Best Cabbage Recipes

Perfect for a cold winter night or a holiday like Thanksgiving, this hearty casserole created by Justin Simoneaux at San Francisco's Boxing Room does the South right with shreds of cabbage and ground beef. 

Napa cabbage: The granddaddy of all kimchi. This is the kimchi that people think of when they hear the word kimchi—from taco topper to the cooler case at Ralph’s. There are literally thousands of different kimchi recipes and combinations, tied to the seasons. That said, this recipe is special.Traditionally, napa kimchi is made in the late autumn (October through December) to prepare for the famously harsh Korean winter. The tradition is called kimjang, and back in the day entire communities got together to make it in large batches. We’re talking as much as 100 heads of cabbage at at time, with recipes passed down village to village, generation to generation. But you can certainly make yourself a batch any time during the year if you can find plump and healthy napa cabbage.Buying the cabbage. Look for cabbage that appears healthy and fresh; remove the outer few layers of leaves if anything is browned. At Korean markets, the peeling away of blighted leaves is often done right in the store. The remaining leaves should be tightly packed.The paste and marinade. Next make the rice flour paste (an important binder) and the marinade, which includes an essential ingredient: salted fermented shrimp called saeujeot. While many recipes callfor fish sauce, we feel the salted shrimp add a pronounced flavor that is just too good to omit. Once combined with the cabbage (don’t forget to wear gloves!) and stuffed into glass jars or plastic containers of varying sizes, the waiting game begins.Kimchi is alive and always changing. Kimchi is all about personal taste, and some like their kimchi fresh, while others like it older and funkier. Our general suggestion is to make a large batch (like 6 to 8 heads) and store it in several jars to sample after different time periods. But if you’re new to the kimchi making process, start small with the recipe here and scale up later. After 5 days, pull out a small jar and eat it wrapped in lettuce with a hunk of grilled Kalbi. After 10 days, pull another jar and place on the table with Godeungeo Gui. Keep one in the back of your refrigerator for two months and stew it down in a Kimchi Jjigae. Or, at any age, just snack on it directly from the jar. Give a jar to your best friend or boss or favorite food fan. This is a serious stocking stuffer. Recipe courtesy of Stuart Brioza.Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

Growing up in New York, you co-opt quintessential dishes from the city's other immigrants. I'm Italian-American, but I have legacy recipes for chopped liver and corned beef and cabbage. My mother makes corned beef and cabbage the way she saw it made while growing up in Queens. It's easy and straightforward with, as she says, "just one secret." Garlic. She makes cuts all over the corned beef and inserts slivers of fresh garlic — it pumps up the flavor.Click here to see Recipe SWAT Team: One-Pot Meals.Click here to see 6 Inspired Takes on Corned Beef and Cabbage.

Corned beef and cabbage is a festive dish that is often associated with Saint Patrick’s Day. Make a little extra and use the leftovers for Reuben sandwiches or corned beef and hash. Click here to see How to Make the Ultimate Corned Beef and Cabbage