This winter, cabbage is shrugging off that sheepskin coat and stepping out of those muddy boots: it's peasant food no more. It's sexy. It's seductive. It's suspiciously delicious. Here are our favorite ways to use winter's most hated-on vegetable -- grab a head and start chopping! (And with just one head of cabbage, you can make a few of these recipes, brought to you by the spirited community of home cooks at Food52.
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Get the recipe on Food52. This silky cabbage is both refined and undeniably delicious -- it's the kind of dish that inspires you to keep sneaking forkfuls long past the end of the meal. - Amanda & Merrill Photo by Sarah Shatz
Get the recipe on Food52. Be sure to use sweet Napa cabbage in this recipe -- it contrasts perfectly with the warm, egg-enriched hot bacon vinaigrette. - Amanda Photo by Sarah Shatz
Get the recipe on Food52. A nourishing roasted poblano soup with minimal distraction. - Amanda & Merrill Photo by James Ransom
Get the recipe on Food52. The savory batter of these shaggy pancakes is enriched with a dash of sesame oil and soy sauce, and the accompanying soy and sriracha mayo is a zippy accent. We tore off bite-sized pieces and dunked them in the sauce before gobbling them down. - Amanda & Merrill Photo by Sarah Shatz
Get the recipe on Food52. This California twist on the corned beef and cabbage feast is untraditional in all the right places -- and almost as easy as the old school dump-in-the-crock-pot approach. - Amanda & Merrill Photo by James Ransom
Get the recipe on Food52. The answer to winter's doldrums. Cheer up! - Amanda & Merrill Photo by James Ransom
Get the recipe on Food52. The brown butter and walnuts add considerable depth to this weeknight pasta. The sage is a nice, subtle touch, but feel free to add a little more to taste if that suits you. - Amanda & Merrill Photo by James Ransom
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