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Leftover Roasted Cabbage--What Do I Do With It?

Thoughts on what to do with a mason jar's worth of leftover roasted cabbage? I like it plain (salt, pepper, olive oil) the first go-round, but lose interest in it when I see it taking up space in my fridge. This will likely be a continuing problem thanks to my CSA share.

Thanks!

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  1. Add it to a sandwich or wrap. Make coleslaw.

    1. Use it in making a good beef or chicken soup. Chop it up and warm it in a pan with some butter and add some caraway or dill seed. Use it to stuff pork chops.

      1. Next time, instead of roasting, you could try making some homemade (lacto-fermented) sauerkraut. Minimal ingredients (cabbage, salt, whey if available, other veggies/spices as desired), a little bit of hands-on (pounding the veggies), and a large glass jar or two. Sits on the counter for a few days then lives in your fridge for a few months.

        Or kimchi... similar parameters.

        I can find recipes if you're interested. :)

        1. warm it up, add a bit of hot pepper and eat it over pasta.

          1. Only one thing to do: Make Bubble and Squeak. Mom always made it with Christmas leftovers (substitute brussels sprouts for cabbage - better anyway)

            http://allrecipes.com/recipe/bubble-n...

            1. Cook it up with onions, ground beef and Worchestershire sauce, wrap it with some cheese in bread dough or pizza dough like a calzone. Bake till golden.
              Serve with equal parts ketchup and yellow mustard mixed together. (Did I tell you I'm from the Polish part of Indiana? That's how we do it there!)

              1. Layer it with cooked rice and tomato sauce, to make a lazy cabbage roll casserole, and top with a dollop of sour cream.

                I also like to reheat roasted cabbage, add some sugar, vinegar and fresh dill, and top with a little sour cream.

                1. Make eggrolls.

                  1. Google "chocolate cabbage cake"— 100's of recipes.

                    Kimchi.

                    Bread, in the style of zucchini loaf.

                    Just whirrr it into any smoothie.

                    Add to cooked rice, stir in an egg and a drop of soy. Makes for a stunningly good midnight snack cold out of the fridge.

                    1. I throw it into a food processor with a big hunk of blue cheese or goat cheese and then use it for a ravioli filling. It's gorgeous to cut into!

                      1. Mince it up and add it to your favorite recipe for meatloaf. Or rather than baking meatloaf, form it into patties and saute over medium-low heat until cooked through. For 3/4" thick patties, this will take 20-25 minutes, turned once. If desired, make a pan sauce from the drippings. These are called frikadellen, a popular Germanic dish. Good cold on a sandwich bun, too. The cabbage becomes very mellow and sweet, pretty much disappearing into the meat but adding tenderness and moisture, so even though the patties are cooked through, they are not dry.

                        1. Classic cabbage and noodles. Saute onions, garlic and whatever other vegetables (and maybe some sausage or bacon) you like in lots of butter, add the roasted cabbage, cook until flavors mingle. Mix vegetables with equal parts egg noodles. Very comforting.

                          1. I love all of these ideas, thanks everyone. Bubble and squeak and the calzone idea are at the top of my list. There's a breakfast place nearby that makes bubble and squeak with collards and potatoes but forms them into patties, which--when they actually cook them right--get really nice and crispy. Yum.