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.

make this
www.bonappetit.com/recipe/stir-fried-udon-with-pork

we also do it with beef mince - it is epic. about 1/4 cabbage per person

Cabbage rolls are utterly sublime but a PITA to make.
Red sauerkraut is delicious (all of the pickly things are great for bowel health and immune system tbh.)

Make some colcannon. It's cabbage and potatoe mixed! It's devine

@Totalwasteofpaper

Put them in the bin... sorry

That's a terrible waste.

Start a new trend for Cabbage lanterns to celebrate Easter?

If you don't anticipate them being in the freezer long just chop them and freeze - no need to blanch first. I do this a lot.

@ODFOx

Start a new trend for Cabbage lanterns to celebrate Easter?

Won't the candle set them on fire?? 🔥

Colcannon!
Stir fry
Coleslaw
Veg for a roast dinner, pork, chops etc.
Japanese cabbage pancake/ omelette thing - okonomiyaki.

They last for ages too!

[quote DragonOverTheMoon]@SheSaysShush how do I do kimchi?

@Forgottenmypasswordagain what is a cabbage roll?[/quote]
I use this recipe, more or less. I just made some a couple of weeks ago.
www.jennycancook.com/recipes/cabbage-rolls/
Cabbage rolls are littlr cabbage parcels filled with raw minced meat and rice, garlic and onions. Roll em up, fill a baking pan with them and cover with tomato juice or sauerkraut and cook in oven for a few hours. There are variations, lots of videos on YouTube.

Bubble and squeek

Take the larger leaves off the savoy and blanch for 5 mins.

Make a stuffing from mince or sausage meat or both, with onion, spices, maybe mushroom (cook the mushroom and onion and let it go cold before you mix with the meat.)

Wrap the cabbage leaves around the stuffing and put in a wide casserole, or tray - you want them in a single layer.

Cover with passatta and bake for 20 - 30 mins - you can add grated cheese for the last 10 mins.

Fry with garlic and ham (or bacon.

Pickle the white cabbage (It would be better if it was red but hey).

Make a soup.

Cut the white cabbage into wedges, brush with olive oil and bake in the oven. You can add spices/herbs and even lemon quarters before baking.

Slice one or more cabbages and layer with cheese sauce ending with a sauce layer and bake.

Red cabbage:

• Shred it and then slowly braise it with butter, red wine, red onions and spices and freeze for Christmas (or just eat it with sausages and mash)
• Borscht (also good for using up beetroot). Can be vegetarian or made with beef (on the bone/oxtail works better than stewing steak). Make sure you top it with sour cream!
• Asian style coleslaw (if your family don’t like the mayonnaise version they might prefer it with soy sauce, sesame oil and lime juice).

White cabbage:

• smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/ this is delicious. I made it once to use up a cabbage and now my husband makes it at least once a month.

Savoy cabbage (eat this first because it’ll go off fastest).

• Stuffed cabbage leaves www.epicurious.com/recipes/food/views/stuffed-cabbage-with-lemony-rice-and-sumac/amp I also add some diced feta to the rice mix. You can also do a minced pork version (there are lots of recipes out there but I haven’t tried them so can recommend one).
• Shredded and lightly steamed with some shredded leek. Then drained and sautéed in butter (you can also add crispy pancetta and walnuts). It makes a great side dish and any leftovers make delicious colcannon or bubble and squeak.

I’d suggest trying sauerkraut or kimchi (it looks like other people have given good recipe suggestions) but I’ve had a few mold disasters so I’ll leave the recipe ideas to someone else!

Pickle, ferment & coleslaw/stuffed cabbage rolls.
Also like Savoy cabbage finely shredded, lightly steamed and the tossed in caraway seed butter.
Great with really good sausages or pork chops, mash & gravy.

Stir fry some of each type of cabbage until softened. Remove from pan and set aside, then add turkey mince, celery, onion and cook through, adding five spice, garlic, soy sauce or aminos. Return the cabbage to the pan and heat through thoroughly. Finish with sesame oil if you have some.

Savoy cabbage is essentially a kale, treat it the same, remove the tough stems, thinly slice and massage with lemon and salt to break down the cellulose. Rinse, spin dry and use in salads, thesaladlab on tiktok is good, full of kale recipes, same as hungrygirlsalads. Also bake in oven , sprinkle with evoo and salt and you get crispy kale!

My mum does this amazing side she learned working at a restaurant. It's onion diced, really thinly slices carrots, Savoy strips and bacon. She frys it and we have it with pork chops or something.

White cabbage keeps for ages in the fridge. Apart from coleslaw, you can shred some to use instead of lettuce in a salad. Nice and crunchy!

I will put some of any sort of cabbage - finely sliced - in a stir fry. Just as good as the usually recommended more exotic (and expensive) veg. Ditto for the last few minutes only, in any of my multi-veg soups.

Any sort of green cabbage makes a brilliant bubble and squeak-type side dish. Fry some onion and diced cooked potato in a very little oil, when ready stir in some freshly cooked cabbage, roughly chopped, heat all through together.

Thin slice & freeze

Atakilt wot

thewanderlustkitchen.com/atakilt-wat-ethiopian-spiced-cabbage-carrot-potatoes/

I've not tried that particular recipe, it's just to give you an idea but atakilt wot delicious

Colcannon

I use shredded cabbage, cooked in a wok with spray oil, a bit of salt and some spices as a low carb rice or pasta substitute. Like cauliflower rice

No advice I'm afraid but why have you got 3 cabbages, were they a gift or an online shop substitution.

I'd finely shred the white cabbage, dress with loads of nice olive oil, lemon juice, salt and vinegar. Mix well and leave on the side covered with clingfilm for at least 6 hours. Give it a stir through from time to time and you will have a lovely cabbagey salad which you can use with kebabs, cooked meats, as a normal salad or on sarnies. Will keep in the fridge for ages as well and it's actually better at a couple of days old.

@User843976

No advice I'm afraid but why have you got 3 cabbages, were they a gift or an online shop substitution.

Yes, what's the backstory here please OP?

Can't speak for OP, but my local Lidl sells boxes of fruit and veg which is past the display until date but still perfectly edible. This week they all had at least two cabbages.

I go to a fruit and veg market and they do £1.50
/£2 bags of fruit and veg and salad.

Last week in my veg bag I had a white cabbage, leaks, Brocoli and beetroot. This week I had a huge cauliflower, Brocoli, carrots, green cabbage and a savoy!

@Tanaqui

Juggle?

I laughed out loud

On a more serious note, I love braised cabbage with a Sunday roast. I also vote kimchi, or sauerkraut at a push.