Cabbage is often the overlooked vegetable at the bottom of the produce bin. It’s the unwanted side dish to corned beef on St. Patrick’s Day, the obligatory accompaniment to your BBQ bash, and it’s synonymous with diet soup and ... well, gas. It’s easy to brush it off as an unnecessary, boring vegetable, but it is much more than that.
There are four main types of cabbage you should know about. Green cabbage is the most popular and widely used. Think of it as your basic white tee ― it works in any season and tastes great with anything. Its leaves are sturdy, crisp and peppery; it’s wonderful in coleslaws and salads, as well as sautéed or even grilled.
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Red cabbage is the smaller cousin to green cabbage, with a magenta-like hue, and can be used interchangeably. Its leaves are sturdy, making it great for braising, roasting or pickling.
Savoy cabbage wins the award for prettiest. Its lacy leaves are tender and mild tasting, making it perfect for stuffed cabbage rolls or a replacement for tortillas on Taco Tuesday.
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Napa cabbage, sometimes referred to as Chinese cabbage, is oblong in shape with frilly, light green leaves and a more subdued flavor. This type is traditionally used to make kimchi but also tastes great when thinly sliced and stir-fried.
We all know that cabbage works well in salads or coleslaw, but there are so many other ways to make it taste great. Let’s review.
Grill It
Slice it into thick steaks or wedges and throw them on the grill the next time you’re having a cookout. The outer leaves get charred and crispy while the inner leaves become tender. Try making this Grilled Cabbage Caesar Salad or Grilled Cabbage Steaks with Bacon.
Cabbage turns into a gut-healing superhero when it sits out to ferment. Making your own sauerkraut or kimchi is the perfect way to use up that leftover cabbage sitting in your fridge and takes only 10 minutes to come together. Try this turmeric sauerkraut in a salad or as a condiment for your sandwich. Or add easy vegan kimchi to fried rice for an added zing.
Works best with: napa cabbage
Braise It
Braising is one of the most classic ways to prepare cabbage and one of the most delicious. All it takes is a little smoky bacon, sugar and vinegar to bring it to life. Give it a try with this German Braised Red Cabbage with Bacon and Dill recipe.
Don’t be afraid to pick up a head of cabbage the next time you’re at the grocery store. You’ll be amazed at what you can create.
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