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Cabbage

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Spicy Red Cabbage with Sweet Onion and Lime

This salad keeps for days in the fridge, lightly pickling and getting better with age—just like all of us.

Just-Cooked Cabbage with Butter, Anchovy, and Lemon

This is an excellent opportunity to use any leftover fat from something you may have just cooked in that same skillet (chicken thighs, pork chops, steak) to cook many vegetables.

Bacon-Roasted Pork Tenderloin with Caraway’d Cabbage and Apples

While wildly versatile, and I shouldn’t pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don’t tell kimchi.

Chicken Noodle Soup with Cabbage, Dill and Lots of Lemon

Among all the ways that soup can be exciting, sometimes all you want is for soup to be whatever the opposite of that is. Comforting. Calming. Soothing. Basic. Expected.

Caramelized Beans with Tomato & Cabbage

This saucy, tangy recipe might be the closest of the three to traditional “baked beans,” but these are sweet not from brown sugar or molasses but rather from jammy tomatoes and browned cabbage.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Pork and Red Chili Pozole with Cabbage

While this may not be a true pozole—it’s thicker and more stew-like, I’ve added tomatillos for body and acidity, and there’s cabbage braised alongside the pork.

Dilly Bean Stew with Cabbage and Frizzled Onions

The low number of deceptively modest ingredients might convince you this stew doesn’t have what it takes to be your new favorite stew– but I assure you, it does.