Raise your hand if you’ve ever been stuck with a half head of cabbage after cooking a recipe that required just a few leaves. You may find yourself standing at the fridge wondering how to use it up, trying to come up with something more creative than your standard coleslaw—or the compost pile. Click through the slideshow for tasty recipes that make good use that lingering wedge.
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These delicious Polish dumplings are filled with mashed potatoes and lightly fried (or sometimes boiled). They’re even better the way we make them, sautéed with onions and cabbage. No need to measure—just toss in whatever you’ve got lingering in the fridge.
This easy weeknight dish is a Slovakian classic that blogger Elana at The Inventive Vegetarian remembers eating in her grandmother’s kitchen as a child. The ingredients are inexpensive (especially if you’ve already got some cabbage left over) and quick to throw together. Pair it with sausage or your favorite vegetarian protein to make a complete meal.
Food and nutrition blogger Lindsay at The Lean Green Bean substitutes iceberg lettuce for more nutrient-rich cabbage in this take on the wedge salad. (You’ll get about five servings from half a head of cabbage.) A creamy yogurt-based blue cheese dressing and crumbled bacon top it off.