Not trying to win again, just trying to be helpful. In times of plenty of vegetables, I like to make vegetable korma and freeze it. Just don't use potato in the portions to be frozen -potato is great in korma, but does not freeze well. Generally, I freeze in rectangular containers, pop out the next day and then vacuum seal. That way, the frozen foods stack really well.
I'd also consider making some sorbet and putting that away for winter, you'll really appreciate it then.
One way to use up cabbage, plus other veg, is to make eggrolls. People don't think to make them at home, but, they are delicious. Just make sure to really get the water out of the filling before rolling. (I will often salt the cabbage a few hours in advance, the run it through a salad spinner to get rid of excess moisture. Thinly slicing then roasting in the oven prior to stir frying works, too.
BTW, the fekkas were great for breakfast. Lots of protein, kept me going all morning. I just ate a couple with tea. Tomorrow, i am going to try the children's breakfast of broken fekkas in milk.
