green cabbage

Gilgeori toast, which literally means “street toast” in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it's a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it’s quick, easy and adaptable. If you don’t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings.

Gilgeori Toast (Korean Street Toast With Cabbage And Egg)

green cabbage, very thinly sliced (scant 1 1/4 cups)

carrot, julienned (about 1/2 cup)

scallions, thinly sliced diagonally

salt

black pepper

egg (or 2 eggs; see Tip)

butter

milk bread, brioche or white sandwich bread

granulated sugar, jam

ham (optional)

American cheese

Ketchup and mayonnaise,

Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.

In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with 1/2 teaspoon sugar or slather the top of each with 1 teaspoon jam.

In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.

Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.

Super easy way to cooking Butter Garlic Instant Pot Cabbage (Pressure Cooker Cabbage)! Tender-crisp cabbage wedges packed with tasty flavors. A super simple, nutrient-packed vegetable side dish for a deliciously healthy meal.

Instant Pot Cabbage

(~4lbs) cabbage (,

(500 milliliters) unsalted chicken stock

(25 grams) garlic cloves (, crushed)

unsalted butter

½ teaspoon (0.7 grams) dried thyme

Pressure Cook Cabbage: Add 3 tbsp (45g) unsalted butter, 8 garlic cloves, ½ tsp (0.7g) dried thyme, and 1 tsp (6.5g) fine salt to Instant Pot. Pour in 2 cups (500ml) unsalted chicken stock, then give it a quick mix. Add in cabbage wedges (ensure they are all partially submerged in the cooking liquid). With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (tender) + Quick Release. *Pro Tip: the optimal pressure cooking time will depend on the size of your cabbage. Open the lid carefully.

Serve Instant Pot Cabbage: Taste the cabbages and ensure they are fully cooked. Add more seasoning if necessary. *Pro Tip: If you want more tender cabbages, use &quot;Saute&quot; function to cook it some more.

Crisp on the outside and custardy in the center, okonomiyaki are pan-fried Japanese pancakes that traditionally feature a filling of cabbage and pork belly. Here, bacon can be substituted for the pork belly, replaced with shrimp or omitted entirely. You can find the more unusual toppings like hondashi, Kewpie mayonnaise, okonomi sauce and dried bonito at any Japanese market. Similar to Worcestershire sauce but sweeter and less salty, the okonomi sauce is combined with Kewpie mayonnaise and umami-rich bonito flakes for a playful topping. This adaptable recipe is a great way to use up leftovers or other vegetables, such as shredded carrots, bean sprouts or chopped snap peas.

Classic Okonomiyaki (Japanese Cabbage and Pork Pancakes)

hondashi (bonito soup stock)

eggs

all-purpose flour

baking powder

baking soda

green cabbage (about 1/2 pound)

scallions (about 5 scallions)

ginger

pork belly

Okonomi sauce, Kewpie mayonnaise, dried shaved bonito and shredded nori,

In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.

In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.

Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.

Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

The Russians call it kulebyaka, but in Alaska it is pirok, perok or peroche — all amendments of pirog, the more general Russian word for pie. Inside the flaky crust, wild salmon from Alaskan waters is layered with rice and cabbage, crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the strait. Long after the Russians gave up the hunt for sea otter pelts and sold their claim to the territory to the United States, the frontier fish-camp dish remained a staple of the Alaskan table.

Kirsten Dixon, the chef and an owner of Winterlake Lodge, along the Iditarod Trail, and Tutka Bay Lodge, near Homer, likes to make salmon pie at Thanksgiving, when the Alaskan back country is already muffled in snow and guests arrive by ski plane, landing on a frozen lake.

Russian Salmon Pie

red onion, diced

mushrooms,

green cabbage,

red wine vinegar

Salt and black pepper,

olive oil

salmon

puff pastry

brown rice

eggs, one hard-boiled, the other beaten

sharp Cheddar

bread crumbs

parsley

heavy cream

Heat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-low heat. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in mushrooms, cabbage and vinegar; increase heat to medium. Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes. Remove vegetables from pan, season with salt and pepper to taste, and set aside.

Wipe out skillet, add olive oil and set over medium-high heat. Add salmon and season lightly with salt and pepper. Cook salmon 5 minutes per side; remove to a plate and let cool. Flake salmon into large chunks and set aside.

