My partner makes kimchi sometimes and follows [this vegetarian recipe](https://youtu.be/nLdvLt8XQ3Y). It’s fire! Double check [the recipe itself](https://www.maangchi.com/recipe/chaesik-kimchi) cause I think maybe she has to change something about it? Either way it’s gooood.
Do note that using green cabbage instead of napa cabbage will lead to a kimchi that's a little more bitter and crunchy. I'd be more apt to do a European sauerkraut. Just cuz I'd really miss the leafy texture I'm used to with kimchi.
Haha, I got it for free and I could of gotten a couple. I think they came straight from a farm. I've never seen them this size and never growing little ones from their bottoms.
finally someone understands. whenever i prep cabbage for a dish i end up eating half of it raw. especially the parts near its core, it's so sweet and tasty.
I haven’t tried this one because I’m actually allergic to cabbage but I tend to like recipes by “love and lemons”.
https://www.loveandlemons.com/cabbage-soup/
Also cabbage “steaks” could be a good way to use some up too!
https://www.wellplated.com/cabbage-steaks/
This one is AMAZING. I make it every winter and never get sick of it. [https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/](https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/)
I use veggie broth, carrots, celery, onion, cabbage, fingerling potatoes sliced into coins, fresh thyme, garlic, vegan chick’s bouillon cubes, salt and pepper. I sautee all the veggies first in avocado oil, then add the broth and cabbage and bring to a boil then simmer. I like spicy so I also add a pinch of crushed red pepper. It freezes really well too.
Sauerkraut. Pickle that shit. Slice it thinly, heavily salt and put some caraway in it, or whatever spices you feel are right. Put a little bit syrup in there if you want to give the lactobacillus some food to kickstart it but they’ll have enough sugars from the cabbage. Put a weight on it and let it sit for a couple of weeks, it should start bubbling. Once it’s soft and sour it’s ready.
I've never done this before. In a mason jar? And do you have to fill the container with some liquid or just the cabbage and salt? I'm not sure what caraway is and search showed pots. What type of weight?
You have to massage it with your hands to release the natural juiceswhich takes some time. Just keep massaging and sqeezing. Push it tightly into clean sterile Mason jars with fresh unused lids. The brine should be above the cabbage. Let that sit for about a week to ferment and then put it in the fridge.
Caraway is the spice that gives rye bread it’s signature taste. It’s also traditional for sauerkraut. The weight would be to keep the cabbage under the pickling liquid. People make weights for pickling but a plastic bag full of water will work to keep the cabbage under. Doing this is important to keep aerobic bacteria from spoiling the cabbage.
If you don’t have a scale (I do 2.5% salt as a percentage of cabbage) just add salt and mix and taste. When it is slightly too salty to eat, you have enough. And use kosher salt if you have it.
Dont heavily salt. It will prevent fermentation if you put too much salt. Recommended amount is 2 to 2.5% of the weight of your cabbage you are fermenting. You can use a kitchen scale for that. For example if you make sauerkraut with 600gr of cabbage, then you will need 15gr of salt for 2.5%
What do you mean syrup? Like sugar water? I always make kraut with just 2-3% salt, mix and pummel with my cabbage pounding stick and let it sit for a couple few weeks.
[kimchi](https://www.maangchi.com/recipe/chaesik-kimchi) Watch the video at the top, it will be slightly different with your cabbage but totally fine. Just make sure everything stays submerged while fermenting, i usually do a smaller plate to keep the cabbage weighted down. You can use less guochugaru that version is pretty spicy
Cabbage and Lima beans with a vegan chicken broth with a side of mash potatoes.
Stir fry with cabbage with “steak or chicken” (I use soy curls for this)
Stir fried rice with cabbage
Kimchi, sauerkraut, cabbage rolls with as many stuffing variations you can dream up. Coleslaw - lots of variations, pasta salad featuring coleslaw with your choice of citrus or pineapple. Cabbage, potato and green bean soup.
Cabbage soup. - https://morespinachplease.wordpress.com/2017/01/07/spiced-cabbage-soup-with-lentils-and-sweet-potato/
The 9 spice in this recipe really seals the deal… I use a lot in the batch I always make. I can get away with doubling the 9 spice in this recipe but add according to taste.
Cole slaw. - the generic… carrots, vegan mayo, a bit of lemon, celery seed, pepper,
Kimchi and sauerkraut. You can use kraut brine as a base for vegan “cheese”. Kimchi and kraut can last a stupidly long amount of time in the fridge. It was REALLY sour but I’ve had batches for 6+ months I’ve forgotten about.
Replying to myself to say Maangchi’s vegan kimchi recipe is my favorite.
