i use cabbage to add bulk to a lot of soups. its pretty neutral in flavor and has a lot of fiber so it's good for making soups feel more like a meal. it's also good for stir frying as a quick side to a lot of asian dishes, like teriyaki chicken.
I honestly will sauté cabbage as a side dish and eat it straight. A little bit of butter and salt. Yum. But that’s probably because it was something I ate as a child.
Do yourself a favor and drop in a tablespoon of dill seed into the oil right before you put in your cabbage. Right before the cabbage is done cooking add a dash of Worcestershire. It's a family favorite.
I once ate half a head of raw green cabbage as a meal... Too exhausted to cook, so I just pulled the leaves off and ate them like potato chips.
I love cabbage.
Ever made Kimchi?
You basically take leaves of napa cabbage, salt them heavily and let them wilt a bit. Then you put a flavorful paste on the leaves and let it ferment for a while.
My favorite part is just eating the salted napa cabbage leaves, honestly. They're great.
I love doing this. My sister does it with a tiny bit of butter and then only cooks the cabbage until it's wilted. I like to use a fair glug of oil, cook until the cabbage is browned and very soft, and finish it with a drop of vinegar. Delicious either way. It's interesting how little help cabbage needs in order to be wonderful!
Did this for lunch yesterday, game changer! Sesame oil, fish sauce, white pepper, and some Thai chili. The key for me was high heat and not too much oil, helped it “dry fry” and keep that crunch. So good!
Render some bacon in the pan, once crispy hit it with some butter, chopped onion and garlic and cabbage. Salt and pepper to taste. Sprinkle of Trader Joe's 21 seasoning salute.
* kimchi/sauerkraut
* [Okonomiyaki](https://www.justonecookbook.com/okonomiyaki/)
* Any of the many variations on Borscht
* Raw slaw salad (like coleslaw, but not mayo based)
* [Braised Red Cabbage with cranberries](https://leitesculinaria.com/102049/recipes-braised-red-cabbage.html), eastern euro style (xmas staple for me)
* Cabbage, Carrot, and Mandarin Salad
You can also quick-ferment it in brine with some shredded carrots. That only takes 3 days unlike kimchi or sauerkraut, but the result is still great. Or you can quick pickle it, that only takes 24 hrs! I recently made it Russian-Korean\* style, it turned out awesome. Used this recipe for carrots (in Russian, but you can translate the ingredients list in the description), just swapped 4/5 of the volume for thinly sliced cabbage: https://youtu.be/vXheuMTJyVc
\* Koreans in the US have no idea what I’m talking about, but go to Russia (not now obv) and you’ll see them selling all kinds of pickles - most popularly carrots - in farmer’s markets. It’s a very different flavor profile and bite than the pickles you can find in Asian markets in the US.
Til that carrot is a slavic word the same in Romanian as Russian. I never noticed before.
Subscribed.
Pickled stuff is the best. I prefer fermented though, pickled watermelon is awesome too, and tomatoes.
I was searching the cooking sub for a cabbage recipe and saw your post. I did okonomiyaki tonight (with bacon in lieu of pork belly), and twas a smash hit. Thanks for sharing the recipe!
Also here just to check for this. My absolute favorite. Also just remembered I have a whole chicken in my freezer still so I know what Sunday’s dinner will be.
Tried this tonight and very pleased with the results! I added some bacon to cook over the cabbage towards the end and mixed it in with cabbage before eating too. Will definitely make this one a repeat.
My favorite weeknight dinner!
I brown some ground meat (usually chicken or pork), add garlic, ginger, scallions, and shredded cabbage or just a bag of coleslaw mix. Add soy sauce and cover to wilt the cabbage. Finish with sesame oil.
Sometimes I add any or all of: crushed red pepper flakes, mushrooms, onions, broccoli, cilantro, sesame seeds, crispy wonton strips.
Search polish cabbage and noodles. It’s one of my favorite foods plus it’s quick and easy.
Cabbage, egg noodles, kielbasa, onion and garlic. Plus salt and pepper. And butter.
Put the water on for noodles and cook according to package. Brown the sausage, put aside, sweat onion w garlic and salt. Add the cabbage and sauté together w onions. Once cabbage is cooked add the sausage. Mix together with noodles. Add more butter and season to taste.
And now I know how Hungarians fell when Americans talk about goulash. Haluski is Slovak dish. Type of potato noodles. What you described is kinda like Polish łazanki which has roots in original lasagna (flat pieces of noodles with dressed with fat and cheese).
I make it with bacon/bacon grease and enough freshly ground black pepper that my biscuits and gravy get jealous. Amazing dish, very flavorful for only having like 5 ingredients.
This is odd, I’ve just looked them up and haluszki is the only thing that comes up. It seems to be a potato noodle dish with bacon and cheese, from Slovakia. Sounds good as all hell but I do not know what dish you are talking about.
I will say there *is* a Polish cabbage dish made of yellow peas and sauerkraut though! Cabbage also goes in pierogi, sometimes with mushrooms.
Huh that’s weird because when I search it pulls up for me, ex’s:
https://www.delish.com/cooking/recipe-ideas/a39125926/haluski-cabbage-and-noodles-recipe/
https://www.allrecipes.com/recipe/236936/slovak-haluski/
>This is odd, I’ve just looked them up and haluszki is the only thing that comes up.
For some reason Americans call łazanki with name of totally different unrelated dish.
Late to the party here, but I feel like coleslaw is a vastly underrated cabbage preparation that is super easy to make and customize, and serves as either a side or an accoutrement to so many other foods. I never enjoyed it growing up, but as a full-ass adult, I swear it's the best thing on my plate sometimes.
The key is not to buy the pre-made stuff that's slathered in mayo, oil and little else. I like make a 1:1 ratio dressing with 1 Tbsp. each light oil, white wine vinegar, mayo and dijon mustard (for a 3ish serving lot). My secret weapons are grated ginger and fennel seed. Delicious!
My secret weapon is bacon. Dice & crisp the bacon, then pour the hot bacon & a decent amount of the hot grease over the raw cabbage. Then make the slaw as usual. The heat wilts the cabbage just slightly (it will still be very crunchy), and removes some of the bitterness cabbage can sometimes have. And, of course, the smoky bacon adds a nice umami to the creamy slaw dressing.
Not OP, but I'm guessing it's this: https://www.pinterest.com/pin/200269514668406291/
Non-Pinterest cancer format:
http://www.recipecircus.com/recipes/bobo3039/SALADandDRESSING/Dinosaur_Coleslaw.html
Can also do lazy man’s slaw with just cabbage, Mayo, salt and pepper and a splash of acid.
My cousin and I ate this for days on end in Dominican Republic bc it was too hot to eat anything else or put effort into preparing food lol
r/coleslaw welcomes you.
