For a charred and caramelized flavor, season cabbage wedges with salt and pepper and drizzle olive oil on top before roasting them in the oven. Another minimalist way to cook the wedges is to simply boil them, with or without bacon, and serve with melted butter.
Cabbage works well with traditional and unconventional flavor combinations whether it is raw or cooked.
Slaws and salads: The crucifer has a high water content and a tendency to leach out water and so it is essential to get the excess moisture out especially when tossing it in slaws and salads.
To make a crunchy and not soggy salad, salt the shredded cabbage and let it sit for about one hour. Then rinse the cabbage under cold water and drain it well. You could even blot the cabbage dry with paper towels before tossing it with a honey-mustard or buttermilk dressing or with cucumbers or pickled onions.
Braised cabbage: Braising allows the cabbage to absorb all the surrounding flavors. Spices like ground cinnamon, ground coriander, ground cumin, allspice and caraway seeds enhance the taste and so do aromatics like ginger and garlic. Splashes of vinegar can perk up the flavor, too. For a subtle heat, sprinkle in some paprika or cayenne. While braised cabbage is a dish in itself, it gets some body and bolder in flavor when meats are added. For some extra richness, stir in some butter at the end.
Here are three recipes that would make you give weeks-old cabbage the respect it deserves, along with some love.
BRAISED CABBAGE AND CHICKEN
An assortment of vegetables is cooked along with cabbage and chicken in this crowd-pleaser. It can be served with sides such as rustic rye bread or mashed potatoes.