You’ve reminded me that my childhood exposure to asparagus was of the canned variety. Blech. Blech. Blech. What a revelation fresh asparagus was! And I now appreciate that cabbage in all its forms is divine.
Ha - that reminds me of the Mary Tyler Moore show where Georgette was surprised Mary bought canned asparagus, and Mary said she buys it every once in a while to make sure she still hates it. Georgette says that’s what she likes about Mary - she’s even fair to vegetables.
Cabbage lover here. Definitely will try these, especially like a little char on my cabbage wedges. A couple days ago I made this chicken salad with cabbage and fish sauce (Neorm Sach Moan) a Cambodian dish that was delicious that I found at America's Test Kitchen. Something to consider to play around with.
Those wedges are so easy and good--I also just love smothering cabbage and having it with mashed turnips and potatoes. Let me know if you try them. I have NOT ever had that Cambodian dish and will definitely look for it. But I've done variations on the chicken cabbage, fish sauce combo. It's so good! Going to look up your recipe now! Thanks, Will. Cheers from Emily
A childhood of boiled Brussels sprouts. :< Adulthood discovering garlic olive oil roasted Brussels sprouts. :> I have a feeling your roasted cabbage with cream and nutmeg could join the pantheon of miraculous transformations from ew to joy.
You know, I think my first Brussels sprouts were boiled, too. And maybe frozen from a box? It's really amazing how Americans have transformed the way we eat since I've been alive. (PS nutmeg and cream on EVERTHING!--and it's really not a lot of cream--a big splash; but it makes such a difference.)
Just imagine the supermarket cheese "department" in 1961: American slices, block cheddar, domestic Swiss and Velveeta. Julia Child did much to break the barriers.
Why we love your recipe writing: “This should be swimming in dressing. If there is any left in the bowl when the salad is gone, drink it.” [add a few hearts here]
Sheryl! Hahaha! I was going to say make a cocktail with it, but since I don't drink any more, I thought it might be an awful idea. But it would make a good shrub, right???
I always have a cabbage in my fridge. I refer to it as my “emotional support cabbage” because you never know when you need cabbage. This slaw is going on my “must make” list asap.
This posting sounds exciting--very basic in the best sort of way. I plan to make both of these recipes within the next month. Thank you for keeping things interesting--both the actual blog and the recipes.
Oh I love cabbage and so does my husband (he grew up in Germany where cabbage is practically mandated at every meal!). But that cabbage roasted in stock and cream looks next level! I’m making it this week!
It really is! And it's so hard to fathom that I once really thought of it as a "keep that away from me" vegetable. Poor cabbage--I owe it a trip to Paris or something, to apologize!
My childhood memory of cabbage is my Southern grandmother's vinegar slaw, which is surely a cousin to your recipe here (turmeric and mustard seed instead of cilantro, bell pepper instead of jalapeno). I couldn't abide it as a child, but it's the only slaw I make now. My cilantro-loving family will love your version!
That sounds like more of a classic version--and it sounds delicious! (Although, I probably wouldn't have eaten it as a kid either.) Mine has those mini bell peppers in it. You could sub a similar amount of sliced red bell pepper. Did she use green peppers?
Yes, green pepper, onion, cider vinegar, salt, sugar, turmeric, and mustard seeds. We called it Nana's Yellow Slaw and it stained the Tupperware she always made in. I asked her once (I was about 8) if we could have the coleslaw from KFC instead and she was so offended she didn't speak to me for the rest of the day!
Your insight into the human condition and its relationship to food is incredible, Emily. "Because love and affection, however small or one-sided, makes everything—and everyone—more beautiful. And I’m grateful for the wool it pulls over our eyes, in a world where reality can be ugly and cruel and impossible to accept." I am saving this quote. It brings tears to my eyes in its wisdom.
I am a southerner, and I didn't have much exposure to cabbage growing up. Slaw only, with barbecue or the occasional meat entree, because my dad didn't like it, and my mother cooked for my dad. As an adult, I have come to love cabbage in almost all of its iterations. It's a chameleon - tasty, cheap, and healthy, what's not to like? And it keeps so well in the frig! During the recent ice storm, it saved me from my veggie craving when all the fresh veggies were gone. A simple slaw never tasted so good. I will be making both of these asap. And if you have any more cabbage recipes, please share them.
