Cabbage is a versatile vegetable that can be used in a variety of dishes beyond the classic coleslaw. From fresh herb salads to Asian-inspired dressings, fruit-cabbage combinations, and even homemade sauerkraut, there are countless ways to incorporate this leafy green into your meals. Here are 11 creative ways to use raw cabbage in your cooking, as suggested by chefs Bill Kim and Rodney Freidank.
Fresh Herb and Garden Salads: Raw, shredded cabbage adds a welcome crunch and sweetness to fresh herb salads. It pairs well with complementary veggies like raw broccoli and cauliflower, and aromatic herbs such as dill, parsley, and chives. A tangy dressing like a lime-Dijon mustard vinaigrette ties all the flavors together.
Asian-Inspired Dressings: Raw cabbage blends beautifully with classic Asian dressing ingredients such as roasted sesame oil, soy sauce, rice vinegar, and a bit of sugar. It's a perfect match for grilled seafood and steaks, and can even be the star of the dish when paired with tofu or chicken.
Fruit-Cabbage Combinations: Cabbage, considered a superfood, can be paired with fresh fruit for a nutritional boost. Blend it into a smoothie with apples, pineapple, and oranges for a colorful and healthy drink. Or make a fruit-cabbage salad with ingredients like apples, bananas, and golden raisins, tossed in a creamy mayonnaise-based dressing.
Salsa: Shredded or finely diced cabbage transforms into a light, refreshing dip when blended with traditional salsa ingredients like diced tomatoes, onions, jalapeños, and cilantro. Add a dash of cayenne pepper and fresh garlic for a spicy kick. It complements tortilla chips, tacos, burritos, and more.
Sandwiches and Burgers: Layering raw cabbage onto sandwiches and burgers provides a bolder crunch and freshness. Use Napa or Savoy cabbage for a more tender bite, or raw red cabbage for a vibrant pop of color. It also works well in a fresh slaw with herbs and a light dressing, layered onto various sandwiches and grilled meats.
Warm Bacon Vinaigrette: Enhance a fresh cabbage salad with a warm bacon vinaigrette dressing. The dressing adds acidity and fat, bringing out the natural sweetness of the cabbage. It's especially useful for firmer types of cabbage, softening their texture.
Wraps: Fresh wraps layered with rainbow-colored vegetables, including carrots, spinach or lettuce, tomatoes, and either red or green cabbage, are a delicious and nutritious option. The cabbage adds crunch and flavor, and can be enhanced with a tangy or spicy dressing.
Southern Chow Chow: This popular Southern condiment, traditionally made with onion, green tomatoes, and bell peppers in a sweet and tangy brine, often includes cabbage for crunch. It's a great condiment for sandwiches, sausages, and hot dogs, and can be made with either green or red cabbage.
Homemade Sauerkraut: Transform fresh cabbage into tangy sauerkraut, a dish that chefs Bill Kim and Rodney Freidank both love. Homemade sauerkraut is packed with natural probiotics and vitamins, making it a healthy addition to your meals. It pairs well with cabbage rolls, Reuben sandwiches, and various pork dishes.
Tacos and Burritos: Fresh cabbage slaw, tacos, and burritos are a match made in culinary heaven. The crisp texture of the slaw, made with green or red cabbage, onions, shredded carrots, jalapeños, and cilantro, adds a tangy bite to fish or other tacos and burritos. It also imparts color, texture, and flavor to hamburgers, sandwiches, and grain bowls.
Egg Roll in a Bowl: Shredded cabbage gives egg roll in a bowl dishes some much-needed crunch, as the dish lacks the texture of the crispy fried wrapper. Use either green or red cabbage, or Napa and Savoy cabbage, to clear out your fridge. The dish is convenient and can be served as is or as a topping for rice or ramen noodles.
