Food

Cabbage: A Love Story

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.

  1. Thank you everyone for all these recipe suggestions! I bought cabbage to make Smitten Kitchen’s Roasted Chicken with Schmaltzy Cabbage (oh my god so, so good!) and have left over cabbage (BIL also bought extra cabbage this week, so there’s a plethora in our fridge). I’m excited to make one of these yummy suggestions with the extra!

  2. Susannah says...

    Thank you Charlene! On your recommendation I made this on Friday as a side dish for steak and it was INSANELY delicious!

  3. Aliez says...

    I feel like my secret is out! Even in the Before Days, I like to buy a purple cabbage each week and quick pickle it and keep it in the fridge. It is so delicious on pretty much anything and takes otherwise potentially boring meals up a notch (salads, baked potatoes, sandwiches, avocado toast etc) and is pretty to boot!

    No particular recipe, basically I chop the cabbage really thin along with some thinly sliced red onion and garlic cloves (if I have them), toss it in a sealable bowl with 1/2c apple cider vinegar (have used red wine vinegar in a pinch), 4T coconut sugar (or whatever sugar I have), 1c warm water (to cover cabbage), a pinch of salt and whatever other herbs or spices I have on hand (have tried fennel seeds, ginger, garlic, cumin all with tasty results). Voila! Now I can pretend to be a fancy cook!

  4. Scarletb says...

    I grew up with Bubble and Squeak (fried potato/cabbage cakes, basically?) and it’s such a comfort food. These days I’m less likely to cook it in the potato-cake-looking form, and more likely to just scramble it all up in the pan, turning occasionally, making sure bits get crispy and browned while other bits stay soft, to have mouthfuls of crispy-soft-buttery-salty goodness.

  5. Mia says...

    Agreed! I made a cabbage dish last night using left-over ingredients around the house and some sausage… it was so so delicious. Fennel seeds are the secret ingredient. A rough recipe is below:

    2 tins butter beans, drained and rinsed
    2 brown onions sliced thinly
    1/2 white cabbage thinly shredded
    2 tsp fennel seeds
    3 sprigs fresh sage
    5 sprigs fresh thyme (leaves removed)
    1 bay leaf
    2 cups chicken broth
    100g butter (block cut into 2)
    1 tbsp olive oil
    1/4 cup white Savion Blanc wine
    Pepper to season
    Fresh parsley to garnish
    6 x sausages

    In a large skillet pan olive oil, fry sausages until cooked through. Thickly slice into rounds, fry for a further 2 mins and then remove from pan, leaving the oil/fat.

    Sauté onions, fennel seeds, thyme and sage until onions are translucent. Add 50 g butter and then add the cabbage. Cook until soft. Add remaining butter. Put a lid over the pan and let simmer on a low heat for approx 10 mins. Add chicken stock, bay leaf, butter beans, cooked sausages, wine and salt. Leave to simmer on a very low heat for approx 20 mins (or until the beans are soft and pop with the soaked up juices). Remove bay leaf. Garish with parsley. Serve with soft baked potatoes or add an extra cup of stock to turn into a soup.

  6. Margaret says...

    Fried sweet onions in pure butter, & garlic. The saute chopped cabbage.
    Two bone in pork chops with tenderloin attached . Saute in in pan separately, just until a nice brown color. Put all ingredients into a casserole. dish. Cut up two granny green apples insert into casserole & bake for 1 hour 350°. Just yummy!

  7. Julia S Park says...

    Any ideas for doing the cabbage and sausage one with tempeh? Know it doesn’t have as much flavor as sausage, so any spice or cooking ideas for those things?

    • Cathy says...

      Not tempeh, but I make something similar to her cabbage and sausage dish with Beyond sausage, and it is incredible, and no need even spice it beyond a bit of salt and pepper.

    • I love it with Tofurky beer brats. I slice the Tofurky sausages and saute them first, then leave them in the pan and add the cabbage along with a splash of water to deglaze the pan and get the flavor of the Tofurky to coat the cabbage, along with a good sprinkle of nutritional yeast.

      It’s so flavorful and satisfying–doesn’t need anything more. And I like the Tofurky products because they’re made from whole foods–no soy protein isolate, and none of the high-tech processing of the newer meat alternatives.

  8. Roast cabbage wedges topped w grated cheese and a bit of taleggio and pepper. Cut the cabbage so some of the stalk keeps it together. Dust w smoked paprika.

    Make sure the wedges are thin (at most half an inch).

    You can also cut them into even slices for the sandwich press with just olive oil, salt and rosemary. Cut off the stalk for cabbage “spaghetti” which just begs for some home made marina.

  9. CL says...

    I LOVE a simple Chinese cabbage stir fry. Cook bite sized cabbage pieces with garlic, salt and throw in a capful of Shaoxing wine. Try to get a nice char on it. Super easy and so delicious.

  10. Sharon says...

    We love cabbage…boiled with corned beef (I use just salt and pepper, DH uses butter. Roasted wedges of cabbage…delish! My favorite is sliced cabbage sautéed with sliced onions in olive oil until caramelized…ambrosia!

  11. Ana Jovanovic says...

    I am a long time cabbage lover too!
    My favorite way to eat it sounds a bit odd but tastes delicious! Cabbage with bacon and mustard.
    I found the recipe in an actual magazine 10 years ago so i cannot give you a link, but i can briefly describe it here. If it sounds good, respond to the comment and i will send you a full recipe.
    Basically you fry some ham or bacon whatever you have on hand, than fry cabbage, about half a head for just a bit until the cabbage gets a bit oily and than add some chicken stock enough to cover the cabbage and cover. After the cabbage gets soft you uncover to let the water evaporate and than add 3-4 tbsps of mustard. Mix it all and eat with yoghurt?!

    • Jess says...

      This sounds oddly delicious! I’m going to try it.

    • E says...

      Sounds amazing!

    • We eat something like this and it’s absolutely our favorite. We call it Fair Food, like something you might get at a fair. We do it with chicken sausage rounds, but I’d love to try the bacon! We also cook red or yellow peppers with the onions. After the cabbage is tender, we serve it on chibatta rolls with mustard. DELISH

  12. Alison says...

    Sometimes my college roommate and I would just cook chopped cabbage in a frying pan with salt and pepper and eat it still hot as a snack. I have the best memories associated with eating cabbage and talking in our kitchen about dumb stuff – random, but the so great!

  13. Laura says...

    Two classic danish cabbage dishes: one is red cabbage shredded and braised with ~1/2 cup ACV and ~1/4 C sugar.

    Or green cabbage par boiled and then cooked in bechamel sauce.

    Both pair so well with meatballs, roasted pork, etc.

  14. Amanda says...

    Cabbage! When we began sheltering in place, I had already picked up some cabbage for St. Patrick’s Day, so I stretched it and made a couple of different things with it. I’m a cabbage fan anyway, and here are my favorite recipes:

    Cabbage Galette from Joanne Harris’s cookbook, My French Kitchen. (everything I’ve made in that book is good.) For those who don’t have the book, here’s the recipe:
    https://www.lavenderandlovage.com/2011/08/rustic-french-food-cabbage-and-galette.html
    Usually I’ve used a package of diced pancetta from Trader Joe’s. This year I made it vegetarian for the first time, and just added some salt and extra herbs.

