Get inspired with these unique cabbage recipes courtesy of Chattanooga locals!
Cabbage isn’t exactly the star of the produce section. This winter veggie is often overlooked in favor of its cruciferous cousins: curly kale, cauliflower, and Brussels sprouts. Yet cabbage is just as nutritious, supplying our bodies with essential vitamins, minerals, and fiber. In fact, just one cup of raw green cabbage contains 54% of your recommended daily intake of vitamin C! Whether eaten boiled, stuffed, stir-fried, or fermented (sauerkraut, anyone?), cabbage deserves a spot on your dinner table.
Photography by Rich Smith
Market South’s Okonomiyaki (Japanese Cabbage Pancake)
By Faith Hayes, Catering Manager | Serves 1
For the sauce:
- 2 oz. ketchup
- 1 oz. sriracha
- 1 oz. gochujang
- 2 oz. Worcestershire sauce
- 1/2 oz. low-sodium soy sauce
- 1 oz. oyster sauce
- 3/4 oz. honey
For the Okonomiyaki:
- 3/4 cup flour
- 2 eggs
- 3/4 tsp. dashi stock powder
- 10 oz. wonton soup broth
- 1/8 tsp. sea salt
- 1/8 tsp. sugar
- 1/3 cup green onions, thinly sliced
- 1 1/2 cups green cabbage, shredded
- Canola oil, for frying
- Whisk sauce ingredients together until smooth. Set aside.
- Using an immersion blender, blend together flour, eggs, dashi stock powder, wonton soup broth, sea salt, and sugar until smooth. Add sliced green onions, stirring by hand to combine with the wet mixture.
- Mix green cabbage with 1/4 cup of the wet mixture. (Remaining wet mixture can be used to make additional pancakes. You’ll need to shred more cabbage.)
- In a large wok, heat canola oil over medium heat. Once hot, spread the wet mixture in a circle in the wok. Cook until the bottom side is nicely browned, then flip. Cook until browned on both sides.
- Transfer to a plate and top with reserved sauce. Additional topping recommendations include bacon dust, Kewpie mayo, furikake, and a sunny-side-up egg.
Brittany Moncrief’s Easy & Delicious Sausage Cabbage Skillet
- 2 Tbsp. olive oil
- 17.5 oz. pre-shredded cabbage/kale mix
- 1 Ib. breakfast sausage (sausage seasoned with sage)
- 8 oz. cream cheese
- Heat a skillet on low and add olive oil. Add cabbage/kale mix to the skillet. Heat the mix until wilted and beginning to brown on the edges.
- Meanwhile, heat a second skillet on medium. Add sausage and fully cook. Combine sausage with heated cabbage/kale mix.
- Stir in cream cheese. Cook on low and mix until ingredients are combined.
- Serve as is, or eat on crackers or slices of crisp bread. HS