Cabbage Is Having a Moment—Here’s How to Elevate This Versatile Vegetable

Our culinary expert Thomas Joseph shares what types of cabbage to use and how to make the most of them.

There’s so much more to cabbage than coleslaw. Don’t overlook this trusty vegetable because now is the best time to experiment with different cabbage preparations. Why? Because cabbage and other hearty greens get even better as warm summer evenings are replaced by crisp, cold snaps. The cool weather turns hearty greens (and some other vegetables) sweet and even more delicious.

I love cabbage for its flavor and texture—it doesn’t melt away with cooking like other leafy greens. It’s a vegetable that offers plenty of bang for the buck and lasts a long time in the refrigerator—unlike some flimsy greens I could mention. It’s time you tried some new ways of preparing cabbage that will make you as big a fan as I am.

Related: How to Cut Cabbage Into Slices, Shreds, Chunks, and Wedges

Which Type of Cabbage to Use?

All of them!

• Savoy, Napa, and Brussels sprouts are great options for eating raw. Their leaves are textured, almost waffled in a sense, and this provides a more tender, less rigid leaf, perfect for salads, quick stir-fries and great for wrapping. They typically have a milder flavor.

• Green and red/purple cabbage are made up of densely packed, rigid leaves. These varieties are great for cooking but can also be used in salads if you aren’t afraid of a little texture.

5 Ways to Prepare Cabbage

To get you out of your coleslaw comfort zone, I’m sharing my go-to ways to prepare cabbage, from bold, raw recipes to delicate steaming and high-heat cooking.

Raw

First I diss coleslaw, then I’m telling you to use raw cabbage—I know, but I love raw cabbage. I particularly love the fact that cabbage has so much structure. It adds texture to salads and other dishes but also stays crisp (crunchy and sometimes squeaky or chewy) for an extended period. Think beyond the classics like coleslaw or fermented favorites like sauerkraut or kimchee. Cabbage is a perfect vehicle for a wide range of flavors and preparations.

• Up your salad game: Bold, flavorful, and rich dressings pair nicely with such a hearty green (think Caesar, green goddess, miso-ginger, and others). Add ingredients with complementary flavors and textures—think unctuous or crunchy, etc.

• Rethink your crudités: Thin wedges of cabbage are a great, crunchy addition to a vegetable platter.

• Shred it: Shaving or slicing into thin ribbons creates a more tender eating experience. Think beyond a slaw; shredded cabbage is great on sandwiches or burgers, tacos, or tossed with cold noodles.

• Salt and vinegar it: Any high acid, high salt/sugar treatment is great with cabbage. The acidity and moisture-absorbent ingredients help draw out moisture and soften the cabbage, collapsing cells and ultimately, making the vegetable more tender. This treatment is fantastic on its own or as an accompaniment to a meal: simply toss cabbage in a bowl with vinegar, salt, and sugar for a few minutes to make a difference.

Roasted, Grilled, or Broiled

High, dry heat cooking helps to concentrate flavors without losing too much texture. Grilling and broiling are particular favorites of mine for cabbage, as the intense dry heat adds blistered bits and charred flavor to the cabbage. Use big pieces/wedges with the core intact and avoid overcrowding with this cooking technique, as this can encourage the vegetables to steam and soften. If you’re roasting it in the oven, use the highest heat setting and try preheating your baking sheet to get that added layer of heat and caramelization on the bottom side, so it browns and cooks evenly. Then, you can use the cooked cabbage in so many tasty ways.

• In a salad: Charred greens make a salad 10 times more substantial (or at least it makes them seem more substantial) and add great flavor. Offset the savoriness of the char with a bright and tangy dressing to balance the dish.

• As a side: Embellish the cabbage with a sauce that has intense flavor (think chimichurri, chili crisp, a lemony bean puree, labneh with toasted spices and seeds) or go the extra mile and transform the charred cabbage into a showstopping side by adding a cheesy mornay sauce and baking until tender and bubbly. There’s a third option, for a more substantial side dish try tossing it with rice or another grain (with herbs, or other aromatic additions).

• Add to soups, stews, pastas, and other main dishes: Roasted or charred cabbage adds complex flavor and nice texture to a variety of dishes. Soups and stews are easy ways to introduce this. Pasta with charred cabbage, butter, and lots of cheese is fantastic—a little lemon zest is a great addition, too.

Steamed

Sometimes I prefer to treat cabbage in a more delicate way. While I don’t advocate boiling cabbage, except maybe for Corned Beef and Cabbage, steaming it is a good idea. It’s a more delicate preparation that preserves the flavor and prevents soggy, waterlogged results—like you get from boiling. You can be a minimalist or a maximalist with this technique.

• Go minimal with a simple presentation of steamed cabbage—with good quality butter and flakey sea salt it is delicious.

• Or, you can go the extra mile and serve steamed cabbage with a pungent sauce; think black vinegar with ginger and garlic, brown butter with sage and toasted breadcrumbs, or a concentrated and flavorful tomato sauce with chiles or harissa.

Stuffed

Stuffed cabbage can get a bad rap, but it’s truly delicious if you take the time to develop flavor in the filling and sauce. Play around with size and shape. Instead of stuffing individual leaves, stuff the whole cabbage. Switch up the meat you use for the filling, using ground lamb or turkey in place of the usual beef—and be generous with the herbs, spices, aromatics and other flavorings in the filling. There’s a fabulous stuffed cabbage with ground turkey in a coconut broth with galangal and makrut lime at Thai Diner in NYC, and it is incredibly delicious.

Stir-Fried or Sautéed

Stir-frying and sauteing are also great options for cabbage. My technique starts by developing flavor by cooking the cabbage solo (with some sort of fat, of course!). Don’t overcrowd the pan because overcrowding/overlapping encourages steam, and the cabbage won’t crisp up. But, do give the cabbage time to release its moisture and caramelize before adding other ingredients and sauces.

Read the original article on Martha Stewart.