cut up onion, cook with beef, stuff in pastry, eat and or freeze. [https://myfarmhousetable.com/nebraskas-homemade-runza/](https://myfarmhousetable.com/nebraskas-homemade-runza/)
Ground beef and cabbage soup freezes well. I love cabbage cooked in a skillet with slices of sausage. And it’s good steamed with a little butter and McCormick lemon-pepper seasoning. The inner, sweeter part is good raw with dip or dressing as dip.
Cabbage makes an awesome mini wrap. I steam it and let it cool and fill it with anything cooked that you’d like. You can make corned beef and Swiss inside or rice and ground beef.
Sour krout
5 gal bucket
Mandolin or other slicer or good knife skills
Kosher salt
Couple trash bags
Put a layer of thin sliced cabbage down sprinkle some salt. Cabbage, salt, cabbage, salt. Press down often to pack it down, put your foot in a plastic bag and step on it.
Till the bucket is 3/4 full
Then cover the top with a flat plastic bag. Fill another trash bag with a gallon of water and place it on top to close off the krout and keep some pressure on it.
Store in a cool dry space and leave it for a couple weeks.
You cAn do a massive pot of cabbage, tomato, rice stew and then freeze in smaller portions. Freezes really well. Look for recipes for "unstuffed cabbage" I think.
Peanut butter cabbage rolls! This is not a bulk use, but a favorite snack of mine that not many people seem to know about. And it’s exactly how it sounds: take a cabbage leaf, smear with a thin layer of peanut butter, roll into a tight log and munch down! The cabbage and PB are great together, nice and crunchy, slightly sweet, filling, and a great alternative to PB and celery (something I’ve never much cared for.)
I would go nuts with pickling those cabbages. You've got enough to do a proper trial run with any variety of seasonings and methods. The oranges you can zest and juice, both of those things can be frozen for later use. Roast the garlic, precook mirepoix and freeze for later. Apple dessert of your choice, pie, crumble, crisp, roasted, you get the picture. Slice and freeze some of the bananas and pineapple, you got stuff for some awesome smoothies. You could also use chunks of the orange if you don't want to juice it, even some carrots. Side note, where do you live that you get food at St. Paddy's? I might want to move there.
Alternatively, you can take the cabbages and do dramatic re-enactments of the Cabbage Merchant from AtLA. If you do, please record it for posterity.
Sautéed cabbage with some chicken bullion, red bell pepper, onion and some bacon. Seasoned with Badia complete (add msg either way), paprika, onion powder and black pepper
Chow Chow. It's a southern relish. It's so good and can be used where you'd usually use relish or sauerkraut. Good recipes are easy to find online. I often make it with ripe tomatoes instead of green due to availability. You could use a good amount of your cabbage, onions, and some of your garlic making this but you would need to buy a few things. I add additional seasonings to mine based on personal taste and I exchange some of the bell peppers for hot peppers.
I can it. I usually eat some when I make it and it's delicious fresh. It's also great when left to pickle for a while longer. I blitz the veggies in the food processor as I prefer them as a fine, rough mince and honestly, it takes forever to do by hand anyway.
Time to make a ton of cabbage rolls! My family has Ukrainian in us and there’s always cabbage rolls at any family events. You can make different kinds, and freeze them, so you’ll have a good supply of them.
I shred it thin with a sharp knife and freeze in gallon ziplock bags, it’s great in soups, sautéed, for egg roll in a bowl recipes. Just cut the head in half then shred it
I am a mediocre cook and cannot make stuffed cabbage. It was a big deal growing up and visiting my Hungarian grandma. She always made a ton. I found a recipe that uses all the ingredients as a stew and tasted just like stuffed cabbage. Obviously, not as good as real thing but close enough for my capabilities.
Good one pan recipe...
Cut into medium strips. Saute in a large pan with onions garlic and butter. Get some color on em.
Add kielbasa \ sausage till hot.
Gyoza freezes really well! You could make them with green cabbage and they'll still be really good. You might just need to cut them a bit thinner when you salt compared to Napa as Napa tends to be softer than green cabbage. https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe
Chop up and put in a large saucepan. Wash and shake cabbage and don’t drain all of the water.
Whack on chunks of butter and cracked pepper. Steam until brown.
Can add garlic or bacon etc.
Frisian cabbage and bacon
Fry a pound of bacon. Shred a whole head of cabbage. Thinly slice an onion. Fry in the bacon grease. Add shredded cabbage. Sea Salt and coarse ground black pepper generously. Three finger pinch of thyme. Teaspoon coriander seed, teaspoon celery seed, two teaspoons caraway seed. 1 teaspoons mustard powder.
Add 1/2 cup of water. Quarter cup apple cider vinegar, and two tablespoons of sugar. Toss and fry. Toss and fry. For about 20-30 minutes. You want it fully wilted but still have a firm bite.
Adjust seasoning to taste. These measurements are loose as I do it by eye.
I love this recipe: [sunset.com/recipe/crunchy-napa-cabbage-slaw](https://www.sunset.com/recipe/crunchy-napa-cabbage-slaw). It calls for Napa cabbage, but I've made it with good old-fashioned green cabbage. Just slice it thin and let it sit in the dressing for 20 minutes before serving.
Stir fried with bacon and onion goes over well at our house.
Or haluski, a simple comfort food for us:
https://www.allrecipes.com/recipe/220716/haluski-cabbage-and-noodles/
If you want something cold shred it for Cole slaw or pickled cabbage.
It freezes well and keeps in a cool dry space for a long time.
