13 ways with cabbage
From slaws to sauerkraut, here are the most delicious cabbage recipes for any season
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.
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
The cabbage and the mushrooms simmer in brewed genmaicha until tender, absorbing the delicate, toasty tea. The tea leaf–crusted tofu deepens those flavors.
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.
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