Thank you so much, Rebecca! I feel the same way about cabbage--one minute I'm thinking I only like it cooked, and then I take a bite of the raw leaves and I want a cold salad made with it. Lately I've been thinking about making stuffed cabbage, which I loved as a kid even when I wasn't nuts about cabbage. There was a woman who always brought it to church potlucks and I'd make sure I was in line early! Did you try this soup? I think it might be my life's masterpiece in the soup department https://emilyrnunn.substack.com/p/earthy-and-comforting-wild-rice-parsnip?utm_source=publication-search
I have been thinking about stuffed cabbage as well! I have also been thinking about making some stuffed cabbage buns, but with both of these recipes I am not sure I want to eat ground beef, which is traditional. I have not tried the soup yet, because I didn't have any wild rice. That will be remedied when I shop. I am trying to "eat down" my freezer, and I am almost there.
Oh, I’m so GLAD! Thanks for telling me. (I just made it again 2 nights ago because I always overbuy cabbage. I added a little more cream because I thought the bottle was at the end freshness-wise, but I really like it best with the smaller amount in the recipe.)
I have 1/2 a cabbage left after making Alison Roman’s Dilly Cabbage Soup and I cannot wait to convert it into your bracing slaw. Yummm. Sounds so refreshing!
You’ve reminded me that my childhood exposure to asparagus was of the canned variety. Blech. Blech. Blech. What a revelation fresh asparagus was! And I now appreciate that cabbage in all its forms is divine.
Same, Anthea!! (Except I actually liked them; I remember thinking I was super fancy when I graduated from the can to the jar.) ❤️
Ha - that reminds me of the Mary Tyler Moore show where Georgette was surprised Mary bought canned asparagus, and Mary said she buys it every once in a while to make sure she still hates it. Georgette says that’s what she likes about Mary - she’s even fair to vegetables.
Haha! Aww … loved Mary 🩷
Cabbage lover here. Definitely will try these, especially like a little char on my cabbage wedges. A couple days ago I made this chicken salad with cabbage and fish sauce (Neorm Sach Moan) a Cambodian dish that was delicious that I found at America's Test Kitchen. Something to consider to play around with.
Those wedges are so easy and good--I also just love smothering cabbage and having it with mashed turnips and potatoes. Let me know if you try them. I have NOT ever had that Cambodian dish and will definitely look for it. But I've done variations on the chicken cabbage, fish sauce combo. It's so good! Going to look up your recipe now! Thanks, Will. Cheers from Emily
A childhood of boiled Brussels sprouts. :< Adulthood discovering garlic olive oil roasted Brussels sprouts. :> I have a feeling your roasted cabbage with cream and nutmeg could join the pantheon of miraculous transformations from ew to joy.
You know, I think my first Brussels sprouts were boiled, too. And maybe frozen from a box? It's really amazing how Americans have transformed the way we eat since I've been alive. (PS nutmeg and cream on EVERTHING!--and it's really not a lot of cream--a big splash; but it makes such a difference.)
Just imagine the supermarket cheese "department" in 1961: American slices, block cheddar, domestic Swiss and Velveeta. Julia Child did much to break the barriers.
Jolly Green Giant Brussels sprouts with cheese sauce boil-in-bag (because everything is better with a cheese sauce)
That sounds kind of good right now!
Why we love your recipe writing: “This should be swimming in dressing. If there is any left in the bowl when the salad is gone, drink it.” [add a few hearts here]
Sheryl! Hahaha! I was going to say make a cocktail with it, but since I don't drink any more, I thought it might be an awful idea. But it would make a good shrub, right???
I guess…..I like the idea of picking the bowl up and slurping it. That’s what I picture you want us to do!
EXACTLY!
I always have a cabbage in my fridge. I refer to it as my “emotional support cabbage” because you never know when you need cabbage. This slaw is going on my “must make” list asap.
Oh, my gosh! I love that! I have this image in my head of a cabbage with googly eyes, in your crisper, waiting for you to need it. 😃
This posting sounds exciting--very basic in the best sort of way. I plan to make both of these recipes within the next month. Thank you for keeping things interesting--both the actual blog and the recipes.