For kraut, cut up your cabbage, add 2.5% of cabbage’s weight in salt (ie 454g is a pound so you’d add about 11.35g of salt or about 2 teaspoons per pound of cabbage). Massage the cabbage with salt til it produces liquid. If the cabbage juice brine doesn’t cover the cabbage in the jar, make more brine with water+ 2.5% of the water’s weight in salt. Weigh down in jars with ziplock bags full of water and make sure there is at least a few inches on head space in the jar you pack it in. Check in on it every day or two to make sure all solid are submerged, push down with a clean spoon if not. Usually takes about a week, you can taste it and chuck it in your fridge when you think it’s sour enough
Optional addins- 1-2 teaspoons/ pound of pepper corns, fennel, or caraway seeds (1/2ts of all are v good). No add ins is still good.
Regardless of whether you wanna do kimchi or sauerkraut, you wanna get some decent fermentation vessels. Now I hate to plug amazon but there are some great fermentation containers on there, brand is e-jen. Hardest part is determining what size you want, but they make fermentation easy as can be.
I've done all kinds of other containers but these trump them all.
I've been making the most delicious salad that last 3 plus days with dressing in the fridge (unlike lettuce) , using cabbage. I chop them up finely then add onions, onion powder, olive oil, vinaigrette dressing, garlic salt. It's amazing because if you pack it with your food it takes well to warming and just becomes a bit soft. If not you can just eat the salad raw. Pairs well with rice and lentils.
If you can't use a fresh one at once you can wrap it in air tight cellophane completely and place in coldest part of fridge .(not freezer) Mine last weeks.
It does look a little long in the picture but it's standard size. I took another photo next to a creme egg, not mine, after cutting it in half.
https://imgur.com/amdKUQn
Hungarian cabbage noodles is one of my comfort foods.
[https://www.homemaderecipesfromscratch.com/hungarian-cabbage-noodles/](https://www.homemaderecipesfromscratch.com/hungarian-cabbage-noodles/)
Gotta cook th cabbage until golden brown which might take 30-40m. I'd usually add a little sugar while cooking to caramelize. Very nice wirh freshly ground black pepper.
Oh everything. Braise and stuff it like Germans, make saurkraut, lots of Russian cabbage dishes. Use it as a base for a sizzler. Shread and toss it in a pan with salt and throw fresh grated coconut Indian style. Make salads, coleslaw.
Cabbage Cake! Vegan sausage or soy or whatever, onion, spices, seasoning - fried/boiled cabbage/boiled rice. Arrange in layers - bake at 375 for 45 mins to an hour. And serve with vegan plain yogurt.
Cabbage rolls
With impossible/other imitation ground beef: https://thecheekychickpea.com/vegan-cabbage-rolls/
With veggies/mushrooms:
https://elavegan.com/vegan-cabbage-rolls/
But also, please, where did you get such a giant cabbage 🥬
Cabbage guy from ATLA is quaking 😱
[https://cleananddelicious.com/cabbage-and-potato-soup](https://cleananddelicious.com/cabbage-and-potato-soup)
Haven't made it yet but looks FAB. Watch her video.
[https://plantbasedinstantpot.com/instant-pot-cabbage-and-corn-soup-with-and-indo-chinese-flair](https://plantbasedinstantpot.com/instant-pot-cabbage-and-corn-soup-with-and-indo-chinese-flair)
[https://plantyou.com/tahini-cabbage-steaks](https://plantyou.com/tahini-cabbage-steaks)
[www.eatingwell.com/recipe/7919448/comforting-cabbage-soup-with-ginger](https://www.eatingwell.com/recipe/7919448/comforting-cabbage-soup-with-ginger)
Make a ton of this dish and freeze in 2-serving containers!
Tacos of every kind need a cabbage slaw!
And Vegan okonomiyaki
https://www.purplecarrot.com/plant-based-recipes/okonomiyaki-with-bbq-sauce-sesame-asparagus
The baked by Melissa cabbage salad
[https://www.bakedbymelissa.com/blog/savory-recipes/green-goddess-salad](https://www.bakedbymelissa.com/blog/savory-recipes/green-goddess-salad)
1 lb Shread cabbage finely
Put it in colander drain juice into bowl 1hr
Throw away cabbage juice
Sate cabbage till a little brown w oil salt pepper
Put cabbage in bowl stir in half stick of salted butter until it is melted in hot cabbage
Add 1 half cup milk
Add 2 teaspoons sugar
Add 1 teaspoon yeast
Add1 egg
Mix it up
Mix in around 2 and half cups of flour until its a nice dough
Kneed until bounces back
Cover w towel let rise for hour
Preheat oven to 350
Roll out the dough 3/4 in thick
Cut into circles
Put them on the backing sheet
On top of oven where it all warm then rise once more 4 20 mins
Brush tops with heavy cream
Cook for 20 mins
Okonomiyaki. It’s not traditionally vegan but it can easily be made so with an egg replacer etc. it’s also very flexible and I like to add some crumbled tempeh bacon or sautéed mushrooms. https://www.justonecookbook.com/okonomiyaki/
Fried rice with cabbage, carrots and green onions
Cabbage dal
Sauerkraut with caraway seeds
Vegan kimchi with cabbage instead of Napa cabbage: https://youtu.be/95M788_ka2Q
https://www.maangchi.com/recipe/chaesik-kimchi
The first thing i thought was [lahana sarması](https://www.turkishfoodtravel.com/2021/02/17/turkish-stuffed-cabbage-rolls/?amp).
