Ingredient
Cabbage
Cabbage recipes that go beyond boiled: roasted wedges, quick pickles, slaws and stir-fries. 4 recipes.
Quick Pickled Red Cabbage
20 min · 7 ingredients
Crispy Roasted Cabbage Wedges
45 min · 6 ingredients
Sesame Cabbage Noodle Stir-Fry
30 min · 12 ingredients
Crunchy Cabbage Peanut Slaw
20 min · 12 ingredients
Flavour pairings
- Apple cider vinegar and mustard
- Caraway and fennel seed
- Soy sauce and chilli
- Butter, black pepper and smoked paprika
Preparation
- Remove the tough outer leaves and cut out the core. Slice thinly for slaws and stir-fries, or cut into wedges through the core to roast.
- Salting shredded cabbage for 10–15 minutes softens it for slaws and quick pickles.
Storage
- A whole head keeps in the fridge for several weeks; wrap cut cabbage and use within about a week.
Substitutions
- Savoy, white and red cabbage are mostly interchangeable; red cabbage turns blue-ish without something acidic.
- Napa cabbage is milder and cooks faster.