sounds like we all have a bumper crop of cabbage!! Mine weighed in at 15 lbs each!!

if you like this try cabbage soup, lovely warming for winter and cheap too.

1 ONION CHOPPED
1 LARGE CARROT CHOPPED
2 GARLIC CLOVES CHOPPED
2 BAY LEAVES
HAM/BACON CHOPPED[ I OFTEN USE BACON PIECES]3--400 GR
300GR RED LENTILS
1.5 STOCK -I USE VEG STOCK
SMALL HEAD CABBAGE---I USE SAVOY

saute onion/carrot till translucent,add garlic 30 secs
add stock ,lentils,bay leaves,and ham/bacon--------cook 15mins till lentils mushy---add shredded cabbage---cook approx 5 mins till cabbage soft but still green,season salt/pepper------serve with crusty bread.

I made the Cabbage Casserole last night and it was good - there are a couple changes I would do the next time tho. I BOUGHT the cabbage which did not have ANY flavor, as did the onions and hamburger (what is happening to our tasteless food?)Anyway, I cut the cabbage in half, and halved the entire recipe except the sauce - so it was too "saucey" I WILL make it again when we can get "home grown" veggies! Thanks for sharing!

Oil is to keep it from sticking I have a similar recipe that uses bacon and it was good.

Sounds yummy !! I have a silly question......... my girlfriend just gave me a head of purple cabbage from her garden. I was planning on using it in this recipe, do you think that's ok???

it will turn the food a murky yucky color--but will taste fine

Okay......... thank you, I will use the purple cabbage for a salad instead, and use nice green cabbage for your casserole. Thanks again for the recipe. I'm anxious to try it..... a nice FALL dish. :thumbup:

Yum, we eat lots of cabbage in the Winter, its so cheap!

Both recips sound so good. The only thing I like about this time of year is the good foods we start making.

May I ask how you make freezer slaw? I have never heard of that before..