from Fine Cooking #115, pp. 20-21
Don’t let nature fool you—cabbage is one of the most versatile vegetables you can buy. Its mild flavor and crunchy texture pair well with countless ingredients, and you can cook it almost any which way: boil it, braise it, roast it, or sauté it, or of course, just eat it raw. Grab a few heads the next time you’re at the warehouse store (they usually come in a package of two or three) and then look to the global pantry for delicious inspiration, since nearly every culture has a favorite cabbage dish. Try an Irish-American classic like corned beef and cabbage for Saint Patrick’s Day. Or go Greek with lamb-and-feta-stuffed cabbage that’ll have people fighting for the leftovers. Need an easy side dish to liven up dinner? A quick-cooking Indian-style cabbage sauté is guaranteed to fit the bill. The recipe options are plentiful—just make sure your cabbage supply is, too.
|Lamb-and-Feta Stuffed Cabbage
|The big buy:
How Much: Two or three heads per sleeve.
How to Store: Tightly wrap single heads of cabbage in plastic wrap and refrigerate for up to two weeks.
|Indian Spiced Cabbage|
Photos: Scott Phillips