The CSA is having their best year ever for cabbage. I've made 3 big batches of cole slaw and still have 4 heads in the fridge.
Kids won't touch stir-fry, cabbage rolls, or steamed cabbage.
Thinking about some kind of preservation, though I don't can. I like to do fridge pickles, or any kind of fermentation that wouldn't require standing over a hot stove all day when it's 100 degrees outside. I love kimchee, like sauerkraut.
What do you do with abundance of cabbage?
(dairy-free, eggs are okay)