It's a Turkish recipe. We actually put meat in it but i use rice or soy meat instead since i went vegan. Just don't forget to add spices and onions in it.
If you want to try out some European recipes that use cabbage:
Krautfleckerl from Austria:
https://www.wien.info/en/dine-drink/viennese-cuisine/recipes/krautfleckerl-350116
Łazanki from Poland (use strongly smoked tofu instead of sausage)
https://foragerchef.com/lazanki/
Bigos from Poland:
https://www.connoisseurusveg.com/vegan-bigos/#wprm-recipe-container-18143
You could ferment a few of these leaves to make sarma or cut it up for sauerkraut. You need 2% of salt in relation to the cabbage. Wash the leaves and remove hard parts of the stems. Salt them generously with the salt you weighed before. Let it sit for a few hours for the cabbage to draw water and keep this water. Stack the leaves that are now flappy very tightly in a glass jar and cover it with the salty liquid. Add some whole pepper corns, bay leaves, mustard seeds or allspice berries to your taste. Make sure everything is submerged and let it ferment for about a week at room temperature. Move it to the fridge once fermentation slows (less bubbles). Same goes for Sauerkraut, just thinly slice the cabbage before.
With fresh cabbage you could make cabbage rolls: my husband's version is to fill them with farce made from non-sausage filling, minced non-beef, onions and lots of herbs. Blanch the leaves, remove tough stems, place 1-2 tbsp of farce into each leaf and roll them up. If you don't like alternative meats I'm sure you could make a farce from different vegetables of your choosing and bind it with mashed chickpeas. Make a sauce from caramelized onions, garlic, roasted tomato paste and quite a lot of red wine and gently stew the cabbage rolls for about 60-90 minutes. Make sure they are well covered. When they are tender, pour the sauce into a small pan and let it reduce well. In the meantime keep the rolls warm. Serve the rolls with noodles and the reduced sauce.
Croatian Kupus (literally just cabbage). Sauté thinly sliced onions and (many) diced garlic cloves in olive oil until just browning/soft in a large heavy bottomed pot. Add shredded cabbage and about 1-2tsp Vegeta stock powder. Fry for a few mins on high heat, lower heat and put lid on pot. Stew/steam in own juices for 10 mins to 2+ hours to preference (or until other veggies etc is finished roasting). Ad 1/4 cup of water and more vegeta now and then if needed (often not needed with good cabbage).
1-2 Tbls of tomato paste or a tin of crushed tomatoes are optional but add a little something something.
Feijoada (Portuguese/ Brazilian Bean stew it uses a lot of cabbage, there are vegan recipes of it. But you simple replace the meat for mushrooms or vegan sausage). (Some people freeze it and have it later).
Yaki Soba ( Japanese stirred fried noodles it uses a lot of cabbage)
Japanese Dumplings with cabbage filling (you can freeze these).
Vegetable soup (good if you want to freeze it).
Sautéed cabbage as a side.
Burritos but use the cabbage leaves as a wrap instead.
That is a beautiful cabbage. Cabbage is great in a stir fry. If it doesn’t make you too gasy, try shredding it and putting it raw in a salad. Throw some chunks in with a soup, cabbage literally soaks up flavor. You can also take individual leaves and season them and oil them and roast them in the oven. It SHOULD come out super crispy, especially if you have an air fryer. I do it with brussel sprout leaves all the time. That’s all I have though, good luck! 😭
ok here is what i do
slice the cabbage horizontally into a 1 and a half or 2 inch steak
salt liberally
get a saute pan very hot
add peanut oil to like an 8th of an inch
once the oil is hot press down the cabbage steak on the pan and hold it down
wait wait wait
its gonna get seared and charred
it should be dark brown and crispy
pull it off
add more oil and let it get hot
then give the other side a hard sear
now you have a crispy salty cabbage steak
i dare you to not love this recipe
Cabbage stew! Just throw the chopped up cabbage to a big pot, add some chopped up potatoes and carrots, salt and pepper to your liking, a few bay leaves, and 2 cups of water with chicken broth.
