11 Cabbage Recipes That Showcase Its Range
The New York Times
These recipes make a convincing argument in favor of the criminally underrated vegetable.
There’s really nothing humble about a head of cabbage: It can play just about any part, like the Sarah Paulson of the vegetable kingdom. It thrives in every possible environment — cooked hot and fast in a ripping-hot oven, braised low and slow until silky, charred assertively on a grill, massaged with dressing or fermented until funky.
A head of cabbage seems to last forever in the fridge, so it will wait patiently for a night when you crave a quick pasta, a crunchy slaw or a sheet-pan chicken dinner. Here are a few recipes that prove cabbage can shine as the leading lady and the supporting role.
Half a pound of cabbage, bound with eggs, flour and baking soda, forms the base of these deeply savory okonomiyaki from Kay Chun. Pork belly, scallions, ginger and bonito stock do a lot of the heavy lifting on flavor, but the toppings really bring it all together: tangy okonomi sauce, Kewpie mayonnaise, bonito flakes and nori, applied in as artful or chaotic a manner as you like.
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