I’ve been meaning to try this one.

https://youtu.be/IlkWrEwJz7U

Cabbage, potato, and onion bake. Slice the ingredients, parboil the potatoes, then put alternating layers of onion, potato, and cabbage in a baking dish. Season each layer with salt & pepper. Pour cream over the layers (or chicken stock), then some shredded cheese over the top. Cover with alfoil and bake for about 30 minutes at 180C/350F. Take the foil off for the last 10 minutes to brown the top of the cheese.

You can get away without parboiling the potatoes but you’ll need extra liquid and about 15-20 minutes longer in the oven.

A recipe my family made up, we call cabbage salad. Kinda an Asian inspired coleslaw?

Finley shred your cabbage and put it into a bowl. Long stringy cut is preferred. Add rice vinegar, sesame oil, salt, black pepper. Mix well and serve.

I can’t give you ratios because we wing it when we make it. Lemon juice is also a good addition.

I recently posted my family’s recipe here. it’s fried cabbage with potatoes and sausage, and it’s really great, especially when it’s cold out. Stick to your ribs good.

Okonomiyaki, Japanese cabbage pancake

The recipe has some ingredients which might be hard to find if you live outside Japan, but Kenji also explains how to substitute most of them

Estonian cabbage rolls Okonomiyaki - key is making cabbage big enough and dough just right so the cabbage does not cook at all Sauerkraut, can even add some spices and make it more interesting than lame plain sauerkraut. Dtir fry with anything imaginable

If you want some disgusting stuff then fresh cabbage and milk vegetables soup is go to.

I usually buy a head, and if I can’t use it all up it gets fermented.

I’m surprised nobody has suggested Coleslaw, yet. You can go with a mayo or vinegar base, depending on your tastes!

It’s called halushki, or something similar. It’s supposedly of Hungarian origin, but I have no idea if that’s true, it’s a thing my wife’s family makes up north. I learned to make it for her, and it’s amazeballs

1 (16 ounce) package medium-wide egg noodles
1 cup butter, divided
2 large onions, chopped
2 small heads cabbage, cored and cut into 1-inch pieces
salt and ground black pepper to taste
1 tablespoon water, or as needed (optional)

1. Preheat oven to 300 degrees F (150 degrees C).

2. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

3. Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.

4. Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.

5. Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.

6. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Now, that’s the original version. However, it can be amped up.

Let the onion go a little longer, until it just starts to brown at the edges. When the cabbage is in, let it start to caramelize a little in the skillet. The original gets plenty brown on top, but you miss it on the lower layers unless you get them started in the pan. And it’s that caramelization that makes the dish so over the top good. Well, that and the giant glob of butter.

You can even do it in the skillet all the way tbh. Just keep it stirred up every few minutes. You can also just put the whole thing in the oven if you’re using a skillet where that’s safe. Cast iron ftw in that regard.

You can, optionally, mince or slice some garlic and add it in right before the cabbage. I tend not to because the base recipe is already deeply rich in flavor, but it’s good that way too.

It’s so rich and filling that it’s a meal. You might think, oh, that’s a great side dish. No. You’ll want to eat it by the bowl full. It’s a bomb of goodness that merits betting being enjoyed by itself. That being said, a side of kielbasa with some spicy mustard is not a bad thing.

Ferment it to sauerkraut and then make Polish Bigos.

Leeks with Mushrooms and Cabbage

Serves 4 to 6 people Prep time: 15 minutes Cook time: 30 minutes

Ingredients: ● 2 large leeks, coined ● 1 small cabbage, rough chopped ● 3 C assorted mushrooms ● broth ● olive oil ● salt and pepper to taste

In a large pot, heat some oil over a medium flame. Add the mushrooms and saute until they give off their water. Be patient - mushrooms are very wet, and they need to be cooked down. This can take ten or more minutes. Add in the leeks and cabbage once most of the water has cooked off, and stir well. Add salt and pepper to taste, as well as another drizzle of olive oil if required to keep the ingredients from sticking to the pot. Continue to saute until the leeks and cabbage are soft. The flavor of morels, shitake, or oyster mushrooms really shine through in this kind of dish. However, you can make it with plain button or portabella mushrooms just as easily. It’s also possible to make these with dried mushrooms. Simply rehydrate them before cooking. They will not let off as much water when cooking, of course.

I recently made a cabbage, carrot curry that came out very well. Sorry, I don’t have a recipe, but just used some curry paste and yogurt and it was yummy.

Krautfleckerl https://www.everyday-delicious.com/krautfleckerl/

A nice cabbage soup in a crock pot is always nice, and freezes well. https://www.iheartnaptime.net/cabbage-soup/#recipe

Super easy recipe I love that you can either cook in the oven or it’s even better on a grill or camp fire: bacon wrapped cabbage.

Cut the cabbage into wedges and coat the sides in a bit of butter, salt and pepper to taste then wrap in 1-2 pieces of bacon depending on length of the pieces. Wrap each wedge in foil and throw in the oven/on the grill/fire until they are soft to the touch. Grilling/camp fire yields a more smoky flavor, oven roasted maintains more moisture.

If doing in the oven, put the pieces in a pan with a lip because the fat and moisture from the cabbage and bacon will leak.

Okonomiyaki, can be made very simply without all the fancy Japanese ingredients. The okonomi sauce and Kewpie mayo are a must however.