Thank you for being here, Danni! And what a nice compliment. I love hearing that. ♥️
Cabbage!! A delicious surprise every time. Thank you.
Tia!! Thank you! ♥️
What a beautiful essay, Emily. And that cabbage dish is downright luxurious. 🥬 ✨
Oh I love cabbage and so does my husband (he grew up in Germany where cabbage is practically mandated at every meal!). But that cabbage roasted in stock and cream looks next level! I’m making it this week!
❤️ ♥️ ❤️!
I love cabbage, it's so versatile. I can't wait to try it roasted with cream and nutmeg.
It really is! And it's so hard to fathom that I once really thought of it as a "keep that away from me" vegetable. Poor cabbage--I owe it a trip to Paris or something, to apologize!
My childhood memory of cabbage is my Southern grandmother's vinegar slaw, which is surely a cousin to your recipe here (turmeric and mustard seed instead of cilantro, bell pepper instead of jalapeno). I couldn't abide it as a child, but it's the only slaw I make now. My cilantro-loving family will love your version!
That sounds like more of a classic version--and it sounds delicious! (Although, I probably wouldn't have eaten it as a kid either.) Mine has those mini bell peppers in it. You could sub a similar amount of sliced red bell pepper. Did she use green peppers?
Yes, green pepper, onion, cider vinegar, salt, sugar, turmeric, and mustard seeds. We called it Nana's Yellow Slaw and it stained the Tupperware she always made in. I asked her once (I was about 8) if we could have the coleslaw from KFC instead and she was so offended she didn't speak to me for the rest of the day!
That sounds really good. I hope you still got a birthday check, though!
Your insight into the human condition and its relationship to food is incredible, Emily. "Because love and affection, however small or one-sided, makes everything—and everyone—more beautiful. And I’m grateful for the wool it pulls over our eyes, in a world where reality can be ugly and cruel and impossible to accept." I am saving this quote. It brings tears to my eyes in its wisdom.
I am a southerner, and I didn't have much exposure to cabbage growing up. Slaw only, with barbecue or the occasional meat entree, because my dad didn't like it, and my mother cooked for my dad. As an adult, I have come to love cabbage in almost all of its iterations. It's a chameleon - tasty, cheap, and healthy, what's not to like? And it keeps so well in the frig! During the recent ice storm, it saved me from my veggie craving when all the fresh veggies were gone. A simple slaw never tasted so good. I will be making both of these asap. And if you have any more cabbage recipes, please share them.
Thank you so much, Rebecca! I feel the same way about cabbage--one minute I'm thinking I only like it cooked, and then I take a bite of the raw leaves and I want a cold salad made with it. Lately I've been thinking about making stuffed cabbage, which I loved as a kid even when I wasn't nuts about cabbage. There was a woman who always brought it to church potlucks and I'd make sure I was in line early! Did you try this soup? I think it might be my life's masterpiece in the soup department https://emilyrnunn.substack.com/p/earthy-and-comforting-wild-rice-parsnip?utm_source=publication-search
I have been thinking about stuffed cabbage as well! I have also been thinking about making some stuffed cabbage buns, but with both of these recipes I am not sure I want to eat ground beef, which is traditional. I have not tried the soup yet, because I didn't have any wild rice. That will be remedied when I shop. I am trying to "eat down" my freezer, and I am almost there.
my mother enjoyed the braised cabbage.
Oh, I’m so GLAD! Thanks for telling me. (I just made it again 2 nights ago because I always overbuy cabbage. I added a little more cream because I thought the bottle was at the end freshness-wise, but I really like it best with the smaller amount in the recipe.)
You kill me, in the best possible way!
Hahaha! Thank you, Linda! (The other way would be very very bad.)
My little eastern European cabbage loving heart feels seen! I need to try the cold cabbage salad!
I am so glad, Volta!!
I have 1/2 a cabbage left after making Alison Roman’s Dilly Cabbage Soup and I cannot wait to convert it into your bracing slaw. Yummm. Sounds so refreshing!
Half a cabbage is a very nice problem to solve!