cabbage garbanzo asian dumplings
cabbage sweet potato and garbanzo stuffed cabbage rolls
tuna cabbage “meat” loaf (I can’t wait to try lentil cabbage “meat” loaf)
quinoa dish (pilaf?) with vegetables and beans…

I plan to make vegan enchiladas this week, and cabbage will definitely be in that filling. I’m also interested in Sayward’s suggestion of cabbage-zucchini bread. Sounds delish!

We found that the cabbage often gives our dishes a meaty flavor.. my neighbors thought we were cooking a chicken dish even though it was a veggie dish! and they certainly couldn’t guess what the “secret” ingredient was.

@ Alina S – Yay! Doesn’t it feel great?

@ Sierra Dawn – Oh man, the foot of your toddlers tights = PRICELESS, ha!

@ erosan and Kate – I do the same thing, hence the fennel. But seriously, you can juice *anything*. Today I juiced carrot tops and it was absolutely delicious. In fact, I think I’m going to edit and add it to this list!

@ Monika – Let me know how the cabbage goes! =D

@ Mercedes – Aw, thanks lady.

@ Annie – I’m sure others will chime in with their solutions (please do guys!) but right now I always add mine to my homemade dog food. Works for me but I know most people don’t do that. So, other options include adding it to soups and stews, adding it to casseroles, adding it to breads/muffins (a la zucchini bread, not so much like a sandwich loaf). You can mix it with a binder and fry it up like a hash brown . . . all sorts of stuff!