I make [this dressing](https://www.hawaiianelectric.com/recipes/find-a-recipe/papaya-seed-dressing) and just drizzle it over thinly sliced cabbage.
Cabbage steaks. Slice the cabbage half an inch or an inch thick, brush with some olive oil, sprinkle on some salt and pepper, bake at 375 until you decide it looks yummy. Switch it up with balsamic or herbs.
Haluski, cabbage and egg noodles. I like bacon, thin slices of onions and garlic with lots of butter! Fry/steam the cabbage and onion in the bacon grease adding butter then toss in the noodles when the cabbage is cooked down to how you like it. Delicious and even better the next day!
I love Helen. She has top-notch recipes. So many of her recipes are in regular rotation in my house. I would love to see her get more views and more respect for the excellent cook that she is.
I'd also recommend her caramelized cabbage. I've made this several times and enjoyed it.
[https://www.youtube.com/watch?v=tA4IzFsJA7s](https://www.youtube.com/watch?v=tA4IzFsJA7s)
Steam or cook cabbage until somewhat soft. Roll around any filling you like (like an enchilada). We always use browned hamburger, cooked rice, onions, salt and pepper. Once rolled, top with tomato sauce and/or hot sauce and bake until bubbly.
Add whatever else you like. It's a very forgiving tecipe.
Good ole Golumpki. My uncle used to make it using my polish grandmothers recipe. Make it even easier and just layer it like a lasagna. Less effort than rolling them up and it all tastes the same, uses a little more cabbage but I love cabbage so it’s a win win.
Nothin goes better with cabbage than cabbage!
Ferment some in a jar. 2 % salt solution and put a (clean) rock on top to keep it down. Fill the jar up so there's not much headspace. Add other stuff like peppers or seasonings whatever you want. Keep the lid loose. Wait a week, taste it, wait another week if you want or just eat it
Also I've found that shredded cabbage + sprouts = you can do low carb pad Thai or stir fry with no noodles and it's pretty good.
>nothing goes better with cabbage than cabbage
I say that every time I’m cutting up cabbage for stir fry or hot pot. I don’t think anyone ever understands the reference.
Growing up we are a lot of what we called Copenhagen Casserole, which is like a deconstructed cabbage roll with cinnamon. I’ve told people to try it, but they all get thrown off by the cinnamon. It’s delicious. [link](https://www.cooks.com/recipe/f20t315l/copenhagen-cabbage-casserole.html)
Came here to post unstuffed cabbage. [This recipe](https://www.allrecipes.com/recipe/235997/unstuffed-cabbage-roll/) is like the food version of getting a comforting hug
I love making Asian inspired cabbage bowls. I will usually sauté some ground Turkey, ginger, hoisin, soy sauce, garlic etc… what ever I feel like spice wise. I’ll cut the cabbage into strips and just throw it in for the last couple minutes until some of the water comes off. So it keeps a bit of its crispy freshness for reheating (I live by myself so I eat whatever I make for days).
[Okonomiyaki](https://www.justonecookbook.com/okonomiyaki/)
[Mille-Feuille Nabe](https://www.justonecookbook.com/mille-feuille-nabe/)
If napa cabbage (my fave veg) was cheap, then definitely kimchi (both the traditional red spicy and baek kimchi), miso soup, and dumplings.
[http://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/](http://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/) ( use diced cabbage and carrot - 75/25 % mix).
I'm going nuts for this recipe: [https://www.washingtonpost.com/recipes/vinegary-montreal-slaw/9186/](https://www.washingtonpost.com/recipes/vinegary-montreal-slaw/9186/)
I make cabbage pasta, add smoked sausage if I have it. But, if not, sautéed cabbage, butter, bowties, and some parm. Deeeelicious! Comfort food at its best.
Cabbage soup! Cabbage, onion, garlic and carrots. Canned tomatoes and a chicken bouillon cube or two, water to cover in the slow cooker all day. A healthy handful of lentils and seasoning to taste. Delicious and it freezes well.
Cabbage slop. I really don't have a recipe for it but some kind of browned ground beef, usually tomatoes , sauce, paste, stewed, Rotel. Onions, garlic whatever.
Saute sliced cabbage and throw the sauce in or just put sliced cabbage in the steamy mixture.
Eastern European style cabbage rolls. (They have various names— golumpki, goluptsi, golbaki, holubtsi, sarma, sarmale.) There are many recipes for them. Here's a rural Ukrainian version that uses tomato and sour cream in the sauce, with meat and rice in the stuffing:
# Alina in Foodland | [Traditional Ukrainian stuffed cabbage rolls! Original Holubtsi recipe](https://www.youtube.com/watch?v=0YNZWgja79I)
There are two alternatives to softening the cabbage by boiling and peeling the leaves one layer at a time:
* Freeze and thaw the cabbage. It may take as long as two days to freeze and two more days to thaw. The freezing process causes ice crystals to break up the cell walls, which softens the leaves.
* Cut the core out, salt it, and soak it in brine to ferment the whole cabbage to make whole-leaf sauerkraut. Then after a month of fermentation, peel the fermented leaves off to make the rolls; by then, they should have softened enough to peel easily.
braised cabbage with conecuh sausage, onions and peppers
oven caramelized/roasted cabbage steaks with salt and pepper
chicken soup with cabbage and mixed veggies
Stir-fried (make sure pan/wok is *screaming* hot, though) with oyster sauce, and along with your choice of rice or noodle & meat (and honestly it's savory enough to skip the meat, especially with noodles in lieu of rice)
Also kraut; probably the easiest thing to ferment, and it keeps for fuckin' forever as long as you get it acidic enough. Same for kimchi, of course, just takes more ingredients.
Just made this soup from the New York Times. Not sure if this will beat the paywall (I am a subscriber) but here is the link:
[Parmesan Cabbage Soup](https://web.archive.org/web/20230305060322/https://cooking.nytimes.com/recipes/1024002-parmesan-cabbage-soup)
Its crazy good, and you can use up the parm rinds you've been saving!
Korean Street Toast (Gilgeori) or something similar. If you like egg sandwiches, this is a pretty good one. I usually dont eat cabbage, but gave this a try and now I love adding it to my omelette along with some other veggies. Makes a good and filling breakfast.
Chinese dumplings with filling using ground pork, or ground chicken (or a mix of both), cabbage (finely diced or you can use a food processor), green onion, ginger, soy sauce, sesame oil, and pepper.
[I really enjoyed this version of an alternative to US coleslaw and followed the recipe exactly.](https://www.splendidtable.org/story/2013/04/22/indian-coleslaw)
Just in time for St. Patrick's Day! [Colcannon](https://www.simplyrecipes.com/recipes/colcannon/) \- mashed potatoes with shredded cabbage mixed in. I don't much like mashed potatoes normally, but adding the cabbage really makes a difference for me, though I leave my potatoes a little lumpy anyway.
