Old post, but I made it again and froze all the liquids remaining. That will make a fantastic soup broth starter! I separated the solids to make it easier to freeze, but I will certainly make a post when I defrost my jar of liquids for a broth
Funny. I made it again last weekend and had it for work lunch all week. It was good but not as flavorful as the last time, I think due to my garlic being a bit old.
I've still got half a head of cabbage in a vegetable bag in the frig. Looks like it's still good. I need a second recipe so I can use up that cabbage.
If you make vegetable soups at all, cabbage is a great addition. Just add it at a point when you have ~15-20 minutes of simmering left. Simple recipe is to dice an onion and few cloves of garlic, sautee in the pot you will make soup in for about 10 min, add 4ish carrots and celery stalks relatively largely chopped and sautee another 10-15 min. Add canned tomatoes (12 oz diced if you dont want it too tomatoey, 24oz stewed if you want it tomatoey), then about 32oz broth (I do 24oz frozen bone broth and a few cups of water), bring to boil. Gradually add cabbage and simmer for the last 15-20 mins.
You could always do a quick and easy vinegar slaw. Shred it, put in a container you can shake around. Add a little bit of olive oil, generous amounts of any vinegars you have (I mix red wine, apple cider and balsamic), salt and pepper, then seal and shake it. Let sit in fridge overnight occasionally re-shaking and drain excess liquid in the morning. Frequent side dish I make.
You could make sauerkraut. Shred the cabbage, put in Mason jar, cover with a ~4% mixture of non-iodized salt and distilled water. Ensure you can prevent the cabbage from floating to the top so it is always covered in brine (possibly place another smaller glass on top to weigh it down, be creative) and do not seal the jar. Wrap a towel around the top and close with a rubber band. Let sit at room temperature about 5 days. Scrape yeast off top then refrigerate.
Optionally just stir fry it with any meat. It holds up well, so once you initially brown the outsides of your meat, add chopped cabbage and fry 15-20 mins.
Blanch and eat with your favorite vegetable dip. Boil water, add cabbage, simmer about 4 minutes, drain and immediately run cold water over the cabbage. Pretty much the equivalent of steaming other vegetables.
Just off the top of my head what I would use it for. I need to learn a good cabbage roll recipe.
I made it. Turned out great.
And I kept the excess liquid, just by circumstance, and would have to say that it's too good to leave behind!