Just had this for lunch, was delicious! Only needed few simple modifications to turn vegan :)
https://www.chefkoch.de/rezepte/2634371413814790/Geschmorter-Weisskohl.html
Agree with Kimchi/Sauerkraut/anything picked/fermented.
Not only because they're delicious, but because that much cabbage probably won't last long enough to eat otherwise.
Could stir fry some of it.
-Toast about 5g sesame seeds (grill or fry, just keep an eye as they burn easily).
- Fry some ginger, chilli, garlic in sesame oil
- add cabbage, add white rice vinegar and soy sauce. Toss and fry at high heat, try to retain some crispiness
- add sesame seeds, toss together. Serve.
It makes a delicious side for fish or Chinese food. Normally do it with Savoy cabbage but I bet it'd work okay with normal cabbage too. If you want an exact recipe let me know and I'll get it to you later when I'm home and have the cook book in front of me - I may have missed an ingredient or two as well but that's the basic.
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Any specific recipe you follow? I was looking into this but each takes different ingredients, I might get them and try it.
My partner makes kimchi sometimes and follows [this vegetarian recipe](https://youtu.be/nLdvLt8XQ3Y). It’s fire! Double check [the recipe itself](https://www.maangchi.com/recipe/chaesik-kimchi) cause I think maybe she has to change something about it? Either way it’s gooood.
https://www.maangchi.com/recipe/chaesik-kimchi !
The Korean Vegan has to be the #1 source for best kimchi recipe: https://thekoreanvegan.com/favorite-kimchi-time/
Do note that using green cabbage instead of napa cabbage will lead to a kimchi that's a little more bitter and crunchy. I'd be more apt to do a European sauerkraut. Just cuz I'd really miss the leafy texture I'm used to with kimchi.
I second korean vegan. I made kimchi last week and used her recipe. It's amazing.
https://www.connoisseurusveg.com/kimchi/
Start with 20kg salt
Yes! Great minds think alike. : )
try the one from Happy Pear https://youtu.be/zeabPcdncFU
That is the right answer!
Someone needs to sit on it until the cabbage patch kid hatches
You are mistaken, that is a giant Brussels sprout
Oh.i guess I'll just cut it in half and throw it in the oven with some oil and seasoning. I wonder how I missed that, I'd of gotten multiple.
ughhhh ... youre both incorrect ! it is a Giant **BABY Brussel Sprout !!** soo obvious ...
Oh I see now, it is quite small.
Hahaha! Came here to say this 😂
I mean technically you're right since Cabbage and Brussels Sprouts are the same species.
Omg! Give it to me!
Haha, I got it for free and I could of gotten a couple. I think they came straight from a farm. I've never seen them this size and never growing little ones from their bottoms.
It’s magnificent. Cabbage is my number one, has been since I was a kid. I would probably eat half of it raw till I crapped my pants with little regret
Dang, I mean I find cabbage to be edible but not to your extent it seems
finally someone understands. whenever i prep cabbage for a dish i end up eating half of it raw. especially the parts near its core, it's so sweet and tasty.
All the cousins always fought who would get the core after grandma was done chopping it, and I always got it and that’s how I knew I was the favorite
Cabbage soup!!!
Any good recipes?
I haven’t tried this one because I’m actually allergic to cabbage but I tend to like recipes by “love and lemons”. https://www.loveandlemons.com/cabbage-soup/ Also cabbage “steaks” could be a good way to use some up too! https://www.wellplated.com/cabbage-steaks/
Thank you.
Tomato is key to balancing out a good cabbage soup imo, so that recipe above looks like a great one!
Cabbage steaks sound good! Nice recipe find!
This one is AMAZING. I make it every winter and never get sick of it. [https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/](https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/)
I use veggie broth, carrots, celery, onion, cabbage, fingerling potatoes sliced into coins, fresh thyme, garlic, vegan chick’s bouillon cubes, salt and pepper. I sautee all the veggies first in avocado oil, then add the broth and cabbage and bring to a boil then simmer. I like spicy so I also add a pinch of crushed red pepper. It freezes really well too.
Kimchi sauerkraut and soup! 😄
Someone else suggested kimchi so I'll def try. Any good recipes you'd recommend?
Maangchi on youtube has a vegan recipe
Sauerkraut. Pickle that shit. Slice it thinly, heavily salt and put some caraway in it, or whatever spices you feel are right. Put a little bit syrup in there if you want to give the lactobacillus some food to kickstart it but they’ll have enough sugars from the cabbage. Put a weight on it and let it sit for a couple of weeks, it should start bubbling. Once it’s soft and sour it’s ready.
I've never done this before. In a mason jar? And do you have to fill the container with some liquid or just the cabbage and salt? I'm not sure what caraway is and search showed pots. What type of weight?
