I would cook some up "sweet and sour" and then you could add what you want when you defrost...or just serve as a side.
And I would be making a soup out of some others....with onions, some of those Smoked German Weiners, potatoes, tomatoes, celery if you have some, garlic and chicken broth.....and maybe some beans...kidney or perhaps cannoli
Don't think it needs much spices with those weiners....maybe a bit of thyme.
Linda C

That cabbage is just crying to be made into a cabbage borscht. The one I like to make is beef broth, short ribs, marrow bones, dry red wine, chopped onions, minced garlic, diced tomatoes, marjoram, ground coriander, chopped cabbage and sauerkraut. I add some lemon juice and brown sugar to it midway through the cooking.

Linda what goes into a "sweet ans sour"...?

Ruthanna, can I do the basics for the borcht without the marrow and short ribs...I have everything else.

For sweet and sour...just sautee some onion in a bit of fat....butter, bacon fat...or if you are being healthy, olive oil, add vinegar ( I use cider or rice) and sugar ( I use brown) to taste....and perhaps some caraway seeds, cut up apple is very good. add the chopped cabbage...and simmer for a while....taste as you go.

Sharon....you could try this recipe using the cabbage you have instead of red cabbage. I'm sure it would be just as good.

BRAISED SWEET AND SOUR RED CABBAGE

Serves 4 - 6

1 TBS olive oil
1 onion, sliced
1 large apple, cored and chopped
1 small red cabbage, quartered, cored and thinly shredded - (6 cups shredded)
1 full cup (9 fl oz) apple juice (250 ml)
3 TBS balsamic vinegar
1 TBS sugar substitute
1 teasp sea salt
1/2 teasp freshly ground black pepper

1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well.
Add the apple juice, vinegar, sugar substitute and seasoning and stir.

2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve.

Leftovers can be chilled for one day and reheated over a moderate heat.

Source: Adapted from Rick Gallop's GI Diet
Green-Light Cookbook

SharonCb

Okay..well...We LOVE LOVE LOVE ...fried cabbage..
already partially cooked cabbage makes it quicker..

Toss the wilted cabbage into a big fry pan with butter/EVOO or bacon fat or a combination...and let "Fry" until some bits are crispy and browned....

OMG...lap that stuff up...

Oh and we also love sausage(kielbasa, polish or smoked) cut into chunks or slices and "Fried" with cabbage, and chunked up potatoes(partially cooked in the micro to soften).

I like it chopped up for a salad with carmelized ramen noodles
and oil, vinegar, sugar, ginger dressing.

Here's a Vietnamese side dish.

1/3 of the cabbage, shredded
2 eggs, scambled. Add 1/4 tpn. fish sauce or a couple pinch of sea salt to the eggs.
1 Tpn. of EVOO
3/4 cup of water
Fish sauce & pepper to taste
(if you don't like fish sauce, you may substitute with sea salt)

In a deep pot and medium heat, warm up the EVOO, then add the water and the cabbage. Put a lid on and cook it for 5-7 mins. Open the lid and stir it. Then, put the lid back on and cook on low heat for another 5-7 mins or until cabbage is slightly tender. Add the eggs, fish sauce (or salt) & pepper and stir it well, put the lid back on and cook for another 3 minutes or until the eggs are cooked.

Serve warm or cold.

When I cook, as if I have a timer in my body, I seem to know when it's done or the time to check. So, the time above is an approximate. If you had cooked cabbage before, you'd probably have an idea of the time that takes for cabbage to be cooked.

Oh, Terri, now you have done it! MIL brought ne a head of cabbage this week. I was wondering what the heck I was going to do with it. And I have some Portuguese linguica in the freezer. Yep, that's just the ticket for supper tomorrow, especially since it's supposed to be 28 degrees here tomorrow night!

My favorite is a cabbage recipe from a German cooking school teacher.

Saute chopped bacon until quite well done. Add chopped onion and saute in the rendered fat. Add a bay leaf. Place wedges of cabbage over the bacon-onion. Cook covered until the cabbage wilts.

Stir mixture and cook some more until cabbage is done and the whole is a rich smooth blend of flavors. The longer it cooks the better it is. Add salt and pepper to taste.

This is DH's favorite cabbage recipe.

Carol

One of our favorites is similar to Carol's...bacon, onion and cabbage with noodles. Can't remember what it's called...haluski maybe?

I have a ton of small cabbages thanks to a gift of an overcrowded flat of starts. Lots of good ideas here. Red cabbage, apples and balsamic....mmmmmmmm....

Katiec I make it like that too, very very good!

Cabbage Soup with whatever you have on hand. I usually use onions, carrots, celery, tomatoes, pork or ham or bacon and a bay leaf for the stock, plenty of cabbage and vegetables. Yum!

For eating now, I'd make my Mom's Country Cabbage. It's just onions and cabbage sauteed in butter. Then add some milk, salt & pepper and cover until the cabbage is cooked. I'm salivating just thinking about it. My family won't eat cabbage and since my Dad died in 2000 (Mom's been gone since 1993) I haven't had Country Cabbage, Stuffed Cabbbage, Cabbage Soup or Corned Beef and Cabbage. :-( I might just have to make a cabbage dish!

My MIL makes scolloped cabbage. It is like scolloped potatoes, but with cabbage. She tops it with croutons and cheese. I just wing it, I don't have a recipe.

I like it all. I like cole slaw and sauerkraut and kim chee and cabbage soup and that sweet and sour cabbage with the apples and just fried or fried with bacon and onions or.....heck, I just like cabbage.

I've been known to make "chili" and add some cabbage and some corn along with the beans, the onions and the meat.

I'd probably start with cole slaw to eat on the weiners, then make some soup, have some sweet and sour cabbage at some point and fry the rest to go with any darned thing I might be eating. The sweet and sour stuff goes well with chicken or pork, and the fried cabbage with bacon goes with just about anything (or nothing, just eat it by itself with some good rye bread).

Annie

I love cabbage lots of different ways. I've yet to find a way to cook and freeze it that is good though. So if you find a way to freeze, when you thaw it out and eat I sure would like to know how you prepared it?

Lots of great ideas here......think I'll do either the sweet and sour or will fry with the bacon and onion. Serving it along with smoked pork chops and apple sauce.

Will come back with the results!