Raw cabbage is a versatile vegetable that can be used in a variety of dishes beyond the classic coleslaw. From salads to sandwiches, tacos to egg rolls, and even homemade sauerkraut, there are numerous ways to incorporate this leafy green into your meals. Here are 11 creative ways to use raw cabbage, along with insights and commentary from chefs Bill Kim and Rodney Freidank.
Fresh Herb and Garden Salads: Raw cabbage adds a welcome crunch and sweetness to fresh herb salads. Chef Bill Kim recommends pairing it with raw broccoli, raw cauliflower, and bright herbs like mint, basil, and parsley. A tangy dressing, such as a lime-Dijon mustard vinaigrette, ties all the flavors together.
Asian-Inspired Dressings: Raw cabbage pairs beautifully with bold, balanced flavors of Asian-inspired dressings. Chef Kim suggests using ingredients like fish sauce, miso, and honey to add depth, saltiness, sweetness, and umami. Korean cuisine, with its kimchi and fresh wraps, is a perfect example of raw cabbage's versatility.
Fresh Fruit Combinations: Cabbage can be paired with fresh fruit for a nutritious and tasty treat. Chef Kim recommends mixing raw cabbage with apples, pears, citrus, honey, toasted nuts, or dried fruit for a fresh and balanced salad. The natural sweetness of cabbage complements the fruit, creating a satisfying combination.
Salsa and Dip: Shredded or diced cabbage can be transformed into a light, refreshing dip for chips or a salsa. Chef Kim suggests adding kimchi for a bold flavor and texture. The cabbage adds crunch and a touch of sweetness, making it a delicious addition to tortilla chips, tacos, burritos, and more.
Sandwiches and Burgers: Layering raw cabbage onto sandwiches and burgers provides freshness, crunch, and structure. Chef Kim recommends using it as a quick slaw with herbs and a light dressing, layered onto fried chicken sandwiches, banh mi, burgers, pulled pork, or grilled meats. It keeps sandwiches bright and balanced while adding texture and acidity.
Warm Bacon Vinaigrette: Enhance a fresh cabbage salad with a warm bacon vinaigrette. The dressing adds acidity and fat, bringing out the natural sweetness of the cabbage. Chef Freidank suggests using crispy fried bacon, chopped and tossed with sherry or apple cider vinegar, and salt and pepper. The warmth wilts the cabbage, creating a tender bite.
Wraps: Fresh wraps layered with rainbow-colored vegetables, including carrots, spinach or lettuce, tomatoes, and either red or green cabbage, are a delicious and colorful option. Chef Freidank recommends using other crunchy vegetables like carrots, radishes, apples, and fennel. Acids like vinegars and citrus, as well as sweetness from sugar or honey, enhance the flavor.
Southern Chow Chow: This popular Southern condiment, traditionally made with onion, green tomatoes, and bell peppers, can also include cabbage. Chef Freidank suggests using green or red cabbage in a sweet and tangy brine. Chow chow is a versatile condiment that can be used on sandwiches, sausages, and hot dogs, adding a crunchy texture.
Homemade Sauerkraut: Fermenting cabbage into sauerkraut is a well-known and tasty way to use raw cabbage. Chef Freidank reminisces about sauerkraut pierogis made by his Polish friend's mom. Homemade sauerkraut is packed with natural probiotics and vitamins, making it a healthy addition to your meals. It can be served alongside cabbage rolls, classic Reuben sandwiches, and various pork dishes.
Tacos and Burritos: Fresh cabbage slaw is a perfect addition to tacos and burritos, providing crunch and flavor. Chef Kim recommends using a combination of green or red cabbage, onions, shredded carrots, jalapeños, and cilantro. A squeeze of lime adds moisture and tanginess. The slaw can also be used as a topping for hamburgers, sandwiches, and grain bowls.
Egg Roll in a Bowl: Shredded cabbage adds crunch to egg roll in a bowl dishes, which combine the flavors of fried Chinese appetizers. Chef Kim suggests using either green or red cabbage, depending on availability. Napa and Savoy cabbage can also be used. The dish is convenient and can be served as is or as a topping for rice or ramen noodles.
