Cabbage | One Food Two Ways

On the surface, cabbage doesn’t seem like the most versatile of vegetables, and we get it, its rubbery green exterior leaves a lot to be imagined. So is it good for anything? Yes. You can do more with it than you think. Whatever you do, do NOT just boil it and hope for the best. It’s better than that – we promise.

Salad – Cut the cabbage into thin strips, add roasted peanuts and grated carrots, and combine with a sauce made from lime juice and zest, chili flakes, sea salt, crushed garlic, and a little fish sauce. Top with fresh cilantro.

Chips – Remove leaves individually, cut them smaller and arrange them on a parchment sheet. Brush the leaves lightly with olive oil, add salt and chili flakes, and cook in the oven for 2 hours or more.