Help!!! With Green Cabbage!!!

Loraluvs

I bought 2 Bountiful Baskets this week since the kids are out of school for Spring Break. I needed lots of fruits and vegetables. However each basket had 2 large heads of cabbage. What in the world am I going to do with 4 heads of cabbage. Open to ideas :laugh:

Anonycatgirl

The good news is cabbage can sit in your vegetable drawer (or even a cool basement) for a long time--in the old days people would harvest a bunch of it in fall, keep it in the root cellar, and eat it all winter long.

Cut it into wedges, brush it with olive olive oil mixed with lemon juice and roast it at 400 for about 40 minutes. It'll be sweet and tender and golden brown at the edges. Even my husband likes it that way. Don't skimp on the olive oil--cabbage has very few calories on its own and the oil really adds to the yumminess of this dish.

Shred it up and add it to salad or stir-fries.

Stuffed cabbage? (I've never tried it myself and don't know what the calorie count would be.)

StraubreyR

Make home made sauerkraut or kimchi? Doubles as a science project for the kids...

Darcy011

Shred it in food processor with carrots use in coleslaw or mix with a protein like chicken or shrimp in a stir fry. One of my favs is spread some hummus on a large tortilla add a cup of the shred and some cooked chicken and you have very quick wrap for lunch.

perseverance14

I bought 2 Bountiful Baskets this week since the kids are out of school for Spring Break. I needed lots of fruits and vegetables. However each basket had 2 large heads of cabbage. What in the world am I going to do with 4 heads of cabbage. Open to ideas :laugh:

When I was little I loved stuffed cabbage, still do. Mix some ground meat with rice and season it with whatever you like,you can also add an egg or two. Boil the cabbage and cook about half way. Stuff the leaves with the meat mixture and cover with tomato sauce, then bake for about an hour.

RaspberryKeytoneBoondoggle

Make batches of cabbage rolls and freeze them.
Make a big pot of cabbage soup and freeze in separate containers. You can add different meat like ground beef or chicken or lentils and curry powder after you take it out for variety if you want.
Coleslaw.

novasunflower

I make a slaw that is very similar to this (I add sweet bell peppers and carrots) http://www.epicurious.com/recipes/food/views/Spicy-Napa-Cabbage-Slaw-with-Cilantro-Dressing-243168 and serve it with either chipotle chicken or blackbeans. It's a great combo to make ahead for lunches. Just slice your cabbage very thin.

Loraluvs

Yum!!!

acpgee

My mom's Chinese method would be to shred fine, and stir fry with garlic, soy sauce and a tiny pinch of sugar.

Slacker16

Grate it, add salt and oregano and let it sit about a day.

Afterwards, use it in salads with oil, vinegar and other veggies. Light-years ahead of lettuce. Not sure how well it would work with vinaigrette though.

fificrazy

Not going to bother repeating some of the suggestions above, but another idea when you're to desperate to use it up: shred it and use it in place of recipes typically served over a bed of rice. Essentially turns every meal into a salad, but if you're making Indian or Asian dishes it's a refreshing take on the typical vinaigrette or ranch dressing salad.

Superpowered

I'm fond of this cabbage roll casserole recipe: way easier than making actual cabbage rolls, delicious, and it freezes well.

http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html

Angimom

Bump for good ideas

tmauck4472

fired in some butter with some bacon :bigsmile: homemade eggrolls, soup, cabbage rolls, coleslaw, okay all of what everyone else says, so many uses.

HerbertNenenger

I just bought a head today to put in my soups. Chicken broth, cabbage, onions, carrots, celery and herbs. So filling with tons of fiber. And so few calories.

