I set out to write a post with 10 ideas for cabbage, but then I couldn’t stop myself and came up with 12. Often overlooked in the CSA shares, cabbage is a very versatile vegetable of the brassica family. Sweet and mild cabbage can be enjoyed raw, roasted, grilled, baked, and is versatile in cooking. One head of cabbage can easily stretch into 2 or more meals making it ideal for meal planning. If you love local produce then grab a cabbage – you’ll get several of these dishes out of one head. Store cabbage unwashed in the refrigerator, either in a loose fitting plastic bag or just loose in the vegetable bin, it will keep for over a month. When outer leaves become limp simply peel them away. Once cut into, cabbage should be sealed in a plastic bag or wrap.
Slaw. Bright and crunchy slaw is a go-to during the summer months. Slaw doesn’t have to just be for the winter months, serve it as a refreshing side dish during the winter or try adding slaw to tacos. Some of our favorites are Red Cabbage Slaw with Tahini & Toasted Quinoa, Blue Cheese Slaw, Peanut Cilantro Slaw, and Creamy Cabbage Slaw with Feta.
Grilled. Surprisingly cabbage is great on the grill or seared on a grill pan. The edges get charred and caramelized, and the inside softens. Pour a tangy dressing over the top and you’ve got a flavorful side dish. Try Grilled Cabbage with Caper Vinaigrette or Grilled Napa Cabbage with Peanut Dressing.
Baked. Cabbage can be layered with root vegetables, sausage, peppers, onions, or any thing you can think of really. Bake covered or uncovered in a lower temperature oven – 350°F for an easy one pan meal. Once again we have an omnivore and vegetarian version – try Baked Cabbage with Potatoes & Leeks or Baked Cabbage with Sausage, Potatoes, & Leeks.
Stir-fry. I am so looking forward to stir-fry with cabbage from our winter shares, plus local garlic and ginger! It’s so easy and you can pair it with literally anything. I’m chopping up carrots, shunkyo radishes, daikon, and turnips to cook with the cabbage. Kohlrabi, peppers, onions, greens, scallions, summer squash, broccoli, and more veggies from our CSA can shape your stir-fries throughout the season. Add tofu, tempeh, sliced chicken, pork, or your favorite protein. Check out our guide – How to Cook Stir-fry Without a Recipe, and then make Cabbage Fried Rice.
Spring Rolls. I’ve yet to try making fried spring rolls, but Fresh Spring Rolls are one of my favorites. These are perfect for the winter share boxes, because you can put anything in the rolls. Make these as a light appetizer for one of your holiday parties – use our peanut sauce recipe or your favorite store bought version.
Sautéd. Don’t forget one of the easiest ways to prepare cabbage – sautéd! Over rice it’s a light meal and you can add veggies or proteins. Check out our post for different ideas.
Soup. Make a big batch of soup and freeze half. You’ll be thrilled to thaw some out quick for dinner on a night you don’t feel like cooking. Our favorites are Marcella Hazan’s Rice & Cabbage Soup, Vegetarian Borscht, or Beef Borscht.
Pasta. Take sautéd cabbage one step further. When your cabbage is soft and caramelized, throw cooked pasta, a handful of parmesan or pecorino, and enough pasta water to help it all stick together. Serve with extra cheese and crushed red pepper.
Rolls. Classic and easy to pull off, cabbage rolls have a place at anyone’s table. Easy to make gluten free, vegetarian, or even vegan. Try our Asian Inspired Cabbage Rolls or the Vegetarian Version. Cabbage rolls also freeze well – freeze the sauce and rolls separate, thaw, and bake as directed.
Pot Pie. Add sautéd cabbage to your favorite pot pie recipe or use our Roasted Root Vegetable Pot Pie Recipe – a winter share box favorite!
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