Who on earth still eats cabbage nowadays?

I love cabbage and eat it regularly. My favourite is sweetheart cabbage, the pointy one.

I don’t love cabbage, I don’t even like it in any form including coleslaw which pubs enjoy piling on every plate.
I don’t like cauliflower either (am on a roll now)😄or onions or radishes or broccoli.

Yes of course we love cabbage. I dont like the very dark Savoy kind or Kale though.

I like it, shredded and lightly steamed served with a bit of butter and black pepper.

I can’t stand coleslaw.

I like it and try to grow it. Sadly the slugs live it even more and I seldom get any surviving plants

I love all brassicas, cooked in a variety of ways.

White cabbage and sweetheart cabbage is good shredded in salads.

Another cabbage eater here, never boiled, but often in stir fry or raw.
I love red cabbage that’s been slowly braised in the oven, A La Delia.

Lovetopaint037

My dh who was a real country boy told me years ago about the leaves around cauliflowers. If they are fresh looking they are a lovely substitute for cabbage. I also heard a market stall seller telling a disbelieving woman about them. I joined in and told her it was true. I expect others have used them. I find them nicer than normal cabbage.

If they’re reasonably fresh, I always use the cauliflower leaves - though mostly without the stalk.

I had always thought of cabbage as a ‘western’ and probably a ‘colder country’ type of vegetable, but when in Indonesia years ago I was startled to see literally millions of them growing in beautifully laid out fields on the ‘mountain’ side of a huge extinct (or at least inactive) volcano. The altitude was such that it was cooler there.

Coleslaw ,but not so much cooked these days. I don’t see it in the shops that often these days - more green beans, zucchini, caulis and Brussel sprouts and of course broccoli and broccolini. It must be seasonal.

We love brassicas - in every form.
Yum yum.

I eat cabbage any variety I like it raw or as sauerkraut in soups but not boiled to death as my mum served it. I like to drink the water after being simmered for a few minutes.
I make coleslaw with white and red cabbage one my favourite meals is Eastern European style stuffed cabbage.

My dh who was a real country boy told me years ago about the leaves around cauliflowers. If they are fresh looking they are a lovely substitute for cabbage. I also heard a market stall seller telling a disbelieving woman about them. I joined in and told her it was true. I expect others have used them. I find them nicer than normal cabbage.

I like cooked cabbage and especially like how it keeps so long in the fridge. I also like making sauerkraut.

I adore it. Love the white cabbage cooked or raw but love all kinds of cabbage.

I like cabbage. but my favourite is red cabbage.
I often stuff white cabbage leaves with meat and rice.

Yes, I'm surprised to see this. The superfood eating brigade love kale. My youngest adds it to her smoothies.

I can say I have never cooked cabbage. It wasn't really something I grew up with. Other than store-bought cabbage rolls, I don't eat your typical green head of cabbage.

I do however cook bok choy, which I love in stir-fries.

Oops, it did! Was just a bit slow.

Sorry, image attach didn't work. Google Emma Thompson Cabbage and Sausage Meat Casserole.

Red cabbage is my favourite.

In a casserole dish layer blanched cabbage leaves (I use Savoy and I cut the entire stalk out), then sausage meat, dot with butter, season, repeat as many times as you can, finish with cabbage leaf "lid". Dot with butter, bake in low oven until cabbage is gooey.

I practically want to throw the meat out and only eat the cabbage leaves!

See attached for original.

Sago

Cabbage is cheap, delicious and nutritious.

I hated it as a child because it was boiled.

Cabbage should never see water.

School cabbage was revolting.

Cabbage is cheap, delicious and nutritious.

I hated it as a child because it was boiled.

Cabbage should never see water.

The amount of cumin can be adjusted according to taste, and you can also add any other spices you particularly like, for example coriander, chilli or garam masala.

Grated medium sized cauliflower, thinly sliced red onions (2 medium) and white or green cabbage, a teaspoon of cumin, tiny pinch of salt and then plain flour and water mixed to a thickish paste and stirred through make lovely bhajis. Just place dollops on a greased tray, flatten them slightly and bake in the oven on 200C (180 fan) for ten minutes or so each side. My 2 year old GD loves them! Any that aren't eaten immediately can be frozen and reheated.