From slaws to sauerkraut, here are the most delicious cabbage recipes for any season
Lime zest gives this slaw its zingy flavor. Using Greek yogurt in place of mayonnaise is a great way to lower the fat without
cutting the flavor.
Recipe: Creamy Lime Slaw
The "gateway recipe" for home fermenting is sauerkraut—once you make it, you'll be smitten.
Recipe: Slow Sauerkraut
This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but
it also makes a nice cool-weather side with simply cooked chicken or steak.
Recipe: Pork Chops with Warm Cabbage Slaw
This salad is as healthy as it is tasty: Cabbage, oranges, and almonds contribute potassium and calcium; almonds add monounsaturated
fat and phytosterols; and walnut oil is rich in omega-3 fatty acids.
Recipe: Red Cabbage Salad with Dates
Boost flavor by sautéing the vegetables in the oil left from toasting the garlic chips.
Recipe: Cabbage and Fennel Soup with Toasted Garlic Chips
The fresh and crunchy texture of this slaw wins high marks. We served it with pork, but it would work with any Asian-themed
Recipe: Asian Peanut Slaw with Pork
The cabbage and the mushrooms simmer in brewed genmaicha until tender, absorbing the delicate, toasty tea. The tea leaf–crusted
tofu deepens those flavors.
Recipe: Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage
This recipe works with nearly any sausages except super-spicy ones, which would be overpowering with the tangy sauerkraut.
You can easily double the amounts here.
Recipe: Wine-Glazed Sausages with Watercress Potatoes and Sauerkraut
This may look like your grandma's coleslaw, but it sure doesn't taste like it.
Recipe: Chipotle Coleslaw
Here's a hearty dish for a chilly night. Pork, cabbage, bacon, and caraway ― a classic German combination ― pair well with
crisp, dry Riesling.
More: Pork Chops with Fresh Green and Red Cabbage
Rich fried chicken needs something crunchy and cooling for counterbalance, and this zesty slaw fits the bill.
Recipe: Fried Chicken Sandwiches with Spicy Slaw
Fresh chiles give this slaw a clean flavor and make it a nice, light element in a hearty meal.
Recipe: Cabbage, Cashew, and Fennel Salad
Wilting the cabbage briefly brings out its color and flavor, and softens it. This recipe is based on one in Deborah Madison’s
book Vegetable Literacy (Ten Speed Press, 2013). She likes to add small mint leaves right before serving—they’re aromatic and cheerful.
Recipe: Wilted Red Cabbage with Mint