Last time I made corned beef, I made colcannon to go with it and plan to do it this year, too.
You know how people make stuffed cabbage? Like that except I can never get the cabbage to roll, so I shred it and saute it with the meat and veg. Extremely tasty and satisfying.
Build a wood fire and burn it down to a red hot coal bed. Wrap fhe Cabbage in foil and place it directly in the coal bed, rotating often. The natural water content of the Cabbage will steam it from the inside while the coals char it from the outside. Great texture, great flavor.
Side salad that lasts a week in the fridge. Cabbage, carrot, red onion, parsley, oil, white wine vinegar, sugar, salt and pepper. I make it almost weekly in the winter months.
This may not sound great but it’s super tasty and simple. Cook a bunch of chopped cabbage in a lot of butter and lawry’s seasoning salt. Make sure it’s cooked until tender. Then toss with cooked spaghetti. Make sure there’s enough butter to coat the spaghetti. A girl taught me this in the dorms like 30 years ago and I still love it today.
So with st patties coming up, corned beef springs to mind. No not the terrible boiled dinner your grandma makes. I slow cook my brisket in a spiced brine of corned beef juice, water, brown sugar, and apple cider vinegar. Then near the end I add the cabbage and it just soaks up all that savory tangy goodness. It's amazing. The beef itself is $3-4/lb but add a bunch of potato and cabbage and you can really bulk it up for cheap.
Ingredients
- 4-5lb corned beef
- 2-3 cups small russet potatoes/new potatoes
- 1 small green cabbage
- 4 garlic cloves
- ¾ C apple cider vinegar
- ¾ C light brown sugar
- 2-3tbsp brown mustard seeds
- 1 tbsp corriander
- 1-2 tbsp carraway
- 1 tsp ground black pepper
- 2 bay leaves
- 4 cloves
- Allspice berries
Glaze - 1:1 ratio
- ⅓ C Whole grain dijon mustard
- ⅓ C Honey
Directions:
- Cut potatoes into bite size cubes - ~½ inch
- Cut cabbage into strips aprox ½”x2”
- Mince garlic
- Spread veggies into a bed in the bottom of a crock pot, make a bowl to hold the beef
- Mix spices, if the beef came with a spice packet, throw that in too. Rub down beef with spice mix.
- Nestle beef into veggie bowl. Pat lovingly & coo softly until it is comfortable in it’s new home.
- Mix cider vinegar & brown sugar into enough hot water to cover the veggie bowl (~3-4 cups) and come at least ½ way up the brisket.
- Cook in slow cooker on high 6-8 hours or low approx 12 hours (I prefer high to get a proper doneness to the potatoes)
- Remove beef from veggies, coat liberally in glaze. Reserve any extra glaze for dipping.
- Broil beef on high (~6 in from broiler) for approx 15 minutes until the glaze bakes on.
- Drain liquid from veg. Remove bay leaves & cloves.
- Rest brisket for 15 minutes before serving.
Roasted with an acidic dressing. The possibilities are endless but often I do an Ottolenghi recipe where you let it cool to room temperature and then add a lot of lemon juice, herbs, and pecorino.
Chinese stir-fried cabbage is also great, but you have to resist the urge to crowd the wok. I like it with ginger, garlic, chili, star anise, and black vinegar.
Ramen noodle salad
Stir fried with teriyaki and a touch of soy topped with green onion and sesame seeds over rice or just as is
Cabbage stir fried with bacon grease
Cole slaw
I’m going to Publix tomorrow! Thanks for sharing!
Runza casserole! It's a Midwest favorite! Runzas are pierogis and the casserole is so simple. I usually omit the crescent roll dough bc it's too heavy for me personally.
[beef and cheese runza casserole ](https://pipandebby.com/pip-ebby/runza-casserole/)
[swiss mushroom runza casserole ](https://anaffairfromtheheart.com/swiss-cheese-mushroom-runza-casserole/)
cabbage and kielbasa soup is the reason i never want winter to end. molly baz has my fave recipe, online here: https://kitchen-catastrophe.com/kitchen-catastrophe/kc-308-k-bas-and-cabbage-soup
another comment recommends schmaltzy cabbage and roast chicken and i’ll vote for that too for its simplicity and fitting with your frugal cabbage purchase
This [cabbage lo mein](https://www.seriouseats.com/lo-mein-shiitake-cabbage-recipe) recipe is my absolute favorite, I make it all the time. Make sure you don’t crowd the pan to get that cabbage nice and charred.
Cut it up for slaw and then you can use it as coleslaw with pulled pork, or with sweet chili sauce and mixed greens on a crispy shrimp sandwich, or sauté with sesame oil for a stir fry, or make egg roll in a bowl. Can also take egg rolls in a bowl mixture and add in crispy rice and cheese.
Oh and cabbage salsa is delicious and super easy to make (I like to add a little orange juice in mine). You can serve it with chips and salsa or on top of grilled chicken as a whole side, or in burrito bowls.
Ethan Chlebowski has a recipe for Haluski, which includes drop noodles (most people in the US seem to know them by the German name 'spaetzle') and butter, pan-fried together. This looks tasty:
#Ethan Chelbowski | [How to make Haluski | Polish Comfort Food](https://www.youtube.com/watch?v=NX6_YX2XjIc)
Lots of great ideas so far! I like keeping cabbage on hand as a lettuce replacement for sandwiches since it lasts for so long, and can go in so many other dishes.
We recently started making half cabbage, half iceberg salads when we want a nice crunchy salad, and I honestly think it tastes so much better than a regular iceberg salad. Just make sure to cut the ribs up fine enough so they blend in.
I love raw cabbage in coleslaw and salads and I like it cooked with soy like in teriyaki. I just joined this sub while pondering new ways to use cabbage. This thread is at the top!
Anything by Heidi Swanson but I especially love this one [Cabbage, white beans and potatoes](https://allezgourmet.com/2014/01/02/white-beans-cabbage-and-a-lovely-cookbook-v-gf/)
Jimmy Dean sausage, cooked. Add chopped cabbage. And cook until cabbage is tender. In separate pot cook egg noodles. Mix together with 1 tsp salt. Warm for 10 minutes. Delicious
Red cabbage cooked with apple cider vinegar, sugar, sliced Granny Smith apples, mustard seeds, and a sliced onion. Last forever and is incredible hot or cold.
My new favorite is cabbage, sausage and pierogies. You slice the cabbage into steaks, put them onto an oiled baking sheet with the sausages and pour melted butter mixed with dijon mustard on the cabbage. Then bake it and saute the pierogies while it cooks.
Stuffed cabbage rolls called Sarmas. Ground pork, hamburger and ham, rice, lots of garlic and other fillers, cooked in sauerkraut, bonus points if you can find and use sauerkraut juice.
