Cole Slaw

Cabbage? Really?

Image by ubercultureYes. Cabbage. Really.

Cabbage isn't one of those rare ingredients. Everyone knows about it. Most of us use it. Still, most of us use it for one or two things... and that is unfortunate. Cabbage is an incredibly versatile food, and it is particularly great for the winter... when it is one of the few things in season.

Why cabbage? Really, the question is why not cabbage? Cabbage is inexpensive and nutritious. It stores incredibly well. It can also be delicious.

Don't believe me? In the last few weeks, I've used cabbage in the following ways:

• I've roasted it. Cabbage that's been roasted gets nicely crisp and caramelized. It is surprisingly good, and it is hearty enough to work as a main course.
• I've made cole slaw. Have I written a post about cole slaw? No? I need to do that. I make awesome cole slaw. The key is using mayonnaise made with olive oil (either homemade or doctored).
• I've braised it. Braised cabbage is incredibly succulent. It is slightly sweet and very tender. More often, I put cabbage in soup... and end up stewing it, which has a similar effect. This might be my favorite way to eat cabbage.
• I've added it to chicken salad and tuna salad. Cabbage adds a great crunch and flavor accent to both of these.
• The other night we made potstickers. I ground up some chicken and added a bit of soy sauce and a mix of chopped cabbage, green onion, and garlic. This was incredibly easy, by the way.
• I like to keep a bowl of vinegared cabbage and onions on hand. It's a great accent when you just need a bit of a flavor blast.

There are a ton of other things you can do with cabbage. These are just the things that I've actually done with it in the very recent past.

Do you have a favorite way to eat cabbage? ...or questions about cabbage? Leave a comment.