Cabbage is experiencing a culinary renaissance after decades of being associated with restrictive diets and overcooked preparations. The vegetable offers significant nutritional benefits including vitamins C and K, antioxidants, and cholesterol-lowering properties, while being available year-round and highly versatile. Three modern recipes showcase cabbage's potential: roasted cabbage parmigiana with caramelised edges, a colourful red cabbage salad with edamame and miso dressing, and gluten-free Japanese-style pancakes with zucchini and a Greek yoghurt-sriracha topping.

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