Cabbage Everywhere!
 

When my husband grows something in his garden, he does so in earnest. He just brought up about 20 heads of cabbage from his plot. He had already given me about 5 or 6 heads that I made Sauerkraut with, but geesh...I don't know if I can eat that much more sauerkraut! Any ideas on what to do to preserve them, or make with them? (He says there's a lot more down in the garden that will be ready in about a week, or two.)

Thanks,
~ C

You could make more sauerkraut - I've heard one can freeze it - Mom would process it (can it) after it had cured.

Creamed Cabbage?

Cabbage Rolls?

Boiled Cabbage?

Coleslaw?

Cabbage Salad

Jellied Cabbage Salad?

Here's a good recipe for Sweet Restaurant Slaw. It tastes like the slaw that they have at Long John's Silver's. We've been known to eat this before it's had time to sit for 2 hours. :D We love it.

Sweet Restaurant Slaw
16 oz. shredded cabbage
2/3 C. creamy salad dressing (such as Miracle Whip)
3 T. vegetable oil
1/4 C. white sugar (original recipe called for 1/2 C. but I use 1/4 C.)
1 T. Apple Cider Vinegar

Whisk together the salad dressing, vegetable oil, sugar, vinegar in medium bowl. Pour dressing mixture over cabbage & toss to coat. Chill at least 2 hours before serving.

Kimchi (delicious fermented cabbage)! But those will make a lot!

This won’t make a dent in your supply but cabbage rolls freeze well. Cabbage keeps pretty well too.
When I have garden surplus, I like to give to the elderly. Cabbage head cut in 1/2 is enough for them & they are so appreciative.

when we get a big supply I make Freezer Slaw. keeps well for 3 to 6 months in freezer.

Freezer Slaw
2 medium heads cabbage, shredded (about 16 cups)
2 teaspoons salt
2 cups sugar
2 cups water
2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
2 medium sweet red peppers, chopped
2 medium carrots, shredded

Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered,
To serve, thaw coleslaw overnight in refrigerator. Stir before serving

When I have a surplus I look to see if I can make wine, but ..................... cabbage?

I love cabbage any way shape or form my favorite is cabbage and noodles https://www.spendwithpennies.com/cabbage-noodles/ very versatile recipe