Uses for outer leaves of cabbage

Stuffed cabbage rolls are made with the large outside leaves. The cabbage leaves have to be cooked first to make them soft enough to roll, which may also take care of the bitterness.

Use a cleaver to make thin strips and pop into a veggie stir fry with fresh garlic, onions, whole radish plants, maybe some pea plants, etc. Can flavor with a bit of meat, soy sauce, sesame oil. Delish.

Here is a recipe for Dolmades except vine leaves but should work with cabbage leaves

Whenever I am in Cyprus I can't stop eating these. There's loads of different varieties - meaty, herby, veggie and these, which have sultanas and pine nuts. Serving them with the delicious tzatziki is essential.
Ingredients
1 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, crushed
125g/4½oz short-grain rice, rinsed and drained
50g/2oz sultanas
50g/2oz pine nuts, toasted
1 lemon, juice only
175ml/6fl oz water
1 bunch of spring onions, finely chopped
handful of finely chopped fresh mint leaves and parsley
20 preserved vine leaves
salt and freshly ground black pepper
For the tzatziki
1 cucumber, peeled, deseeded and coarsely grated
200ml/7fl oz Greek yoghurt
4 garlic cloves, crushed
handful of freshly chopped mint leaves
½ lemon, juice only
extra virgin olive oil

Method
1. Heat the oil in a pan and fry the shallots and garlic until soft. Add the rice, sultanas, pine nuts and lemon juice and fry for one minute. Season, then add the water.
2. Cover the pan and simmer for 15 minutes, then turn off the heat and leave to cool.
3. Once the mixture is cool, add the spring onions, mint and parsley.
4. Rinse the vine leaves in water, then place them shiny side down on a board. Put about two teaspoons of the cooled stuffing on each leaf and roll into a tight parcel. Chill until ready to eat.
5. For the tzatziki, mix the cucumber with the yoghurt, garlic, mint, lemon juice and seasoning. Tip into a serving bowl and top with a dash of olive oil.
6. You can serve the dolmades either cold or warm (just heat them in a steamer). Put them on a large plate with the tzatziki in the middle and get stuck in.

OOOOOH! That sounds good!

Thanks, all, for your suggestions. --Ilene

I peg them in the pot with potato, carrott and turnip peelings and it makes good soup once you have blended them. The peelings are high in fibre so they're good for your innards too.

Cut the stems out, rub with olive oil, salt and pepper. Place on the grill until tender. Delicious! You can also roast the leaves like you do with kale. A littler tougher but I don't mind it.

Haluski is a delicious fried cabbage and noodle dish. I like to make it with a bit of bacon (lardons).

We here in southeast ohio on the river call this Crap Cabbage and it is Delectable We take these leaves roll them cut in slivers like one does collard, mustard, or kale greens wash them then put them in a pot of hot seasoned (smoked ham, ham hock or jowl bacon or maybe smoked turkey, chopped garlic, onions chopped worcestershire sauce, salt, pepper, vinegar not too much) boiling water let them cook for a while when the water gets low add hot water, bring back up to boiling then turn down to simmer for couple hours until tender

* Then adjust seasoning adding garlic and onion powder, and a shake or two of ground clove

The last half hour of cooking pull out the seasoning meat and pull or chop into biteable (if such a word) pieces and add it back mix in the add sugar to you liking turn off let sit and cool a bit to let flavors sit in....enjoy!!!

If you want and this great also in the last hour or hour and a half throw in a head of chopped cabbage start at * enjoy!!!

You can also put them in a pot of mixed greens

Taking notes from here ;) thanks people!

The recipes sound delicious. Thanks for sharing.

I’ve been wondering the same, I have massive leaves but no recognizable cabbage head yet on these savoy cabbage plants.