A thousand thank yous to the cyber-world for sharing their MANY WONDERFUL recipes with me! I put the 'word out' online and thought I might get a dozen or so recipes in total.... To date I have collected more than 200 cabbage recipes.
I'm both humbled and feel very VERY blessed!! Thank You! Thank You! ENJOY!!

Vegetarian Dishes

Main Dishes

Side Dishes

Appetizers

Corned Beef and Cabbage

Buying Tip

Look for crisp looking leaves and stems. For compact varieties, only three of four outer leaves should be open and separate from the head.

Storage

Place cabbage in a paper bag and keep in the refrigerator vegetable crisper.

Green and red cabbage will keep for 2 weeks; the other varieties will keep for 1 week.

Preparation

Wash the cabbage. Shred, slice or cut wedges for the more compact varieties. Bok choy can be cut in small bite size pieces. Cabbage can be braised, boiled, sautéed, steamed, stir-fried or microwaved. Equivalents one 1 1/2 pound cabbage = 8 cups, shredded

Use

Cabbage is relatively bland in taste. Overcooking tends to bring out an unpleasant odor. Quick cooking methods will keep cabbage crisp and relatively odor free. Use raw cabbage in salads and cole slaw. Serve cabbage as a vegetable side dish or stuff to make cabbage rolls.

Flavor Enhancers

Apples, pears, raisins, curry, caraway, dill

Nutrition Tip

Cabbage is an exceptionally high source of vitamin C. Cabbage along with cauliflower, brussels sprouts, and broccoli belong to a class of vegetables called cruciferous vegetables. Cruciferous vegetables are rich in compounds that help fight cancer.

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