Usually, when we think about cabbage (and how many of you really does it very often?) we imagine a dense headed leafy green plant that you keep on rolling on the countertop while pondering all possible scenarios of cooking it. And many times you would come up with the brightest idea of chopping it and mixing with shredded carrots to prepare a creamy coleslaw dish.
There is absolutely nothing wrong with it, and we wish you the tastiest slaws. If you wanna achieve it, try adding a few raisins, distilled vinegar and some grated horseradish root to complement the mayo and salt – common ingredients in the dish. All together these condiments can outperform any regular slaw.
There’s so much more
But think of other possibilities that truly are endless. Here is a short but powerful list of recipes which we’d rather call a cabbage inspiration.
It can be steamed until tender. It can be boiled or blanched. It can be fried with oil and other veggies in a wok. It can be beautifully braised low and slow. It can be pickled or fermented. It can be used as a wrap. It can be used in salads, entrees, main courses and sweet dishes (ever heard of cabbage halwa?). You can even drink it if you want – think of sauerkraut juice that’s been kicking around for some time.
And while all these methods can work out, we don’t want to bother you with them really. But if there is one thing you definitely should try out, let it be the ultimate roasted cabbage. The ultimate because it’s basic and perfect at the same time. It’s also easy, absolutely no time-consuming and waste-free. Now you see?
Take the whole head and split it into 6-8 wedges, sprinkle with olive oil and salt on both sides, lay all pieces on a baking tray and toss it in the oven roasting at 220C / 430F until well browned and tender, flipping it once during cooking. And that’s it! What you do here is basically a great vegetable steak – golden on the outside, super tender and moist on the inside. This is the type of a go-to dish when you simply want some veggies but don’t want to mess with all the peeling, scraping and cutting. It’s really a saver.