These days, most of my meal planning comes under the heading of “What do I do with…?” In the case of “too many onions” the answer is “onion soup”. In the case of cabbage, I’ve had a bit more difficulty.
Cabbage is a cruciferous vegetable, which just means that it’s in the same group of plants as broccoli, and Brussels sprouts among others. The name has something to do with the flowers looking vaguely cross-shaped, but can be translated into everyday terms as “may cause gas”.
So, what do you do with a whole cabbage? If you’re unaccustomed to having it as a regular part of your diet- medicate accordingly. Otherwise: Fried cabbage (breaded, or otherwise), spring rolls, soup, and cabbage rolls.
What’s a cabbage roll? Leftovers wrapped in a boiled cabbage leaf and baked, after the leaf is covered in a tomato sauce (a premade sauce, or canned tomatoes and tomato paste, or even tomato soup in a pinch).
Basic filling ingredients: hamburger (not necessarily cooked- it can be cooked when the rolls are baked), rice (cooked), onion, garlic
Additional ingredients? Anything else that might be handy. (More) cabbage, corn, beans, carrot, potato, pepper, etc.
Directions: Mix filling. Boil cabbage just enough to get the leaves flexible (a few minutes. Probably no more than 5). Remove leaf. Add filling. Wrap. Add to baking dish. Repeat. Once the dish is full, add a tomato sauce over everything. Bake covered at 350 degrees for an hour or more, until everything is done.