Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a rich blue cheese dressing, tomatoes, and—if you want them—bacon bits.
'Cabbage' on Serious Eats
Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals with a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a light and creamy yogurt dressing with plenty of lemon and olive oil.
Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals with a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a spicy Thai dressing that packs in chili, garlic, fish sauce, and a ton of herbs.
Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce.
Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy.
In the Lexington, NC tradition, this slaw replaces the traditional mayonnaise base with ketchup, which, when mixed with sugar and hot sauce, results in a slaw with a flavor similar to the region's famous vinegary barbecue sauce.
Adding mustard into the dressing for this coleslaw creates an incredible amount of flavor that won't have you reaching for the standard mayo slaw anytime soon.
Simplicity rules in this slaw, where equal amounts of cider vinegar and sugar create a straightforward sweet-and-tangy flavor that's incredibly versatile, not to mention delicious.
Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor.
Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin.
What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas.
This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken.
Cabbage and noodles flavored with caraway and parsley is a classic Hungarian dish made all the more comforting with the addition of ground chicken. It's soothing and mild like a good chicken soup, and you only need one pan and 20 minutes to finish it off.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night.
Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl.
Humble braised cabbage might not win any beauty contests, but when it's made with care and enlivened with a few key aromatics, it's actually a subtly complex side dish. Sweetened with soft apples and onions and rounded out with nutty caraway seeds, bright apple cider vinegar, a hint of sugar and fragrant fresh dill, this is one cabbage dish you'll want to heap on the plate. Here, it's served with fast-cooking, easy to whip up homemade pork sausage patties that are full of flavor from shallots, garlic, fennel seeds, and chile flakes, with a dash of dry sherry for added moisture.
Amy Thielen's recently released cookbook, The New Midwestern Table, has more than a few recipes involving cabbage. Most are simple, familiar preparations—steamed, simmered, and slawed. But one rendition caught my eye: A crisp, sautéed version flecked with poppy seeds and scented with ginger sounded light, fresh, and a flavorful contrast to a hearty hotdish or roast.
Okonomiyaki are Japanese pancakes, but they're nothing like American flapjacks. Think scallion pancakes, but add cabbage, pork, bonito, nori, fried eggs, and even mayonnaise. The name, loosely translated, means "what you like, cooked," so expect anything and everything when you hear "okonomiyaki."