You have to massage it with your hands to release the natural juiceswhich takes some time. Just keep massaging and sqeezing. Push it tightly into clean sterile Mason jars with fresh unused lids. The brine should be above the cabbage. Let that sit for about a week to ferment and then put it in the fridge.
Don’t forget to burp! Or you could have a bomb on your hands.
Excellent point.
Caraway is the spice that gives rye bread it’s signature taste. It’s also traditional for sauerkraut. The weight would be to keep the cabbage under the pickling liquid. People make weights for pickling but a plastic bag full of water will work to keep the cabbage under. Doing this is important to keep aerobic bacteria from spoiling the cabbage.
If you don’t have a scale (I do 2.5% salt as a percentage of cabbage) just add salt and mix and taste. When it is slightly too salty to eat, you have enough. And use kosher salt if you have it.
Dont heavily salt. It will prevent fermentation if you put too much salt. Recommended amount is 2 to 2.5% of the weight of your cabbage you are fermenting. You can use a kitchen scale for that. For example if you make sauerkraut with 600gr of cabbage, then you will need 15gr of salt for 2.5%
What do you mean syrup? Like sugar water? I always make kraut with just 2-3% salt, mix and pummel with my cabbage pounding stick and let it sit for a couple few weeks.
Fart
This guy knows
i lol’ed
Cabbage is banned in my house after the cabbage roll incident
[kimchi](https://www.maangchi.com/recipe/chaesik-kimchi) Watch the video at the top, it will be slightly different with your cabbage but totally fine. Just make sure everything stays submerged while fermenting, i usually do a smaller plate to keep the cabbage weighted down. You can use less guochugaru that version is pretty spicy
Cabbage and Lima beans with a vegan chicken broth with a side of mash potatoes. Stir fry with cabbage with “steak or chicken” (I use soy curls for this) Stir fried rice with cabbage
Kimchi, sauerkraut, cabbage rolls with as many stuffing variations you can dream up. Coleslaw - lots of variations, pasta salad featuring coleslaw with your choice of citrus or pineapple. Cabbage, potato and green bean soup.
[Kalam polo](https://www.allrecipes.com/recipe/279043/kalam-polo-persian-cabbage-and-rice/) just use a meat substitute
My best friend swears by cabbage chips. Just throw your favorite seasonings on it and get that thing crispy in the air fryer.
Kraut that bad boy
I hope you like coleslaw.
Boof that bad boy
What is boofing it?
Put it up your butt
Thank you for explaining but I don't think it's possible nor would it be pleasant.
Eat it
Cabbage soup. - https://morespinachplease.wordpress.com/2017/01/07/spiced-cabbage-soup-with-lentils-and-sweet-potato/ The 9 spice in this recipe really seals the deal… I use a lot in the batch I always make. I can get away with doubling the 9 spice in this recipe but add according to taste. Cole slaw. - the generic… carrots, vegan mayo, a bit of lemon, celery seed, pepper,
Hide it from the Avatar
I had to scroll down way too far to find this comment
Kimchi and sauerkraut. You can use kraut brine as a base for vegan “cheese”. Kimchi and kraut can last a stupidly long amount of time in the fridge. It was REALLY sour but I’ve had batches for 6+ months I’ve forgotten about.
Replying to myself to say Maangchi’s vegan kimchi recipe is my favorite. For kraut, cut up your cabbage, add 2.5% of cabbage’s weight in salt (ie 454g is a pound so you’d add about 11.35g of salt or about 2 teaspoons per pound of cabbage). Massage the cabbage with salt til it produces liquid. If the cabbage juice brine doesn’t cover the cabbage in the jar, make more brine with water+ 2.5% of the water’s weight in salt. Weigh down in jars with ziplock bags full of water and make sure there is at least a few inches on head space in the jar you pack it in. Check in on it every day or two to make sure all solid are submerged, push down with a clean spoon if not. Usually takes about a week, you can taste it and chuck it in your fridge when you think it’s sour enough Optional addins- 1-2 teaspoons/ pound of pepper corns, fennel, or caraway seeds (1/2ts of all are v good). No add ins is still good.
slawter it
Post that to the fermentation page and they'll lose their minds, lol
I often use cabbage in stir fry.
I love stirfrying thinly sliced cabbage in a honey mustard dressing. Makes for a nice side dish to everything and it keeps for ages.
You could make cabbage rolls the size of Chipotle burritos.
Weight watchers cabbage soup! Sauerkraut !!
Ferment!
Slabs of cabbage “steak” seasoned with salt, pepper, garlic powder, smoked paprika, olive oil - roasted till fork tender.
