Cabbage is one of the most underrated vegetables in the whole market: cheap, sturdy, and capable of far more than the sad boiled wedges of memory. February 17 is National Cabbage Day, a well-timed nudge in the depths of winter when a hardy head of cabbage is genuinely at its best.
Sear the wedges
Roasting or searing transforms cabbage completely. Cut a head into thick wedges, brush them with oil, season them well, and roast in a hot oven or sear in a heavy pan until the cut sides are deeply browned and the leaves turn tender and sweet. The caramelization brings out a nutty depth that boiling only destroys. A drizzle of tangy dressing or a scatter of parmesan over the charred edges makes it a genuine centerpiece rather than an afterthought.
Shred a better slaw
A good slaw is so much more than a deli afterthought. Shred the cabbage as thinly as you possibly can, salt it lightly to soften the crunch, and dress it while it is fresh so it stays crisp instead of weeping. Balance is everything here: something creamy or tangy, a little acid, and a touch of sweetness. Toss in grated carrot, apple, or fresh herbs to lift it well beyond the usual gloppy version.
Make a quick sauerkraut
Fermenting cabbage into sauerkraut is one of the most satisfying kitchen projects there is, and it needs almost nothing. Shred the cabbage, massage it hard with salt until it releases its own liquid, then pack it tightly into a jar so the brine covers it and leave it to ferment on the counter for a week or more. The result is tangy, crunchy, and full of live cultures. Taste it every few days until it is sour enough for you, then move it to the fridge to slow things down.
Cabbage keeps for weeks, costs almost nothing, and turns into slaw, soup, or sauerkraut depending on your mood. Few vegetables give you so much for so little.
Use the whole head
One of cabbage’s best qualities is how far a single head stretches. Stir-fry the leaves with garlic and a splash of soy for a fast side, simmer them into a hearty soup, or wrap seasoned filling in blanched leaves for stuffed cabbage rolls. Even the tough core is edible when sliced thin. Buy a heavy, tight head with crisp outer leaves and it will keep in the fridge for a couple of weeks, ready whenever you need it.
How to celebrate
- 1Sear the wedges
Cut a head into thick wedges, brush them with oil, season well, and roast or sear until the cut sides are deeply browned and the leaves go tender. The caramelization brings out a nutty sweetness that boiling destroys. Finish with a tangy dressing or a scatter of parmesan.
- 2Shred a better slaw
Shred cabbage as thinly as you can, salt it lightly to soften the crunch, and dress it fresh so it stays crisp. Balance something creamy or tangy with a little acid and a touch of sweetness. Add grated carrot, apple, or fresh herbs to lift it well beyond the usual.
- 3Make a quick sauerkraut
Massage shredded cabbage hard with salt until it releases its liquid, then pack it tightly into a jar under the brine and let it ferment on the counter for a week or more. Taste it every few days until it is sour enough, then move it to the fridge. It comes out tangy, crunchy, and full of live cultures.
- 4Use the whole head
Stir-fry the leaves with garlic and a splash of soy, simmer them into a hearty soup, or wrap seasoned filling in blanched leaves for cabbage rolls. Even the tough core is edible sliced thin. One head stretches across several different meals.
- 5Buy and keep it right
Choose a heavy, tight head with crisp outer leaves, which signals real freshness. Whole cabbage keeps in the fridge for a couple of weeks. Peel off any tired outer leaves before using and the inside stays perfectly good.