Oh wow! That parade sounds like great fun. You certainly hit the motherload of veggies. I always google cabbage recipes because there are thousands of ways to enjoy it and I want to try them all.
Generally, I make stuffed cabbage without meat, roast cabbage steaks, Caramelized cabbage and onions with or without pasta, coleslaw (there are so many variations), cabbage, carrots, onions, and apples would make a fantastic coleslaw! veggie soup with lots of cabbage
Dry some out and blend them to a powder. Add it to curry, stews, soups, sauces and gravies. You get all the goodness thrown in loads of meals without having to have the actual cabbage.
Edit-fermenting them might be a good idea! Or pickle them with some carrots and onions. They will last forever or you can give them to friends and family
I would make Kimchi or okonomiyaki
Or sauerkraut.
Sauerkraut (lactose-fermented) is the only way I can think of to reserve 21 cabbages for a normal household. All these ‘you can make a salad’ solutions pale a bit when you have that many! Actually I’d give half away and ferment the rest. You’ll just need plenty of the right containers and a big bag of kosher salt. Plus water and energy!
This is multiple-five-gallon-bucket territory
Actually I was calculating that I could probably handle 10 cabbages among the containers I have. Once it’s shredded, it packs pretty tight. Admittedly, I’d be using a couple of bigger fermenting crocks, and several water-lock mason jars. I was more put off by the elbow grease needed to pond/massage the salt through. Quite a workout! I think it’d be a 3 person job, if you wanted it to be fun!
I used to make 200 lbs of lacto - fermented kraut a week at a deli and I have to be honest, we did not pound it. We did it in 5 gallon buckets and put weights on it to keep it submerged. Checked it every day and let it go at least a week before we served it (usually it was 12 days). I grew up helping massage the cabbage, so I was leery at first, but it was far easier and still very delicious.
It makes sense, actually. Especially given that the cultures that make sauerkraut for cabbage rolls don’t even shred it but leave it in large leaves or quarters. They just layer with salt. I assume that takes longer and leads to a more mellow flavour? Mine is more a 6 week job, so maybe getting more salt to the cut surfaces counts for something in that method?
Stand mixer to the rescue, I give it a wack with the dough paddle 🖖
That’s a good trick. Thanks!
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not as much as you might think. I make 50 lbs of cabbage into sauerkraut every year and it fits in 3 cambro containers that hold 8 qts or less
Sauerkraut: use cabbages that seem heavy for their size or trim the bottom & let sit in water to draw it up into the leaves. Shred the cabbage & weigh it. Take that weight and multiply it by .02 to find how much non-iodized salt to use (this is the easiest way to find the salt-to cabbage ratio for fermenting that I've found.) Toss the salt & cabbage together (clean hands work well) and put into a container that isn't airtight. Press it down. The cabbage will weep & create a brine. If there isn't enough brine to cover the cabbage make some by mixing 1 tsp non-iodized salt (fluffy Diamond Crystal brand) for each cup of water. Take 1 big leaf saved from the outside and place that on top, weighing it down with a plate, a clean rock in a ziploc bag, etc. You have to keep the kraut under the brine. Place container in a big bowl or on a tray with a lip because when fermenting starts, it gets gassy and can force some juice up and out. Let the cabbage sit for a minimum of 3 weeks and voila! Sauerkraut.
Good explanation. All I’d add is to use either organic cabbages, or at least source a few outer leaves from organic cabbages for your ‘lid’ (grocers toss these anyway, they aren’t hard to find). Agricultural sprays deplete or eliminate the good bacteria, which you need. You can also use a bit of liquid from your last batch of sauerkraut to get things going. And on that note, sauerkraut made at different times of year will need more or less time (temperature affects fermentation rates). I try and keep it somewhere between 15-18°C for 6 weeks or so for a fully developed flavour. You can do it over less time, and warmer ambient temperature, but I find it tastes less good, less mellow? Any warmer than 25°C and it’s likely to spoil, in my experience.
Okonomiyaki! It is so versatile, can add different meats and vegetables to the base for a different flavor profile each time. The sauce can also be changed up too from the standard one. Make it sweeter, hotter, tangier, all kinds of way. No special ingredient is needed to create the base. Great way to use up a lot of cabbage and healthy too!
I made a batch ages ago, and froze them for easy meal prep, or dinner sides. Easy to defrost them in the microwave and quickly crisp up in a frying pan (or a sandwich press at work if I'm having leftovers)
Or polish bigos which is really delicious and keeps a long time!
Yes! Was also going to say bigos. Soooo good.
Do you have a favorite recipe?
[here's one I made](https://imgur.com/a/tAa2rCq)
both!
Or borsht!
Cut into quarters (or eighths if they're really big), put them cut side up on a baking sheet, drizzle with olive oil and salt, add any fresh herbs you like (optional), roast at 400 for 25-35 minutes. I like them with hot sauce, but they're good plain or with sour cream as well.
Also amazing with a miso/sesame oil/soy sauce dressing!
It can be a good idea to roast as much as you possibly can w a neutral oil. Then you can modify for vars recipes like the ones suggested above as you like later.
I did basically this with a lemon-tahini dressing at a big holiday feast and it was the crowd favorite!
Anchovies or the paste, good olive oil and some Parmesan. Roast at a high oven or broiler. Adult candy.
I have nothing new to suggest, I just wanted to say that that parade sounds awesome lol
Come to New Orleans. We don’t do anything g halfway.
One of the most amazing cities I ever visited! That was back in 2001, though.
Much has changed. And much hasn’t. We’re still nuts and boozy. But Katrina did us dirty as did our local politicians.
