Author: Rick Rodgers
Author: Lillian Chou
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Author: Bryan Furman
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used...
Author: Anna Stockwell
This sauteed red cabbage makes a very elegant side dish. Very budget-friendly too.
Author: Love2Cook
Island Pork Tenderloin Salad
I love this recipe for braised red cabbage with apples. It's simple, and can be made in to a festive winter side dish if you add cinnamon and orange.
Author: Kat O
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can...
Author: Monday Morning Cooking Club
Make this cabbage-wrapped bacon and cheesy mashed potato pie, share a toast to St. Patrick's Day with your friends, and watch all of your late winter blues disappear.
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Sachie Nomura
Author: Nika Standen Hazelton
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage,...
Author: Sharon Flynn
Author: Tim Pitt
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Ian Knauer
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.
Author: Andy Baraghani
Author: Ruth Cousineau
Author: Rebecca Poynor-Burns
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time...
Author: Lisa Leake
Author: Bon Appétit Test Kitchen
A "vat" of this stuff lasts about a week, depending on how much you eat each day. Eat as much of The Cabbage Soup Diet as you like.
Author: Patricia Solley
In this recipe, beets are cooked in two separate batches: One batch is used to make "beet water," a kind of rich beet stock, and the other is cooked and grated.
Author: Tom Birchard
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.
Author: Darina Allen
An easy Braised Red Cabbage recipe
Author: Anthony Marini
Author: Shirley Cheng
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
