Cabbage plays many significant roles in American gastronomy. When it’s crisp and uncooked and mixed with mayonnaise or some sort of vinaigrette, it is cole slaw. When slow-cooked with butter or pork, onions and spice, it is a featured attraction on meat-and-3 menus. The latter technique is used at Brenda’s Diner of New Iberia, Louisiana, where a fusillade of Tabasco, spice, and bacon transform a healthful herbaceous crucifer into a wicked Cajun dish. Midwestern cafes offer creamed cabbage tempered with white milk gravy. Also in the Midwest, it is not uncommon to find cabbage paired with ground meat, in such European-heritage pocket meals as runzas and bierocks as well as in pierogies and the Czech-ancestored zelnik.

Restaurants With This Dish

Orange sweet potato biscuit holds salty pink country ham
Sting Ray’s | Best Eastern Shore Seafood, at Chez Exxon


Sweet crumbs tumble from the top crust of a dark, molasses-sweet wedge of pie
Miller’s Bread Basket


Sgt. White’s Diner - Sign
Sgt. White’s Diner


M&M Catering


Pulaski Deli | Best Old World Polish in Myrtle Beach


Calvin’s Roasted Fish & Salads


Cabbage Recipes

Sauerkraut Balls


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