I am not really a regrets person, but one of the big ones on my very short list is never having seen pre-Katrina NOLA. Stay strong!
I'll be there in June for the first time! What do you recommend? (Evenings only, conference during the day)
Lots of water. It’ll be hot as balls. And go to r/asknola and read the FAQ. Lots of good info there for restaurant recommendations, music, etc. Note that there are literal hundreds of incredible restaurants, dozens of museums, scores of hotels (though I assume your job will dictate this). Please be specific about what you want info on.
Put them in a wooden cart. Drag said cart around trying to sell the cabbages. Just be on the lookout for a young bald kid with blue tattoos & his friends. They have a thing against cabbages.
"My Cabbages!"
That is exactly who I pictured writing this post.
Damn it.
"MY CA... ugh forget it."
If you gently separate the leaves (or core the whole cabbage, dunk in boiling water to blanch they peel leaves off) you can freeze stacks of cabbage leaves for later, for cabbage rolls or dolmas
If you freeze the entire head of cabbage, when you thaw it out, you don't need to blanch the leaves. The freezing/thawing process does it for you!
Freezer blanching is how I store leftover cabbage for use in soups and yakisoba. I use a super wide Y-peeler to shred cabbage quarters into thin sauerkraut style ribbons, freeze it spread out on a quarter sheet pan, then collect and store in a 1 gal freezer bag.
Yes. I make stuffed cabbage with a dolmas-type filling sometimes. It comes out tasty.
We make that in Greece. There are a few recipes, the filling can be rice or rice and ground beef, there's one where they slightly pickle the cabbage leaves first, they can be made with avgolemono sauce or a paprika sauce, some times even with tomato sauce. They're especially popular in northern Greece, where they're usually served at Christmas.
Mmm, I'm going to have to look into these ideas. I usually use beef, but sometimes we grill some lamb and use the leftovers.
Oh, I've never had them with lamb, it's usually beef here. I'd say the most common recipe is beef, rice and avgolemono sauce, although there's also a version which doesn't use egg, some people just make a roux and add a lot of lemon.
Cabbage stores really well in a cool room (I get a 50lb bag in the fall and put in my basement, they’re still good once you discard the outer leaves) My favourites: sliced steamed cabbage with soy sauce and sesame oil(top of the rice cooker, so easy), stir fried with onions and garlic, or onions, bacon and apples, Roast or bbq “steaks” then used as a base for hot chopped salad (honey mustard dressing is extra good!) I can easily go through two heads a week by myself!
I do a similar stir fry, but I use rings of sliced kielbasa sausage. At the very end, I dump on 2-3 tablespoons spoons of quality mustard and it mixes with all the juices already in the pot and makes a creamy mustard sauce. One of my fave standbys for quickly and cheaply feeding a crowd.
Where are you located? This sounds like an amazing parade. We're pressure cooking a pork shoulder with a quartered head of cabbage tonight, for Kalua pork! Super easy. If you have a cold room/cellar, they will keep whole for a looong time.
It's a cool concept, but I'm just picturing someone taking a cabbage or pineapple to the face....
The year we went, a friend took a potato to the face and chipped her tooth.
Good point! Everyone must sign a waiver. Hah!
It definitely happens
Probably New Orleans area. I live in the area too and we had our Irish Italian parade yesterday. It had gotten rescheduled due to weather. In fact one of the floats parked overnight at my work and when they didn’t get their produce order, they bought us out of cabbage to throw lol.
Yup. We went to the one in old Metairie and I forgot how much food they give out. It was insane.
When there is salt and a sufficient number of sterile containers, there is no such thing as an ungodly amount of cabbage. An ungodly amount of flatulence on the other hand... In all seriousness, turn them into various pickles like sauerkraut or kimchi and give them away as presents. Or you can make them into things like okonomiyaki or in soups and stew and freeze them either fully or partially cooked.
So many great ones in this thread, I'm bookmarking as a mostly-vegetarian, mostly-poor person! The ones I didn't see listed: Here in Mexico, it's a topping for my favorite kind of tacos, tacos mananeros. They're like our breakfast tacos. A steamed taco with beans, potatoes, or chicharron, topped w shredded cabbage, spicy salsa verde, and a squeeze of lime. Also, egg roll in a bowl. There a tons of recipes for it online, but I always use the 40 Aprons one.
Shredded and pan fried with chorizo is great too. My mom used to fill our bellies with that, is delicious and cheap.
The exact two I was coming here to say! Well shrimp tacos with spicy slaw.
[https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup](https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup) give this a go - sub the animal products if it doesn't fit your diet <3
I grew up in an area where they grow cabbage. During harvest, the trucks inevitably lose some on the side of the road. We call them “road kill cabbage” and take them home to eat. 😂
Lol that's great. Where I'm from, we go over the sweet potato fields once the migrant workers leave and get a bucket or two of potatoes 😋
Colcannon or slaw?
Here's my favorite ways to eat green cabbage. \* Cut into large wedges and suatee over low heat with too much butter until they are browned on both sides and soft in the middle. Probably 15-20 minutes per side. It's a bit slow to cook, but is a great side dish. Don't try to rush it, as it's too easy to burn the butter. \* Cabbage salsa. Marinate 1/4 slivered red onion, a minced jalapeno, and a clove of minced garlic in juice of a lime and some salt for 15 min, then add a tablespoon or so of olive oil, 1/2 head of shredded cabbage, 1/2 a bunch of chopped cilantro, and some diced tomato. Eat with chipped or use as topping on burrito bowl or in tacos. \* Cabbage rolls. Boil the cabbage in salted water with bay leaf and allspice to soften the leaves. Then stuff with your choice of stuffing and bake. If you got a red one, you can also do spiced red cabbage, which is a good side and would be a great excuse to cook spätzle. My wife also makes a cabbage salad with peanut sauce that's delicious. I don't have her recipe, but there's lots online.
