Anything you use with it will taste of cabbage and onions. I can't think of anything that I want to taste of cabbage and onions but soup...
Oh maybe a corned beef....you could us that to simmer it in....
I think it would make an awesome base for a chowder, with potatoes, carrots and perhaps some Kielbasa cut up into it...

I can't come up with many non-pork, non-beef ideas either. Maybe cheese sauce for broccoli. I think you could use it for rice if you were planning to put something strongly flavored on the rice. Honestly, I'd probably end up tossing it if it were me.

Thanks for the ideas. But since I can't use the corned beef or sausage (or cheese sauce, either, because of lactose intolerance). I guess I'll follow Jessica's suggestion. Thanks!

Sue

Funny, I thought Mashed potatoes sounded like a good idea..
But you've probably already tossed it. Does it taste like cabbage? I might also use it to cook beans down in.

How about using it somehow with smoked turkey? Personally, I dunno, LOL. But I'm always seeing turkey and smoked turkey as a sub for other meats and I've seen turkey keilbasi in the stores also. I've seen turkey wings and other parts in the store (and definitely in the turkey farm where I get my T-day bird) - maybe that would work.

6 cups is a lot! Maybe if you were to just use it a little at a time in some stew recipes you could make it worthwhile to save.

Terri, nope, I'm not that quick! ;-) The broth is still in the freezer. Maybe I'll leave it there till I come home from my next grocery shopping trip and need the space.

Woodie, I'm not really a fan of smoked anything. Good idea, though.

As you said, I might just sub it for water or vegetable broth whenever the opportunity arises. On the other hand, the cabbage was really cheap (I think it was 39 cents a pound), so it's not a great financial loss if I toss the broth. I just didn't want to overlook some great recipe for which cabbage broth was the unique and indispensible ingredient.

Sue

Maybe use some in fried rice. It would probably make a decent gravy... my sisters used to love using the water from boiled cabbage on their potatoes. I often add cabbage to my chili so it could be dumped in the chili pot. I'd think many German or Chinese style dishes could benefit from a bit of cabbage flavor.

: )
lyra

I was thinking you could use it in bread dough, but I have no idea how it would taste. To check for flavor, make some flour tortillas with it (a small batch) and see how they taste. You could then use those to make wraps. You could also mix a bit of it with masa to make corn tortillas. The good thing with the tortillas is that you can make a very small batch, in case they stink.

Lars

I'm greedy with all things stock and broth. I make and can poultry, beef, pork, and seafood (think gumbo)stock. Veggie stock I freeze or just use quickly for anything that calls for water. Beans, potatoes, rice come to mind. Chicken and turkey sausage, also. You can add beer or wine to flavor the broth as the liqour will cook out. Your favorite vinegar is also a nice addition.

I poach boneless/skinnless chix breast every week to slice up on whole grain sandwiches for lunch. Add some garlic and your favorite herbs.

I would also use it for gravey and sauce. I'm just sayin'...

We love the potatoes when we make ham and cabbage and potatoes and often will make more potatoes. So, personally I'd just boil some potatoes in it and serve the juice over them.

Lots of good ideas here. Thanks!

Tonight, I used some of the broth in seasoned mashed potatoes. The cabbage flavor was not really identifiable, but the potatoes had more "body" than usual, so that worked well. I've decided to save the rest of the broth to use in some of the ways you've suggested.

Sue