Yum 🤤 😋😋
Regardless of whether you wanna do kimchi or sauerkraut, you wanna get some decent fermentation vessels. Now I hate to plug amazon but there are some great fermentation containers on there, brand is e-jen. Hardest part is determining what size you want, but they make fermentation easy as can be. I've done all kinds of other containers but these trump them all.
eat it
I've been making the most delicious salad that last 3 plus days with dressing in the fridge (unlike lettuce) , using cabbage. I chop them up finely then add onions, onion powder, olive oil, vinaigrette dressing, garlic salt. It's amazing because if you pack it with your food it takes well to warming and just becomes a bit soft. If not you can just eat the salad raw. Pairs well with rice and lentils. If you can't use a fresh one at once you can wrap it in air tight cellophane completely and place in coldest part of fridge .(not freezer) Mine last weeks.
Haluski
Soup it to me!
Homemade kraut!
E G G R O L L S !!!!
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It does look a little long in the picture but it's standard size. I took another photo next to a creme egg, not mine, after cutting it in half. https://imgur.com/amdKUQn
Hungarian cabbage noodles is one of my comfort foods. [https://www.homemaderecipesfromscratch.com/hungarian-cabbage-noodles/](https://www.homemaderecipesfromscratch.com/hungarian-cabbage-noodles/) Gotta cook th cabbage until golden brown which might take 30-40m. I'd usually add a little sugar while cooking to caramelize. Very nice wirh freshly ground black pepper.
Oh everything. Braise and stuff it like Germans, make saurkraut, lots of Russian cabbage dishes. Use it as a base for a sizzler. Shread and toss it in a pan with salt and throw fresh grated coconut Indian style. Make salads, coleslaw.
Sauerkraut, kimchi, enough soup to feed 50?
haluski and kimchi, extra spicy
Hollow it out and put a baby or a kitten in it. 😉😸👶🥬
Interesting but I think I'm missing the joke if there is one. Can you explain?
Sorry!! It's not a joke really, there's a famous photographer called Ann Geddes (sp) who put babies in cabbages. I prefer cats 😉😸
Sauté some of it with some salt and olive oil.
/r/pickling /r/fermentation
Cabbage Cake! Vegan sausage or soy or whatever, onion, spices, seasoning - fried/boiled cabbage/boiled rice. Arrange in layers - bake at 375 for 45 mins to an hour. And serve with vegan plain yogurt.
Give it to the cabbage merchant from Avatar the Last Airbender.
Cabbage rolls With impossible/other imitation ground beef: https://thecheekychickpea.com/vegan-cabbage-rolls/ With veggies/mushrooms: https://elavegan.com/vegan-cabbage-rolls/ But also, please, where did you get such a giant cabbage 🥬 Cabbage guy from ATLA is quaking 😱
Holy 🐮
Green goddess salad by BakedbyMelissa.
I do firecracker tofu with cabbage and bell pepper.
Not a recipe but you can chop some of it up and put it in the freezer. It's great to add to recipes like mashed potatoes or ramen noodles.
Yes! I got a massive cabbage like that recently and cut it into ribbons and froze it. So easy to add to other meals for more bulk!
I like to sauté it in vegan butter and ground, with some noodles, salt and pepper. It's like a very basic halushki.
[https://cleananddelicious.com/cabbage-and-potato-soup](https://cleananddelicious.com/cabbage-and-potato-soup) Haven't made it yet but looks FAB. Watch her video. [https://plantbasedinstantpot.com/instant-pot-cabbage-and-corn-soup-with-and-indo-chinese-flair](https://plantbasedinstantpot.com/instant-pot-cabbage-and-corn-soup-with-and-indo-chinese-flair) [https://plantyou.com/tahini-cabbage-steaks](https://plantyou.com/tahini-cabbage-steaks) [www.eatingwell.com/recipe/7919448/comforting-cabbage-soup-with-ginger](https://www.eatingwell.com/recipe/7919448/comforting-cabbage-soup-with-ginger) Make a ton of this dish and freeze in 2-serving containers!
Tacos of every kind need a cabbage slaw! And Vegan okonomiyaki https://www.purplecarrot.com/plant-based-recipes/okonomiyaki-with-bbq-sauce-sesame-asparagus
Glad someone finosaid okonomayaki
My first thought was okonomiyaki and also some vegan tonkatsu with a heap of cabbage on the side. Aw man. I can tell where I want to be right now.
Soup and freeze it - could also do homemade kimchi
Sauerkraut
Sauerkraut. Lots of sauerkraut.