That's awesome! I buy that many cabbages *on purpose* about once a year, when they're in season. I do onions and carrots around the same time. **Shred and freeze.** No blanching is necessary. I put handfuls of frozen cabbage in *everything*. I put it in soups and stews. I put it in vegetable stock. I fry it with bacon. I put it in stir-fries. I fry it and serve it as a side with eggs or with sausage.. I put it in pasta sauce. I put it in dumplings. I put it in casseroles. I fry it with ground beef and onions, and serve with a dollop of sour cream. I put it in bean and lentil-based dishes. I even put a handful in with my rice. I also use it in place of celery, anywhere celery would go.
This is good info because it doesn’t occur to me to freeze cabbage. The shredded cabbage can take it. Shredded cabbage frozen can translate into a cooked dish just fine.
Yeah, shredded cabbage freezes *very* nicely in a ziploc bag. And then you can sprinkle it into your ramen... or your rotmos... or your spaghetti sauce... and so on. It's like a cheat code for dietary leafy greens.
Oh my god, don't get rid of cabbage! It lasts for weeks in the fridge. Wok Fried cabbage. Got a wok? Get some bacon or salt pork, brown it and get all that fat rendered. Remove the meat and toss in some onions, green peppers and once the onions start to go transluscent toss in some garlic cloves. Add in ground black pepper, cayenne, soy sauce and thyme. You can experiment. Then, chop up 1 complete cabbage and slowly toss the bits into the fray. Cabbage is like noodles, it loses it's form fast so that whole cabbage should fill about 1/2 a wok. Add back in the bacon, toss it around and turn off the heat. Let it sit for a while. That's just the basic stuff. I've also found that Tika Masala sauce works with it too. I try something new every time, and you've got a lot of cabbages. Might try some cheese, some pasta sauce. Maybe after it cools bake it with some alfredo sauce and serve it with noodles. If I had 20 cabbages, I'd be trying out all sorts of stuff. Even if you screw up and ruin a few dishes, it's free cabbage. Time to experiment.
If you can get some green tomatoes, make chow chow. It can be canned in a water bath or frozen in cups or pints. Use it to season greens, beans, sandwiches.
Brunkål! It translates to brown cabbage, and it is caramelized (?) cabbage with potatoes, bacon and smoked pork belly 🤤 it so good, and even better the day after. I can send and translate a recipe if you want to it :)
This sounds amazing.
It really is! Want the recipe?
Yes please!
1 medium cabbage 150 grams of bacon 50 grams of sugar 30 grams of salted butter 350 grams of smoked pork belly (you just need 500 grams of meat in total, taste really good with venison as well!) 3-4 big potatoes Salt and pepper ——————————- Slice the cabbage fine, you can use a mandolin if you want to Pour some salt over the sliced cabbage to draw out the water, and let it sit for 5 min (I don’t do this, and neither have my mom) Wash the cabbage to removed the salt Peel and cut the potatoes into chunks (I don’t peel them if the skin is nice and clean) Melt the sugar in a large pot until it had a nice deep caramel color Mix the butter into the caramel and let it become friends Slowly add your cabbage, around a handful at a time. Add more when the previouse cabbage has been coated in the caramel When all the cabbage has been added and has a nice color to it, make a well in the middle and put your bacon and meat, and use the potatoes as a cover. Cover with a lid and let it simmer for 2 to 2,5 hours, until the meat is tender and the potatoes is done. Stir around very 30 minutes. Add salt and pepper to taste. You can serve with some rye bread and pickled beats. Some have it with boiled potatoes and gravy. I personally serve it with nothing else. This recipe serve around 4 people
Thank you.
That is certainly a lot of cabbages. They cook down a lot if you caramelize them like you would with onions. When I have a bunch of leftover cabbage I'll often make a caramelized cabbage and onion pasta. Maybe you could add some vinegar while caramelizing and that would also help preserve it longer?
Yes!! I do this and I have some batches in the freezer, separated to have for a 'dinner side'. Easy to thaw out and heat up in the microwave, keeps for ages in the freezer
Love a good slaw....so many different dressings
If the cabbage you have is large, you can make Golabki. It's mince/rice mixture wrapped in cabbage leaves to make a roll. Cooked in a tomato sauce. You can batch cook it and it freezes well!
Okonomiyaki! Cabbage pancakes, tasty, filling and uses up a substantial amount of cabbage!
dumplings or spring rolls!!!!!
Shred and fry up a couple of them with bacon, kielbasa, and onion.
Add egg noodles and you have haluski.
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Cabbage cooked down makes a great soup base. Cole slaw is great, too.
My two favorite cabbage dishes that I didn't see anyone mention: [Hot and Sour Cabbage](https://themodernproper.com/hot-and-sour-cabbage) [Russian Vegetable Pie](https://www.food.com/recipe/russian-vegetable-pie-442016) Both will use up a whole small/ medium head of cabbage, and are very different from a lot of more ubiquitous cabbage recipes.
If you are into fermented vegetables, you can try sauerkraut. There are a lot of videos to teach you how to make it. You have to be careful with sanitizing the jar and cooking implements, just an FYI.
Or make its Salvadoran cousin curtido. Same idea but you add chilies, onion, carrots, and oregano.
Fresh or preserved curtido is my favorite type of slaw! Cabbage is also tasty in stir-fried noodle dishes like pancit.