    From Fine Cooking, I love this slaw. It’s great on its own as a salad or added to things like tacos. https://www.finecooking.com/recipe/cabbage-carrot-slaw-with-cranberries-mint-and-honey

    And one of my favorite non-recipes with cabbage is a package of TJ’s cruciferous crunch sauteed with TJ’s sweet potato gnocchi.

  15. jane says...

    Quartered and seared until both tender and charred while still being a wedge. Cabbage soup is so under-rated, with carrots, onions and greens it’s delicious comfort food (soft). Sauerkraut soup for a different tangy twist (sour). And kimchi soup, for that matter (spicy).

  16. My signature dish with cabbage is Noodles Warsaw, a scrummy comfort dish on a chilly Michigan day!

  17. Lauren McCutcheon says...

    Chef John’s recipe for Hungarian Sausage and Cabbage soup is amazing! So easy and a delicious way to eat cabbage. His YouTube, Food Wishes, is hilarious watch too!

  18. Kajsa says...

    I make cabbage dolmes. Either with minced meat and rice, or with vegetables, as a vegetarian dish. Very nice! And quite common up here in the North (Scandinavia)

  19. Bri says...

    I’ve been making cabbage pancakes! It’s a Japanese savory pancake called okonomiyaki. With the leftover scraps, I make a quick pickled cabbage with rice vinegar, a pinch of salt and sugar, optional chili flake to taste (or a bit of sambal oelek or sriracha)

    • Liane Paulsen says...

      We make okonomiyaki regularly, too. My 7 and 8 year olds love it. We top it with crab, or sometimes krab, and roasted kale and anything we have around. And we sub in chickpea flour for a bit more protein and bite. Yum!

  20. Cheryl says...

    I love cabbage but hate shredding or slicing it. My favorite cabbage hack is to grab a bag of coleslaw mix at Aldi. It’s just shredded cabbage with a lesser amount of shredded carrots mixed in (you have to add your own ingredients to make coleslaw). I use it in many things, but mostly our family recipe for vegetable beef soup.

  21. Patrice says...

    I love this post and I love cabbage! Thank you Jenny and all the other posters for the inspiration and recipes. I’m going to add three more to the mix. All are delicious:

    First is from Smitten Kitchen. This is an old post, so you have to scroll down past the potato recipe to Red Split Lentils with Cabbage. The toasted cumin seeds make this dish. I have two big changes – 1) the lentils only need to cook for 40 minutes max (really) 2) after the lentils come to a boil, a nice add is either 1+ cups of cauliflower, or 1+ cup chopped carrots.
    https://smittenkitchen.com/2007/02/spiced-cauliflower-potatoes-aloo-gobi/

    Beef and Cabbage from Wellness mama
    As basic as it gets but kids love it. Do NOT add salsa or sour cream as suggested:
    https://wellnessmama.com/2207/beef-cabbage-stir-fry/

    Last, I could not find online but this is adapted from Katie Lee’s Comfort Table). The juice of 1 lime makes it really special

    Asian Chicken Soup
    1 tablespoon vegetable oil
    1/2 medium onion, minced
    1 garlic clove, minced
    1 tablespoon grated fresh ginger
    8 cups chicken broth
    juice of 1 lime
    2 T soy sauce
    2 teaspoons toasted sesame oil
    2 chicken breasts, thinly sliced
    2 cups sliced napa cabbage
    1 cup shredded carrots
    1 cup thinly sliced red pepper
    cilantro, 1/2 cup
    hot sauce to taste (sricha or franks red hot)

    In stockpot over medium heat, heat the oil. Add onion, garlic and ginger and saute until the onions are translucent, 7 to 8 minutes. Add chicken broth, lime juice, soy sauce and sesame oil. Simmer for 10 minutes. Increase the heat to a low boil and add carrots and red pepper and cook about 5 minutes. Add the cabbage and chicken and simmer for an additional 10 minutes. Garnish with cilantro and hot sauce.

    • Diane says...

      cooked chicken breasts?
      Thanks…

  22. Kaysie says...

    I don’t cook like ever. But I do happen to have a head of cabbage in my refrigerator because I read that cold cabbage leaves can help soothe engorged breasts when you’re weaning from nursing/pumping (which I shamelessly am after a 4-month struggle). As it turns out, walking around with fresh produce in my bra isn’t even the close to the strangest part of my life these days. :)

    This post has inspired me to maybe even make a dish with it. Maybe.

  23. I could eat kimchi on everything. I make a side dish with cabbage called Some Good Cabbage in the Everyday Paleo cookbook with mustard, chicken broth, apple cider vinegar, bacon and raisins. My family loves it so much that they call it Good Ass Cabbage lol.

  24. MB says...

    I’m embarrassed to admit I’ve been a vegetarian for 30 years and have never cooked with cabbage (save adding some sliced red cabbage to a stir fry). Excellent, achievable inspiration here, thank you!

  25. polyana says...

    This is perfect. I just purchased a huge head of cabbage this week!

    I bought it for my husband to make a combination of two of your recipes, actually.

    He makes a delicious sausage (but uses kielbasa or viena sausage) skillet with cabbage, onions, and soy sauce. It’s great served with rice, in a sandwich, or quite frankly, on it’s own!

    But I may have him save half of it for me to try your roasted and dressed recipe :-)

  26. Lacy says...

    I love your metal canisters, Jenny! I have a similar set from my grandmother – just flour and sugar though. :-)

  27. Dear Jenny. I love you. Your PPP is getting me through this so thank you for that. This post is timely for us because I literally said to my husband (who truthfully does most of the shopping and cooking lately but I try to encourage more veggies without offending him) to buy more cabbage and we will find more recipes for it. And we literally had to figure out what to do with our Kale and you had a link for Kale salad. You mind reader, you! Thank you again!

  28. Lydia says...

    This weekend I finally tried Andy’s caramelized cabbage recipe after seeing it around the internet for months. It was so good. Unbelievably good. I only regret it went so fast in our family of four. I have a napa cabbage this week and feel both giddy and excited for the possibilities!

  29. Nathalie says...

    I always ignored cabbage until I moved to Germany and that became impossible. My easiest recipe is to fry onions in a frying pan, add chopped green summer/pointed cabbage (spitzkohl) and a bit of water and let it cook a few minutes with a lid until soft, flavour with nutmeg, salt, pepper. Just before serving mix in some cream cheese (regular or with herbs) and serve with rice or pasta.

    • Lou Chapman says...

      I lived in Hawaii for years. The locals sauteed Cabbage..any kind, in oil w/onions, garlic and ginger with canned corned beef…and soy…delish.

