Cabbage

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

Ethereal yellow buttermilk pie is heaped with fresh whipped cream
Red Shed Diner & Produce

GRANITEVILLE, SC

Big Daddy’s Dish

ATLANTA, GA

A pile of fried chicken at Matthews Cafeteria in Tucker, GA
Matthews Cafeteria

TUCKER, GA

Musso & Frank

LOS ANGELES, CA

M&M Catering

KNOXVILLE, TN

Swett’s

NASHVILLE, TN

Cabbage Recipes

Sauerkraut Balls

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