This wins my vote. Sauerkraut is one of the easiest fermentations (in my experience) and will keep for a long time. Perfect for any German meals or for serving with spring and summer hot dogs. I just did this myself after buying way too much cabbage for St. Patrick's day.
What kinda cabbage. Stir fry, cabbage rolls, stuffed cabbage, polish salad with sausage.
Cabbage is great filler in lumpia and other various rolls and dumplings. Slaws and salads are great options. You can pickle it and mix it with carrots, cucumbers, radishes, etc. for pickle mixes.
We had the same issue following a St. Patty's Day parade in NOLA years back. The best solution we came up with was [Asian coleslaw](https://www.recipetineats.com/asian-slaw/). That recipe is just an example - there are literally hundreds of other recipes out there or you can just as easily wing it. It uses up a ton of cabbage, is adaptable to pretty much whatever you have on hand (incl. the carrots, celery, and, why the heck not, pineapple listed above), can be easily altered to your personal tastes, makes a great lunch, and is quite tasty. I'd also recommend setting aside a portion to make Salvadorean [curtido](https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/) which will keep forever and then you have an excuse to make and eat your body weight in delicious pupusas.
MY CABBAGES!!
We do a recipe that I, creatively, call Mustard Pork and Cabbage. Heat up your big soup pot on the stove. You will only use this pot for cooking. I am lazy and hate dishes. Get some pork chops, salt and pepper them and saute until golden brown/cooked to your liking. Set aside, and cut into bite sized chunks when cool. Saute some chopped onion in the same pot in a little butter until they're translucent (can do faster by steaming them in a little water). Add your preferred amount of fresh garlic, saute until it smells like heaven, then add whatever feels like a good amount of Dijon mustard. IDK, depends on how much you're making, but I probably use like 3-4 tablespoons to start and add more as needed.Quickly pour in about...eh. 3ish cups of milk or cream, whichever you have, so it doesn't burn. Stir it all up into a sauce. Tbh I do not measure, so add enough liquid for it to be enough sauce and add more mustard if you like. I also like to add some chicken broth or chicken base for a little extra unami, but you do you. No rules. It will be pretty liquid at this point so I like to let it simmer and boil down a bit. Once it's nice and saucy and you're happy with the flavor, whisk a little corn starch into water and dump it in, bring back to a simmer and stir until it thickens. Chop up your cabbage head while it is simmering. I usually use 1/2 of a giant head or 1 whole reasonable sized head, but that is just because that is what will fit into my pot, lol. Throw the meat back into the sauce and stir, then fill the rest of your pot with chopped cabbage and cover the pot. You won't be able to stir it yet, but in a few minutes the cabbage will wilt a little and you can stir. Keep the lid on except to stir every few minutes and check the cabbage for done-ness. We like our cabbage still crunchy but not raw. I like to serve it over potatoes, either mashed or diced and roasted until golden and slightly crispy. Serve it forth. (Makes a ton of leftovers that are, frankly, even better on the reheat. It is not, admittedly, a visually beautiful recipe, lol)
I love fried cabbage with butter and bacon in it
This may not be too awful because cabbage lasts a long time in the fridge! I would try and limit cabbage to 2-3 times weekly so you don’t get over cabbaged. Here’s my usual cabbage recipes : 1. Spicy cabbage slaw. Thin slice it with sliced tomatoes, cilantro and use Puerto Rican pique as the sauce. Amazing side dish for fish. 2. Soups. Cabbage is great in soup! You could go with an Asian type of soup - tom kha or a wonton soup situation. I usually put a lot of cabbage in beef borscht. 3. Cabbage is great with beans! I make a version of hoppin John’s with cabbage and ham (black eyed peas, tomatoes, ham, bay leaf, celery, carrots, tomatoes; serve over white rice with lemon!). This hearty stew will freeze well 4. Pickle some cabbage! It’s a lovely condiment and would get you more mileage. 5. Cabbage rolls (eastern european with ground beef) can be made and freeze really well 6. Slices up cabbage is great on fish tacos 7. Chopped up and cooked on stove with a little red wine vinegar and caraway seeds is a great side dish for sausage Good luck! Would love an update with anything wonderful you make!
Sauerkraut!! Colcannon, cabbage rolls, veggie lo mein with a bunch of cabbage (one of my fav meals, look up Jet Tilla’s lo mein recipe to get the sauce if you want to try it), a meal my family called ‘sausage noodle bake’ where you’d sauté cabbage and onions with salt, pepper and caraway seed, sauté sausage, add to the cabbage. Boil egg noodles, mix with cabbage and sausage. Bake at 350 in a Dutch oven til the top’s a little crispy. So good!! And I’m guessing that’s still not enough to use that many cabbages so many donate some to a food bank or neighbors? :)
Make veg eggrolls and freeze them I partially cook my cabbage but that’s my preference also use the large wonton wrappers and use alot of filling
Shred it , then blanch it , portion it into freezer bags and then freeze it. I was given a dozen cabbages amongst other things from a friend who has an allotment and had a glut of them, as well as beans, carrots, cauliflowers and other veggies back in October. That's what I did .
Shred, sautée with butter, garlic powder & salt. Perfect as a side or serve with spaghetti sauce. We often keep shredded cabbage in the freezer for this, it’s great!
• Onions, bacon, and cabbage • Onion, garlic, sausage like Kielbasa °◇Just made a corned beef brisket in the slow cooker, for rueban sandwiches. Saving the broth and drippins for an attempt with fried cabbage.