  30. Sally says...

    When I was a university student, one of my favourite cheap dinners was cabbage, stuffing balls and a REALLY thick gravy. All mashed up together! It was so cheap to make and there would always be leftovers. It was just the right mix of salty and savory, and would really fill you up. And if you were feeling posh, or had a bit of extra cash, you could add in a little bit of chopped up chicken, and it was like a roast dinner in a bowl.
    Delish!

  31. allison says...

    We all love cabbage in our family, including (especially) our teenage daughter who will just peel off a leaf as rustles through the fridge for a mindless snack. More often than not we’re buying red cabbage just because it’s so beautiful and makes everything seem more garnish-y and fancy. Any Mexican dish we make (from breakfast tacos to nachos to enchiladas) gets a shredded red cabbage garnish; lots of Thai or Vietnamese dishes too. Even a simple side of diced red cabbage sauteed in the cast iron over high-ish heat looks beautiful on the plate. And we’re all about the slaw. Classic KFC coleslaw. A very simplified curtido with shredded cabbage, lots of lemon juice, cilantro, scallions, and salt. And an even simpler slaw with eat with Indian food that’s just cabbage, salt, and black mustard seeds toasted in a good amount of oil. All praise the freakin’ cabbage, finally!

  32. K says...

    cabbage pajeon!
    creamed cabbage Hong Kong style! ( if you’ve ever done baked chicory with ham and cream it’s essentially the same thing …in Chinese it’s literally buttered cabbage lol)
    in fried rice!
    tomorrow i’m looking forward to making cabbage rolls with seasoned black rice as a filling and bone broth as the liquid (trying to ration out meat)

  33. Jeanie says...

    The yakitori (or as my kid calls it – food on sticks) restaurant near my house has a cabbage dish that is literally just a wedge of cabbage with Japanese kewpie mayo and it is SO delicious. Have weirdly never tried to recreate but it would be the easiest thing to do

  34. (shouting) LOVE THIS POST AND COMMENTS SO MUCH!! I have long loved red cabbage and recently in the past couple months (!) have become obsessed with green cabbage. Joshua McFadden’s cabbage soup from Six Season’s is just wonderful, but when I am feeling lazy I just fry up some cabbage and chickpeas and throw it in some chicken broth for a quick lunch. I look forward to reading more comments and getting more ides. Thanks, Jenny for the cabbage slaw suggestion and recipe!

  35. Mimi says...

    Give me all the Kimchi! I love it on so many things. Particular fave right now – kimchi ramen! Also, I can’t not notice the sugar and flour tins. I’ve never seen anything like my grandmothers cake tin with cover until now. 😍 It’s one of my favorite things in my kitchen and everyone always notices it.

  36. Patrina Campbell says...

    Always, always look to the amazing Hetty McKinnon when looking for vegetable recipes… Delicious instagram Turmeric coconut braised cabbage with lentils, whole cabbage with balsamic glaze, cabbage steaks …Oh sweet sweet cabbage…

  37. Karen says...

    One of my all-time favorite dishes is a family tradition, and you can find Middle-Eastern and European versions (and probably others, too!): stuffed cabbage leaves. It’s basically a mix of ground beef and rice with tomatoes (there are vegetarian/vegan versions with rice only); my mother always adds loads of mint leaves, and it’s great with pine nuts too. You can make the same with grape leaves instead of cabbage and that is heavenly as well. You basically boil the cabbage to soften the leaves, then roll individual leaves with the stuffing inside, and cook in a tomatoey sauce. It’s time-consuming but easy and just amazingly flavorful!

    • Sara says...

      I’m slovakian and grew up eating this! oh the cabbagey memories!

    • Em says...

      ooh yes I forgot about these! I often had golumpkis growing up and they are so yummy. My mom often makes a deconstructed version, more like a stew versus rolling up the mixture in the leaves, and it’s equally as delicious.

  38. Lorena says...

    Jenny, I made a cabbage recipe for Okonomiyaki from your website. Absolutely delicious!

    • Corie Rochon says...

      I ❤️ Cabbage lol! In the last two weeks I’ve probably made at least 5 meals with one giant cabbage. It’s become such a staple in my life!
      I added it chopped up in my meatloaf mix with grated carrots to add extra veggie goodness and without adding any unwanted flavor my meatloaf. The smaller its chopped everyone thinks it’s just onion lol! If they only realized how healthy my meatloaf really is hahaha!
      I also made a delicious Waldorf style salad and decided to throw in some chopped cabbage!
      The other night was unstuffed cabbage rolls which is a such time saving way to get a classic comfort food on the table in a fraction of the time!
      And today is touskies, aka leftovers in french lol, and I’ve decided to make soup for lunch and a veggie stir-fry with all the scrap veggies left in the fridge, including my favorite!, Cabbage!
      Hope this helps to inspire a little cooking creativity. There’s always room to experiment, and most of the time if you don’t mention you changed stuff people either never notice or think you invented your own style lol! I love food!

  39. Elliesee says...

    My recent intro to cabbage has been first, my mom teaching me how to cut it: ”cut its cheek first, and then it stays flat for chopping”. I would still give away cabbage if I got it from a vegetable basket, until my German friend told me to cook it with ground meat. I add other vegetables, seasoning or soy sauce and vermicelli. I eat cabbage often from the Korean restaurant and it’s always delicious, and now is time to add to my one recipe :)

  40. Sarah is so great! one of my fave food bloggers for simple and healthy meals and great meal prep/planning resources.

  41. D says...

    The secret is out. cabbage cacio e Pepe is amazing, onions butter cabbage salt and a lot of pepper.

    • Natalie says...

      Yes!! So yum! Add bacon for extra deliciousness too.

  42. Omg, I love cabbage too. My favorite way is the simplest! Just chop up a head of cabbage (or a half a head if it’s really large). And throw it into a heated dutch oven (medium heat) with a little bit of butter and a hearty pinch or two of salt and let it cook down. Make sure it get soft and caramelizes a bit, you don’t want it to be too wet to carmelize. And that’s it. It’s easy and soooo, soo tasty.

    I’m excited to try all these new-to-me recipes!

  43. Aimee says...

    Our favorite Indian restaurant serves an appetizer of samosas, on a bed of thick shreds of green cabbage sprinkled with chaat masala. We often end up leaving some of the samosa to take home, and nibbling the cabbage while we wait for mains.

    That cabbage and chaat IS SO GOOD. Like, so good that we recreate it at home to have when we’re feeling peckish. Green cabbage has a sweetness to it, and combined with the savory chaat—chef’s kiss.

  44. Susan Magnolia says...

    My partner makes Yaki Soba (Japanese dish with sauce and noodles) with cabbage often and it’s so satisfying. I often throw the leftover cabbage into soups or sir fry with onions and veggie sausage. The best discovery was when I ate in with (Italian style) sauce and noodles.

    Simple is always the best and I really appreciate the wedged cabbage and mayo dip that the sake bar we visit serves. Its really fresh and yummy.

  45. Val says...

    Cabbage Farro soup from Smitten Kitchen with sourdough toast is so so good. So simple yet satisfying and healthy too. I add chicken bone broth which gives so much flavor.

