10 Ways to Cook Cabbage Beyond Coleslaw

Chop a quarter of a cabbage, one carrot and half an onion. Soften the onion and carrot in a tablespoon of oil, then add the cabbage, a drained 15-ounce can of white beans and about 3 cups of vegetable broth.

Simmer until the vegetables are tender, adding broth or water if the soup becomes crowded. Crush a few beans against the pot with a spoon if you want a fuller broth. There is no need to blend the whole pot or add cream to give it body.

Taste before salting: broth and canned beans vary. Serve with toast and finish with parsley, lemon or grated cheese if you have them. Keep the cabbage pieces small enough to fit comfortably on a spoon. This is also a useful place for a fresh celery stalk or a small piece of zucchini.

Shred a quarter of a cabbage and slice about 4 ounces of mushrooms. Heat a tablespoon of oil in a wide skillet. Cook the mushrooms first, in a shallow layer, so that some of their moisture evaporates before the cabbage goes in.

Add the cabbage and cook, turning it through the mushrooms. A splash of water will help soften thicker shreds; let that water evaporate before finishing. Stir in a small amount of soy sauce or a suitable alternative, then taste.

Spoon over rice or serve beside a baked potato. Add garlic if you like, but put it in after the mushrooms have begun cooking so it doesn’t burn. Soy sauce is seasoning, not a required ingredient; lemon and black pepper take the skillet in another direction. Check sauces for wheat and soy when relevant.