I’ve recently rediscovered cabbage
Specifically eating it raw. Take a hard red cabbage and a hard white cabbage. Chop a good chunk of each and then finely chop it. Can still be quite chunky but the smaller the easier it is to eat
Put in a bowl and cover with generous amount of quality vinegar. I’m using some nice apple cider vinegar. Leave that for a few mins. Maybe add some salt as well.
From here you can do all sorts.
Last night I added air fried onions and vegan meat balls, generous dollop of runny tahini, splash of rapeseed oil, loads of sesame seeds, chilli sauce and a dash of vegan mayo. It was lovely.
I’m finding you can add all kinds of things and you get a really fulfilling chunky salad that is great on it’s own, as part of a sandwich or whatever
Good old Krautsalat. One of the basic ingredients for döner in germany and can go as you said with almost anything.
It’s been one of my favorite veggies since forever. One of my favorite ways to have it is in the form of a dry stir-fry - with some green chillies, a pinch of turmeric, a tomato and some TVP chunks. You can have it on its own, or with some flatbread or in a sandwich.
Cabbage is also my go-to filler for dumplings (along with mushrooms). Drizzle with some soy sauce, vinegar and chilli oil (Lao Gan Ma is yum!). Add spring onions if you’re feeling fancy. Or you could garnish with togarashi and wakame on top if you want to make it a bit Japanese-y.
At work we have this greatusmall restaurant that makes amazing cabbage salads and side dishes. Love em. Don’t know what magic they use but I could eat the stuff forever.
I am a huge cabbage fan as well. To the vinegar I would also add oil, salt, and pepper. Other nice touches include some shredded carrots or a bit of raw onion.
I just ate some of this on a veggie burger. It was like 50% cabbage, 50% everything else