About the tricky balance of perfect cabbage and soggy cabbage, Bittman notes, "Taste often for doneness; the key is to let the cabbage soften and lose its raw edge while still retaining some of its crunch." He gives recipes for many different versions of cabbage including a few of my favorites: tossing it in a hot and sour soup or stir-frying it with pork and peanuts. How about making a cabbage caesar or cooking it down with eggs and tomatos for an innovative breakfast?
Thankful for an arsenal of new cabbage ideas, I'm afraid braised cabbage won't be on the menu around here for awhile. And right now, I'm perfectly okay with that.
What's your favorite slawless way to enjoy cabbage?
Read More: A Dozen Recipes for Slawless Cabbage by Mark Bittman | The New York Times
(Image: Faith Durand)