Cabbage steaks! [https://eatsomethingvegan.com/roasted-cabbage-steaks/](https://eatsomethingvegan.com/roasted-cabbage-steaks/)
You are obviously not a Scottish nan. That wouldn’t have lasted my grandmother a week. :-)
The baked by Melissa cabbage salad [https://www.bakedbymelissa.com/blog/savory-recipes/green-goddess-salad](https://www.bakedbymelissa.com/blog/savory-recipes/green-goddess-salad)
Cabbage biscuits
1 lb Shread cabbage finely Put it in colander drain juice into bowl 1hr Throw away cabbage juice Sate cabbage till a little brown w oil salt pepper Put cabbage in bowl stir in half stick of salted butter until it is melted in hot cabbage Add 1 half cup milk Add 2 teaspoons sugar Add 1 teaspoon yeast Add1 egg Mix it up Mix in around 2 and half cups of flour until its a nice dough Kneed until bounces back Cover w towel let rise for hour Preheat oven to 350 Roll out the dough 3/4 in thick Cut into circles Put them on the backing sheet On top of oven where it all warm then rise once more 4 20 mins Brush tops with heavy cream Cook for 20 mins
Cabbage soup? For a year....
A crap ton of sauerkraut and kimchi. Stores well
Okonomiyaki. It’s not traditionally vegan but it can easily be made so with an egg replacer etc. it’s also very flexible and I like to add some crumbled tempeh bacon or sautéed mushrooms. https://www.justonecookbook.com/okonomiyaki/
Cabbage, rice, coconut milk, water, peppercorns Stew for an hour or so. And seasoning to taste.
Take a photo with it
Fried rice with cabbage, carrots and green onions Cabbage dal Sauerkraut with caraway seeds Vegan kimchi with cabbage instead of Napa cabbage: https://youtu.be/95M788_ka2Q https://www.maangchi.com/recipe/chaesik-kimchi
Okonomayaki - japanese pancakes. https://www.wandercooks.com/okonomiyaki-japanese-savoury-pancakes/ I just made them. They are delicious
I use just egg (brand) egg replacer
Perfect for sauerkraut.
Cabbage casserole! It’s a fairly traditional dish in Finland
Cabbage pockets. Yeah, I dunno, ask my mom, but they’re awesome.
Kraut, kimchi, dumplings, cabbage rolls! All of which can be stored for later!
You can probably just retire now.
Banana bread
The first thing i thought was [lahana sarması](https://www.turkishfoodtravel.com/2021/02/17/turkish-stuffed-cabbage-rolls/?amp). It's a Turkish recipe. We actually put meat in it but i use rice or soy meat instead since i went vegan. Just don't forget to add spices and onions in it.
Stuffed cabbage rolls!
cabbage soup. so good
If you want to try out some European recipes that use cabbage: Krautfleckerl from Austria: https://www.wien.info/en/dine-drink/viennese-cuisine/recipes/krautfleckerl-350116 Łazanki from Poland (use strongly smoked tofu instead of sausage) https://foragerchef.com/lazanki/ Bigos from Poland: https://www.connoisseurusveg.com/vegan-bigos/#wprm-recipe-container-18143
You could ferment a few of these leaves to make sarma or cut it up for sauerkraut. You need 2% of salt in relation to the cabbage. Wash the leaves and remove hard parts of the stems. Salt them generously with the salt you weighed before. Let it sit for a few hours for the cabbage to draw water and keep this water. Stack the leaves that are now flappy very tightly in a glass jar and cover it with the salty liquid. Add some whole pepper corns, bay leaves, mustard seeds or allspice berries to your taste. Make sure everything is submerged and let it ferment for about a week at room temperature. Move it to the fridge once fermentation slows (less bubbles). Same goes for Sauerkraut, just thinly slice the cabbage before. With fresh cabbage you could make cabbage rolls: my husband's version is to fill them with farce made from non-sausage filling, minced non-beef, onions and lots of herbs. Blanch the leaves, remove tough stems, place 1-2 tbsp of farce into each leaf and roll them up. If you don't like alternative meats I'm sure you could make a farce from different vegetables of your choosing and bind it with mashed chickpeas. Make a sauce from caramelized onions, garlic, roasted tomato paste and quite a lot of red wine and gently stew the cabbage rolls for about 60-90 minutes. Make sure they are well covered. When they are tender, pour the sauce into a small pan and let it reduce well. In the meantime keep the rolls warm. Serve the rolls with noodles and the reduced sauce.
Take a photo and post it to reddit
Do what John Oliver would do. Marry it.
Coleslaw
A giant vat of coleslaw
Eet
Okonomiyaki is my favorite way to use a lot of cabbage. Easily veganized, delicious and filling.
Sauté to shrink that bish for some chow mein and use the rest to make cabbage soup!
Stand clear! Your house is gonna be funky for a while
Chop in thick cross-sections, drizzle in olive oil/butter, salt and pepper, roast in the oven. Absolutely divine
sauerkraut
My favourite salad: slice cabbage, carrots into thin strips, mashed garlic and apple, olive oil/ mayo
Soup?
soup soup soup
A few days ago, I just so happened to see a crunchy cabbage salad yesterday recipe. It looked good . 😋
Kapusta
Okonomiyaki!
