I have become a huge fan of cabbage—which is a good thing, since there is a lot of it in our CSA share. But in case you have worn-out your best ideas for this versatile vegetable, here is a long list of exciting new uses for cabbage (as well as a few tried-and-true standards).
This fall, I have been eating a lot of cabbage roasted in bacon grease, and it is always quick and delicious, whether I’m using green, Savoy, or Napa cabbage.
Of course, my favorite cabbage dish is coleslaw. Slaws can be made well-ahead of time, keep for days, and can feed an army (or at least a potluck). And there are so many different ways to make them: from sweet, to sour, to nutty.
And if you find you can’t use up all your CSA cabbage in a timely manner, you can always save it for later by preserving it as sauerkraut or kimchi. I'm planning to try my hand at kimchi with the watermelon radishes and Napa cabbage that in are this week's share. I'll report back on how it goes!
Know your cabbage
Heavy, firm and round like a ball, and slightly bitter or “peppery” in taste. Keeps for a couple of weeks in a dry crisper. Discard the outer leaves. Use for soups, stews, coleslaws, roasting, stir fries, or ferment it as sauerkraut or kimchi. Whole leaves can be used to make cabbage rolls.
Football shaped, with thick, crisp stems, and frilly leaves. Also called Chinese cabbage, it is milder and sweeter than Green Cabbage. Works well raw in salads, stuffed in dumplings, or my favorite—roasted. Does not keep as long as Green Cabbage, so store it in a plastic bag and try use it up within a week of harvest, before the outer leaves begin to wilt.
Shaped like Green Cabbage, but with deep green, crinkly leaves, that make them popular with chefs. The leaves are more tender than other cabbages, so Savoy cabbage works great raw in salads, but you can use it in any recipe that calls for cabbage.
Easy cabbage recipes