Hi friends,
Even though it is technically “spring,” the seasonal produce situation at the markets still smacks of “sad winter.” (Especially in New York, mamma mia.) Luckily for all of us, cabbage is available, affordable and also the premiere unsung vegetable hero of our time. It has a reputation for being bland, boring and dull, but it is, in fact, none of those things. Rather, cabbage has the strength to stand up to most cooking techniques (try grilling it sometime!), is delicious in any textural state, takes on flavor beautifully, and keeps for-goddamn-ever in the back of your fridge.
This recipe for braised cabbage has been a favorite of ours for years, so we were pleasantly surprised when our toddlers hopped on the braised cabbage train, too. It’s no wonder: this cabbage is sweet and sour, full of flavor and, most importantly for the younger set, slippery (i.e. very fun to eat). We love to serve it as a side, mix it into a hearty bowl of rice and beans, or top it with fresh herbs and some crumbled feta cheese—or, with a small tweak of the seasonings, transform it into our favorite vegan taco filling. Because it makes a great, multi-day leftover, you better believe it’ll be going straight into a lunchbox, too.
So, give it a shot in the next few days—those peas, asparagus and strawberries will be here before you know it.
Greta + Fanny
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