You probably already know about my long-term mission to elevate vegetables, and this week, we’re spotlighting a vegetable that doesn’t get nearly enough shine: cabbage.
Behold not one but THREE recipes on NYT Cooking, all celebrating how incredibly delicious cabbage can be (free-to-access for RPL newsletter subscribers)!
Credit: Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Overall vibe: Date night winner / Sunday family dinner
Why it’ll wow ya: An ultra creamy and richly savory pasta, balanced by fresh basil and bright lemon (and your picky kids won’t notice there’s 10 CUPS of cabbage).
Why it’ll wow ya: Cabbage wedges transform into tender butteriness and are braised in spiced tomatoes and drizzled with a luxurious lemon-tahini sauce. It’ll have you asking yourself, “how did cabbage do this??”
Credit: Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Overall vibe: Dinner party showstopper
Why it’ll wow ya: This method of roasting cabbage yields melt-in-your-mouth interiors with crisp outer leaves and delectably charred bits, PLUS It’s topped with an Indian-inspired peanut-sesame topping so every bite is crunchy, sticky, sweet, and spiced!
If you love one of these dishes, be sure to leave a rating and review—it helps other home cooks find and try out the recipes