A friend gave me a couple of green cabbages- what should I make?

Lazy Cabbage rolls, borscht, chicken noodle soup using cabbage to make "noodles". We use it often. EDIT I just saw this on facebook...Cabbage steaks https://www.facebook.com/elymnfarmersmarket/photos/a.346805535387101.82601.157373387663651/1043112809089700/?type=3&theater

Raw sauerkraut - delicious and easy to make (just get over the fear of eating cabbage that's been sitting in the pantry for weeks)

Cabbage is good roasted on a sheet pan in the oven. Cut into half inch thick slices. Spray with olive oil, add salt and optional seasoning (I use garam masala) and bake about 15-30 minutes at 400 degrees. Some onion slices, winter squash, and green apples make good additions if you have them.

I make a one pot with barley, apple cider vinegar, Granny Smith apples, onions, turnips, cabbage, and kielbasa. Just throw everything in a lidded pot with the correct amount of water for cooking the barley, salt, pepper, and optional herbs, simmer 45 minutes, stirring once in a while to keep from sticking. You can substitute milk or v8 juice for part of the water for a richer flavor, but pay close attention because the milk does like to boil over or burn.

Tip for lower calorie cole slaw: substitute low fat buttermilk for part of the mayo.

Sauerkraut pierogies! I've been dreaming about them lately but the dough has eggs which I can't have right now

All of the above. For some reason, my family loves plain boiled cabbage and chicken. Basically, just take a whole cut up chicken and throw it in some stock or water and any veg or herbs that you'd normally throw into chicken stock. (carrots, celery, onion, thyme, sage, bay leaves, etc.).

Let the chicken simmer for a bit until cooked and tender (I like cooking for 90-120 minutes or so until the chicken is really tender but not quite falling apart). Cut the cabbage heads into wedges, add to the pot when the chicken is just about where you want it, and let simmer for 30 minutes until tender. Alternatively, you can remove the chicken from the pot before adding the cabbage so as to better control the cooking time or for space considerations.

Serve the cabbage and chicken in a big bowl with a bit of broth in it. You can add some cooked rice into the bowls before adding the broth if you'd like. If you like asian flavors, you can serve with a bit of oyster sauce, soy sauce, or dumpling sauce on the side for dipping.

nic_27_grassisgreener wrote: »

Lately I've just boiled the leaves for a few mins then tossed in butter. Surprisingly tasty.

Try boiling in beef stock and add lemon juice and cumin after tossing in butter. Gives it an interesting spin while still simple to make.

I know what you'll be making after you eat two cabbages...

Punjabi-style cabbage (cabbage curry with turmeric, peas, and potatoes), cooked with kielbasa, cooked into a stir-fry, shredded thin for tacos

Steamed is actually pretty tasty if you don't over cook it and you are too lazy to make one of the fancy things above.

In a large frying pan with lid
Brown 1 pound lean burger
Add 2T Worcestershire
2T sweet chili sauce
1tsp minced garlic
1\4tsp garlic salt
1 large shredded carrot
1 head green cabbage diced
1cup water
Cook till cabbage is tender...
6servings
188 calories

My husband and kids are on the roasted cabbage steak wagon with me. I saw the recipe above, and that's it. Super easy and delicious. My husband and I love the loose bits that get all crispy, and we can eat a whole small cabbage by ourselves.

I love a sort of coleslaw or cabbage salad ... it keeps well in the fridge and tastes great as a side, or even added as a condiment to a sandwich ...
There are no set measurements for this recipe ... I call it Claremont Salad
1 small head or 1/2 large head green cabbage
1 long celery stalk
1/2 large or 1 medium onion (Optional)
1 medium carrot (Optional)
1 medium bell pepper (Optional)
1 cucumber ( young slicing or English seedless)
oil of you choose
white wine or champagne vinegar
1/2 tsp salt

Thinly shred all the vegetables ... I use a mandolin but have also done it in a food processor.
Combine everything together and toss well.
Let sit at room temperature for about and hour, then store in the refrigerator

The cabbage will release some liquid as it stands ... this is actually a healthy liquid and if you like the taste of it.

sandralang12327 wrote: »

In a large frying pan with lid
Brown 1 pound lean burger
Add 2T Worcestershire
2T sweet chili sauce
1tsp minced garlic
1\4tsp garlic salt
1 large shredded carrot
1 head green cabbage diced
1cup water
Cook till cabbage is tender...
6servings
188 calories

Here in Florida we call that Hastings Hash..... you had a few more spices but it was about the same... we added diced potatoes instead of the carrots... its a great meal

What great suggestions!