This is the most underrated veggie…

By Alex Chung
Writer for Pro Home Cooks

Cabbage is one of the most underrated veggies out there and this post will be dedicated to giving some love and attention to that big green ball. Growing up, cabbage had two application in my life. One was to knock out zombies in a game called “Plants vs Zombies” while the other one was to make my moms coleslaw. Coleslaw was the only cabbage dish I ever had and I absolutely hated it. There was so much mayo that I just couldn’t stand it. I put cabbage on my mental “Veggies I Despise” list but this past year it has moved over to my mental “Veggies I Love” list because of its versatilely, crunch, and sweet flavor. It’s also one of the cheapest veggies out there and it doesn’t spoil quickly. Honestly, I don’t think I’ve ever had a cabbage spoil on me and I don’t even use them that quickly. I wrote down three of my favorite ways to use and eat cabbage but it doesn’t end there. I also love adding some roughly chopped cabbage to soups, stacking some thinly sliced cabbage to sandwiches, or stuffing some steamed cabbage leaves with pork & noodles! What are some of your favorite ways to eat cabbage?

Seasoned Japanese Cabbage

I thought about not doing this recipe at first because its so simple that it really doesn’t need much explanation. I decided that as plain as it is, it deserved a recipe anyway because that’s the beauty of this side dish. Its not just sliced cabbage thrown into a bowl, its a great veggie side dish that complements what you are making. The first time I had it was at a Japanese shop that sold it along side fried pork & rice. I thought it was just a cute garnish and didn’t care for it until I tried it. Its was sweet, slightly acidic, refreshing, and crunchy which is exactly what I was going for in this recipe.


  • 1/2 of a head of cabbage, thinly sliced

  • 1 tablespoon of sugar

  • 3 tablespoons of white vinegar

  • 1 teaspoon of fine sea salt

  • sprinkle of furikake or toasted sesame seeds


  1. In a large bowl mix together the sugar, white vinegar, and sea salt. Make sure that the sugar and salt are completely dissolved before moving onto the next step.

  2. Add in all of the thinly sliced cabbage and lightly toss it together. You are mainly looking to coat the cabbage with the vinegar. Don’t squish it or massage it. You really want the volume and crunch that comes from the fresh cabbage. It’s ready to serve now or you can leave it in the fridge for a couple of hours.

Pork & Kimchi Pancake

Kimchi is a delicious fermented cabbage that I normally use to make fried rice, kimchi mayo, or this quick pancake. It’s really quick to make and great on the go. I love adding seafood to it like squid, shrimp, or crab but I didn’t have any on had so I used pork instead and it came out great. You could really use anything you have in your fridge or just keep it plain!


  • 1 egg

  • 60 grams of all purpose flour

  • 80 grams of cold water

  • 5 grams of baking powder

  • 10 grams of potato starch

  • 40 grams of chopped kimchi

  • 15 grams of ground pork seasoned with salt & pepper

  • Pinch of furikake


  1. In a bowl mix together the egg, flour, water, baking powder, and potato starch until you have a well combined mixture. Next drop in sliced kimch and give it a quick mix. Set aside.

  2. Get a heavy bottomed pan like a cast iron to a medium heat and add in some oil. Pour in your mixture and dot it with some seasoned ground pork. Cook for 3 minutes before flipping and cooking for another 3. Take it off the stove and cut into pieces.

Avocado & Sauerkraut Toast

I’m going to be honest with you and tell you straight up that even though I love avocado toast, I will rarely eat it by itself. I think its too creamy for me so whenever I do eat it, I love decking it out with other things. One of those things is sauerkraut because its the total opposite of avocado. Its crunchy, acidic, tangy, and a touch salty. It’s the perfect combination!


  • 1 slice of sourdough bread

  • 2 shiitake mushrooms, sliced

  • 1 egg

  • 1/2 an avocado

  • 1/4 cup of sauerkraut

  • handful of salad

  • squeeze of lime

  • salt & pepper to taste


  1. Set a cast iron pan to medium heat and place down your sourdough bread on one half of that pan. Next drizzle on a bit of avocado oil on the other side and crack your egg in.

  2. Lay down your sliced mushroom and let cook on one side for 1 – 2 minutes. Sprinkle on some salt and pepper over the egg and mushrooms.

  3. Flip the mushrooms as well as your bread. Once your bread is toasted, take it off the heat and spread on some your avocado. Pile on the sauerkraut, give it a good squeeze of lime and then add on your mushrooms.

  4. Pile on some salad next to it and add on your crispy fried egg. Enjoy while hot!

By Alex Chung
Senior Food Writer at Pro Home Cooks
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