Cabbage

About

Cabbage flavors range from the fresh spiciness of raw cabbage to the strong sulfurous character of well-cooked common cabbage, with pickled forms like sauerkraut and kimchi in between. Cooked cabbage pairs well with other pungent ingredients such as garlic, onion, truffle, and mustard, while salty bacon or anchovy tempers its bitterness. Savoy and Chinese (napa) cabbage are prized for their flavor, and their crinkled leaves absorb sauces well in stir-fries. Cabbage also pairs surprisingly well with apple, and Brussels sprouts go well with dried cranberries and red currant jelly.

Pairs well with cabbage

• EaPotatoIn Ireland, mashed potato combined with kale or cabbage makes colcannon.
• SuEggOkonomi-yaki, sometimes loosely compared to Japanese pizza, is a batter of chopped cabbage, grated yam, scallion, egg, flour and water…
• SuGarlicCavolo nero, a refined Tuscan cabbage variety, suits simple preparation: blanched, chopped and fried in garlicky olive oil, then served on…
• FrAppleWhile pineapple or orange are sometimes used with raw cabbage in coleslaw, apple is the fruit that best complements slow-cooked cabbage's…
• CiGingerStir-frying cabbage with fresh ginger restores some of the crisp spiciness lost in cooking.
• MeBeefCorned beef and cabbage is often seen as Irish, but it isn't traditional in Ireland, where cabbage was more commonly paired with boiled ham.
• MaShellfishDimethyl sulfide (DMS), a compound behind cabbage's slightly oceanic aroma, is also found in seaweed and in shellfish such as scallops,…
• MePorkCabbage complements pork's fattiness in dishes like choucroute garnie, buttered cabbage with roast pork, and shredded raw cabbage served…
• MeChickenBrussels sprouts' bitterness, from naturally occurring glucosinolates, balances rich holiday poultry dishes with stuffing, bread sauce and…
• BrBaconA hearty, rustic pairing inspired by panzanella: roasted Brussels sprouts tossed with toasted stale bread, fried bacon lardons, garlic and…
• GrChiliKimchi, a Korean dish of fermented cabbage and chili in brine, historically relied on ginger and garlic for heat before chilies arrived…
• MeLambThe Norwegian dish farikal simmers lamb or mutton on the bone with cabbage, served with boiled potatoes.
• SuOnionCabbage (or sprouts) and onion flavor the classic British leftover dish bubble and squeak, traditionally a fried mix of leftover roast…
• WoCarrotBoth are crisp and sweet when raw, with carrot adding fruitiness, a dependable base for coleslaw, often with just a little onion added.
• ChBlue CheeseA blue cheese dressing made from mayonnaise, sour cream, crumbled cheese, lemon and garlic works well on coleslaw, its tangy richness…
• SpNutmegFreshly grated nutmeg brightens cooked cabbage or sprouts, especially finished with butter.
• BrSmoked FishIn choucroute de la mer, a seafood variation on the classic Alsatian dish, smoked fish plays the role smoked ham does in the meat version,…
• SuTruffleTruffle's aroma is largely due to dimethyl sulfide, the same compound responsible for cooked cabbage's smell, explaining their natural…
• WoChestnutBoth require some preparation, scoring sprouts, venting chestnuts before roasting, and pair well together, whether as sprouts with…
• BeJuniperCombined famously in choucroute garnie, a hearty Alsatian dish of pork and sausage with barrel-fermented sauerkraut, whose juniper-scented…