Straight from the pantry
What Can I Make with Cabbage?
Cabbage is a sturdy, budget-friendly vegetable that fits almost any meal. Here are cozy ideas for soups, slaws, rolls, and skillet suppers.
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Cooking with cabbage
Cabbage is crisp and mild, and it changes a lot with how you cook it. Raw, it makes crunchy slaw. Simmered, it turns soft and sweet. Fried in a hot pan, the edges brown and taste nutty.
Many cabbage dishes start with simple things like onion, butter, vinegar, and a little salt. Stuffed cabbage rolls, braised cabbage, and soups are old family favorites. Unlike sweet potatoes or corn, cabbage brings leafy crunch. Unlike okra, it has no sliminess to think about.
Questions folks ask
How do I keep cabbage from smelling when it cooks?
Cook it only until tender. Long cooking brings out a stronger smell. A lid on the pot and a splash of vinegar can help.
How long does a head of cabbage last in the fridge?
A whole, uncut head keeps for a couple of weeks if stored well. Cut cabbage is best used within several days.
Can I freeze cabbage?
Yes, but it gets soft after thawing. It works best in soups, stews, and cooked dishes rather than slaw.
Kitchen tips
- Cut out the tough core before slicing or shredding.
- Salt shredded cabbage for slaw and let it sit a few minutes to soften.
- Do not overcook it, or it can turn mushy and smell strong.
- Dip whole leaves in hot water to make them bend for rolls.
- Wrap leftover wedges tightly and keep them in the fridge.