Too much red cabbage leftover!
Everytime i need to use a little bit of cabbage for a slaw for a recipe i always end up with most of a head of cabbage left over. What are the best recipes (without many ingredients) to use up the cabbage? I am a student only cooking for myself so nothing too huge.
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https://unwrittenrecipes.com/blog/2017/small-victories-best-rice-pilaf-with-roasted-red-cabbage-famous-fridays
There is a Food52 recipe for crispy sheet pan rice, here, https://food52.com/blog/23455-easy-dinner-recipes-best-rice-recipe-with-bacon-fast, that uses cabbage. (Basically a baked sheet pan version of fried rice that you can put your leftover cabbage into, using rice and whatever vegetables that you want.)
1) Simply saute some or all. This will reduce volume and increase flavor. Then freeze in usable portions for future dishes (freezes well).
2) Sauté grain, cabbage & onions in butter or other flavorful fat. With buckwheat, this is called Kasha Varnishkes. I forget what it's called when you use short pasta. All are delicious. Eat as is, or add garnishes to taste - sour cream, poached egg, a bit of leftover meat.
3) Make soup. Many varieties and co-conspirators work well with the cabbage - beets, potatoes, fish.