Cabbage is one of my favorite vegetables, especially this time of year. Its versatility is amazing.
Use it raw in salads and slaws or cooked in soups, casseroles, pastas and sandwiches. And don’t forget about sauerkraut, made from fermented cabbage.
Cabbage, along with broccoli, Brussels sprouts and cauliflower, is a cruciferous vegetable. Cabbage is a good source of vitamins, especially C and A. And it is low in calories. Typically you’ll find three kinds in supermarkets--green, red and savoy.
That being said, consider the following recipes using cabbage. The pappardelle with cabbage in cream sauce may sound humble and peasant-like, but it’s one of those great surprise dishes.
It’s mouthwatering and makes a lovely, fresh presentation. Cooking the cabbage in tandem with the pappardelle is easy--just add the cabbage a few minutes after the pasta--and also sweetens up the cabbage flavor. Serve this pasta as a main dish, first course or side dish.
This sandwich comes from Ina’s Restaurant on Randolph Street in Chicago. It’s certainly a match for the famous Reuben but instead features sauteed red cabbage for the sauerkraut, apples for the corned beef and includes the traditional Swiss cheese.
Fall coleslaw with apples and bacon proves that coleslaw is a recipe that has infinite variations. Here, the apples and bacon make it a good pairing with roasted pork, lamb, poultry or game.
Pappardelle are long, flat, wide Italian noodles. The same weight of fettuccine can be substituted, also traditional egg noodles.