Cabbage is a versatile vegetable that can be prepared in various ways as a side dish. It can be marinated, pickled, boiled, or fried to complement different main courses. Classic combinations include cabbage and corned beef, while kimchi is a distinct option for Asian recipes.
The best cabbage side dish is one that complements the food that serves as the main course. Cabbage is a versatile vegetable that can have a strong, unique taste that may not complement all foods. Classic combinations like cabbage and corned beef often involve cooking the cabbage with the meat, so the flavors meld and the vegetables become very tender. Other preparations, such as Cole slaw, are often eaten with barbecued foods. A more distinct cabbage side dish for Asian recipes would be kimchi.
A popular type of cabbage side dish involves marinating the cabbage so it takes on a strong flavor. These side dishes have a clean, crunchy flavor because the cabbage is usually raw and the entire blend is often refrigerated. Cole slaw is a classic example of this side dish style. These may be the best choice for highly spiced foods, especially barbecue or meats with a sweet glaze, because the acidity of the marinade will cut through dense flavors. The crunch of fresh kale can also add texture to a tender main course.
Pickled or fermented cabbage is another common way to prepare a cabbage side dish. Examples of this type of side dish are sauerkraut and kimchi. Both involve placing the cabbage in a liquid and allowing it to age for a certain amount of time to develop flavor. Sauerkraut has a very tart flavor which is usually paired with cooked sausages or frankfurters. Kimchi can be a good choice for savory Asian pork preparations, because the strong fermented flavor can help balance spiced meats, although the strength of the cabbage flavor can be mitigated by cooking kimchi with the meat.
In many countries, cabbage is boiled in water to make it tender or to mix its flavor with some other ingredients. Some recipes call for the cabbage to be placed in water, sometimes with potatoes, sometimes with a piece of meat such as corned beef. This makes the cabbage moist and soft, while allowing it to absorb some of the flavors of what’s being cooked. This preparation may be good for dishes that are cooked for a long time and slowly in an oven, such as pot roast.
A final type of cabbage side dish involves frying the cabbage, which is usually diced or cut into strips. This side dish style starts with a little fat, such as butter, margarine, or bacon drippings, then adds kale. Cabbage can be cooked over high heat for just a few seconds or slowly over time to make it tender. Some cabbage side recipes call for the vegetable to stop cooking while still crunchy. If flavored to taste, this side dish becomes very versatile and can be a good choice to be served with almost any type of meat, especially roast chicken; it can also be a unique addition to a fresh salad.
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