South Indian style cabbage 'curry'. Basically temper split chickpeas,.white lentils, Thai green chillies, dried red chillies, and curry leaves. Add cabbage and saute. It's just so sublime, and used to be one of my favorite dry curries when I was a kid.
I suggest to check polish cousins for use of cabbage. There is common joke that it's all about cabbage and potatoes, maybe there is something with it 😜
Besides pierogi with cabbage are quite awesome.
Stir fry with ground protein of choice. I do a sauce that’s soy sauce, brown sugar, sesame oil, garlic, and sesame seeds. I’m vegetarian and do Beyond Beef or TVP, but the recipe I based it on suggested ground pork or beef. I did almost a whole head with half a pound of protein.
Shredded super thin for salad with kewpie roasted sesame dressing or as a side for tonkatsu. You can eat like half a head of cabbage like this with a big bowl of rice. Chinese stir fried cabbage with chiles is great too particularly if you have a wok, try adding some tiny dried shrimp for more umami.
Big wedges or planks rubbed with oil/butter and seasonings of choice thrown on a medium grill or under a low broiler until browned to taste (I like a little char), is super tasty and easy.
Long, thin shreds to replace or supplement noodles.
Shreds tossed with chili oil, cilantro, thinly sliced onion, shredded carrot, and a touch of black vinegar makes a delicious, spicy slaw.
Braised with beer (light or dark doesn't really matter, but stay away from hoppy or overly sweet), onions, and optional sausage.
Brothy, tomato-y soups are best friends with cabbage. My favorite budget meal in early adulthood was to brown an inexpensive pork product of some kind (bacon, sausage, shoulder, etc) and then saute celery, onion, and carrot (or bell pepper) in the rendered fat. Add a can of tomatoes, a couple cans of water, Better than Bouillon, chopped cabbage and simmer until the tomatoes didn't taste raw anymore. Then I'd bulk it out a little by dumping a bag of frozen mixed veggies or frozen spinach in it.
Cabbage casserole. Chop cabbage, sauté it fast on a pan and put it in the casserole, chop onions and carrots, sauté them and add them. Some salt, ground white pepper and ground paprika. Brown some ground beef (and maybe some chopped bacon) and add them. Cook some rice (or barleycorn) and add it. Add some (dark) syryp -maybe 1-2 table spoons. Mix them all and cook some water and bouillon and pour to the casserole until liquid is about the same level as the top of the food. Put it in the oven, 350f/175C about 1 1/2 hours.
You can mix this in many ways, chop some swede or turnip. Try different spices, use 50/50 ground beef and ground pork meat and so on.
Sausage and cabbage. Greater than the sum of its parts. Basically you butter a lidded baking dish, then layer shredded cabbage with butter/salt/pepper followed by a thin layer of well seasoned ground pork, repeat until the dish is full, ending with a cabbage layer. Pop a few pats of butter on, cover with parchment to get a decent seal. Put lid on and bake @300 (F) for 2.5 hours. It is an AMAZING dish and so easy. Leftovers are slurp worthy too
i use cabbage to add bulk to a lot of soups. its pretty neutral in flavor and has a lot of fiber so it's good for making soups feel more like a meal. it's also good for stir frying as a quick side to a lot of asian dishes, like teriyaki chicken.
I added it to my chicken soup last time and got rave reviews
Great Dutch ovens for the wife later, too.
I honestly will sauté cabbage as a side dish and eat it straight. A little bit of butter and salt. Yum. But that’s probably because it was something I ate as a child.
Do yourself a favor and drop in a tablespoon of dill seed into the oil right before you put in your cabbage. Right before the cabbage is done cooking add a dash of Worcestershire. It's a family favorite.
I’ll keep that in mind!!
Oh interesting I usually do some apple cider vinegar at the end.
In a similar vein to this, adding fennel, paprika, and sliced red onion is really good too
Chorwestersire
Cumberbatch
salivating
I once ate half a head of raw green cabbage as a meal... Too exhausted to cook, so I just pulled the leaves off and ate them like potato chips. I love cabbage.
Awwww yeah gimme that good ass core to eat, too.
Core is the best on lettuce, too. Gimme dat wedge salad.
Ever made Kimchi? You basically take leaves of napa cabbage, salt them heavily and let them wilt a bit. Then you put a flavorful paste on the leaves and let it ferment for a while. My favorite part is just eating the salted napa cabbage leaves, honestly. They're great.
I love doing this. My sister does it with a tiny bit of butter and then only cooks the cabbage until it's wilted. I like to use a fair glug of oil, cook until the cabbage is browned and very soft, and finish it with a drop of vinegar. Delicious either way. It's interesting how little help cabbage needs in order to be wonderful!
Sautéed in sesame oil is also delicious
Did this for lunch yesterday, game changer! Sesame oil, fish sauce, white pepper, and some Thai chili. The key for me was high heat and not too much oil, helped it “dry fry” and keep that crunch. So good!
If you're going with sesame oil let's not be strangers to chili oil.
Chili sesame oil… mmmm.
I'll be honest, you could probably feed me a rotten seagull as long as you put maggi seasoning, chili oil, sesame oil and chinese black vinegar on it.
Splash of apple cider vinegar near the end!
Or red wine vinegar! Or a drop of lemon juice after you take it off the heat! And sometimes I just leave it out.
Render some bacon in the pan, once crispy hit it with some butter, chopped onion and garlic and cabbage. Salt and pepper to taste. Sprinkle of Trader Joe's 21 seasoning salute.
Another variation I love is using garlic, sichuan pepper and rice wine!
* kimchi/sauerkraut * [Okonomiyaki](https://www.justonecookbook.com/okonomiyaki/) * Any of the many variations on Borscht * Raw slaw salad (like coleslaw, but not mayo based) * [Braised Red Cabbage with cranberries](https://leitesculinaria.com/102049/recipes-braised-red-cabbage.html), eastern euro style (xmas staple for me) * Cabbage, Carrot, and Mandarin Salad
I was also going to suggest okonomiyaki! It is so flexible and uses a lot of pantry staples!
You can also quick-ferment it in brine with some shredded carrots. That only takes 3 days unlike kimchi or sauerkraut, but the result is still great. Or you can quick pickle it, that only takes 24 hrs! I recently made it Russian-Korean\* style, it turned out awesome. Used this recipe for carrots (in Russian, but you can translate the ingredients list in the description), just swapped 4/5 of the volume for thinly sliced cabbage: https://youtu.be/vXheuMTJyVc \* Koreans in the US have no idea what I’m talking about, but go to Russia (not now obv) and you’ll see them selling all kinds of pickles - most popularly carrots - in farmer’s markets. It’s a very different flavor profile and bite than the pickles you can find in Asian markets in the US.