  46. Jean Reddish says...

    Elaine Louie’s recipe for cabbage strudel I add caraway seeds
    Beane or Gas’X are a big help

  47. Allyson says...

    mcfadden’s six seasons book – which is a total dream – has the yummiest comforting cabbage and farro soup that is a favorite. i dream of it whenever i see a head of cabbage in my farmer’s market box. i think deb at smitten kitchen did a spin on it a year or so ago too? and your sausage reminded me i threw in spicy sausage to the leftover soup for a round two dinner last time i made it. so good!

  48. Rebecca Leduc says...

    Inspired by my French sister-in-law’s cabbage salad, here’s one I make from time to time. Bon appétit!
    In a large salad bowl mix together the following : Finely chopped Napa or green cabbage; a can of smoked trout, pickled herring, or other cured fish that you like; a handful (give or take) of toasted walnuts; 1/4 cup (or however much you’d like) finely chopped parsley; a few tablespoons of nutritional yeast (optional but delicious). Dress liberally with a Dijon vinaigrette. Delicious with a fried egg and a slice of crusty bread on the side!

  49. Christina says...

    Apologies if this one is already on the thread: cabbage steaks roasted with a drizzle of olive oil, salt, & fennel seeds!

    • YEEESSSS. This is one of my favorite foods, ever. I just made this this week with red cabbage and added egg noodles instead of rice. So good, crowd pleaser.

    • jane says...

      yes! this is SO good!

  50. Amy says...

    We recently got 3 heads of cabbage from a food bank. Sliced (I hate that word) very thin, added some shredded carrots and ham on hand (also food bank) , and made a mustard red wine vinaigrette dressing. It became our favorite meal and reminded us of salads we had while on vacation in France!

  51. Charlotte says...

    Everyone in my house is absolutely in love with Meera Sodha’s recipe for Mee Goreng (https://www.theguardian.com/food/2019/nov/09/vegan-recipe-meera-sodha-mee-goreng-noodles-carrot-red-cabbage-and-tofu) which utilizes cabbage. As an aside– If you don’t have kecap manis (a sweetened Indonesian soy sauce) it’s easy to make your own with soy sauce and brown sugar– there’s tons of recipes for it with a quick google search.

    Also a favorite: veggie spring rolls with shredded red cabbage, green onions, carrots and tofu! So, so good. But I’m having the hardest time finding tofu at the grocery store ever since lock down orders have been in place. Has any one else had that issue? I don’t think tofu is a hot ticket item, especially where I am out in Montana. Maybe it’s just not considered an essential item? Hmmmm.

  52. Silver says...

    Cabbage is the BEST! I make this great lunch dish – you fry up cubed pieces of potato til they are soft and a bit crispy (put lid on), then add white beans – cook til a bit crunchy, add shallots, thyme, make sure they are all a bit crispy, then you add cabbage til it wilts, and some parmesan cheese. It is so good!

  53. Tovah says...

    Roasted cabbage has long been my dinner super power! I usually slice the head into rounds (*steaks*, if you’re feeling fancy). I love that you get some crispy bits and some soft bits, unlike brussels sprouts which is harder for me to get perfect. Also, a head of cabbage is SO cheap. #teamcabbage

  54. Sophia F. says...

    Two cabbage dishes on repeat here: a simplified/adapted version of your Redemption salad (two bags of TJ’s red/green cabbage and carrot slaw, thinly sliced red bell pepper, edamame, cilantro/scallions, any shredded chicken, and that glorious dressing), and tofu with stir fried cabbage and similar veggies as above. My 6 and 4 year olds will eat ungodly amounts of both of these, so you know they’re good :)

  55. I love using red and white cabbage with seitan or tofu to make vegan wraps. For salsa I use homemade hummus and unflavoured soy yogur with spices (garlic, nutmeg, salt, pepper, onion etc). Really easy and laid back dinner.

    • nadine says...

      Yum! I never thought about hummus salsa or soy yogurt to go with cabbage wraps!
      I made some cabbage wraps last week filled with quinoa and chickpeas and then I covered them with tomato sauce before roasting them in the oven. I’ll try your version next!
      So many delicious ideas, thank you all for the recs!

  56. Anna says...

    How timely! I love cabbage in every form, and roasting it is my new favorite way. Lately, I have been doing this: Preheat oven to 500. Line a rimmed baking sheet with foil. Cut one cabbage into 6-8 wedges and place on sheet. Drizzle with oil; season with salt and pepper. Do this on both sides. Roast 10 minutes and flip cabbage. Roast for another 10 minutes. Totally delicious. Going to roast another cabbage tonight.

    • Susannah says...

      Thank you Charlene! On your recommendation I made this on Friday as a side dish for steak and it was INSANELY delicious!

  57. I make Russian-style cabbage pie: puff pastry filled with sauteed cabbage cooked with onion and grated carrots and a bit of tomato paste. It’s delicious! Sometimes, I add chopped hard-boiled egg. Lay the sheet of puff pastry on a tray covered with parchment paper, cut strips into the puff pastry leaving a 3-inch strip in the middle intact. Put filling and then fold the cut puff pastry sides on top of the filling. Baste with egg wash. Bake at 375 for 25-35 minutes.

    • Charlene says...

      That sounds amazing. Thank you for sharing!

    • Ellen says...

      yes!! these are my favorite and a go to for all fall veg combinations! I love parsnips in them

  58. Mims says...

    Living on cabbage here too! i adore asian stir fry cabbage with cashews, sesame oil, and tamari. you gotta try it. Tray bakes with cabbage, winter squash and red onion and spice blends (harissa, moroccan, sumac, zaatar). Make sauerkraut and then add to boiled potatoes and smoked salt and onions to make divine potato salad. Use the lacto-acid ferment juice from the kraut to pour on your potatoes instead of vinegar. ….gut microbiome friendly. yum, im hungry! this tickles my slavic roots to no end.

  59. Sophie says...

    I have always loved cabbage and I’m so happy it’s getting its moment in the sun. That vegetable deserves to be appreciated properly.

  60. Lisa says...

    I love Marcella Hazan’s cabbage and rice soup.

  61. Danielle says...

    This is hilarious. The timing is impeccable. We made a big big batch of stuffed cabbage casserole for the second week in a row for our big-gish family because we enjoyed it so much. I was literally telling my husband how much I love cabbage and always have since I was little this morning!

  62. Olivia says...

    I love love love slicing, roasting, and then using it as spaghetti, with meat sauce. I’ve been doing this for years and now I wish I was eating cabbage when I’m eating actual spaghetti!

    • Rus says...

      I am intrigued by this idea! Can you elaborate or is it truly just “slice and roast”?

      Thanks so much!

    • Susan Magnolia says...

      I was going to mention that I have enjoyed putting cabbage into a homemade veggie filled pasta sauce. I tried as a way to get more vegetables into our meals and it worked out. We do eat it with noodles though. 😀

  63. Claire says...

    I forget about cabbage and I am now inspired by this fun recipe swap.
    I like it in tiny ribbons, raw and crunchy, mixed with diced radish and carrot to add to tacos. Maybe first tossed with a squeeze of lime juice.

