I am overrun with cabages!! please help me....

[sircoughalot]

I am a member of a local veg box scheme, and by the end of winter we are pretty fed up of root veg and cabbage, so we have been slacking with making anything much. I now have 2 green cabbages and a red cabbage to use up!

I have a whole host of other root veg too, parsnip, leeks, carrots, swede, squash etc....and we eat just about ANYTHING!

PLEASE i beg you, i know its a dull thread, but help me eat my cabbage before I go out and buy a rabbit

My (probably very obvious suggestions):

cabbage shredded finely and stir fried with some sesame oil
coleslaw
a cabbage, apple and walnut salad with vinagrette
Add cabbage to a clear soup eg chicken noodle at the end of cooking.
Add cabbage to a bean stew with bacon
bubble and squeek

ooo bubble and squeak - fab idea!!! with bacon, yummy....thank you!

Set up a stall for newly bf mothers?

Red cabbage:

Slice thinly and boil in salted water for c. 5 minutes then drain
Melt a large dollop of butter in the pan and Fry a finely sliced onion until soft and just starting to brown
Tip the cabbage back into the pan and stir everything together
Season with black pepper
Add some red wine vinegar - a good sloosh - and heat until all the fumes have died down, then cover the pan and turn the heat down to its lowest setting and stew for anything up to half an hour.

Lovely with pork.

chutney

Could you make a version of bubble and squeak and freeze it for later?

Would try to cook a lot up so that you don't waste all that goodness (or turn your home into a minature windfarm by eating it all at once!!)

Fried cabbage and bacon is a great dish. Am also overrun with veg and just doing roast potatoes/parsnips to use up.

Batch cook loads of soups for the freezer?

It's the downside of seasonal eating - just think not so long ago everyone had to eat like this.

there was a lovely Ottolenghi recipe in Saturday's Guardian - stuffed cabbage

Coleslaw with citrus dressing.

Mix 1/2 cup raisins with the juice of one orange, soak for 30mins.
Toast 1/2 cup pinenuts.
Finely slice 1/4 cabbage, one small red onion, a bunch of coriander.
Whisk together 1/4 cup each of lemon juice and olive oil.

Mix everything together and leave to sit for 30 minutes.

This is lovely, and lasts for several days in the fridge.