Pasta With Caramelized Cabbage - Video - NYTimes.com March 9, 2012, 5:04 pm This week's column is about using cabbage three distinct ways to bring out different aspects of the vegetable. I made a crunchy raw slaw with Vietnamese flavors, a caramelized cabbage and penne dish inspired by cucina povera, and a potato-leek soup variation in which cabbage adds a soft sweetness to the mix. Melissa Clark is the author of the column "A Good Appetite" and a number of cookbooks, including the recent "Cook This Now." She offers more recipes on her blog. Once I got going, it was hard to stop cooking with cabbage. There were so many other ways I could imagine using the oft-neglected vegetable, including stuffed with kasha and raisins, layered into a casserole with ground beef, and roasted in large chunks, coated in olive oil and Parmesan. What are your favorite ways to use cabbage? And do you prefer one kind over another? I used green cabbage for this week's column but savoy cabbage, Napa cabbage and red cabbage are also favorites. And, for more information on how to core and shred cabbage, you can watch this week's video, above, which also includes a demo of me preparing the pasta.