Cabbage contains many nutrients and can be very tasty with this simple recipe.
Cabbage is a versatile, nutritious, inexpensive, and long-lasting vegetable that is absolutely delicious when you prepare it properly. While many of us continue to stay safer at home and practice social distancing, I am focusing on preparing recipes that use pantry ingredients and taste restaurant quality.
If you don’t like cabbage, my guess is that you’ve had it overcooked, probably boiled. That’s when it develops a sulfurous smell and a mushy, mealy texture. Not yummy! The best way to cook cabbage is quickly over high and direct heat. I usually shred and sauté it with garlic, salt, and a little olive oil.
For this recipe, we’re doing something a little more special, but still very simple: cutting cabbage into wedges and charring it in a hot cast-iron or grill pan. You can also do this on an outdoor grill. To complement the sweet, charred taste of the cabbage, I’m pairing it with a smoky, spicy cream sauce. If you’re new to plant-based cooking, you might not yet be familiar with cashew cream — it can be used as a substitute for heavy, whipped, or sour cream, but it’s sublimely better than the originals. This version brings in additional flavors that go well with the grilled cabbage. Enjoy!
Note about the health benefits of cabbage: Cabbage belongs to the cruciferous family of vegetables, like cauliflower and broccoli. It’s a great source of prebiotic fiber, which aids in digestion by increasing the good bacteria in your gut, helping to build a healthy gut microbiome. It also provides vitamin K for blood clotting and bone health, vitamin C for immune function and wound healing, and phytonutrients called glucosinolates, which may help prevent cancer. Cabbage also is thought to aid in the prevention of diabetes and heart disease.
Serving suggestions: Eat these with a knife and fork or slice the cabbage and use it as a taco or sandwich filling. Consider garnishing with cilantro and pepitas.
Servings: 8 as an entree, 16 or more as a taco or sandwich filling
Prep time: 4 hours, 10 minutes (4 hours inactive, 10 minutes active)
Cook time: 30 minutes