Take cabbage, for example. Shaved into long, thin strands and sweated in a covered pot, cabbage becomes as luxurious as a bowl of buttered noodles. Of course, it helps to cook said cabbage in actual butter, and to add a pile of Parmesan at the end and stir furiously, thereby enrobing each cabbage noodle (coodle?) in its creamy saltiness. Use a pair of tongs to twirl the cabbage onto a plate, where the pieces will tangle and twist just like the real noodles they aren't.
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This is cabbage wearing a silk nightie, reclining on a chaise lounge. That's the level of luxurious comfort we're talking.
Jessica adds 2 tablespoons of poppy seeds, for color, crunch, and slight bitterness; you could go ahead and incorporate them here, too, or toss a pinch red pepper flakes into hot olive oil, then add torn bread (or even sunflower seeds), and fry until crunchy and golden.
Of course, at this point, you could add real al dente noodles—spaghetti or linguine or bucatini—to the cabbage pot, and go about co-mingling the true pasta with its imitators.
What cabbage dish will you miss the most once we're in full-swing spring? Tell us in the comments below.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.