  64. Jill says...

    If you leave about an inch left of stump (after cutting off the leaves), you can regrow more cabbage by simply placing the stump in a dish with water. It’s a cabbage miracle! Look up “grow cabbage from kitchen scraps” for details.

    • Annie says...

      Having the kids do this for an Earth Day project. Thanks for the great idea!

    • Susan says...

      You can do this Romaine lettuce stumps too!

    • Karyn says...

      And celery and green onions! Veggies = plants = are amazing 🥬

  65. Kate says...

    THANK YOU! I have a cabbage I need to use! I bought it with no plan, admittedly, but I love cabbage so much so I wanted to have it for just in case!

  66. Susannah says...

    Oh, Cabbage! How do we love thee?! So many recipes-and so many variations here on favorite themes… but I haven’t seen anyone mention OKONOMIYAKI! Apparently a traditional Japanese street food (I’ve never actually had the savory pan-fried cabbage pancakes in their natural habitat) these are insane delicious, feel fancy like crabcakes, AND if you have frozen shrimp on hand it’s basically a pantry meal. I’ve made it with rice flour as well when they needed to be gluten free and that works just fine. My mouth is watering just thinking about it.

    https://food52.com/recipes/12352-okonomiyaki

    • mims says...

      i adore okonomiyaki! sadly, i am out of pickled ginger, which is a vital ingredient after cabbage IMO. i watch youtube clips of japanese street venders making it to get my fix.

    • Yulia says...

      This article already had me at cabbage, but then YOU had me at Food52. Okonomiyaki sound amazing and I will for sure be making them–thank you so much for sharing!!

    • Turtle says...

      Yesssss! This is my favorite thing ever! Hiroshima style, tho.

  67. Laura J says...

    Love love love Molly Wizenbeg’s red cabbage salad with lemon juice & olive oil & parmesan cheese. Yum.

  68. meggles says...

    This is the easiest and is sooo very tasty as a side dish. Nice alternative to the work and time in the “braising” recipe. Sometimes, instead or in addition to butter, i add bacon fat as well! woot!
    https://www.myforkinglife.com/instant-pot-cabbage/

  69. Erin says...

    I have a minestrone recipe that involves a lot of cabbage. It’s a large project (basically 2 solid hours of chopping vegetables) but it makes a freakin’ ton of extremely delicious soup that freezes well. So thanks for the cabbage reminder … I will get some on my next grocery trip and set aside some time for a batch of minestrone.

  70. Maire says...

    I make a desperation kitchen classic- slice and boil an onion and a head of cabbage. Boil egg noodles. Drain both pots, then combine and add some butter, salt and pepper or any other spices if you want to get fancy, some grated lemon rind and a squeeze of lemon, a sprinkle of cheese on top for serving. This is also very delicious with a fried egg on top. A total comfort food delight!

  71. CTM says...

    Okonomiyaki!! We have eaten these for years (good kid food though they take a while in the skillet), but in these times they are especially handy for using up a little wilted kale, last couple of carrots, etc. Plus, we eat them with a sriracha mayonnaise– happy to slather that on anything. https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/. Thanks for the reminder to put some cabbage in my Baldor’s order for Friday!

  72. Claire Wilson says...

    Big cabbage fan! I braise/steam it in olive oil, butter and a little water then serve it with sesame oil and soy sauce. If I have them on hand I toss on some toasted sesame seeds.

  73. Em says...

    Yes to cabbage – it’s a staple on our shopping list too. We either toss it with a ginger carrot dressing, add to soups, make a cabbage and pork stir fry or roast it.

    Just made Smitten Kitchen’s caramelized cabbage risotto last night and it was a big win for both us parents and toddler.

    Thanks for the slaw recipe! Going to make this tonight.

  74. Margaret says...

    Cabbage rules. We had a cabbage last like… two, three months in the fridge? It was the gift that kept on giving.

    If anyone in the world has a copycat recipe for Din Tai Fung’s Taiwanese cabbage, I will send you a personal thank you card in return. It’s so perfectly sweet and has these buttery, golden garlic chunks… craving it intensely during the pandemic.

  75. Sarah says...

    My two year old is hating on vegetables lately but I can always get her to eat cabbage. I don’t understand but I’ll take it! We roast it with salt and Cumin and olive oil. It’s surprisingly good. Will definitely try these recopies. TY

  76. Christina says...

    Sauerkraut! It’s the best, just as is or together with fresh shredded carrots.

  77. Hugh Jannus says...

    These recipes look AMAZING! But(t) how can someone eat that much cabbage without getting, well…gas?!

    • Kim says...

      Ditto!

  78. Claire says...

    My favorite sheet pan dinner is beer-bratwursts with shredded green cabbage all tossed with a spicy brown mustard, red wine vinegar and garlic dressing and roasted in the oven. Easy, simple, and done in 45 minutes.

  79. Meg says...

    Since discovering the buzzy shredding magic of my 20-lb food processor during quarantine, I have been shredding purple cabbage and keeping it in a container in the fridge, and I reach for it as a garnish on everything: veggies burgers topped with cabbage, eggs topped with cabbage, tacos topped with cabbage, tofu topped with cabbage, you get the idea. Purple cabbage falls squarely into the cheap & cheerful category – it makes everything look prettier and adds veggie crunch.

    In terms of green cabbage, I’ve long been a favorite of this braise: http://orangette.net/2006/01/tender-is-the-cabbage/

  80. Benny says...

    OMG I was thinking this too! I would DIE for cabbage. I’ve been making a my favorite Turkish cabbage dish, Kapuska, a lot – just chopped cabbage with meat/sausage and slow cooked with some tomato paste. Also, curious to try this recipe I saw online for “cabbage pie” – cabbage with egg, s+p, flour and pan fried.

  81. e says...

    Raw cabbage salad: red cabbage, sliced; apple, diced; couple of anchovies, chopped; salt oil and balsamic vinegar.
    You mad me want to cook it though :)

  82. Jamie says...

    I’ve been saying all along, cabbage is the unsung hero of the pandemic! It’s really the gift that keeps on giving. Next up on rotation: Smitten Kitchen’s roast chicken with schmaltzy cabbage :)

    • Lauren says...

      Made it last week, so good!! The cabbage turns out a little limp, didn’t look much like hers but it tasted incredible

  83. Pam says...

    Yes, cabbage!!
    Butter-braised cabbage is a delicious simple side: melt 3 Tbsp butter in pan, add bite-sized chopped green cabbage (1/2 head) a sprinkle of salt and 3 Tbsp water, stir, cover, and cook for 20min. YUM.

    Also for other cabbage fun – Spilled Milk podcast has a delightful and hilarious cabbage episode.

  84. Hali says...

    I freaking love cabbage! Roommates used to make fun of me for how much I ate but it’s cheap and abundant! We lived on Kauai where groceries are astronomically expensive and Costco was an hours drive away. Cabbage is a fridge MVP. It’s all about how fine you can chop it!

