When Saint Patrick’s Day rolls around, you can expect a few things: the Chicago river will be green, your friend who is 1/12th Irish will show up to work in an Aran sweater and flat cap, and fresh corned beef briskets will line the butcher aisle of every grocery store in America. Boiling corned beef and cabbage is an Irish-American tradition, cherished by many. However, many celebrations have been ruined because by the time your hunk of meat is warmed through and tender, you will be left with waterlogged and stinky cabbage that will be pushed around everyone’s plates before hitting the trash.
We think cabbage deserves more. In fact, we’ll let it be known that cabbage is more versatile, more affordable, and more delicious than anyone gives it credit for. Whether it’s raw and crunchy, braised and melting, or seared and caramelized, these 18 recipes will prove that verdant cabbage should take center stage, not just on St Paddy’s Day, but any day of the week.
For more recipes that will have you buying cabbage in bulk, download the free Tasty app and search “cabbage” — no subscription required.