Here's a hearty rustic cabbage soup that pairs budget-friendly cabbage … Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Within 3-4 days, you will notice roots and new leaves beginning to appear. Place the bowl in a sunny area. When you’re browsing through recipes or head to the produce aisle, there four cabbage varieties you’re most likely to come across: green, red, Napa, and Savoy.

Heat the oil in a wok or large skillet over high heat. Napa cabbage is wonderful for finely shredding and fermenting into kimchi. Making your own sauerkraut or kimchi is the perfect way to use up that leftover cabbage sitting in your fridge and takes only 10 … Combine the cabbage with pork and chives to stuff your own homemade dumplings and pot stickers. Sometimes it’s hard to figure out what to do with leftover polenta. Replace the water every few days. Simply place the leftover leaves in a shallow bowl with a small amount of water. Ferment It. Napa cabbage is used in Chinese cooking as well as other Asia recipes. Cabbage turns into a gut-healing superhero when it sits out to ferment. But first, let’s start with a quick refresher: When it comes to buying a head of cabbage, you’ve got some choices. Throwing cabbage into a soup is a great way to use up the half a head leftover from coleslaw. All you need to regrow cabbage in water is in this sentence…oh, and a container.

I wanted to have plenty of leftovers. If you do nothing, it turns into a cold congealed blob which most likely ends up in the trash. A couple of days ago I made Polenta with Mushrooms and doubled the polenta portion of the recipe.