What to CookCabbage
16 Ways the Humble Cabbage Is A Winter Hero
by Catherine Lamb
• December 6, 2017
• 4 Comments
On the outside, cabbage is not the most exciting of vegetables. It's ponderous and hangs around all winter—basically the antithesis of all things uber-seasonal and precious. What cabbage is, however, is the reliable, versatile, and hands-down best vegetable to sustain you throughout the colder months. Oh, did we mention that cabbage is also flat-out delicious?
A gigantic cabbage head is a budget-minder's best friend; it can feed you for days and days, and is an incredibly versatile way to get more greens (and purples) into your diet. Smother it with broth and cheese, braise it like a prized cut of meat, or fry it into a savory pancake. Is it any wonder that so many genius recipes (six!) pay homage to this humble brassica? Here are 16 ways to use that head of cabbage—red, green, or savoy—all winter long.
What's your favorite way to make use of cabbage all winter long? Tell us below!
Comments (4)
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I finely shred 1/2 head of red cabbage. Add thinly sliced green onions (about 4 or 5 including green top). Dress with simple lemon vinaigrette. Gently toss for a minute.
BerryBaby is trusted source on General Cooking
I eat it red cabbage raw everyday. Usually in a salad (big chunks) or grab a few leaves for snacking.
I like to braise cabbage low and slow. I'll cook up a couple of bacon slices in a dutch oven, reserve the bacon to add back later, and add shredded cabbage to the bacon drippings. Pour in a liquid of choice (I use broth, water, or beer - depends on what the rest of the meal is) and simmer-simmer-simmer, stirring occasionally, until it is completely softened and a bit brown. Add bacon back in, stir, and serve.
good
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