You could also freeze some of it to use later.

We saute the cabbage with onions in lots of butter and toss it with sauerkraut and serve with grainy mustard mashed potatoes and roasted pork loin or sausage. (We to about a 1-1 ratio of sauerkraut to cabbage, and don't rinse the sauerkraut--just drain it.) It's also good on hot dogs!

How about making egg rolls with some of the cabbage? Or maybe cabbage soup--I bet the texture would make it quite delicate and pleasing, though I've never done it without big chunks of cabbage in my soup, so I can't say for sure.

It won't take care of much of your stockpile, but I love adding shredded cabbage to a spinach salad served with a warm ginger-soy dressing. It gives it a great crunch!

Make cabbage pakora ! Here's two recipes, (or search on web):
http://madteaparty.wordpress.com/2006/12/31/crispy-cabbage-pakoras/
and
http://www.themahanandi.org/2009/11/18/fall-cravings-cabbage-pakoda/

Can you make Chicken Fricassee? This works well with red cabbage. I made this once and while it wasn't to my tastes, the lady LOVED it so maybe you might as well?

Also, Swine and Dine is a fantastic phrase.

What about making sauerkraut?
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/07/FDS617UQKF.DTL

In the same vein of the soy/ginger stir fry...pork yakisoba would be a good use of cabbage. I actually prefer more cabbage than noodles in my yakisoba. Okonomiyaki (egg and cabbage pancake) would be good, too.

Bubble and squeak would be good to. Basically a hash where you cook up a bit of onion, potato, (maybe a bit of bacon), then add some cabbage. You can add whatever you want, really.

Quite a few good cabbage recipes here (I've done the soup one).
http://www.101cookbooks.com/ingredient/cabbage

Kimche!

Easy Korean dumplings!
http://allrecipes.com/PersonalRecipe/62221389/Simple-Yaki-Mondu/Detail.aspx
I don't know where my mom picked up this version of the recipe, but we made and scarfed them up as kids, and now our kids do...

cabbage soup!
http://smittenkitchen.com/2008/11/veselkas-cabbage-soup/#more-1426
maybe this one?

or a great addition to veggie soup in general, if the spring weather you are having is anything like it is here in new york (ie high 40s and raining).

Make sauerkraut. The hardest part is shredding the cabbage and you've already done that! The only other thing you need is salt. There are plenty of recipes online; here's one: http://ieatfood.net/2008/12/22/homemade-sauerkraut/.

pickle it with some carrots, onions and a few jalapenos in vinegar to make curtido. it's a nice, mild salvadoran slaw that goes great with any latin american foods, especially pupusas. i put it on nachos, tacos, mix it with refried beans for dip, etc. pickled foods keep for a while, too!

So many options! Kimchee, sauerkraut, cabbage soup, cabbage dal, roasted cabbage (if you've never done this I HIGHLY recommend you give it a shot), warm cabbage & apple salad, sauteed cabbage & onions, stir-fry...

Martha Rose Shulman has a fantastic recipe for red cabbage and greens gratin-- it is sooooo delicious, and really simple and healthy. A great alternative to slaw, completely different! Check it out here: http://www.nytimes.com/2010/02/01/health/nutrition/01recipehealth.html. She actually did a whole week with red cabbage recipes, so there are four more recipes on the left side bar under the header "Related".

Oops-- leave off the period at the end of the URL: http://www.nytimes.com/2010/02/01/health/nutrition/01recipehealth.html

I would braise it or stir fry it to get rid of the bulk fast! It would be really good with shitake mushrooms or soft chestnuts. Pair it with a pork tenderloin or chop.

Runzas! They can be frozen after they are made and eaten one at a time.
http://allrecipes.com/recipe/runza-meat-pies/Detail.aspx

Make kimchee or saurkraut.

You can also use it in stir fries and pad-thai.

Cabbage rolls which you can then freeze

you can make a lovely asian cabbage salad. add some lime/cumin/salt/pepper and throw it in tacos. i made a lovely little pasta the other night with sauteed cabbage, peas and a lemon cream sauce. i too, had oodles of cabbage in my CSA box this week.

:) good luck

Add it to any type of salad.

And I personally LOVE red cabbage added at the very last minute to steamed cauliflower.

Make a "cabbage roll" casserole. Basically the ingredients for cabbage rolls but simpler-

Mix and bake in a casserole dish: browned ground beef/chicken/turkey, cooked rice, tomato sauce, whatever seasonings you like, and lots of shredded cabbage. Can be easily modified (sub different grains for rice, add extra veggies, top with cheese, etc.)

