Cabbage is one of those unsung heroes in the kitchen. You might not think too much about it, but it can be one of the most versatile veggies in your arsenal. From traditional slaws and salads to Indian-inspired curries and fermented foods like sauerkraut and kimchi, we predict you’ll be eating cabbage all winter long.
While we love this no-cook dish in the summer, it can also be just what you’ve been craving in the winter months as well. The bright ginger dressing and the crunch of two types of cabbage can almost make you think the weather outside is delightful.
Also called pizzoccheri, this dish hails from the Lombardy region of Italy, and we consider it proof that potatoes and pasta do actually go well together. The traditional dish is made with buckwheat pasta, but you can substitute your favorite variety, like the orecchiette shown here.
If you haven’t tried roasting your cabbage in wedges, you don’t know what you’re missing. Similar to roasting Brussels sprouts, these roasted wedges have just enough of a char to add interest and transform a head of cabbage that’s been languishing in your crisper. And adding bacon — that’s a no brainer.
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