There’s actually nothing humble a few head of cabbage: It might play nearly any half, just like the Sarah Paulson of the vegetable kingdom. It thrives in each doable surroundings — cooked sizzling and quick in a ripping-hot oven, braised low and sluggish till silky, charred assertively on a grill, massaged with dressing or fermented till funky.
A head of cabbage appears to final ceaselessly within the fridge, so it should wait patiently for an evening once you crave a fast pasta, a crunchy slaw or a sheet-pan rooster dinner. Listed below are just a few recipes that show cabbage can shine because the main woman and the supporting function.
Half a pound of cabbage, sure with eggs, flour and baking soda, varieties the bottom of those deeply savory okonomiyaki from Kay Chun. Pork stomach, scallions, ginger and bonito inventory do quite a lot of the heavy lifting on taste, however the toppings actually carry all of it collectively: tangy okonomi sauce, Kewpie mayonnaise, bonito flakes and nori, utilized in as suave or chaotic a fashion as you want.
Depart it to Ali Slagle, weeknight dinner virtuoso, to show sausage, beans and cabbage into a chic 30-minute meal. A 450-degree oven chars thick wedges of cabbage, whereas wealthy kielbasa cooks on prime and enriches the greens. Canned white beans in a easy mustardy dressing add a much-appreciated creaminess.
What’s higher than caramelized cabbage? Most likely caramelized cabbage that’s soaked up loads of rooster fats. All that wealthy schmaltziness is damaged up with a splash of sherry vinegar, making this recipe from Eric Kim fantastically balanced and a pleasure to eat.
Ali Slagle thinks this could be your new favourite solution to cook dinner cabbage: charred, with smoky edges, and a little bit of soy sauce. It performs very good with cornstarch-tossed crispy tofu, and the entire dish is completed with cilantro and lime.
Recipe: Crispy Tofu and Cabbage Stir-Fry
Uncooked cabbage is a gorgeous factor, however so is tender cabbage that’s been cooked down. After quarter-hour of sautéing on medium-low warmth with leeks and garlic, cabbage softens till it’s virtually jammy. And, as a result of Hetty McKinnon is sensible, she tosses all of it into pasta with pecorino and toasted walnuts.
Charring inexperienced and purple cabbages creates a smoky, softened model of a slaw. Sam Sifton’s recipe is dressed with crema, chipotle en adobo, cilantro and lime juice — one commenter calls it “the Rolls-Royce of slaws.”
Recipe: Scorching Slaw, Mexican-Model
A young cabbage roll is among the best items you may give your self when you will have a leisurely afternoon to cook dinner. Sue Li fills hers with floor pork and white rice flavored with ginger, soy sauce and scallions, then serves them with a ladle of sizzling rooster broth and a drizzle of nutty sesame oil.
One other argument in favor of long-cooked cabbage: this recipe from “Cooking From an Italian Backyard,” by Paola Scaravelli and Jon Cohen, tailored by Martha Rose Shulman. Cooking shredded cabbage with a lot of aromatics, white wine and a Parmesan rind imparts a deep savoriness, and the entire affair is served on garlic-rubbed toasts.
The genius of this five-star pasta recipe from Aaron Hutcherson is a complete head of sliced savoy cabbage cooked in candy Italian sausage fats. A wealthy, thyme-infused sauce with goat cheese and heavy cream doesn’t harm, both.
This Sue Li recipe additionally requires cooking cabbage in leftover fats, on this case from sliced sirloin steak, which does superb issues to the cruciferous vegetable. When the meat and the cabbage come collectively, flavored intensely with crushed black peppercorns, it’s probably the greatest toppings a bowl of rice has ever seen.
Cabbage does a unbelievable job standing as much as creamy, punchy dressings, and this vegan recipe from Ali Slagle is the proof. The cabbage is massaged with a paste of chopped capers, lemon and scallions, then tossed in a tahini and Dijon mustard dressing.
Recipe: Lemon-Tahini Slaw