It's the third week in a row that I've gotten a head of cabbage in my CSA basket. Mostly I use cabbage as coleslaw or toppings on tacos but I need some better ideas on how to use it all up.
assuming it's not red cabbage:
cut into wedges, making sure to keep a piece of the core attached to each. coat with cooking spray or brush lightly with oil, sprinkle with S&P, and grill, cut side down over medium-high heat for a few minutes, until lightly charred & slightly softened, but not completely wilted. serve with sliced grape or cherry tomatoes, and either a buttermilk or bleu cheese dressing.
if you like thai food, try slicing it very thinly and using it with the dressing used in som tum (green papaya salad).
Those fresh CSA cabbages should have some great outer leaves, which are great for rolling/stuffing. Pop them off one by one, stack them as they come off, to yield a nestled cupped stack. To prep for rolling, blanch or steam or since it's summer simply place in freezer to pop the cell structure and make them limp for rolling. Then use for stuffed cabbage rolls in the crock pot, which then can be frozen if wanted. Savor those outer leaves as a "separate" part of the cabbage.
Another quick and dirty is summer crockpot cabbage wedges, again freezable.
Outdoor summer stirfried cabbage in the wok on the turkey fryer. Cabbage, onions, in rendered bacon grease and crushed caraway seeds. If wok hei'd at high heat it's a whole different dish than the gently sauteed in evoo dish. The squirrels love the smell of this stuff... they gather and flick their territorial tails.
Kraut, make kraut.
Welcome to Chowhound, Agnes.