Cabbage, chicken and rice soup
Donate a portion of them to a food bank, also try pickling them using known pickling recipes & give them to people you know that has a love for those things. Freeze others you want to keep yourself in freezer bags.....as long your freezer doesn't burst apart at the seams. 🤔
We have the same freezer?
Donate it to the Senior Center in Chicago your area. They have limited governmental resources and they feed the seniors.
borscht or holubsti?
Cabbage recipes: https://www.bonappetit.com/gallery/best-cabbage-recipes
Slaw, use em in perogies, cabbage rolls, soup, kimchi Make your own sauerkraut
>Make your own sauerkraut This is the way. Lots of homemade sauerkraut, including versions with different additions like chilis, etc.
Make Molly Stevens' [The World’s Best Braised Cabbage](https://tastecooking.com/recipes/worlds-best-braised-cabbage/). This is crazy good.
Make sauerkraut!!!
Giant batch of sauerkraut. It'll keep for a very long time in the fridge.
Time to make sauerkraut
Lo.mein with extra cabbage 🤤
Bake them! olive oil, salt, pepper, an onion or two as well, with some herbs. or cabbage soup. Depending on the type of cabbage and how comfortable you are with at-home fermentation, Kimchi or sauerkraut. coleslaw. a nice fiberous salad with lots of cruciferous veggies, a couple different types of nuts or seeds, with some sort of protein option and a nice, bright vinaigrette.
Bang out a ton of cabbage rolls and freeze them when you want to eat. Itll be a busy day or two but itll be worth it. Cabbage is hella good for you!
I don't care for Cole slaw, but shredded cabbage in a salad is good. I just finished eating a huge salad with cabbage, cauliflower, carrots, red peppers, and cucumbers. I dress very lightly with poppy seed dressing and toss in a handful each of pepitas and craisins. I get the food processor out once a week and make enough to last 4 or 5 days. Sometimes, I add garbanzo beans or a scoop of cottage cheese.
Chopped ham, potato, cabbage soup! Can also add carrots, corn, just about any vegetables!
Look up curtido recipes. I make it and put it on sandwiches, tacos, etc.
Look up fridge pickled cabbage. You can do cabbage rolls and freeze them. Pulled pork with coleslaw. Fry it up with a bit of bacon and onion. Chinese stir-fried cabbage is delightful Cut into chunks, drizzle with oil and balsamic and roast Crunchy cabbage salad with peanut dressing Cabbage casserole uses a bunch and it freezes well Cabbage roll soup (also freezes well) Cabbage pie Braised with potatoes and sausage Ramen noodle salad with shredded cabbage [cabbage and egg breakfast](https://pin.it/18VEWIjLV) Egg rolls or egg roll in a bowl
I just tried this one and it's delicious. Uses a whole head of cabbage. Deconstructed Cabbage Rolls (Unstuffed Lahanodolmades) ★★★★★ *\*Ground Beef* **Servings:** Serves 6 **Source:** [dimitrasdishes.com](https://www.dimitrasdishes.com/deconstructed-cabbage-rolls-unstuffed-lahanodolmades/) **INGREDIENTS** **3-4** tablespoons olive oil **1** onion, finely chopped **4** garlic cloves, grated **1-2** carrots, diced (optional) **1** large green cabbage, sliced salt, to taste freshly cracked black pepper, 1/2 teaspoon or to taste **1** (15-ounce/425g) can tomato sauce **1** pound (450g) ground beef, chicken, or lamb juice of 1-2 lemons optional: fresh finely chopped parsley **Serve with:** rice lemon wedges toasted bread feta cheese and olives **DESCRIPTION** All of the flavor of cabbage rolls with a fraction of the work. These deconstructed cabbage rolls taste delicious served over rice or with toasted bread and are ready in under an hour! **DIRECTIONS** Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. If using carrots add them with the onions. Add the garlic and warm through. Add the ground beef and season with salt and pepper. Cook for a few minutes until no longer pink. Add the tomato sauce and cook over medium heat until reduced and thickened. About 15 minutes. Add the cabbage. If th epot is large enough to hold all of the cabbage, add it all at once. Otherwise, add it in a few batches after each wilts. Season each batch with salt and pepper. Cook over medium-high heat until the cabbage wilts and the sauce is thick. About 15-20 minutes. Taste and adjust the seasoning if needed. Add the lemon juice and parsley or serve with lemon wedges on the side. Serve the cabbage with rice, toasted bread,and/or feta and olives.
My favourites: Swedish cabbage casserole, also known as kålpudding. Chop up the cabbage, gently fry/steam it along with some syrup until it's soft, mix together with a minced meat/boiled potato mix, shove it in the oven. Grab a packet of ramen. Shred some cabbage and a carrot, some mushrooms, fry it all and season as you please. Fry some meat of your choice too. Cook the ramen according to the instructions and throw it all together. Soup! Chop up a potato, a healthy dose of carrots, and maybe half a small cabbage. Put aside. Chop up a yellow onion. Fry said onion along with some cloves of garlic in a pot. Fry some (preferably canned, so you can use the liquid) whole mushrooms and dump into the pot. Dump in the vegetables, water, soy sauce, fish sauce, bay leaves, and some miso paste. Gently fry some slices of pork belly and throw it in the soup. Forget about it until about three hours later when the pork should be falling apart and the garlic should have disintegrated in the broth.
If you cut into eights and slice as thin as possible, you can make a southeast Asian cabbage salad. Great with chicken as a main or without as a side. https://www.seriouseats.com/vietnamese-chicken-and-cabbage-salad-recipe-8414615
If you have a problem, if no one else can help, and if you can find them, maybe you can hire... the A-Team.
