Cabbage: A Love Story

I think we’re all looking for fresh produce that can stretch for days in between grocery shops, which explains why cabbage seems to be having a moment right now. I, for one can’t stop eating it…

…This is actually nothing new in my house. I’ve long been a cabbage fan — not only does it last forever in the refrigerator, but even the smallest head (whether we’re talking red, green, Napa, Savoy) yields enough for at least two or three meals or side dishes. Until recently, it almost always appeared on our dinner table in some form of slaw, offering a fresh, crispy brightness alongside, say, roasted meats or buttery potatoes. But lately, I’ve gotten really into cooked cabbage. A caramelized sweetness comes out when it’s roasted in wedges or fried in woks and skillets, and I can’t seem to get enough of it. Here are some ways I’ve been making it…

Sausage and cabbage recipe

Sausage and Cabbage Skillet Dinner
Pork and cabbage is a classic combo, probably because you don’t really need to add much else to the meal to make it sing. For this dinner, brown three small links of sweet Italian sausage. When they are brown on all sides (about 5 minutes total), remove the links from the pan, slice into “coins,” then add them back to the skillet to finish cooking, another 3 to 5 minutes, before, again removing to a plate. To the empty skillet, add 2 tablespoons of olive oil, then cook half a yellow onion (chopped), salt, pepper, red pepper flakes until softened. Add about 6 cups of Napa cabbage (finely shredded with a sharp knife), and cook until the cabbage wilts and sweetens, another 5 minutes. Toss sausage back into the pan, drizzle with about a quarter cup of apple cider vinegar (or white wine or red wine) and serve.

Roasted and Dressed Savoy Cabbage
Cut a medium head of Savoy cabbage (except the thick core) into thick ribbons and toss with 3 tablespoons olive oil. Roast for 45-50 minutes at 425°F, tossing half way through. Add to a bowl and toss with a drizzle of your favorite vinaigrette, such as curry yogurt, creamy dill, or ginger miso. (Don’t drench it, just a light coating.) The roasted cabbage is also delicious simply seasoned with salt and pepper.

My Favorite Soy-Lime Slaw
Make the dressing: In a large bowl, whisk together: 1/3 cup rice wine vinegar, 2 tablespoons soy sauce (or fish sauce) squeeze of fresh lime juice, pinch brown sugar, 1/3 cup grapeseed oil (or other neutral oil), dash of red pepper flakes or a squeeze of Sriracha. Add 1/2 small head Napa or red cabbage (shredded into very thin ribbons), 1/2 cup shredded carrots, 1/2 cup diced cucumber, 1 bunch of scallions (white and light green parts only, chopped), and a handful of cilantro or mint or both. Toss together and serve alongside roasted pork or atop chicken sandwiches.

What interesting things are you guys doing with cabbage these days? Enlighten me!

For more cabbage inspiration, check out Deb Perelman’s Roast Chicken with Schmaltzy Cabbage and Andy Baraghani’s Roasted Caramelized Cabbage.

P.S. Creamy cauliflower gratin and a 10-minute, super-amazing, magical cure-all kale salad.