Come February, when the East Coast farmers' markets are a sea of sad potatoes and pale cabbage, we'll be tired of this cruciferous vegetable. But now? Right now, we're excited. A pot of warm, soft, braised cabbage is perfect for the turning weather. But if that's all you know to do with it, you're missing out. How about some fat wedges roasted with bacon?
Cabbage is so versatile. It cooks relatively quickly and works in so many dishes, from Asian stir-fries to tuna salad (really). If you only think of it as a St. Patrick's Day side dish, get some inspiration below.
A note on cabbage rolls: We love them (and they're amazing left over), but they're a bit more labor intensive than other dishes, so we're giving you two options. One is a spicy pork-filled dish that Faith developed for her cookbook; the other is an "unstuffed" roll that's simply wedges of cabbage with a meat sauce piled on top.