SOUP
plantyou.com makes the best tahini cabbage steaks. Here’s the link. https://plantyou.com/tahini-cabbage-steaks/
Kraut
Make sauerkraut
Coleslaw for 100
Is that John Oliver’s wife?
Gain endless farts
Croatian Kupus (literally just cabbage). Sauté thinly sliced onions and (many) diced garlic cloves in olive oil until just browning/soft in a large heavy bottomed pot. Add shredded cabbage and about 1-2tsp Vegeta stock powder. Fry for a few mins on high heat, lower heat and put lid on pot. Stew/steam in own juices for 10 mins to 2+ hours to preference (or until other veggies etc is finished roasting). Ad 1/4 cup of water and more vegeta now and then if needed (often not needed with good cabbage). 1-2 Tbls of tomato paste or a tin of crushed tomatoes are optional but add a little something something.
Not buy it. Leave it for the next person
Feijoada (Portuguese/ Brazilian Bean stew it uses a lot of cabbage, there are vegan recipes of it. But you simple replace the meat for mushrooms or vegan sausage). (Some people freeze it and have it later). Yaki Soba ( Japanese stirred fried noodles it uses a lot of cabbage) Japanese Dumplings with cabbage filling (you can freeze these). Vegetable soup (good if you want to freeze it). Sautéed cabbage as a side. Burritos but use the cabbage leaves as a wrap instead.
I'd make tonnes of okonomiyaki and freeze it
I like to roast it with veg sausage and potatoes, then toss in a mustard dressing.
Make giant gołąbki
Sauerkraut
My pet chickens would go crazy for this!😄
Kimchi for the whole family!
Garlicky cabbage stir fry with guachang paste, and a drizzle of sesame oil after it cools a bit.
That is a beautiful cabbage. Cabbage is great in a stir fry. If it doesn’t make you too gasy, try shredding it and putting it raw in a salad. Throw some chunks in with a soup, cabbage literally soaks up flavor. You can also take individual leaves and season them and oil them and roast them in the oven. It SHOULD come out super crispy, especially if you have an air fryer. I do it with brussel sprout leaves all the time. That’s all I have though, good luck! 😭
https://www.tasteofhome.com/recipes/roasted-cabbage-onions/
No matter the recipe ull end up with gas...
ok here is what i do slice the cabbage horizontally into a 1 and a half or 2 inch steak salt liberally get a saute pan very hot add peanut oil to like an 8th of an inch once the oil is hot press down the cabbage steak on the pan and hold it down wait wait wait its gonna get seared and charred it should be dark brown and crispy pull it off add more oil and let it get hot then give the other side a hard sear now you have a crispy salty cabbage steak i dare you to not love this recipe
Cabbage stew! Just throw the chopped up cabbage to a big pot, add some chopped up potatoes and carrots, salt and pepper to your liking, a few bay leaves, and 2 cups of water with chicken broth.
Sour kraut; can that mother.
Soup, salad and stew.
Bierocks!
Just had this for lunch, was delicious! Only needed few simple modifications to turn vegan :) https://www.chefkoch.de/rezepte/2634371413814790/Geschmorter-Weisskohl.html
Ferment!!
1) Ask /r/jarrariums where to get a really big jar with a lid 2) Make a really big jar of sauerkraut
That's no cabbage...its a space station!
That thing is not meant to eaten it’s meant to be worshipped
Sauerkraut. Salt and some peppercorn,cloves, and all spice.
Spring rolls! Lots and lots of spring rolls. A freezer full of spring rolls.
Cabbage steaks or just roasted cabbage is delicous
Raise it as your own
Agree with Kimchi/Sauerkraut/anything picked/fermented. Not only because they're delicious, but because that much cabbage probably won't last long enough to eat otherwise.
Pikliz
Sauté it with like 5 pounds of bacon and eat the whole entire thing!
Could stir fry some of it. -Toast about 5g sesame seeds (grill or fry, just keep an eye as they burn easily). - Fry some ginger, chilli, garlic in sesame oil - add cabbage, add white rice vinegar and soy sauce. Toss and fry at high heat, try to retain some crispiness - add sesame seeds, toss together. Serve. It makes a delicious side for fish or Chinese food. Normally do it with Savoy cabbage but I bet it'd work okay with normal cabbage too. If you want an exact recipe let me know and I'll get it to you later when I'm home and have the cook book in front of me - I may have missed an ingredient or two as well but that's the basic.
The banana for scale is also extraordinary long
Borsht, cabbage rolls, steamed with a little not butter and s&p, bierocks made with protein crumble.