I like to saute shredded cabbage and add bean sprouts, shredded carrots, ciltantro, onion, ginger and soy sauce, let it cool and roll it up in rice paper wraps, or you could make eggrolls. (Bonus Eggrolls freeze well and can be reheated!)

Shredded cabbage is great on tacos; just toss it with a bit of vegetable oil and white vinegar first and it can be substituted for all the usual veggies that go on tacos.

Bubble and Squeak or Okonomiyaki....yum!

I am not vegan, nor do I exclusively eat fat-free, but this recipe is awesome: http://blog.fatfreevegan.com/2009/01/red-cabbage-and-peas-with-cumin-and.html
The colors are great too.

Som Tam Slaw!
http://saucyandbossy.wordpress.com/2009/09/22/spicy-turkey-burgers-with-som-tam-slaw/

Ha, just don't eat too much of it too many days in a row unless your system is used to it! It'll be like a cabbage colonic

i just made a cabbage slaw with mango and cilantro lime that was easy and delicious:

http://theactorsdiet.wordpress.com/2010/05/09/christy-and-lynn-ocho-de-mayo/

I made okonomiyaki a couple times last week. It's dead easy and delicious! Here's the recipe that I used:

http://vegetarianjapan.blogspot.com/2007/09/vegetarian-okonomiyaki.html

red cabbage is really good in fish tacos. I would actually recommend Rachel Ray's mahi mahi fish tacos:

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/My-Oh-Mahi--That-s-a-Good-Fish-Taco

You could go on the cabbage soup diet! ;)

Borscht, pagach, or haluski!

I'm surprised no one has mentioned this yet, but cabbage au gratin is delicious!

Also, this is a little more autumnal (maybe it's because it's so damn cold in NY right now), but cabbage sautéed with apples, onions, parsnips or carrots, and a little brown sugar and cider vinegar is delicious.

And who could forget roast cabbage and bacon?

I make this thing called 'crunch salad'. You just need cabbage, cooked (cold) rice vermicelli, fresh mint, sweet chilli sauce, lime juice, fish sauce and finely chopped peanuts. Mix with whatever else you like - serve with chicken or prawns or tofu, add fresh coriander, cucumber, avocado, mango...

Saute half of a chopped onion until translucent, add shredded cabbage to pan, plus two bay leaves and salt and pepper to taste. Once the cabbage has started to cook down, add a good hearty splash of white wine, reduce the heat, cover, and cook until the cabbage is tender. Finish with a dollop of butter. This is great with mashed potatoes and pork.

Wow - thanks everyone! All are great ideas - I'll let you know what I decide to make today! - Tara

i live in that area too! weirdd!!

ps: we desperately need a toronto branch of AT!

This is kind of like a slaw, but with an Asian direction. My sister's Japanese mother-in-law made this for a party, and it was sooo good. I got the impression it was a standard salad:

Salad:

2 breasts of chicken, chopped up super fine
4 cups cabbage, sliced extremely thin
1 pkg. chicken ramen
4 green onions, chopped fine
1/4 cup sliced almonds, chopped fine
1/8 cup sesame seeds

Everything is chopped up super fine and skinny. When I made it, I threw it in a processor and made it more like a salsa and less like a slaw.

Dressing:

Whisk the following together:
2 tsp sugar
1 tsp pepper
1/3 cup oil (I used olive, but the recipe she had said "salad oil")
1 tsp salt
3 tbsp vinegar
1 tsp sesame oil

I really liked it as a salad. But without the chicken breasts and the chicken ramen, it works really well as a topping for Asian-inspired burgers. We put lemongrass and coriander in our burgers and topped with the cabbage salad. Also delicious.

Lately, I've been adding a head of cabbage (shredded) every time I make beans - the cabbage melts away into the soup but adds a nice flavor and complexity to the finished dish. You can use either a very sturdy bean (like Rancho Gordo's Good Mother Stallard) or a bean that will break down with cooking and form a thicker soup base. Delicious!

Lazy cabbage rolls! Layer kind of like a lasagna: sauce, cabbage, "filling" (my family makes meat-less ones with just rice, butter, garlic, and LOTS of onion, but feel free to add ground beef or pork), more cabbage, more sauce, and bake... SUPER delicious and easy to make ahead and freeze for family dinners.