À La Carte: Cabbage is a chameleon
Cabbage pasta, tahini slaw, cabbage rolls + more
Hi friends,
If I were to personify cabbage, I would liken it to an old friend who’s always there for you. Cabbage is stable, consistent, and reliable, but it’s also fun and full of possibilities, and still manages to surprise you.
Growing up Ukrainian, I ate a lot of cabbage. Along with potatoes and beets, cabbage is one of the hallmark vegetables of Eastern Europe. (Our cuisine relies heavily on these items because they can survive a long winter in the cellar.)
There are many reasons to love this vegetable, not the least of which because it is very good for you (cabbage is packed with fiber, vitamins, and minerals, and has powerful anti-inflammatory properties). It’s also downright cheap - which is becoming increasingly important in today’s world - and it lasts a shockingly long time in the fridge.
Last but not least, cabbage is a chameleon. It’s crunchy and juicy when raw, savory when roasted, and sweet and silky when cooked low and slow. Below, a sampling of all the delicious ways to enjoy it…
1. Peppery Cabbage Pasta
Combining sweet caramelized cabbage with noodles is a long standing tradition in places like Poland, Hungary, and Northern Italy. A beloved comfort food that amounts to something much greater than the sum of its parts.
2. Creamy Tteokbokki (Korean Rice Cakes)
Chewy rice cakes mingle with crunchy napa cabbage and meaty shiitakes in a curried coconut broth. A comfort food you didn’t know you needed!
3. Ukrainian Vegetarian Cabbage Rolls
Traditional Ukrainian cabbage rolls are filled with a mix of white rice and ground meat. For my vegetarian version, I swap in cremini mushrooms, white beans, and a splash of soy sauce for an extra hit of umami.
4. Miso Roasted Cabbage
Chopping cabbage into strips and tossing it in a balsamic, mustard, and miso glaze before roasting results in addictive caramelized cabbage that I can eat by the platter-full. An easy side dish for almost anything.
5. Tahini Slaw with Crispy Chickpeas
A Mediterranean-inspired take on vegan coleslaw. Instead of the typical mayo dressing, this has a creamy lemon tahini. Za’atar chickpeas diversify the salad’s texture - and add protein.
Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.