Cabbage: The Underrated Star of the Kitchen

Cabbage often gets overlooked in the kitchen, but it's a versatile vegetable that can be the star of many dishes. It's used in various cuisines worldwide, from adding crunch to fish tacos to enhancing stir-fries and classic braises. To uncover the best way to cook cabbage, three culinary experts were consulted. They all agreed that sautéing is the way to go, as it brings out the best in this humble vegetable.

The Art of Sautéing Cabbage

When it comes to sautéing cabbage, the key is to use a large pan. This allows for even cooking and prevents steaming. Proper heat control is also crucial. Starting with high heat and then adjusting it as needed can yield different textures, from tender to crisp. Seasoning well is another important factor, as it can make or break a dish.

Types of Cabbage and Cooking Tips

All types of cabbage can be sautéed, but each has its unique qualities:

• Red cabbage is tougher and benefits from longer cooking.
• Napa and Savoy are more delicate and tender.

Common mistakes when cooking cabbage include:

• Not cutting it into even sizes.
• Not using a large enough pan.
• Not controlling the heat properly.
• Not tasting as you go to achieve the desired texture.

Endless Flavor Possibilities

Once you've mastered sautéing, there are endless possibilities for experimenting with flavors. Cabbage pairs well with a variety of ingredients, from butter and leeks to ginger and garlic. It can be used as a base for grain bowls or as a simple side dish. The best way to cook cabbage depends on the type and the season, but a simple sauté can transform this underrated vegetable into something extraordinary.