Why do we ignore cabbage? It’s always the most affordable vegetable on the market and it’s full of vitamin C. Today we’re going to get you excited about cabbage.
To do that we searched high and low for the most innovative recipes we could find. The winner was this cabbage-wrapped cornbread, but we found so much more. Including a Bloomin’ Cabbage (a spin on the famed Bloomin’ Onion), some delicious crunchy cabbage salad, a braised red cabbage, kimchi of course, and stuffed cabbage cups.
We really wanted an elevated cabbage dish, something that would wow everyone at the dinner table. So that’s why we’re going with this incredible recipe from Paris Dining Club in which they fully encase cornbread batter in Savoy leaves. This preparation is inspired by Pain de Méture, which is typically a sourdough creation from the Gascon region of France. It’s a bit more complex but if you want to give it a try Saveur has a good recipe here. While Rhubard and Cod doesn’t fully wrap the bread, they sautée Savoy leaves in brown butter and pour the batter over top. The end result has more of a Cabbage Upside Down Cake feel. Either way you get a gorgeous result and an extremely delicious cornbread.
photo courtesy of Rhubarb and Cod
Kitchen Hack: Rather than trying to blanche a whole head of cabbage to soften the leaves, you can freeze it. Once thawed the leaves will be perfectly pliable and easy to use.
China produces nearly half of the world’s cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. In Canada we produce the most cabbage right here in Ontario. And we were serious about that cabbage tasting menu. Here are some incredible recipes to get you started:
We’re heading into Christmas cookie season so it’s best to prepare yourself properly and load up on healthy cabbage before the decadent feasting begins!