    A quarantine project on my list is to make kraut, which I’ve heard is easy, but fermenting intimidates me.

    Our most frequent household cabbage staple is to make massive cabbage salad taco bowls with sweet potato, black beans and the works for toppings. For dressing we used to mix Greek yogurt, cholula, lime, and little bit of honey but we’ve gone vegan in 2020 and now use cashew or almond yogurt instead and no sweetener. Still pretty good!

    A blog post on cabbage is genuinely so validating right now, hahahha.

  85. Leslie says...

    I started subbing cabbage in my favorite pad thai recipe when the bean sprouts it called for became virtually nonexistent in my grocery store. Now I use almost a whole head – it is filling, has a delicious crunch and is easy to find!

  86. We once made cabbage pesto when we were overloaded with cabbage for weeks from our CSA. Still not sure how I feel about it. ¯\_(ツ)_/¯

    • Jenny Rosenstrach says...

      ha! that sounds….interesting :)

  87. LindyO says...

    Love as slaw or to add extra crunch to a regular salad. Steamed wedge with butter that caramelizes slightly. Stuffed cabbage rolls on for later today. This veggie has a great shelf life, inexpensive, and keeps giving.

  88. Emily says...

    This is so funny. Last night I was making a dinner with cabbage and was thinking how much I love it. I didn’t grow up with cabbage as a staple, but it’s become one over the past few years. Great as slaw and I became obsessed with Borscht last year, but my two all-time favorite cabbage recipes are below and both are SUPER quarantine friendly.
    Cabbage and eggs from Summer Tomato: https://summertomato.com/2014/06/25/oddly-delicious-cabbage-and-eggs/
    Cabbage and beef casserole from The Spruce Eats: https://www.thespruceeats.com/ground-beef-and-cabbage-casserole-3057387

  89. Jen says...

    I grew up in the Midwest and we love casseroles. My grandma used to make “boiled dinner” – cabbage, potatoes and a protein. And while i haven’t made this, I can’t wait to make it, after my COVID cleanse: a cabbage casserole from the Vivian Howard PBS series, a Chef’s Life. And speaking of which, if you haven’t watched that series or her new one “Somewhere South” they are so relaxing to watch! http://www.achefslifeseries.com/recipes/48

    • Susan says...

      I didn’t know her new show was out! Thanks for sharing! I loved A Chef’s Life.

    • Amber says...

      So did my Scottish grandma! Without the protein though. The thought would usually strike us late-ish on a weekend night and to the kitchen we would go, to boil cabbage and potatoes and eat them with plenty of salted butter. My granny would always save a cup of the cabbage water after it was cooked and drink it like soup. She swore by it for clear skin.

  90. Angela says...

    I just made the cabbage and roast chicken recipe posted on Smitten Kitchen and it was pure magic. I think it was 5 ingredients including salt and pepper! It was perfect for this weird time because it used humble ingredients and stretched into a few meals and provided maximum comfort. We ate it with rosemary roasted potatoes and finished with a peach (frozen) cobbler.

    My family loves cabbage too and we eat pickled red cabbage with dinner most nights for a quick veggie side.

  91. Yum! This sounds delicious. I’ve never cooked with cabbage before. Now I need to try!

    Kaitlyn

  92. We love cabbage here too.. and a riff on a giant Japanese pancake in cast iron… with some spicy mayo is a surprise family hit … plus, I just sub in GF flour and we can all happily eat 💗

    • Ashley says...

      Meg I’d love a recipe for that!

    • Ashley says...

      Please. :)

  93. Jill says...

    Yum! I’ll admit that up until now I haven’t really had much of a flair for cabbage, definitely in the camp of ‘buy a head of cabbage for a recipe that only needs a couple slices, and watch guiltily as the rest of the head wilts in my crisper dish.’ BUT I’m resolved to change my ways! These recipes all sound delicious!

  94. abby says...

    How timely! I just placed my grocery order and at the last minute threw in a head of cabbage. Because, yes, you can’t go wrong with cabbage!

  95. Rachel says...

    Sliced red cabbage (on the thin side) tossed with avocado oil, salt, and pepper and roasted at 425 until the edges look a bit crispy. Then toss with a bit of acid (lime juice or apple cider vin) and serve topped with diced avocado, cilantro, and hot sauce (Valentina’s being my fave but Cholula works, too). So satisfying.

  96. I LOVE cabbage! I bought some yesterday at the Farmer’s Market that I plan to use to make Smitten Kitchen’s recent Roasted Chicken with Schmaltzy Cabbage. Looks so delicious. :) I will refer to the comments here for more cabbage inspo.

    • Michelle says...

      I just looked up Smitten Kitchen’s recipe. I am making this tonight, it looks amazing! Thanks for sharing!

    • Marie says...

      Her Roasted Cabbage with Walnuts and Parmesan is spectacular!

      Deb Perelman and cabbage : a love story.

  97. Miri says...

    Jenny – Unrelated to cabbage (which I cooked in an Asian style sauce last week) but I recall you mentioning that one of your daughters is a senior in high school. I feel heartbroken for the seniors who don’t get to partake in all the really special traditions of this season. I look back on prom/graduation/last sports meets so so fondly. I’d be interested in reading a post about how families and teens are marking these rites of passage creatively, if you would be interested in sharing. Xoxo

  98. Emma says...

    been working through a huge head of green cabbage this week and it is just the best. our family’s favorite favorite way to eat it is in a huge cabbage salad my mom made up in the 90s. here’s generally how it goes:
    – thinly sliced cabbage
    – crunched up, toasted ramen noodles (yes, from the package)
    – salted sunflower seeds or chopped peanuts
    – diced avocado
    – protein of choice (or not, it’s good all ways)
    – and the kicker.. the dressing. soy sauce, toasted sesame oil, rice wine vinegar (or any vinegar), a dash of honey and canola oil until it comes together. I don’t know the proportions, but it should taste equal parts savory, vinegary and slightly sweet.

    combine and let it all sit for like 10 minutes before serving… the cabbage is peak magic when it’s had some time to soak up the dressing goodness.

  99. Marissa Lanterman says...

    Marcella Hazan’s Smothered Cabbage and Rice Soup is a go-to comfort food at my house. It freezes beautifully. Also love to scrunch shaved raw red or green cabbage with lime, salt (maybe a little garlic or green onion) and serve as an easy side to Mexican dishes.

  100. Anne says...

    My kids are vegetarians. College kids know everything (lol), so I don’t even try cooking meat while they’re home. One giant head of cabbage from my CSA box yielded us hominy and cabbage soup (not quite posole); garlicky cabbage over rice; a topping for black bean tostadas; the base for taco salad (mixed with shaved red onion and cilantro); the crunch in burritos; fried rice for breakfast; and shredded and put in hummus and veggie sandwiches.

    • mims says...

      I love someone who squeezes all the value out of a humble cole crop!

