So I posted:

@alecmuffett Aside from coleslaw, what’s a good recipe for using up an entire cabbage, or two?

The responses came on…

Twitter

@vdotw Cabbage, apples, potatoes, onions, bratwurst all combined and baked. http://www.kitchenimprov.net/2009/09/bratwurst-cabbage-and-apples/

@josephholsten kimchi?

@hal_pomeranz Braised cabbage: shred cabbage & onion saute with .25lb butter. Add salt, cinnamon, paprika, cayanne to taste. Bake 20min @ 375

@tqbf Braise it! Cook some bacon (in little cubes), reserve, sautee onion/cel/carrot mince in the fat, then cabbage wedges.

@tqbf Or shred it, blanch in water, cook with butter, bacon.

@shaver sauerkraut, cabbage rolls, salad:shredded cabbage, pear, walnuts, goat cheese, balsamic

@tqbf Flavor Bible says cabbage’s BFF’s are apples, bacon, butter, caraway, carrots, cream (YES), garlic, ginger, juniper, mustard…

@tqbf but wait, there’s more: onions, pepper, pork, potatoes (YES), rice, salt, sour cream, sugar, thyme, vinegar. CALVADOS!

@chasrmartin Saute with large amount of butter, salt, white pepper, until crisp-tender.

…and also on:

Facebook

Andrew Gabriel

Sauerkraut? I only like it in small quantities though.

Kathy Brown

Hmmm. You can use cabbage in soups, stir fries or to wrap around rice and other ingredients and steam. Not exactly the whole beast though.

Or why not try doing the same to cabbage as you might with red cabbage? i.e. Shred it, and layer up in a casserole dish with thin-sliced onion, a cooking apple, a sprinkling of brown sugar, strips of bacon, and anything else you fancy ( I stick worcester sauce, vinegar, cinammon in too). Maybe chestnuts?. Bake it in the oven for a couple of hours on a medium setting, stirring it up occasionally.

Also, there’s a very filling Mallorcan soup which features cabbage leaves. I’ll see if I can find a recipe.

Kathy Brown

“Sopas Mallorquinas is a great option: a soup served with finely sliced bread on the base with cabbage, artichokes, peppers, cauliflower, beans and potato. It was traditionally made to use up any left-over vegetables and bread.”

See http://canarybirdtenerife.blogspot.com/2009/05/sopas-mallorquinas.html for a recipe 🙂

Alec Muffett

@Andrew: you made your own yet?

@Kathy – that would be appreciated! Challenge is that i have 2x heads, and what I cook, I eat, hence I am interested in variety…

Kathy Brown

You could chop a head in half and use it to make paint-prints, like we used to do in school 😀

Gary Sereno

Stuff them with a rice/minced beef, tomato, lemon juice mixture

Melanie Rimmer

Baked cabbage with nuts and cheese: http://bean-sprouts.blogspot.com/2007/01/ways-with-cabbage.html

I think I’m going to run out of cabbage pretty quickly 🙂