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35 Cabbage Recipes From 23 Cuisines.

Cheap, sturdy and far more interesting than its reputation. Raw, it is slaw and crunchy salad; braised, it collapses into surprising sweetness; fermented, it becomes sauerkraut and kimchi, two of the world’s great preserved foods. Whole leaves are the wrapper for the stuffed-cabbage traditions stretching from the Balkans to Scandinavia, and wedges roasted hard in a hot oven caramelize into something close to a vegetable steak. Napa cabbage is the tender, fast-cooking East Asian counterpart, built for hot pots and quick pickles.

35 recipes on this route