  101. Mkw says...

    Sara B…. I do this all the time. Sometimes if I have lots of beef and cabbage I will do a giant batch and freeze. Once thawed, I can add to soup, shepherds pie, etc

  102. Christine says...

    I love cabbage. We have some form of it at least once a week. For heartier meals, I like a braised red cabbage. Thinly sliced red cabbage, chopped green apple, a little water, apple cider vinegar and salt. Keep tasting as you cook it (covered until the end when you want the liquid to reduce) because I usually need to add more vinegar at the end.

  103. Jules says...

    Nothing more homey and lovey than cabbage and noodles covered in pepper. Yumm.

  104. Lizzy says...

    My husband made moo shu pork (with homemade pancakes) earlier this week; it features cabbage prominently! He used a recipe from Cook’s Illustrated. It’s a project meal, but very delicious!

  105. Sara says...

    We love simple roasted red cabbage in our house – we chunk it up & toss with olive oil, salt & pepper. The thinner pieces get charred in the best way! Can’t wait to try the cabbage/sausage combo above! Thanks, Jenny!

  106. katie says...

    I LOVE cabbage. I like to make simple soups with it and eat it throughout the week for lunch. Whatever is left over from the head of cabbage, I usually make some kind of slaw.

    We’ve been going to the grocery store once a week. On Thursday mornings. It’s well stocked and maybe has about 15 customers. What’s on the list for tomorrow you ask? Oh, ingredients for Jenny’s vibrant winter salad. The husband and I LOVE IT. I’ve already made it a handful of times since published on your blog.

  107. Mickey says...

    Yes to this! I stocked up on cabbage for the quarantine as well, and was tickled to discover that my 7-year-old is a fan- who knew? Last week I sauteed bite sized cabbage in a little butter and sesame oil to serve with panfried gyoza. I’ll be doing the same tonight with homemade pierogies. Something about the silky texture and slightly sweet flavor- magic from such a humble ingredient!

  108. Alex says...

    For those of us who regularly have cabbage on the shopping list it feels like a special secret has been stolen. It’s delicious! And suddenly everyone knows it. Glad to have some new ways to mix it up with my beloved cabbage. That is, assuming it’s not sold out…

    • Yulia says...

      LOL–I feel the exact same way! Now everyone knows!

  109. Sarah Beth says...

    One of my very favorite soups is sweet and sour cabbage, like you get at a deli. I finally figured out a recipe I could make at home and I’ve had it three times since shelter in place started! It’s just two short ribs, most of a head of cabbage cut in ribbons, any veggies in the crisper, 8 c water, seasoned w garlic, tomato paste, 1T brown sugar, 3T cider vinegar, and a few splashes of Worcestershire. I call it peasant soup and it’s heaven.

    • Jenny Rosenstrach says...

      that sounds literally amazing

    • Vikki H says...

      My similar soup recipe has no meat and adds a small jar of sauerkraut to the soup. People always want to know the secret to its tang!

  110. Rosie says...

    I fell in love with cabbage last year after using the cookbook “Six Seasons” by Joshua McFadden. The book is divided by season and then by vegetable. I had never used cabbage in my home cooking but this book and this post are helpful inspiration.

    Thank you!

    • Joanna Goddard says...

      i love how many people love cabbage!

  111. Molly says...

    Yes! We’ve been buying cabbage regularly. Typically we’ve used it for dumplings or to make a slaw for Szechuan po boys (inspired by one of our favorite dishes in Atlanta). Recently, though, we had some leftover cabbage that we needed to use, so we threw it into a stir fry. It was red cabbage, so it lent a wonderful color and crunch. It also lasts *forever*. Highly recommend.

  112. Emily says...

    We’ve been making a cabbage, carrot and onion stir fry to go with a protein and rice really often lately and it’s delicious. But also I derive such pleasure from how cheap it is and it somehow makes it taste better? Like I’ve discovered something that no one else has figured out. Haha.

  113. Turtle says...

    We love cabbage and eat it sliced into salads, made into Cole Slaw, and in any burrito/taco situation. Here are a few go-to recipes: Easy Roast Cabbage- Put a large tin of tomatoes (fire-roasted for the win), several peeled cloves of garlic, and whatever herbs/seasonings you wish (bay leaf, oregano, thyme, salt, pepper) in an oil-slicked dutch oven. Plop a lightly cored head of Savoy or green cabbage into the tomatoes, stir in a spoonful of not-chicken broth concentrate (Better Than Bouillon makes a great one), cover, and bake in a 375 degree oven until the cabbage is to your liking. Uncover and baste with the tomato sauce for the last 10 – 15 minutes. Sprinkle with parm if you like. Really nice with rice or crusty bread to soak up the goodness.
    Braised Cabbage, Southern Style- Slice an onion into thin wedges and start softening them in olive oil in a large cast iron skillet over med/low heat. Add a few cloves of crushed/minced garlic. Slice a whole or half (depends on if you are feeding a few or many) cabbage into thick (1/2 inch?) slices and add to the onions. Slice a bell pepper into long strips and add to the pan. Add a bay leaf and some salt, and a spoonful of not-chicken broth concentrate (Better Than Bouillon makes a great one) if you wish. Add one large tin of diced/crushed tomatoes and cover pan. Cook over med/low heat until tender/to your liking. Season with salt and pepper to taste, add a splash of cider or balsamic vinegar, and serve with grilled anything. Cornbread and pinto beans go really well with this easy dish. Hang in there, people.

  114. This is great timing- we’ve been getting Napa cabbage in our Misfits box (sidebar: veggie delivery services like Misfits Market are a great way to discover new greens you don’t normally see or think to buy at the supermarket) and I’ve made variations of stir fried cabbage 3 TIMES THIS WEEK, still not tired of it. A totally underrated vegetable, IMHO.

    I use the below recipe as the jumping off point but add grated ginger or ginger juice and lime juice (thanks again to Misfits Market for sending us 20 million limes this month, incidentally we are now also lime recipe aficionados.)

    https://www.foodandwine.com/recipes/stir-fried-napa-cabbage-spicy-garlic-dressing

  115. Michaela says...

    This couldn’t have been more timely, as we’ve got cabbage and apple chicken sausage on the menu tonight, but I wasn’t quite sure how to prepare it. Love the idea to splash with apple cider vinegar!

    We also like this recipe from NY Times: Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage

    https://cooking.nytimes.com/recipes/1020659-sheet-pan-roast-chicken-and-mustard-glazed-cabbage

    Use your best judgment when it comes to the amount of olive oil to put on the cabbage…when I’ve made it before, I found that the chicken releases plenty of fat, so the full amount of olive oil made the cabbage a bit soggy. But I think I also used a smaller amount of cabbage. Same with the salt and spice blend!

    • Becwith says...

      haha, me too! Apple sausage and red cabbage in the ‘fridge needing to be used, I was just wondering how to craft them into a nice dinner.

  116. celeste says...

    I do it once a year for St. Patrick’s Day. I can’t do any type of slaw!

