10 Ways to Cook Cabbage Beyond Coleslaw

Thinly slice half a small red cabbage, half an onion and one apple. Put them in a saucepan with a tablespoon of oil, a tablespoon of cider vinegar and about a quarter cup of water. Add a pinch of salt if wanted.

Cover and cook gently, stirring occasionally, until the cabbage is tender. Add a little water if it catches. Uncover near the end if there is more liquid than you want. The apple’s sweetness and the vinegar’s sharpness will vary, so adjust after cooking.

This is a side dish rather than a complete dinner on its own. Serve it with potatoes and a protein food that suits you. A spoonful of mustard alongside can work well. Don’t add a large amount of sugar before tasting; the apple may already give you the balance you want.

For two bowls, start with about 2 cups of freshly cooked rice, a quarter cabbage shredded finely, two eggs and a tablespoon of oil. Cook the cabbage in a wide pan until tender enough for you, then move it aside.

Scramble the eggs in the cleared space until fully set, then mix with the cabbage and rice. Stir until everything is hot, separating clumps rather than pressing them into the pan. Season gradually with soy sauce or another suitable sauce.

Fresh rice makes this possible without relying on leftovers. If using refrigerated rice, only use rice that was cooled and stored safely, and reheat it to 165°F with a thermometer. A hot pan cannot make mishandled rice safe again. Keep the egg pieces small so they distribute through the bowls.