Set a sheet of puff pastry on a lightly floured surface. Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate, allowing extra dough to drape over edge.

Spread brown rice over bottom of pastry. Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle  with parsley and drizzle cream over top.

Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush rim of bottom pastry with water and place second sheet of pastry directly on top. Using kitchen scissors or a paring knife, trim off excess dough. Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.

Cut a few small slits in the top of the pie to allow steam to escape. Brush top of pie with beaten egg. Bake  until pastry is puffed and golden brown, 35 to 40 minutes.

Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you’ve got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema,</a> store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.

Hot Slaw, Mexican-Style

purple cabbage

small bunch cilantro, the leaves

crema,

lime juice,

adobo

salt and black pepper,

Make the <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema</a> the night before, or many nights before, the day you want to cook.

When you are ready to make the slaw, build a fire in your grill, leaving about 1/3 of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.

Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you’re using, adobo or hot sauce to taste, along with a little salt and pepper.

When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.

Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.

This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish sauce gives the dish depth and is somewhat traditional, given the Vietnamese influence, via the French, in Senegal. But absolutely traditional would be to eat this with guests,  directly from a large platter, to demonstrate welcome and unity.

Chicken Mafe

garlic

ginger,

Kosher salt and black pepper

red-pepper flakes

vegetable oil

onion,

fish sauce

tomato paste

peanut butter

peeled,

sweet potato

waxy potatoes,

Scotch Bonnet chile slices, to taste (optional)

White rice, cooked,

Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.

Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.

Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over white rice.

Use this creamy slaw as one of the toppings for the <a href="http://www.bonappetit.com/test-kitchen/article/hot-dog-topping-ideas/">Ranch Dog</a>.

Creamy Ranch Slaw

red and green cabbage

Ranch Dressing

Kosher salt, freshly ground pepper

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

Bon Appétit

Toss cabbage with ranch dressing in a medium bowl; season with salt and pepper.

Thai Chicken Wraps with Peanut Sauce

chicken breasts

garlic powder

pepper

sugar

red onion (thinly sliced)

carrots

garlic (finely minced)

(12-inch) tortillas

(cooked Jasmine rice)

green onions (thinly sliced)

Chopped roasted (salted peanuts)

peanut oil or canola oil

rice vinegar

soy sauce

honey

garlic (minced)

red pepper flakes

Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.

Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside.

In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender.

Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.

In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like <a href="http://cooking.nytimes.com/recipes/1017276-haitian-pork-griot">the pork dish griot</a>. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It’s also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.

Pikliz

carrot,

scallions, thinly sliced

Scotch bonnet

garlic cloves, finely chopped

black peppercorns

cloves

cane vinegar, cider vinegar or white vinegar

lime

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.

Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

Green cabbage kimchi is a great solution to replace your traditional cabbage kimchi. The crunchy sweetness of regular green cabbage makes a truly delicious kimchi.

Easy Green Cabbage Kimchi Recipe

(about 3.5 lb green cabbage)

Korean coarse sea salt

1/2- inch piece ginger

anchovy sauce

tbsp cooked white rice (See note*)

water

Korean chili flakes (gochugaru)

shrimp sauce

tbsp sugar

onion

Cut and dice the cabbage into 1-1/2 inch pieces. Try to separate the cabbage layers. Rinse them well and place them in a large mixing bowl. Sprinkle sea salt over and toss well. Let them sit for 2 hour turning once or twice during the time.

Rinse the cabbage once and drain well. Set aside.

In a blender, combine garlic, ginger, anchovy sauce, cooked rice, and the 6 tablespoons of water. Puree them until very smooth.

In a large mixing bowl, combine Korean chili flakes, shrimp sauce, sugar, and the rice puree. Mix well. Add the cabbage and the green onion. Toss well to incorporate the seasoning to the cabbage.

Transfer the kimchi into an airtight container. Pour 1/2 to 1 cup of water into a mixing bowl and swirl around the collect the seasoning paste reside inside the bowl. Pour it back to the kimchi.

Cover the kimchi with the lid and let it sit on a counter for 1 day and then, store in the refrigerator for 3-4 more days for better fermentation.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

Tahini-Smothered Charred Cabbage

green cabbage (about 2 lb.)