  117. Julia says...

    Cabbage & egg noodles sautéed in butter is my #1 comfort food. Sooooo satisfying and cozy.

  118. Emma says...

    Sweet potatoes, green beans, eggplant, spaghetti squash, leeks/any allium, apples, mangoes, pineapple and stone fruit seems to last for a while for me when kept in the fridge! Not ideal, I know, but I definitely prefer these to frozen produce.

  119. Emily says...

    my secret – if you use sesame oil when you sauté cabbage, it tastes like the insides of an egg roll and its just the best!

    • Jenny Rosenstrach says...

      YES!!!!

    • This explains why I can’t stop making and eating cabbage stir fry- we use sesame oil as the sauce base and it is *chef’s kiss* delightful!

  120. Allison Elaine Butts says...

    Also obsessed with cabbage right now. Added bonus that there always seems to be some in the store when I shop!

    Funny side note: I have the same “Bread” cannister! We use ours for coffee beans, I have never seen another out in the wild before!

    • Donna says...

      I have the same canister but mines says Tea on it:) I’m not sure where it came from.

  121. This looks delicious. Cabbage is my favorite too, especially because you can experiment so many things with it. Even I made similar to this few days back, though I used chicken and egg whites instead of pork. Now I will try it out too.

  122. M.Nicole says...

    I enjoy cabbage quite a bit, too. During the summer, I like making a cilantro/honey/lime slaw for tacos.

  123. Amy says...

    I love how real your house looks, in a good way. Thanks Jenny!

  124. Rebecca says...

    Cabbage and I are not friends. It causes major digestive issues. Anyone have any other recommendations on produce that can “stretch for days”? We’re trying to avoid needless grocery shopping right now but after two weeks we find ourselves relying solely on frozen veggies and applesauce…

    • Maryn says...

      Carrots last for quite a while!

    • Whitney says...

      Onions! I sliced a huge sweet onion then cooked it low and slow in quality olive oil before seasoning with some pink salt. I threw it on top of cooked rice and lentils with a side of lemon-cumin yogurt sauce. Bonus: my kids ATE EVERY SINGLE BITE then asked for MORE ONION. It made me realize how little I was appreciating the humble onion.

    • Sam says...

      Winter squashes! (If you live in the south, keep them in the fridge.) So good in curries or roasted and served with gobs of garlic butter. And I think smitten kitchen has a spaghetti squash taco mmmmmm

    • Melissa says...

      A bag of potatoes!

    • Michaela says...

      Lacinato kale can hold up for awhile if stored properly. I’ve also gotten into endives and radicchio for salads, because they last quite awhile. I also like leeks and fennel; they’re not quite the same as having a big side of veggies to dig into, but their fresh flavors make me feel like I’m getting some produce in with my pasta and beans. :) I’ve also been buying squash and sweet potatoes…I know those are more starches, but they still have good nutrients.

    • Alexandra says...

      Carrots, especially if you store them in water last for quite a while. We have then hummus often for a snack.

    • Rosie says...

      Even kale can last about 2 weeks in the fridge. Also, if you’re going to be putting them into a stew or soup there is no harm in tossing the whole bunch into the freezer. I recently made #thestew from a bunch of kale that had been hanging out in my fridge for at least two weeks. Green beans, broccoli and cauliflower can all hang in there for quite a while!

    • Genevieve Martin says...

      Hi Rebecca, a few ideas in no particular order! First off make sure your fridge is cold enough, if you find thighs are going bad quickly try turning it colder.
      1) I find that veg prep makes a lot of veg last longer. Generally if something is on the turn I will wash it, slice it and store in a glass jar. Eg bell peppers, carrots, brocolli, will last an additional week once you do this in my experience.
      For greens, wash and slice and store in a ziplock bag or big jar with a piece of kitchen roll (paper towel in USA?) which will help stop it go soggy. Wash and reuse the ziplock bags.
      2) Last week I had some greens (beetroot leaves) that looked really wilted and over, I soaked them in a bowl of water for half an hour and they plumped back up! Then stored as above and they were still looking good a week later when I ate them :)
      3) Squash like butternut squash lasts a long time. Carrots, parsnips, cauliflower too.
      4) Celery lasts ages if you buy it in whole heads and put it into a glass with a new inches of water so that the roots are submerged and store on the windowsill. It’ll grow quite a lot more leaves too which you can them use in salads or in place of fresh herbs eg with dressed lentils. I used some to garnish some Mexican style wraps when I didn’t have coriander and it added a nice crunch
      5) if you leave a few inches of the celery root when you slice off the ribs, and put in water on the windowsill, new shoots will regrow. I’ve also managed this with bok choi. You don’t get loads but it’s fun and can use as a fresh garnish!
      6) more ideas for jarred than just applesauce: jarred marinated artichokes and sun-dried tomatoes, marinated roast peppers, pickled red cabbage (not good for you if you don’t eat cabbage though). Tinned sweetcorn. Tinned carrot would be fine if used in a curry or something.
      6) batch cook lots of vegetable dishes like soup, ratatouille, veggie bean chilli, roasted vegetable pasta sauce, curry, and store them in the freezer for the second week, once defrosted there’s no real difference from the first time round so still feels like eating fresh :)
      7) for frozen veg I’ve got the following which I use in place of fresh in any recipe that calls for it, and it’s proved a very useful mix: frozen peas (always, I’m English ha), sliced bell peppers (eg sauteed with red onion in the Mexican wraps), green beans, edamame beans (add to stir frys!), diced celery.
      8) anything that’s gone a bit sad looking, roast it in some nice spices or dried herbs and then it’ll last another 3 or 4 days in the fridge.

      Sorry so long, hopefully some useful ideas for someone :)

    • DN says...

      I also love radicchio and it lasts for weeks. I use it in risotto or grain salads. I would also recommend radishes and celery,

    • Tess says...

      I also have to skip all the cabbage recipes – even sauerkraut is off the menu. I love cabbage in all it shapes and sizes, but my digestive system has just gotten more and more sensitive to it over time, especially since my two pregnancies. I even have had to stop eating cauliflower, one of my favorite vegetables!

    • Brittany says...

      I have a two-week old cauliflower in the fridge that still looks good.

    • Rebecca says...

      Rebecca here – WOW. Thanks all for your ideas, especially for proper veggie storage. I’m excited to look up some fennel and kale options. Genevieve, you are a veggie rockstar!

    • Genevieve Martin says...

      Haha thanks, I’ll take it :D

  125. Colleen says...

    Why. Why did I toss the 1/2 cabbage that I had left over from last week JUST LAST NIGHT? The one with sausage looks amazing and I have a ton of that. Sigh. Will add cabbage to my next grocery expedition.

    • Sara B says...

      I recently made a ground beef, cabbage, carrot, and celery stir fry. I seasoned with garlic, ginger, shaoxing wine, soy sauce, sesame oil, and white pepper. It was surprisingly good! My husband doesn’t love cabbage but will eat it under certain circumstances, so I try to be creative with how I use it.

    • Alix says...

      You can always make kimchi with leftover cabbage!