Debbiedebbiey

Gotta love cabbage ! Bump

want2feelbetter

Corned beef and cabbage in the crock pot ... my favorite is paula deens recipe ; )

time4kim2014

Bump for later!

last_time

Make Chinese for dinner! Cok up 1 lb of ground turkey ...set aside. Shred 1 cabbage head and sautee until it shrinks in size. Add back the ground turkey....in a small bowl: mix 1/4 cup of oyster sauce and 3 tbs soy sauce. Add to the sautee.... Then to thicken the sauce, mix 1 cup of water and 1 tbs corn starch...add to the sautee. Cook for a couple more minutes and Voila! Instant chinese. You can serve this over rice or noodles. The family will love it. Enjoy!

maryjay52

homemade sauerkraut, cabbage vegetable soup , cole slaw , lo mein with shredded cabbage, stuffed cabbage , steamed cabbage

1stday13

I bought 2 Bountiful Baskets this week since the kids are out of school for Spring Break. I needed lots of fruits and vegetables. However each basket had 2 large heads of cabbage. What in the world am I going to do with 4 heads of cabbage. Open to ideas :laugh:

Try this, it is delicious! http://www.ziplist.com/souschef?url=http://www.skinnytaste.com/2012/01/kalyns-stuffed-cabbage-casserole.html
Kalyns Stuffed cabbage casserole from Skinnytaste.com
I use 1-1/2 heads for it. Mmmmm enjoy :drinker:

tabbyblack13

I like doing a curry with mine from Nom Nom Paleo. I also like a good vinager coleslaw.

lporter229

Moo Shu chicken or shrimp. Chop it up really small and saute it with garlic and mushrooms. Add soy sauce, a little vegetable broth and chili sauce. Thicken with corn starch if needed. Add cooked chicken or shrimp and scramble egg. Yummy!

Loraluvs

These are all great ideas

amylb0822

I love to rough cut cabbage, finely chop some red onion and carrots and steam the whole mess.... then add salt and some Siracha and yumm yumm yumm

MyChocolateDiet

cut each head in half and then half again.

you will now have 8 wedges of cabbage. enough for a salad for lunch and dinner for the next four days.

i like mine:

-with equal amount of iceberg both shredded with lemon salt pepper and cilantro
-with honey mustard dressing bacon and tomatoes
-with avocado spicy dressing and whatever veggie's around
-on a corn tortilla with some kind of salsa and carne asada. (this could be topped onto the cabbage as a salad sans tortilla)

knra_grl

use one fresh this week and you could core and freeze the other for when you make cabbage rolls (if you make those) freezing cabbage before making cabbage rolls makes it a lot easier to roll them.

trisH_7183

Core then chop cabbage.Either fry 1-2 slices of bacon or put a Tbl of oil in skillet. Add cabbage & sliced onion.Cover,cook on low till cabbage starts to brown,stirring often. Add smoked sausage cut in coins,1 Tbl rice vinegar & S& P to taste.Cook 15-20 mins.Correct seasoning. Serve.....my DH likes it with mustard on a roll.

Sweet_Potato

I always get at least 6 different uses out of a single head of cabbage-- fortunately it keeps a long time!! My favorite uses are Cook's Illustrated Hearty Minestrone, Asian-style salads, and as a topping for fish tacos. I also throw it into stir fries along with other things.

lindzgayle

Chop it up and sautee with cut up bacon, for about a half hour. Delicious!

Also, Rachel Ray has a recipe called "Stuffed Cabbage Stoup." Very flavorful and easy to prepare.

Renneke

My favorite cabbage recipes are:
Shredded and fried in sesame oil, topped with toasted sesame seeds
Shredded and fried in olive oil.
Martha's Cabbage stew, which is a ground beef, kidney bean, cabbage stew recipe that was in American Profile years ago:
Ingredients:
1 pound ground beef
3 medium onions, finely chopped
1/2 head cabbage, shredded
4 stalks celery, chopped
1 quart tomatoes
1 (40 1/2-ounce) can kidney beans
1 cup water
1 tablespoon sugar (or to taste)
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon each garlic powder, soy sauce and vinegar

Instructions
1. Brown beef in large heavy pot or skillet.
2. Add onions, celery, and cabbage. Cook and stir until cabbage is light brown (glassy looking).
3. Add remaining ingredients. Heat to boiling.
4. Reduce heat and simmer 30 to 45 minutes.



You can also shred cabbage and use it in place of lettuce on tacos.