We enjoy its crunchiness in a warm winter salad, but also relish it in tangy kimchi. We love it in a refreshing red slaw but also savor it as a buttery side of braised cabbage.
The English name of cabbage originates from caboche, which means ‘head’ in old French. A cruciferous, winter vegetable, its popular varieties include savoy, napa, red and the commonly available green cabbage.
Look for cabbages, which are bright colored and firm to the touch. If you are unable to cook the entire head in one go, wrap the remaining in plastic wrap and store in the refrigerator for up to 2 days.
For a vegetable that is high in fiber and low in calories (about 33 calories in a cup of cooked cabbage), with zero fat and cholesterol, it’s pretty underrated. It’s also rich in antioxidants (especially vitamin C) with well-known cancer preventive compounds.
Some might think of it as an unglamorous vegetable, but we think it’s quite the superstar. Skip your multivitamin and eat more cabbage. We’ve got some great recipes to help you along.
roasted potato and cabbage salad with walnuts and raisinsWilted (but still crunchy) red cabbage, tossed with crispy roasted potatoes, toasted walnuts and tender raisins—this is a salad as pretty as it is delicious.
Boneless pork chops served with a side of warm potatoes and buttery savoy cabbage make for a satisfying weekday meal.
Delicate, tangy and super crunchy—kimchi’d cabbage and beets are ideal for topping a bowl of rice.
Cabbage and leeks sautéed in a little butter get soft and caramelized in just a few minutes. Draped over puff pastry, they take on color and even more flavor as they finish in the oven. A salad of leafy arugula dressed in a simple mustard dressing pairs perfectly with the warm tart.
This is made with savoy cabbage and scallions folded into a simple batter. But it’s that base layer of bacon that we really want. A drizzle of spicy sriracha mayo and a sprinkling of deeply toasted sesame seeds make it down right irresistible.