Cut into super thin ribbons, raw cabbage has an excellent crunch and a spicy bitterness that we absolutely love. We've actually been using it in place of lettuce in a lot of our dishes. It stays crisp for longer and gives ordinary dishes completely new flavors and textures.
Plus, cabbage is simultaneously one of the most good-for-you vegetables to eat and one of cheapest to buy. Heads last in the crisper drawer in the fridge for weeks, and we can even cut off a just quarter or a half and leave the rest for later.
We'll slice up several cups at the beginning of the week and add a handful to dishes like these:
• In sandwiches in place of or in addition to a few pieces of lettuce (we're not quite up to eating an entire cabbage sandwich, though!)
• In salads, also in place of or in addition to regular salad greens
• As a topping for tacos, burritos, and other spicy foods
• Stirred into a bowl of soup like posole or gazpacho
Do you like raw cabbage? How do you use it in your summer cooking?