Forget the red pill or the blue pill — we’re talking red cabbage versus green. Each popular in their own way, these variants can be eaten raw or cooked or tossed into stir-fries. They also offer main character energy in salads. These are our favorite ways to use the veggie.
Pickled Red Cabbage
Red cabbage is earthy and slightly peppery, with a hint of sweetness. That is part of why it works so well when pickled. Slice the leaves and marinade them in a solution of vinegar, sugar, and spices. Because you’re not actually cooking the cabbage, you don’t have to worry about it losing any of its bright hues.
Stuffed Cabbage Rolls
Cabbage rolls are a popular dish in Eastern European cuisine, with various countries tweaking it slightly. Green cabbage leaves are stuffed with minced meat, rice, and other grains, and then simmered in a tomato-based or sour cream sauce. It is traditional to serve the dish at happy occasions like weddings and new year’s celebrations.
Coleslaw
This list would not be complete without including coleslaw. The classic salad has cabbage as its star and can be made using red or green, or both. Shred the leaves, add in carrots, throw in some nuts, and finish it off with a tangy dressing. You can even play around by adding in edamame beans, broccoli, or noodles.
