Behold the humble cabbage. Cabbage is one of those vegetables that, while not particularly glamorous, is inexpensive and generally available year round. Cabbage is a sturdy and hearty veggie that comes in multiple varieties: green, red, napa, and savoy to name a few. In your summer cooking, cabbage may generally be relegated to topping fish tacos or providing the base for a slaw, however, the cabbage is surprisingly versatile when cooked.
- How to Pick: Look for tightly packed leaves and bright color. Avoid anything that looks brown or wilted. Leaves should be crisp!
- How to Store: Wrap in plastic and store in your refrigerator until use. Wash and cut cabbage right before using, or else the leaves will lose their crispness and the flavor will be muted.
- How to Use: Peel off the tough outside leaves and rinse thoroughly in cool water. Cut off the stem of the cabbage and chop away!
- Recipe Ideas: Cabbage can be eaten both raw and cooked. When cooked, the cabbage has a mild flavor that goes well with onions or garlic. Instead of a traditional cole slaw, try an Asian Inspired slaw with ginger and peanuts, like this version from Bon Appetit. I’ll be sharing a recipe for cooked cabbage with potatoes and turmeric, Indian-style, on Friday!
For now, add this easy cabbage salad recipe to your recipe book. This is my mom’s recipe for “Fumi Salad.”
1 head chopped purple or red cabbage
8 stalks of green onions, chopped
8 tablespoon slivered onions, toasted
8 tablespoon sesame seeds, toasted
2 packages of Top Ramen noodles (break the noodles into pieces)
Toss with a dressing of 4 tablespoons white sugar, 1/2 cup oil, 6 tablespoons rice vinegar, and salt and pepper to taste.
{ 4 comments }
Cabbage makes me think of sour kraut, yuck. I like red cabbage in fumi salad especially when someone else makes it. My expertise is eating it.
i love a good cabbage. yum yum yum
i totally did a little diddy on my blog about bussell sprouts, i love cabbage. right on!
go bos!
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