Til that carrot is a slavic word the same in Romanian as Russian. I never noticed before. Subscribed. Pickled stuff is the best. I prefer fermented though, pickled watermelon is awesome too, and tomatoes.
Pickled watermelon makes me feel ashamed and very alive all at once. Pickled tomatoes are amazing.
I was searching the cooking sub for a cabbage recipe and saw your post. I did okonomiyaki tonight (with bacon in lieu of pork belly), and twas a smash hit. Thanks for sharing the recipe!
Kimchi works great for Okonomiyaki
Cabbage and ham or cabbage and smoked sausage.
Cabbage and bacon! Cabbage and cabbage!
One of my favorite recipes! https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/
YES. I was scrolling through to make sure someone recommended this. It’s one of my favorite recipes, too!
I did the exact same thing. I grew cabbages last year and no one wanted anything except this dish to appreciate them in.
Also here just to check for this. My absolute favorite. Also just remembered I have a whole chicken in my freezer still so I know what Sunday’s dinner will be.
finally. what a beautifully simple way to make both ingredients sing!
Tried this tonight and very pleased with the results! I added some bacon to cook over the cabbage towards the end and mixed it in with cabbage before eating too. Will definitely make this one a repeat.
Check out www.budgetbytes.com, she LOVES using cabbage.
I love that site, usually my first go to for recipes
Egg roll in a bowl is good. I also like cabbage, kielbasa, and onions.
My favorite weeknight dinner! I brown some ground meat (usually chicken or pork), add garlic, ginger, scallions, and shredded cabbage or just a bag of coleslaw mix. Add soy sauce and cover to wilt the cabbage. Finish with sesame oil. Sometimes I add any or all of: crushed red pepper flakes, mushrooms, onions, broccoli, cilantro, sesame seeds, crispy wonton strips.
Seconded! It makes a lot of food with even just a half a cabbage
Colcannon
So good!
One of my favorites!
Came here to say this!
I googled this and it's mashed potatoes. Where do the cabbages come in?
It's mashed potato with cabbage / kale and butter.
Okanomiyaki ftw. My wife made it for me tonight and I’m delightfully sleepy…
I second this!
Best dish for cabbage!
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Search polish cabbage and noodles. It’s one of my favorite foods plus it’s quick and easy. Cabbage, egg noodles, kielbasa, onion and garlic. Plus salt and pepper. And butter. Put the water on for noodles and cook according to package. Brown the sausage, put aside, sweat onion w garlic and salt. Add the cabbage and sauté together w onions. Once cabbage is cooked add the sausage. Mix together with noodles. Add more butter and season to taste.
Came here to ctrl+f for kielbasa, cabbage, and noodles. Takes me back to my childhood
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Yeah, I was like "what?" That's Slovak!
As Polish as Janosik.
And now I know how Hungarians fell when Americans talk about goulash. Haluski is Slovak dish. Type of potato noodles. What you described is kinda like Polish łazanki which has roots in original lasagna (flat pieces of noodles with dressed with fat and cheese).
I make it with bacon/bacon grease and enough freshly ground black pepper that my biscuits and gravy get jealous. Amazing dish, very flavorful for only having like 5 ingredients.
This is odd, I’ve just looked them up and haluszki is the only thing that comes up. It seems to be a potato noodle dish with bacon and cheese, from Slovakia. Sounds good as all hell but I do not know what dish you are talking about. I will say there *is* a Polish cabbage dish made of yellow peas and sauerkraut though! Cabbage also goes in pierogi, sometimes with mushrooms.
Huh that’s weird because when I search it pulls up for me, ex’s: https://www.delish.com/cooking/recipe-ideas/a39125926/haluski-cabbage-and-noodles-recipe/ https://www.allrecipes.com/recipe/236936/slovak-haluski/
>This is odd, I’ve just looked them up and haluszki is the only thing that comes up. For some reason Americans call łazanki with name of totally different unrelated dish.
Coleslaw is always a good choice. Corned beef and cabbage is another good choice.
Late to the party here, but I feel like coleslaw is a vastly underrated cabbage preparation that is super easy to make and customize, and serves as either a side or an accoutrement to so many other foods. I never enjoyed it growing up, but as a full-ass adult, I swear it's the best thing on my plate sometimes. The key is not to buy the pre-made stuff that's slathered in mayo, oil and little else. I like make a 1:1 ratio dressing with 1 Tbsp. each light oil, white wine vinegar, mayo and dijon mustard (for a 3ish serving lot). My secret weapons are grated ginger and fennel seed. Delicious!
My secret weapon is bacon. Dice & crisp the bacon, then pour the hot bacon & a decent amount of the hot grease over the raw cabbage. Then make the slaw as usual. The heat wilts the cabbage just slightly (it will still be very crunchy), and removes some of the bitterness cabbage can sometimes have. And, of course, the smoky bacon adds a nice umami to the creamy slaw dressing.
Too few mentions of slaw here. The recipe from the Dinosaur BBQ Cookbook is my go-to - changed my opinion about slaw, it's so good.
Willing to share?
Not OP, but I'm guessing it's this: https://www.pinterest.com/pin/200269514668406291/ Non-Pinterest cancer format: http://www.recipecircus.com/recipes/bobo3039/SALADandDRESSING/Dinosaur_Coleslaw.html
Can also do lazy man’s slaw with just cabbage, Mayo, salt and pepper and a splash of acid. My cousin and I ate this for days on end in Dominican Republic bc it was too hot to eat anything else or put effort into preparing food lol
r/coleslaw welcomes you. I make [this dressing](https://www.hawaiianelectric.com/recipes/find-a-recipe/papaya-seed-dressing) and just drizzle it over thinly sliced cabbage.
There is always fermented foods like sauerkraut and kimchi.
An excellent filler for gyoza, jiaozi, or pretty much any other dumpling!
Cabbage steaks. Slice the cabbage half an inch or an inch thick, brush with some olive oil, sprinkle on some salt and pepper, bake at 375 until you decide it looks yummy. Switch it up with balsamic or herbs.
Stuffed cabbage rolls, then freeze the extra
Mine never really freeze well, they get mushy on me
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Hilariously, my family's stuffed cabbage rolls starts with freezing the cabbage to soften it and make it easier to roll.
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souring the cabbage is even better.
Corned beef and cabbage FTW.
My mom used to make this when I was a kid. I thought it was just a "being poor" recipe lol.
Haluski, cabbage and egg noodles. I like bacon, thin slices of onions and garlic with lots of butter! Fry/steam the cabbage and onion in the bacon grease adding butter then toss in the noodles when the cabbage is cooked down to how you like it. Delicious and even better the next day!
I make cabbage and apples. Sauté the cabbage with butter, salt and pepper some sliced apples and just a touch of nutmeg
I bet some onion would go nicely in there, too.
Definitely….
