Hi fellow foodies.

I seem to have a massive amount of cabbage from my veg boxes, slowly getting old.

When I end up with lots of stuff I usually make soup and freeze it for workday lunches, but cabbage soup just doesn't seem all that appetising!

Does anyone have some good and interesting cabbage recipes. I think there's only so much stir fry, cabbage and bacon and just plain boiled cabbage we can eat, and its starting to take over!

Any recipes which would preserve the cabbage would be good too, anyone have a cabbage chutney recipe? :hihi::gag:

Shredded cabbage, coarsely grated carrot and sliced onions sauteed in a pan with garlic, cumin seeds, mustard seeds and black onion seeds, and bit of paprika, ground cumin salt and pepper.

use the leaves to wrap mince/onion/rice mix and pack the parcels into a pan, cover with half and half stock or water and wine. basically dolmas but using cabbage leaves. the rice needs to be just cooked as does the mince and onions. I use paprika, cumin and mint to flavour the mix but you could use anything you like. you need to drop the leaves into boiling salted water to get them slightly wilted before using them.

Personally I'd avoid the saurkraut option like poison :gag:

Shredded cabbage, coarsely grated carrot and sliced onions sauteed in a pan with garlic, cumin seeds, mustard seeds and black onion seeds, and bit of paprika, ground cumin salt and pepper.

use the leaves to wrap mince/onion/rice mix and pack the parcels into a pan, cover with half and half stock or water and wine. basically dolmas but using cabbage leaves. the rice needs to be just cooked as does the mince and onions. I use paprika, cumin and mint to flavour the mix but you could use anything you like. you need to drop the leaves into boiling salted water to get them slightly wilted before using them.

Personally I'd avoid the saurkraut option like poison :gag:

Thanks, they sound yummy!

I do like saurkraut, but not sure I know many people who do and its quite a lot of work it seems!

I've got this one from a mate of mine who's a veggie.

Line a casserole dish with blanched cabbage leaves and make sure that you will be able to fold them over to seal the top.

Pack the casserole with layers of risotto and assorted vegetables, roasted peppers, courgettes, etc you can also add hard boiled eggs, cheese and of course more cabbage.

add a ladle or so of veg stock and cook in the oven on 180/200 gas 5/6 for about 1/2 to 3/4 hour.

the dark cabbage is also quite nice used to mimic crispy seaweed, shred it up very finely and deep fry until crisp.

Cabbage with creamy mustard:thumbsup:

1kg of shredded cabbage
200ml double cream
1 -2 tablespoons of wholegrain mustard

Cook the cabbage in boiling water for approx 4-5 minutes & drain well. In a frying pan warm the double cream until it bubbles,add the mustard & stir. Add the cabbage to the creamy mustard sauce,mix well & season.This amount serves 4- 6

I usually make a batch of coleslaw if I have any left over cabbage, it keeps for a couple of days when made up.

basic recipe
shredded cabbage, grated carrot, grated onion, mayo, lemon juice and black pepper.

so many things to do! I shall try a couple at the weekend and if I have cabbage left I'll do a few more next week!

Shredded cabbage, coarsely grated carrot and sliced onions sauteed in a pan with garlic, cumin seeds, mustard seeds and black onion seeds, and bit of paprika, ground cumin salt and pepper.

use the leaves to wrap mince/onion/rice mix and pack the parcels into a pan, cover with half and half stock or water and wine. basically dolmas but using cabbage leaves. the rice needs to be just cooked as does the mince and onions. I use paprika, cumin and mint to flavour the mix but you could use anything you like. you need to drop the leaves into boiling salted water to get them slightly wilted before using them.

Personally I'd avoid the saurkraut option like poison :gag:

Tried variations of both of these at the weekend. The first I added some chicken and some other veg (courgette and brocolli) to so it was a bit of a stir fry, but not chinese style obviously!

The second I added some courgette and peppers to, and couldn't wrap them up as I couldn't get the leaves off the cabbage in one piece, it was one of those very tichtly packed ones! But served the mince on a bed of cabbage with a minty creme fraiche sauce!

Thanks for the ideas, still have cabbage in the fridge, but it is reduced and had some good meals too!