In polish that’s called Hluski & bowtie noodles are traditional. I make it all the time - whenever I make stuffed cabbage I use the rest of the head for Hluski.
My personal favorite cabbage recipe is fermented cabbage (aka: Sauerkraut) with roast pork & mashed potatoes. However _ I’ll eat cabbage almost any way. After all, cabbage is nature’s health food.
I used some rava / cream of wheat in the mix, similar to farina! Normally this would be made with grated bottle gourd (or zucchini as a sub), but one of my aunts makes a cabbage version that tastes a bit different.
That’s what I used 
And chickpea flour, come to think!
Also good with ground pork
Thanks for creating threat, I have 1/4 of cabbage a while in the fridge, @Ttrockwood your soup looks good.
Cabbage dishes that I like:
We have ate this in a restaurant many years ago, and fell in love with this dish instantly. It is the signature of chef Delacourcelle, French chef specialised in spices. It can be made with Savoy cabbage or kale like specified in the recipe. I made the dish once at home, and of course not with a baby pig, maybe pork shoulder, but I forgot which part exactly, it was nearly as good. I like a lot the mix of fenouils, cinnamon, long pepper, star anises and cream with cabbage.
Recently, I saw in a trend of charred vegetables on restaurant menus.
I wonder what were the small pieces on the cabbage on the second photo. I would like to make this dish, so any suggestions is welcomed.
Here’s a few ideas that haven’t been mentioned yet. Feature it as the main veg in a thai curry, served over rice. Throw in your favorite protein or keep it veggie. Jewish deli style sweet and sour cabbage and beef soup. Or make a sweet and sour cabbage/tomato sautee, and use it as a filling for knishes.
My wife makes okonomiyaki (https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/). I make colcannon (https://en.wikipedia.org/wiki/Colcannon). Or coleslaw. Or, if we got a really big head for some reason, sauerkraut.
Oh yes!! Okonomiyaki is the most perfect use for cabbage…! And about anything else ;))
Excellent sub.
I eat more raw cabbage than cooked as a rule. Slaws of many origins
Stuffed is always good, just takes some time to wilt the leaves enough to facilitate rolling
That was going to be my suggestion. We made corned beef (working through the freezer) braised with Savoy cabbage. I’ve been leaving the corned beef for Mr Rat since he is way more excited about the sandwiches than me. And we’ve, mostly I’ve, been using the leftover cabbage for colcannon. The best.
I just sauteed some last night with onions. Served with pierogies. Marcella Hazan cabbage rice soup is surprisingly good.
Easy peasy. Cut cabbage in half. Cut out hard core. Then cut in wedges. Place in a saute pan with about 1" of water. Sprinkle salt & pepper, butter, and a grinding of fresh nutmeg on top. Cover and steam until nice and soft. This dish is delicious, simple, and goes with many other things. The nutmeg absolutely makes it.
That looks really good; can you tell us more about it? What kind of leavening do you use?
Sounds good!
I almost always have green cabbage in my fridge. I like red and savory but green is the most versatile for me.
Raw: I make a number of slaws. Ginger/oil based, a midwest creamy style, o/v marinade, several others depending upon the meal planned. Use for fermenting (mixed results).
Cooked: Steamed, stewed, braised, sauteed, stirfry. Add to soups, stews. A friend swears her grandmothers secret of using a single cabbage leaf over the top of her pot roast is what makes the dish! Stuffed cabbage too. You can shred it and add to meatloaf or meatballs.
About the only thing I don’t do with it is roast it. Never tried to for some reason.
Molly Stevens’ braised/roasted cabbage is good
Is it braised and then roasted?
Edit:
This?
Sounds great!