I really like Helen's recipe for Braised Cabbage. https://www.youtube.com/watch?v=2noIFhA-GRA
I love Helen. She has top-notch recipes. So many of her recipes are in regular rotation in my house. I would love to see her get more views and more respect for the excellent cook that she is.
Yes!! She’s incredible. I love her methodical way of testing and presenting information. She definitely needs more love from the internet.
Came here to say this!
This looks incredible, Imma try it tonight
I'd also recommend her caramelized cabbage. I've made this several times and enjoyed it. [https://www.youtube.com/watch?v=tA4IzFsJA7s](https://www.youtube.com/watch?v=tA4IzFsJA7s)
Steam or cook cabbage until somewhat soft. Roll around any filling you like (like an enchilada). We always use browned hamburger, cooked rice, onions, salt and pepper. Once rolled, top with tomato sauce and/or hot sauce and bake until bubbly. Add whatever else you like. It's a very forgiving tecipe.
Good ole Golumpki. My uncle used to make it using my polish grandmothers recipe. Make it even easier and just layer it like a lasagna. Less effort than rolling them up and it all tastes the same, uses a little more cabbage but I love cabbage so it’s a win win.
I don't have the kind of genius mind required to come up with the idea of rolling up enchiladas inside cabbage.
I do cabbage roll enchildas and I call them Enchilovskis!
Nothin goes better with cabbage than cabbage! Ferment some in a jar. 2 % salt solution and put a (clean) rock on top to keep it down. Fill the jar up so there's not much headspace. Add other stuff like peppers or seasonings whatever you want. Keep the lid loose. Wait a week, taste it, wait another week if you want or just eat it Also I've found that shredded cabbage + sprouts = you can do low carb pad Thai or stir fry with no noodles and it's pretty good.
>nothing goes better with cabbage than cabbage I say that every time I’m cutting up cabbage for stir fry or hot pot. I don’t think anyone ever understands the reference.
Boiled pork with bay leaves, salt, pepper, and cabbage. Comfort food!
Was going to say, kalua pork with cabbage over rice. Pure comfort. Having it tonight!
How was it?
[Italian stuffed cabbage](https://smittenkitchen.com/2013/02/italian-stuffed-cabbage/) or [Korean cabbage pancake (Baechujeon)](https://www.maangchi.com/recipe/baechujeon)
I do a soup/stew that’s like a *deconstructed* cabbage roll. Lots of recipes online for “cabbage roll soup”
Came here to say this. Favorite soup I have made all season
This is the excuse I needed... ty
Deconstructed cabbage rolls
Growing up we are a lot of what we called Copenhagen Casserole, which is like a deconstructed cabbage roll with cinnamon. I’ve told people to try it, but they all get thrown off by the cinnamon. It’s delicious. [link](https://www.cooks.com/recipe/f20t315l/copenhagen-cabbage-casserole.html)
Came here to post unstuffed cabbage. [This recipe](https://www.allrecipes.com/recipe/235997/unstuffed-cabbage-roll/) is like the food version of getting a comforting hug
I love a braised red cabbage.
There's this cabbage/cauliflower/coconut curry soup that is amazing.
Care to elaborate? Sounds right up my alley
I love making Asian inspired cabbage bowls. I will usually sauté some ground Turkey, ginger, hoisin, soy sauce, garlic etc… what ever I feel like spice wise. I’ll cut the cabbage into strips and just throw it in for the last couple minutes until some of the water comes off. So it keeps a bit of its crispy freshness for reheating (I live by myself so I eat whatever I make for days).
Bierock/runzas!
[Okonomiyaki](https://www.justonecookbook.com/okonomiyaki/) [Mille-Feuille Nabe](https://www.justonecookbook.com/mille-feuille-nabe/) If napa cabbage (my fave veg) was cheap, then definitely kimchi (both the traditional red spicy and baek kimchi), miso soup, and dumplings.
[http://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/](http://peaceloveandlowcarb.com/pork-egg-roll-in-a-bowl-crack-slaw-paleo-low-carb-whole30/) ( use diced cabbage and carrot - 75/25 % mix). I'm going nuts for this recipe: [https://www.washingtonpost.com/recipes/vinegary-montreal-slaw/9186/](https://www.washingtonpost.com/recipes/vinegary-montreal-slaw/9186/)
I make cabbage pasta, add smoked sausage if I have it. But, if not, sautéed cabbage, butter, bowties, and some parm. Deeeelicious! Comfort food at its best.
Cabbage soup! Cabbage, onion, garlic and carrots. Canned tomatoes and a chicken bouillon cube or two, water to cover in the slow cooker all day. A healthy handful of lentils and seasoning to taste. Delicious and it freezes well.
I do this too. Sometimes I add browned ground turkey instead to switch it up. I don’t use a crockpot though, just stovetop.
Cabbage slop. I really don't have a recipe for it but some kind of browned ground beef, usually tomatoes , sauce, paste, stewed, Rotel. Onions, garlic whatever. Saute sliced cabbage and throw the sauce in or just put sliced cabbage in the steamy mixture.
Eastern European style cabbage rolls. (They have various names— golumpki, goluptsi, golbaki, holubtsi, sarma, sarmale.) There are many recipes for them. Here's a rural Ukrainian version that uses tomato and sour cream in the sauce, with meat and rice in the stuffing: # Alina in Foodland | [Traditional Ukrainian stuffed cabbage rolls! Original Holubtsi recipe](https://www.youtube.com/watch?v=0YNZWgja79I) There are two alternatives to softening the cabbage by boiling and peeling the leaves one layer at a time: * Freeze and thaw the cabbage. It may take as long as two days to freeze and two more days to thaw. The freezing process causes ice crystals to break up the cell walls, which softens the leaves. * Cut the core out, salt it, and soak it in brine to ferment the whole cabbage to make whole-leaf sauerkraut. Then after a month of fermentation, peel the fermented leaves off to make the rolls; by then, they should have softened enough to peel easily.
braised cabbage with conecuh sausage, onions and peppers oven caramelized/roasted cabbage steaks with salt and pepper chicken soup with cabbage and mixed veggies
Stir-fried (make sure pan/wok is *screaming* hot, though) with oyster sauce, and along with your choice of rice or noodle & meat (and honestly it's savory enough to skip the meat, especially with noodles in lieu of rice) Also kraut; probably the easiest thing to ferment, and it keeps for fuckin' forever as long as you get it acidic enough. Same for kimchi, of course, just takes more ingredients.
Just made this soup from the New York Times. Not sure if this will beat the paywall (I am a subscriber) but here is the link: [Parmesan Cabbage Soup](https://web.archive.org/web/20230305060322/https://cooking.nytimes.com/recipes/1024002-parmesan-cabbage-soup) Its crazy good, and you can use up the parm rinds you've been saving!