Kosher salt

garlic clove, finely grated

tahini (such as Soom)

cumin

lemon

dill

Tbsp. toasted black or white sesame seeds

I love cabbage year-round, but summer might just be my favorite cabbage season—a hot grill has the ability to transform it in a way the oven or stovetop never will. The outside gets blistered and charred while the inside steams to crisp-tenderness, every bite perfumed with smoke. I think it’s irresistible with little more than a sprinkling of salt, but this creamy, very lemony tahini sauce takes an already-craveable vegetable into extra-delicious territory. Grab a knife and fork and don’t be surprised when you finish the whole thing by yourself. —Andy Baraghani
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

Prepare grill for medium-high heat (or heat a large cast-iron skillet over medium-high). Cut cabbage in half through core; cut each half into 3 wedges, keeping core intact. Drizzle with 3 Tbsp. oil and rub to coat; season all over with salt.

Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, 6–8 minutes per side. Transfer to a cutting board and let cool 5 minutes (this will allow the cabbage to soften further). Cut some wedges in half crosswise; leave the rest whole.

Combine garlic, tahini, honey, cumin, and ¼ cup oil in a medium bowl. Finely grate zest from lemon into bowl, then cut lemon in half and squeeze juice into bowl. Add a big pinch of salt and whisk until smooth. Whisking constantly, add 3–4 Tbsp. cold water; tahini sauce should be creamy but pourable.

Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle a little oil over everything to finish.

James Martin’s twice-cooked pork belly comes with bacon-flecked greens and a fluffy apple sauce.

Perfect roast pork belly with cabbage and bacon

boneless pork belly, skin scored

celery stick,

thyme

star anise

cinnamon stick, broken

tbsp honey

110 milliliters/4fl oz red wine

250 milliliters/9fl oz beef stock

salt and black pepper

smoked streaky bacon, finely sliced

green cabbage, preferably Hispie, finely shredded

Brussels sprouts, finely sliced

75 milliliters/3fl oz water

tbsp chopped fresh chervil

Bramley apple, peeled, roughly chopped

Tofu and cabbage make ideal partners in a stir-fry, bringing contrasting soft and crisp textures. For best results, the tofu is pan-fried until golden, then stirred in at the end to maintain its shape and preserve its creamy texture. Scrambled eggs add fluffy bites, while fresh basil perfumes and brightens the dish. The hot mustard sauce complements the caramelized cabbage. Green cabbage is used here, but Napa or Savoy varieties are fantastic alternatives.

Top 22 green cabbage recipes from across the web

The most viewed green cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gilgeori Toast (Korean Street Toast...

Instant Pot Cabbage

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Creamy Ranch Slaw

Thai Chicken Wraps with Peanut Sauc...

Pikliz

Easy Green Cabbage Kimchi Recipe

Tahini-Smothered Charred Cabbage

Perfect roast pork belly with cabba...

Tofu and Cabbage Stir-Fry With Basi...

Stuffed Cabbage With Lemony Rice an...

Creamy Coleslaw

Gỏi Tôm Bắp Cải

Parmesan Cabbage Soup

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Spicy Chicken and Cabbage Salad

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Summery green coleslaw

Top 22 green cabbage recipes from across the web

The most viewed green cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gilgeori Toast (Korean Street Toast...

Instant Pot Cabbage

Classic Okonomiyaki (Japanese Cabba...

Russian Salmon Pie

Hot Slaw, Mexican-Style

Chicken Mafe

Creamy Ranch Slaw

Thai Chicken Wraps with Peanut Sauc...

Pikliz

Easy Green Cabbage Kimchi Recipe

Tahini-Smothered Charred Cabbage

Perfect roast pork belly with cabba...

Tofu and Cabbage Stir-Fry With Basi...

Stuffed Cabbage With Lemony Rice an...

Creamy Coleslaw

Gỏi Tôm Bắp Cải

Parmesan Cabbage Soup

Haluski (Buttery Cabbage and Noodle...

Smoky Lo Mein With Shiitake and Veg...

Spicy Chicken and Cabbage Salad

Pork-stuffed cabbage leaves

Summery green coleslaw

The most viewed green cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine