Cabbage
9 recipes
Yaki Soba: Japanese Sauce-Fried Noodles with Pork and Cabbage
Japanese sauce yakisoba made at home: fry steamed noodles alone first, add pork and cabbage, then finish with sauce for about 30 seconds until fragrant.
Gilgeori Toast: Korean Street-Stall Cabbage and Egg Sandwich
Gilgeori toast, Korea's street-stall cabbage and egg sandwich. Soften the cabbage, shape a patty bigger than the bread, and finish with sugar and ketchup.
Gyoza (餃子): Japanese Pan-Fried Pork and Cabbage Dumplings
How to make Japanese yaki-gyoza with a pork, green cabbage and shiitake filling: salting and squeezing the cabbage, kneading the filling, pleating store-bought wrappers, then browning, steaming and crisping in one pan. Includes per-batch and per-serving amounts, a soy and rice vinegar dipping sauce, storage, troubleshooting and the separate center-temperature safety target.
Sauerkraut: Homemade Fermented Cabbage with Just White Cabbage and Salt
How to make sauerkraut, the fermented white cabbage of the German-speaking world, from just cabbage and salt. Learn how to match the salt to the shredded cabbage weight, keep the cabbage under its brine, and read temperature, time, pH and bubbling together without relying on the calendar alone. Also covers storage, serving ideas and the dish's uncertain origins.
Colcannon: Irish Mashed Potatoes with Savoy Cabbage
How to make colcannon, the Irish dish of mashed potatoes and savoy cabbage, from a four-serving heritage recipe. Covers when to pour off the potato water, how to add hot milk and salted butter, regional variations from kale to leeks, and Halloween records from County Wexford and County Galway.
Okonomiyaki: Osaka-Style Savory Cabbage Pancakes (お好み焼き)
How to make Osaka-style okonomiyaki in a frying pan from a recipe published by Japan's Ministry of Agriculture, Forestry and Fisheries: a dashi batter with grated nagaimo, cabbage folded in briefly, pork belly laid on top, and a covered, low-heat cook. Covers when to flip, how to tell it's done, troubleshooting, toppings, and how it differs from Hiroshima style.
Bayrisch Kraut: Bavarian Warm Braised Cabbage
A recipe for Bayrisch Kraut, the warm cabbage dish of Bavaria, Germany, made with ordinary white cabbage. How it differs from sauerkraut, how to use caraway, apple, vinegar, and bacon, a forgiving heat, how to serve it with meat dishes, adjusting the acidity, storage, and reheating tips.
Fårikål: Norway's National Dish of Lamb and Cabbage
A proper Fårikål, the Norwegian national dish chosen by a public vote: lamb and cabbage layered in one pot and simmered for two and a half hours. Covers whole peppercorns, the layering, gentle heat, boiled potatoes, variations and storage.
Garbure: Hearty Cabbage and White Bean Soup from Southwest France
How to make garbure, the thick cabbage and white bean soup of southwest France, at home: white beans, cabbage, duck confit or a chicken-and-bacon stand-in, a slow gentle simmer, serving it over bread, storage and fixes for common problems.