10 Ways to Cook Cabbage Beyond Coleslaw

Dice two medium potatoes into small, even pieces and cook them in simmering water until just tender. Drain well. Thinly slice a quarter cabbage and half an onion while the potatoes cook.

Soften the onion in a tablespoon of oil in a large skillet, then add the cabbage. When the cabbage is tender, add the potatoes. Let the potatoes sit against the pan briefly before turning so they can pick up some color. Work in batches if necessary.

Season with pepper and a little smoked paprika, then serve with beans or a fully cooked egg. The potato pieces should be cooked through before you try to brown them; otherwise the outside can darken while the middle stays hard. This is a useful savory breakfast-for-dinner option.

Mix 2 cups of very finely shredded cabbage with two eggs, a quarter cup of all-purpose flour and 2 tablespoons of water. The batter should hold the cabbage together; add a small splash of water only if it is too stiff to spoon.

Cook small, thin pancakes in a lightly oiled skillet over medium-low heat. Turn when the underside is set and golden, then continue until the center is cooked. Egg dishes should reach 160°F. Use a thermometer and don’t taste raw batter: both raw flour and eggs need proper cooking.

Serve with yogurt or another suitable sauce. This is a simple cabbage pancake idea, not a claim to reproduce a particular regional recipe. Finely cut cabbage is easier to cook through than thick strips. Smaller pancakes are also easier to turn without breaking.