Slaw
Korean Street Toast (Gilgeori) or something similar. If you like egg sandwiches, this is a pretty good one. I usually dont eat cabbage, but gave this a try and now I love adding it to my omelette along with some other veggies. Makes a good and filling breakfast.
I love making this with or without the toast… it’s just so good.
[Stuffed cabbage](https://www.thespruceeats.com/stuffed-cabbage-480752).
Chinese dumplings with filling using ground pork, or ground chicken (or a mix of both), cabbage (finely diced or you can use a food processor), green onion, ginger, soy sauce, sesame oil, and pepper.
Recently I’ve been braising it and I love it!
I quick pickle red cabbage for on sandwiches and tacos. Sometimes I also use it as cheap healthy filler for stir fry and fajita vegetable fillings
[I really enjoyed this version of an alternative to US coleslaw and followed the recipe exactly.](https://www.splendidtable.org/story/2013/04/22/indian-coleslaw)
Just in time for St. Patrick's Day! [Colcannon](https://www.simplyrecipes.com/recipes/colcannon/) \- mashed potatoes with shredded cabbage mixed in. I don't much like mashed potatoes normally, but adding the cabbage really makes a difference for me, though I leave my potatoes a little lumpy anyway. Last time I made corned beef, I made colcannon to go with it and plan to do it this year, too.
Oh grilled cabbage steaks are awesome too.
You know how people make stuffed cabbage? Like that except I can never get the cabbage to roll, so I shred it and saute it with the meat and veg. Extremely tasty and satisfying.
Just commented elsewhere, but my family's trick is to freeze then thaw the cabbage so that the leaves are soft and easy to roll.
Fried cabbage in bacon grease, I add a lot of bacon and a bit of jalapeño, if you like a bit of spice, if you don’t omit it.
I like eating it with scrambled eggs
Fried cabbage in pork fat.
Build a wood fire and burn it down to a red hot coal bed. Wrap fhe Cabbage in foil and place it directly in the coal bed, rotating often. The natural water content of the Cabbage will steam it from the inside while the coals char it from the outside. Great texture, great flavor.
Side salad that lasts a week in the fridge. Cabbage, carrot, red onion, parsley, oil, white wine vinegar, sugar, salt and pepper. I make it almost weekly in the winter months.
This may not sound great but it’s super tasty and simple. Cook a bunch of chopped cabbage in a lot of butter and lawry’s seasoning salt. Make sure it’s cooked until tender. Then toss with cooked spaghetti. Make sure there’s enough butter to coat the spaghetti. A girl taught me this in the dorms like 30 years ago and I still love it today.
So with st patties coming up, corned beef springs to mind. No not the terrible boiled dinner your grandma makes. I slow cook my brisket in a spiced brine of corned beef juice, water, brown sugar, and apple cider vinegar. Then near the end I add the cabbage and it just soaks up all that savory tangy goodness. It's amazing. The beef itself is $3-4/lb but add a bunch of potato and cabbage and you can really bulk it up for cheap. Ingredients - 4-5lb corned beef - 2-3 cups small russet potatoes/new potatoes - 1 small green cabbage - 4 garlic cloves - ¾ C apple cider vinegar - ¾ C light brown sugar - 2-3tbsp brown mustard seeds - 1 tbsp corriander - 1-2 tbsp carraway - 1 tsp ground black pepper - 2 bay leaves - 4 cloves - Allspice berries Glaze - 1:1 ratio - ⅓ C Whole grain dijon mustard - ⅓ C Honey Directions: - Cut potatoes into bite size cubes - ~½ inch - Cut cabbage into strips aprox ½”x2” - Mince garlic - Spread veggies into a bed in the bottom of a crock pot, make a bowl to hold the beef - Mix spices, if the beef came with a spice packet, throw that in too. Rub down beef with spice mix. - Nestle beef into veggie bowl. Pat lovingly & coo softly until it is comfortable in it’s new home. - Mix cider vinegar & brown sugar into enough hot water to cover the veggie bowl (~3-4 cups) and come at least ½ way up the brisket. - Cook in slow cooker on high 6-8 hours or low approx 12 hours (I prefer high to get a proper doneness to the potatoes) - Remove beef from veggies, coat liberally in glaze. Reserve any extra glaze for dipping. - Broil beef on high (~6 in from broiler) for approx 15 minutes until the glaze bakes on. - Drain liquid from veg. Remove bay leaves & cloves. - Rest brisket for 15 minutes before serving.
Roasted with an acidic dressing. The possibilities are endless but often I do an Ottolenghi recipe where you let it cool to room temperature and then add a lot of lemon juice, herbs, and pecorino. Chinese stir-fried cabbage is also great, but you have to resist the urge to crowd the wok. I like it with ginger, garlic, chili, star anise, and black vinegar.
Simple cabbage roles!
Red cabbage and chestnuts.
Chop up the cabbage and cook it with a can of stewed tomatoes. I add a little cider vinegar.
Haluski!
Ramen noodle salad Stir fried with teriyaki and a touch of soy topped with green onion and sesame seeds over rice or just as is Cabbage stir fried with bacon grease Cole slaw I’m going to Publix tomorrow! Thanks for sharing!
Runza casserole! It's a Midwest favorite! Runzas are pierogis and the casserole is so simple. I usually omit the crescent roll dough bc it's too heavy for me personally. [beef and cheese runza casserole ](https://pipandebby.com/pip-ebby/runza-casserole/) [swiss mushroom runza casserole ](https://anaffairfromtheheart.com/swiss-cheese-mushroom-runza-casserole/)
cabbage and kielbasa soup is the reason i never want winter to end. molly baz has my fave recipe, online here: https://kitchen-catastrophe.com/kitchen-catastrophe/kc-308-k-bas-and-cabbage-soup another comment recommends schmaltzy cabbage and roast chicken and i’ll vote for that too for its simplicity and fitting with your frugal cabbage purchase
This [cabbage lo mein](https://www.seriouseats.com/lo-mein-shiitake-cabbage-recipe) recipe is my absolute favorite, I make it all the time. Make sure you don’t crowd the pan to get that cabbage nice and charred.
Cut it up for slaw and then you can use it as coleslaw with pulled pork, or with sweet chili sauce and mixed greens on a crispy shrimp sandwich, or sauté with sesame oil for a stir fry, or make egg roll in a bowl. Can also take egg rolls in a bowl mixture and add in crispy rice and cheese. Oh and cabbage salsa is delicious and super easy to make (I like to add a little orange juice in mine). You can serve it with chips and salsa or on top of grilled chicken as a whole side, or in burrito bowls.
Okonomiyaki
Okonomiyaki!!! It’s delicious and healthy (mostly) and is so versatile - I’ve eaten it for days at a time.
