“Cabbages. Take one home with you today. It’s your sweet friend,” said Jack Bishop, the ingredient guru and chief creative officer of “America’s Test Kitchen,” at the end of a segment last season.
Cabbage is a cool-weather hero of the vegetable world. The big brassicas might take up a lot of space in the fridge, but Bishop is right. You should become pals with the versatile ingredient.
It elevates a global litany of dishes with its balance of subtle sweetness and earthy depth, bringing cordial adaptability to a variety of cooking methods and cuisines. We love how the vegetable bridges culinary traditions, appearing in everything from Irish colcannon and Chinese dumplings to an all-American picnic coleslaw. You’ll find copious cabbage cultivars at the market right now.
Smooth-skinned green and purple cabbage are the standard issue and can be used interchangeably; we love the slightly pungent leaves as a sturdy stuffing wrapper. Crinkly, sweet savoy is a star in slaws and stir-fries. Mild Napa is a favorite of kimchi makers.
Brussels sprouts? Also cabbages. But we’ll save those wee beloveds for another day. Raw cabbage offers a refreshing crunch that brightens salads, particularly when paired with punchy ingredients like fennel and vinegar.
Cabbage transforms with a bit of heat. It softens, releasing its natural sweetness that melts beautifully into savory dishes. Whether caramelized in a stir-fry, slow-braised with hearty meats or tucked over stuffed cabbage ro.