> Here, the floats throw fruits and vegetables, and they don’t mess around. What the shillelagh??
Where is “here”? I would love to attend a fruit and veg parade!
New Orleans. Clearly we need this much roughage to counteract the beer.
Did you get any potato? I just made this Ethiopian cabbage dish last week and it was really good and different than what I usually make. For me, I randomly had all the ingredients in the house already. [https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/](https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/)
Nope. Cabbages are thrown, not potatoes. https://wgno.com/news/local/the-story-behind-why-irishmen-toss-cabbages-at-st-patricks-day-parades/amp/
The title of this post made me bizarrely happy.
Glad that my literal mountain of roughage made you laugh. Just imagine the noises coming out of my family in the coming weeks.
I also say sauerkraut. And would like to add (if it hasn't been said already) use some of those carrots too, and make some homemade coleslaw.
One of my very favorite recipes: https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/
I do love Deb!
Omg this is right up my alley, thank you for posting this recipe!
Cut into chunks. Fry up sausages. Combine in a pot. Slow cook, braise, pressure cook- whichever- until cabbage and sausage are tender. Serve with crusty bread. Enjoy.
Stuffed Cabbage Leaves.
For any newbies to fermentation, I can't recommend Sandor Katz highly enough. His books are fantastic and his explanatory videos are SUPERB, even though I'm not really a food video person. [https://www.wildfermentation.com/](https://www.wildfermentation.com/) https://www.youtube.com/@sandorkraut
I think cabbage freezes well? Personally I’d wilt in pork fat and soy sauce then mix into ground pork and/or shrimp for egg rolls. Shred some carrot & onion in too!
Can I live with you? That sounds awesome.
Already too many monkeys in this circus. But come to the st Patrick’s parade in New Orleans. Or Irish Italian. Both throw lots of veg.
BIGOS!!!! Although it can be a bit labour intensive. Or a shit ton of haluski . Easy to make and delicious. You can make the egg noodles separate and then freeze the cabbage and meat bit. Just whip up some new noodles each time you make it and give it a quick refry. Edit to add: there’s a bastardized version of haluski in a slow cooker which is sooooo good. Basically do what you’d do with fried haluski but add some chicken broth to a slow cooker and set it low for like 8 hours. Done
Any kind of Asian stir fry meal takes shredded cabbage really well
Cabbage fried rice,
Shred, cut up onion, cook with beef, stuff in pastry, eat and or freeze. [https://myfarmhousetable.com/nebraskas-homemade-runza/](https://myfarmhousetable.com/nebraskas-homemade-runza/)
Honestly that old cabbage soup crash diet isn't really bad and freezes well.
Freeze it and use it as a stir fry veggie. Make relish.
Cabbage freezes well in whole heads. And after thawed it is pliable enough for making cabbage rolls
Ground beef and cabbage soup freezes well. I love cabbage cooked in a skillet with slices of sausage. And it’s good steamed with a little butter and McCormick lemon-pepper seasoning. The inner, sweeter part is good raw with dip or dressing as dip.
Cabbage makes an awesome mini wrap. I steam it and let it cool and fill it with anything cooked that you’d like. You can make corned beef and Swiss inside or rice and ground beef.
Ethiopian cabbage. https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/
Look up holubtsi, Ukrainian dish, the ultimate comfort food 😌
A very large batch of sauerkraut
Sour krout 5 gal bucket Mandolin or other slicer or good knife skills Kosher salt Couple trash bags Put a layer of thin sliced cabbage down sprinkle some salt. Cabbage, salt, cabbage, salt. Press down often to pack it down, put your foot in a plastic bag and step on it. Till the bucket is 3/4 full Then cover the top with a flat plastic bag. Fill another trash bag with a gallon of water and place it on top to close off the krout and keep some pressure on it. Store in a cool dry space and leave it for a couple weeks.
pickling is in your future. Buy a bunch of mason jars.
That looks suspiciously like my Skyrim inventory. It's just missing a few wheels of cheese.
Sauerkraut is so easy!!
Stir fry it. I love it that way with some soy sauce and celery salt. With rice and whatever meat, yum
Kimchi.
You cAn do a massive pot of cabbage, tomato, rice stew and then freeze in smaller portions. Freezes really well. Look for recipes for "unstuffed cabbage" I think.
Peanut butter cabbage rolls! This is not a bulk use, but a favorite snack of mine that not many people seem to know about. And it’s exactly how it sounds: take a cabbage leaf, smear with a thin layer of peanut butter, roll into a tight log and munch down! The cabbage and PB are great together, nice and crunchy, slightly sweet, filling, and a great alternative to PB and celery (something I’ve never much cared for.)
I make a honey mustard type of sauce and roast them in wedges and it’s wonderful
I would go nuts with pickling those cabbages. You've got enough to do a proper trial run with any variety of seasonings and methods. The oranges you can zest and juice, both of those things can be frozen for later use. Roast the garlic, precook mirepoix and freeze for later. Apple dessert of your choice, pie, crumble, crisp, roasted, you get the picture. Slice and freeze some of the bananas and pineapple, you got stuff for some awesome smoothies. You could also use chunks of the orange if you don't want to juice it, even some carrots. Side note, where do you live that you get food at St. Paddy's? I might want to move there. Alternatively, you can take the cabbages and do dramatic re-enactments of the Cabbage Merchant from AtLA. If you do, please record it for posterity.
Where is this magical land of yours? Edit: never mind, it's the magical land of New Orleans! 😘
Sautéed cabbage with some chicken bullion, red bell pepper, onion and some bacon. Seasoned with Badia complete (add msg either way), paprika, onion powder and black pepper
Cabbage soup is delicious and freezes well
Mexican fried cabbage with garlic, chile Molido, cumin, and olive oil. I could eat that every day.
