10 Ways to Cook Cabbage Beyond Coleslaw

Cook 4 ounces of pasta according to the packet. While it cooks, soften half a sliced onion and a quarter cabbage, shredded, in a tablespoon of oil. Add small splashes of pasta water as needed to stop the cabbage catching.

When the cabbage is soft, stir in a quarter cup of cream or a suitable unsweetened cooking alternative. Add a teaspoon of mustard, then taste before adding more. Toss with the pasta and loosen with cooking water until the sauce coats the shapes.

A little sharpness helps this dish avoid tasting flat. Black pepper or lemon juice may be enough if you don’t use mustard. Choose a plant-based cooking product for its flavor and cooking instructions rather than assuming every drink can stand in for cream. A bean side can make the meal more substantial.

Roast a tray of cabbage wedges using the first method, then roughly chop the tender wedges into bite-size pieces. Warm a drained 15-ounce can of chickpeas in a saucepan with a splash of water and a little cumin.

Divide the warm chickpeas and cabbage between bowls. Add cooked rice, couscous or bread if you want a larger meal. Stir plain yogurt with lemon juice for a topping, or use a tahini sauce made with a product that is suitable for you.

Keep the different parts separate until serving so the roasted edges retain some texture. Tahini contains sesame and yogurt usually contains milk, so choose the dressing around your needs. This bowl is a way to use the cooking you already did, without needing a second elaborate recipe.