This recipe comes from Food 52. Okonomiyaki are Japanese pancakes with bits of shrimp and ribbons of cabbage and green onions. I love this combination of flavors. Worth the little bit of work to get this made.
(2017) Okonomiyaki
Cabbage
(2017) Grilled Cabbage, Squash and Couscous Salad
This is a recipe I adapted from one I saw in Better Homes and Gardens. If you’re not serving it with a grilled meal, then grill the vegs when it’s convenient and refrigerate, then assemble when you’re ready for this salad.
(2017) Mark Bittman’s Spicy No-Mayo Coleslaw
One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
(2017) Grated Veggie Slaw
Another recipe adapted from one developed by Whole Foods. I like the dressing which is a very traditional vinaigrette.
(2017) Baked Greens Rice
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
(2017) Grilled Steak Tacos with Spicy Slaw
This is adapted from a recipe in Fine Cooking magazine.
Spicy Sauerkraut
One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.
Kimchi
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
Indian Slaw
Adapted from a recipe by Raghavan Iyer, author of “The Turmeric Trail.”
Thai Salad with Orange Ginger Vinaigrette
That head of cabbage can be daunting, too, if you haven’t used the one from last week (or the week before). This recipe is adapted from “The 30-Day Vegan Challenge” by Colleen Patrick-Goudreau.