Say Goodbye To Bland Cabbage — Add This Zesty Seasoning For So Much Flavor

If one were to make a list of the most exciting vegetables, cabbage would probably rank quite low. It has a reputation for being tasteless, boring, and when overcooked, unpleasantly pungent, the latter due to the many sulfur compounds that get released during the cooking process. Yet cabbage is also incredibly versatile and can be prepared in myriad ways: Char it, roast it, braise it, stuff it, ferment it, or bake it into a cheesy gratin. If you're looking for an easy way to elevate it, simply toss it with a good dose of lemon pepper for a bright and zingy side dish.

Making it is simple: Saute cabbage in your favorite oil and finish it with a generous dash of lemon pepper. Alternatively, grill the cabbage until nicely charred, then brush it generously with a lemon pepper and oil paste. The magic lies in the seasoning's balance. Lemon pepper combines acidity, saltiness, and the spiced, ever-so-slightly bitter bite of black pepper.

Most cooks would agree that one of the most important cooking rules is learning how to create balance in a dish. Here it takes center stage, adding a zesty and lively profile to earthy cabbage.

Truth is, cabbage has plenty going for it. Beyond its versatility, it is inexpensive, nutritious, and widely used in cuisines around the world. Think fermented dishes like German sauerkraut and Korean kimchi, or Irish colcannon, which combines mashed potatoes with cabbage and salad onions. It only takes a little bit of magic in the kitchen to turn cabbage from bland to grand.

One of the easiest ways to turn a humble ingredient into a showstopper is through smart seasoning. Cabbage is particularly receptive because of its high water content. The first step is to cut or slice the cabbage to the desired thickness. Next, salt the cut sections and let them sit over a colander for a good half an hour before giving it a good squeeze to draw out excess moisture. This step will result in a crunchier bite and prepare the cabbage to absorb new flavors. Much like a sponge, the cabbage will soak up whatever you add to it, and lemon pepper packs a zingy punch. 

Whether you use a store-bought blend or make your own lemon pepper, it is one of those pantry staples that's worth having handy. It requires only three ingredients: A good dose of lemon zest, coarsely ground black pepper, and salt. It works particularly well with vegetables, mixed into breadcrumbs for chicken and fish, or tossed with lemony pasta.