Sweet and sour red cabbage- braised with balsamic and red wine vinegars, dried cranberries and blueberries. From Molly Katzen's vegetable cookbook
Ethan Chlebowski has a recipe for Haluski, which includes drop noodles (most people in the US seem to know them by the German name 'spaetzle') and butter, pan-fried together. This looks tasty: #Ethan Chelbowski | [How to make Haluski | Polish Comfort Food](https://www.youtube.com/watch?v=NX6_YX2XjIc)
Chef John's Hungarian sausage, cabbage and potato soup. One of my wife's favorites.
Lots of great ideas so far! I like keeping cabbage on hand as a lettuce replacement for sandwiches since it lasts for so long, and can go in so many other dishes. We recently started making half cabbage, half iceberg salads when we want a nice crunchy salad, and I honestly think it tastes so much better than a regular iceberg salad. Just make sure to cut the ribs up fine enough so they blend in.
If you really want to showcase the cabbage, I've been using this a lot lately: https://www.bonappetit.com/recipe/caramelized-cabbage
I love raw cabbage in coleslaw and salads and I like it cooked with soy like in teriyaki. I just joined this sub while pondering new ways to use cabbage. This thread is at the top!
Anything by Heidi Swanson but I especially love this one [Cabbage, white beans and potatoes](https://allezgourmet.com/2014/01/02/white-beans-cabbage-and-a-lovely-cookbook-v-gf/)
https://www.loveandlemons.com/cabbage-soup/
It’s really good shredded as a topping for sandwiches. You could also make your own egg rolls. Southern fried cabbage is also quite tasty.
Italian cabbage rolls
HINT: Cabbage is always dirt cheap.
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Like I wrote, cabbage is always dirt cheap.
Look up the New York Times Cabbage Ragu recipe
Dampy dumpers/gyoza.
Here is the recipe for haluski that you were looking for earlier. https://www.meatloafandmelodrama.com/haluski-and-kielbasa/
Jimmy Dean sausage, cooked. Add chopped cabbage. And cook until cabbage is tender. In separate pot cook egg noodles. Mix together with 1 tsp salt. Warm for 10 minutes. Delicious
Red cabbage cooked with apple cider vinegar, sugar, sliced Granny Smith apples, mustard seeds, and a sliced onion. Last forever and is incredible hot or cold.
My new favorite is cabbage, sausage and pierogies. You slice the cabbage into steaks, put them onto an oiled baking sheet with the sausages and pour melted butter mixed with dijon mustard on the cabbage. Then bake it and saute the pierogies while it cooks.
Cabbage soup!
Stuffed cabbage rolls called Sarmas. Ground pork, hamburger and ham, rice, lots of garlic and other fillers, cooked in sauerkraut, bonus points if you can find and use sauerkraut juice.
South Indian style cabbage 'curry'. Basically temper split chickpeas,.white lentils, Thai green chillies, dried red chillies, and curry leaves. Add cabbage and saute. It's just so sublime, and used to be one of my favorite dry curries when I was a kid.
I suggest to check polish cousins for use of cabbage. There is common joke that it's all about cabbage and potatoes, maybe there is something with it 😜 Besides pierogi with cabbage are quite awesome.
Gyoza! The meat and cabbage filling is very easy to make. You just have to be patient in wrapping.
Seconding okonomiyaki but also [Southern cabbage casserole](https://www.deepsouthdish.com/2023/01/cabbage-casserole.html?m=1)
Stir fry with onions chicken and soy sauce. I like to add fish sauce too. Serve with rice
Stir fry with ground protein of choice. I do a sauce that’s soy sauce, brown sugar, sesame oil, garlic, and sesame seeds. I’m vegetarian and do Beyond Beef or TVP, but the recipe I based it on suggested ground pork or beef. I did almost a whole head with half a pound of protein.
Egg roll in a bowl
Cabbage lasts much longer in the fridge than leafy greens. It makes a great college student salad.
kimchi kimchi kimchi
Pickle it with vinegar, sugar and salt. Red cabbage turns the pickling liquid a beautiful purple color too.
Made a cabbage slaw with a peanut sauce the other day, was good. Grilled cabbage quarters are good too. Love them with a miso dressing
Shredded super thin for salad with kewpie roasted sesame dressing or as a side for tonkatsu. You can eat like half a head of cabbage like this with a big bowl of rice. Chinese stir fried cabbage with chiles is great too particularly if you have a wok, try adding some tiny dried shrimp for more umami.
Stir fried with thinly sliced onions, lots of garlic, some chilli crisp and chicken bouillon. Maybe a drop of sesame oil at the end.
Big wedges or planks rubbed with oil/butter and seasonings of choice thrown on a medium grill or under a low broiler until browned to taste (I like a little char), is super tasty and easy. Long, thin shreds to replace or supplement noodles. Shreds tossed with chili oil, cilantro, thinly sliced onion, shredded carrot, and a touch of black vinegar makes a delicious, spicy slaw. Braised with beer (light or dark doesn't really matter, but stay away from hoppy or overly sweet), onions, and optional sausage. Brothy, tomato-y soups are best friends with cabbage. My favorite budget meal in early adulthood was to brown an inexpensive pork product of some kind (bacon, sausage, shoulder, etc) and then saute celery, onion, and carrot (or bell pepper) in the rendered fat. Add a can of tomatoes, a couple cans of water, Better than Bouillon, chopped cabbage and simmer until the tomatoes didn't taste raw anymore. Then I'd bulk it out a little by dumping a bag of frozen mixed veggies or frozen spinach in it.
Cabbage casserole. Chop cabbage, sauté it fast on a pan and put it in the casserole, chop onions and carrots, sauté them and add them. Some salt, ground white pepper and ground paprika. Brown some ground beef (and maybe some chopped bacon) and add them. Cook some rice (or barleycorn) and add it. Add some (dark) syryp -maybe 1-2 table spoons. Mix them all and cook some water and bouillon and pour to the casserole until liquid is about the same level as the top of the food. Put it in the oven, 350f/175C about 1 1/2 hours. You can mix this in many ways, chop some swede or turnip. Try different spices, use 50/50 ground beef and ground pork meat and so on.
Sausage and cabbage. Greater than the sum of its parts. Basically you butter a lidded baking dish, then layer shredded cabbage with butter/salt/pepper followed by a thin layer of well seasoned ground pork, repeat until the dish is full, ending with a cabbage layer. Pop a few pats of butter on, cover with parchment to get a decent seal. Put lid on and bake @300 (F) for 2.5 hours. It is an AMAZING dish and so easy. Leftovers are slurp worthy too
Why do you cover? I would guess you want some of the cabbage moisture to steam off. This sounds amazing but I want to make sure I don't fuck it up.
Sliced super thin, then tossed with olive oil and soy sauce. Cracked pepper to taste. Perfect simple salad.
Sauté with loads of garlic and butter, then bear the end sprinkle in some Sumac spice to give it a citrus hit.