Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking

Broccoli Cabbage Cauliflower Kale How to Use Up

Please, need ideas to use up LOTS of broccoli, cauliflower, kohlrabi, kale, cabbage, etc.

Share:

Home Cooking 134

Please, need ideas to use up LOTS of broccoli, cauliflower, kohlrabi, kale, cabbage, etc.

meerastvargo | Jan 24, 2013 12:38 PM

Hi everyone,

We eat tons of veggies (no red meat but poultry and seafood, yes). Right now we just have a whole bunch of:
*Cauliflower (6 heads)
*Broccoli (8 heads)
*Kale (about 8 bunches worth)
*Kohlrabi (about 8)
*Cabbages (mostly green, about 4)
*Turnips (about 12 medium)
*Beets (about 12 medium, with their greens)

And probably something else I am forgetting.

I use all of these veggies all the time, just ended up with a lot at the end of our CSA and then harvested everything else (except the Swiss chard) from the garden yesterday. I am specifically looking for recipes that use LOTs of any (or all) of these ingredients.

There are only two of us, so recipes that use a lot of any of these veggies "per serving" would be appreciated.

I can cook anything, does not have to be easy, we mostly do veg meals but meats are okay, just not red meat (I do turkey or duck bacon for bacon).

Have recently being doing variations on kohlrabi slaws (raw), fresh cabbage slaws and salads, roasted cauliflower with tahini on the side, broccoli turnip soup (like broccoli potato but with turnip instead), kale in "almost vegetarian cassoulet", and lentil soup, roasted beets we add to green salads or do the Ottolenghi one with arugula, sunflower seeds, and the maple vinaigrette.

Any suggestions are appreciated.

Meera

Want to stay up to date with this post?

Feedback