This versatile veggie is an early-summer treat in our favorite cabbage recipes.
Delicious raw, cooked, or pickled–savory cabbages have stunning, deep crinkled leaves that can span a few feet in the garden. Pungent when raw, yet mellow and sweeter when cooked, cabbage is a great vegetable to use throughout the summer months.
First up is Beer-Braised Chicken Tacos with Cabbage Slaw. Cabbage and apple slaw adds a nice crunch. When you pair the slaw with beer-braised chicken, the tacos take on a German flair.
If you want to use cabbage for something more exciting than simple slaw, kimchi is worth the wait. It’s a spicy Korean condiment that is often fermented and aged—sometimes for months. Our recipe is shortened to one week. It’s traditionally served with steamed white rice and pairs well with stir-fries.
This recipe is the definition of hearty in a bowl. Earthy green cabbage mingles with moist shredded chicken, chicken sausage, and broth-soaked potatoes. Tart, crunchy apple slices add a fruity counterpoint to this German-inspired soup.
The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef that gives extra succulence.
This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute).