The other day, I was gifted a whole cabbage. Personally, I would have preferred something like an iPod Nano but there we go.

I normally associate this vegetable with winter and I would be ever so grateful for any creative recipe ideas that can use said cabbage up over the next few days. Thanks for any help on this one.

Sliced onion fry in abit of oil then add slices of pancetta fry till crispy than add thinly sliced cabbage, mix it all up and simmer on low! Wonderful taste ! serve with chops, jacket spud or anything or even on its own. Or Bubble and squeak.

Or a spicey fried cabbage

https://www.abelandcole.co.uk/Conten...ge.htm#recipe6

I wouldnt worry what type of cabbage it is !

cabbage soup
cabbage salad
cabbage pie
cabbage stew
cabbage coleslaw
spicy cabbage stir fry
cabbage rolls

chopped up to thicken curries and casseroles.

Stuffed Cabbage Leaves
1 green cabbage
1 pound ( 450 g ) of lean ground beef or lean ground pork, or half each
1 large onions, finely chopped
1 clove of garlic, chopped fine
1 roll, soaked in water, squeezed dry
1 egg
1 tablespoon chopped parsley
salt and pepper to taste
1 tablespoon of oil
2-3 cups of stock
1 tablespoon of tomato puree
1 tablespoon of flour mixed with water

use 8 of the outer leaves of the cabbage
slice off the thick part of the the stalk of the leaves to thin them
place them in a bowl with boiling water, leave for a few minutes, this will soften them, drain, put aside
gently fry the onion and garlic, leave to cool
mix the meat with the bread, egg and season well
add the cooled onion, mix well
place some of the mixture on a cabbage leave
roll the leave around the meat, tie with thin kitchen string
heat the oil in a saucepan
braise the rolled cabbage leaves gently on all sides
now braise the rest of the roughly chopped cabbage with the stuffed cabbage leaves
add the stock, tomato puree and seasoning
bring gently to the boil, cover and simmer for 45 - 50 minutes, until cooked
add the mixed flour and water, stirring all the time to prevent lumps
boil gently for another 1-2 minutes

Coleslaw!

You could paint it yellow and sell it as a specialised mishappen banana.

Shred it and dress it with a couple of teaspoons of balsamic, a heaped teaspoon of wholegrain mustard, two crushed cloves of garlic, a handful or torn up flat leaf parsley and some good olive oil. It's delish, I promise.

That's just about the only way I ever eat cabbage.........

I did try making cabbage soup but it was yucky

I only ever buy the hard light green ones........don't think I've had 'leafy cabbage' since school dinners.........

Must make an effort to increase my veg consumption.........

What about red cabbage? That's gorgeous! Particularly good as a red 'slaw with rice & peas and some good and spicy jerk chicken..

Personally I've got a use for cabbage..............give it to the rabbits.

yuck, not liking coleslaw that would be such a waste for me

..and that type is amazing in an Irish style stew - I made one a few months back with green cabbage, leeks, guinness, rustic sausage and sweet potato and it was lovely!

Compost.

If it\'s white cabbage this is nice:
Chop it up into ribbons about 1/2 cm wide, stir fry it in butter with garlic . Add soy sauce. Lovely.

does white cabbage taste different to red cabbage? and in which way? (just curious).

I think it makes a wonderful vegetable steamed till tender and then served with melted butter.

With the leftovers you can make Colcannon....

*mix left over mashed potatoes with sliced onions, cabbage, grated cheese and bake in the oven at 200c for 20 minutes till golden and bubbly.

You can vary this recipe to include other left over veg and meat - experiment!

Its lovely with chopped bacon or ham in it and topped with sliced fresh tomatoes topped with grated cheese.

Yes, colcannon is lovely!

You can braise it in a Chinese stir fry.

Or another stuffed leaves recipe. Blanch leaves and fill with mushrooms in a mushroom sauce with leeks and chick peas or rice with sultanas, cheese, onions and mushrooms (make kind of roll-ups). But in baking dish, top with tomato sauce and cheese and serve with whatever you like.

Cabbage is wonderful!

Mmm...how much guinness?

red cabbage has a much milder taste. I would serve sausages, onion gravy and mash with braised red cabbage.
Yum.

Forgot all about red cabbage - braise with butter, sultanas, red wine and cranberry sauce. Add all spice if you like.

pan fried with bacon.

or

insert into bra (new mothers) to ease pain of sore breasts, honestly straight from fridge, its the best relief

Boil up a joint of bacon, corned beef or ham, keep the cooking water and boil your cabbage in it. Serve with mash and parsley sauce- yum, yum reminds me of Mum This is the only way I like cabbage, the meat really flavours the water

Of the 500ml can I used I drank about a small wine glass of it while cooking and the rest went in the pot - it's a lovely accompaniment to nice veg especially with some good home made stock (or the nice ready made organic one I've been cheating with of late!).

Thanks, maimou! Sounds great.