What would you do with 3 cabbages?

[DragonOverTheMoon]

A white one, a green one and a savoy?

I don't want them to go off.

Juggle?

Or seriously, I think if you lightly steam them you can freeze, so maybe that with one? Coleslaw with one? Cabbage keeps well, so steamed or fried with dinner every night?

juggle I have always wanted to learn to juggle

Kimchi
Creamed
Wedges, griddled and then drizzled with a simple salad dressing

Soup
Cabbage rolls
Coleslaw

Put them in the bin... sorry

I do have carrots and onions so I could make a coleslaw but I'm the only one who eats coleslaw in my house.

I am going to make Jamaican steamed cabbage tomorrow with onions, peppers and carrots.

I was half heartedly thinking about fermentating one of them. I've never done it before but apparently it's great for your digestion.

I'd like more ideas they aren't small cabbages either!

Stir fry cabbage is nice! Maybe a cabbage fried rice, roasted with bacon and honey, a spicy soup, pickle some, make cabbage rolls

@SheSaysShush how do I do kimchi?

@Forgottenmypasswordagain what is a cabbage roll?

Cabbage keeps for absolutely ages in the fridge so you can take your time.

White - half in home made coleslaw. Thinly slice with carrot and onion, mix with mayo, and a squeeze of lemon. Other half sliced up in a couple of stir frys.

Savoy - eat steamed and buttered as a side veg, yum!

Green - Use a bit to make colcannon and put the rest in a soup with some bacon, cannelini beans and garlic. Delicious!

They last ages so I wouldn’t worry too much about having to use them straightaway.

White one - kimchi or sauerkraut.

Green one - use some for coleslaw or remoulade with celeriac (the latter is my favourite by far); Use some sliced thinly for stir fry; use some in a soup.

Green one - slice and sauté with plenty of butter and garlic; or you could steam and then stuff the leaves (there will be lovely Greek or Asian recipes as a start).

I fried a savoy cabbage with bacon and onion last night.

I find my DS eats veg a lot better if I use bacon .

Also all three cabbages can be used in the same ways except savoy isn’t usually used for coleslaw.

Oh and white/green cabbages can’t be stuffed as easily, I don’t think, although it might be possible if you steam the leaves enough to make them sufficiently pliable.

If you like lamb you could try the traditional Norwegian cabbage and lamb stew. It’s very mild though, not much flavour other than lamb, cabbage and peppercorn, so I adapt it slightly by using chicken stock instead of water and some chilli flakes for a bit of a kick.

Fry white cabbage with cumin seeds, garlic, and onions. Add chilli and salt.
Then either finish with a squirt of lemon juice to serve as a vegetable, or skip the lemon juice and freeze it. The defrosted cabbage can then be added to boiled lentils to make a cabbage and lentil dhal. (Add a bit of garam masala too)

@Clutterbugsmum top tip!

Bacon and cabbage is a fantastic combo. Which reminds me, definitely bubble and squeak! Or potato croquettes, served with fried eggs and cabbage/bacon.

Fry with ginger garlic egg and soy sauce for dinner. Add spring onion and sesame seeds at the end.

@Tanaqui

Juggle?

Was coming on to say just that 🤣🤣🤣

I love coleslaw, so i would definitely do that.

I also love sauteed cabbage in butter with a vegetable stock pot and lots of salt and pepper. Makes a good accompaniment.

Stamppot - boil potatoes in stock, using only just enough to cover them. When almost done add shredded green cabbage. Once cabbage is cooked, take off the lid and reduce any remaining liquid.
Add salt, pepper, nutmeg, butter and mash coarsely. Served topped with sausage, preferably Dutch smoked sausage.

As others have said, the white and green ones will keep for months in the fridge. I've still got a red one from before Christmas.

The savoy - strip the outer leaves, cut it into quarters, rinse, char the cut sides in a frying pan or griddle, then stick in the oven for 20-25 minutes until it's cooked all the way through. Serve with romesco sauce.

Or, savoy cabbage remoulade.

Very lightly stir fried with bacon and walnuts.

There’s a really good salad that’s an alternative to coleslaw: finely shredded cabbage (white, though green would work). Mix with sultanas and finely chopped fresh mint. Make a dressing of honey and apple cider vinegar (about 50/50 I think, maybe a bit more vinegar but it should be more sweet than sharp). Mix and leave overnight. Next day mix well, add thin apple slices and a little more mint to taste. Really simple, cheap as it’s mostly cabbage and goes down surprisingly well.

White one will last longest so if you don't want to make coleslaw you should be able to keep it for a couple of weeks at least. Alternatively you could make sauerkraut, which looks really simple to do. Savoy, shred and fry with butter, garlic, onion and bacon. Delicious! Green, either just steam or boil as a plain veg, which is very nice, and/or mix/fry with mashed potato either as colcannon or as bubble and sqeak, which I prefer. If any of them start looking manky on the outside just remove the manky bits, they should be fine inside. I have cabbages in my fridge that have been there for over a week and we are away this week - I fully expect to be able to use them when we get back.

I have just added cabbage to the list now 😆

This.