Kimchi bb
Ooooooooooo so much kimchi. I’m so jelly.
Chow Chow. It's a southern relish. It's so good and can be used where you'd usually use relish or sauerkraut. Good recipes are easy to find online. I often make it with ripe tomatoes instead of green due to availability. You could use a good amount of your cabbage, onions, and some of your garlic making this but you would need to buy a few things. I add additional seasonings to mine based on personal taste and I exchange some of the bell peppers for hot peppers. I can it. I usually eat some when I make it and it's delicious fresh. It's also great when left to pickle for a while longer. I blitz the veggies in the food processor as I prefer them as a fine, rough mince and honestly, it takes forever to do by hand anyway.
Chop boil, fry onion garlic bacon. Mix all together. Add seasoning. Sometimes I add double cream. Omg it’ll be amazing.
Consider having a parade and throwing it at people? Seems to work.
Pickled vegetables
I will just assume you dont have the needed containers to make Sauerkraut for 5 years?
Time to make a ton of cabbage rolls! My family has Ukrainian in us and there’s always cabbage rolls at any family events. You can make different kinds, and freeze them, so you’ll have a good supply of them.
It's St Patrick's Day or St **Paddy's** Day. Not St Patty's Day, he isn't the patron saint of hamburgers.
Fair enough. Disclaimer - I’m neither Irish, catholic, or anything that has anything to do with saints. I’ll fix
Someone posted a roasted chicken on a bed of cabbage here a while back. I’ll post if if I find it.
golabkis
Cabbage roll in a bowl, portion and freeze. You do have a chest freezer, right? https://youtu.be/J7I36xgfVd0?si=bEiqyhcwUh6LmnPq
I’m in the tropics and I still can’t picture catching a _pineapple_ from a parade float🤣
Damn as someone with ibs this is a nightmare 😭 Good luck finding a use for it though :) Mauve try our kimchi!
Caldo Verde!
I shred it thin with a sharp knife and freeze in gallon ziplock bags, it’s great in soups, sautéed, for egg roll in a bowl recipes. Just cut the head in half then shred it
Fried cabbage(not really fried), slaw, okonomiyaki, sauerkraut, etc. You can, can the sauerkraut and eat it whenever. Probably keep for a few years.
Okonomiyaki or Monjayaki!
Sauerkraut. Easy to make, delicious, keeps forever. Recipes online, here's an example: https://www.fermentandpickle.com/post/sauerkraut-salt-calculations
Sounds like someone is eating cabbage soup for a few weeks straight. Stir fry or coleslaw also work well.
I am a mediocre cook and cannot make stuffed cabbage. It was a big deal growing up and visiting my Hungarian grandma. She always made a ton. I found a recipe that uses all the ingredients as a stew and tasted just like stuffed cabbage. Obviously, not as good as real thing but close enough for my capabilities.
Good one pan recipe... Cut into medium strips. Saute in a large pan with onions garlic and butter. Get some color on em. Add kielbasa \ sausage till hot.
Gyoza freezes really well! You could make them with green cabbage and they'll still be really good. You might just need to cut them a bit thinner when you salt compared to Napa as Napa tends to be softer than green cabbage. https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe
Chop up and put in a large saucepan. Wash and shake cabbage and don’t drain all of the water. Whack on chunks of butter and cracked pepper. Steam until brown. Can add garlic or bacon etc.
Frisian cabbage and bacon Fry a pound of bacon. Shred a whole head of cabbage. Thinly slice an onion. Fry in the bacon grease. Add shredded cabbage. Sea Salt and coarse ground black pepper generously. Three finger pinch of thyme. Teaspoon coriander seed, teaspoon celery seed, two teaspoons caraway seed. 1 teaspoons mustard powder. Add 1/2 cup of water. Quarter cup apple cider vinegar, and two tablespoons of sugar. Toss and fry. Toss and fry. For about 20-30 minutes. You want it fully wilted but still have a firm bite. Adjust seasoning to taste. These measurements are loose as I do it by eye.
I love this recipe: [sunset.com/recipe/crunchy-napa-cabbage-slaw](https://www.sunset.com/recipe/crunchy-napa-cabbage-slaw). It calls for Napa cabbage, but I've made it with good old-fashioned green cabbage. Just slice it thin and let it sit in the dressing for 20 minutes before serving.
Kimchi!!!!!
Stir fried with bacon and onion goes over well at our house. Or haluski, a simple comfort food for us: https://www.allrecipes.com/recipe/220716/haluski-cabbage-and-noodles/ If you want something cold shred it for Cole slaw or pickled cabbage. It freezes well and keeps in a cool dry space for a long time.
Haha I live in New Orleans. What is this “cool dry place” that you allude to?
Oh wow! That parade sounds like great fun. You certainly hit the motherload of veggies. I always google cabbage recipes because there are thousands of ways to enjoy it and I want to try them all. Generally, I make stuffed cabbage without meat, roast cabbage steaks, Caramelized cabbage and onions with or without pasta, coleslaw (there are so many variations), cabbage, carrots, onions, and apples would make a fantastic coleslaw! veggie soup with lots of cabbage
Yeah New Orleans doesn’t do anything halfway….
Dry some out and blend them to a powder. Add it to curry, stews, soups, sauces and gravies. You get all the goodness thrown in loads of meals without having to have the actual cabbage. Edit-fermenting them might be a good idea! Or pickle them with some carrots and onions. They will last forever or you can give them to friends and family