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Cabbage - Page 3 of 8

  • Recipe

    Lamb-and-Feta Stuffed Cabbage

    These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long…

  • Recipe

    Chicken Burgers with Red Cabbage and Apple Slaw

    For a fresh take on a burger, give these chicken patties a try. Apples and celery mixed into the ground chicken give the burgers a subtly sweet, aromatic note, while…

  • Recipe

    Kimchi

    Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for…

  • Recipe

    Cabbage and Apples with Riesling and Caraway

    Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

  • Recipe

    Kohlrabi-Radish Slaw with Cumin and Cilantro

    To speed up the vegetable prep, use the grating and slicing blades on a food processor for the radishes, carrots, and cabbage, and the julienne cutter on a mandoline for…

  • Article

    Real Irish Comfort Food

    Potatoes, cabbage, and lots of butter: what's not to like?

  • Recipe

    Corned Beef Panini with Muenster Cheese and Wilted Cabbage

    Here's a quick and tasty way to get that beloved corned beef and cabbage combination (with melted Muenster as a surprise ingredient) in a toasty sandwich everyone will love.

  • Recipe

    Vietnamese-Style Chicken Salad

    Dress up grilled chicken breasts with bright Vietnamese flavors. The salad is built off packaged coleslaw mix, enhanced with fresh mint and cilantro, crunchy peanuts, and a sweet-and-salty dressing of…

  • How-To

    Turn Off The Stove

    These fresh, easy vegetable side dishes don’t need cooking

  • Recipe

    Spicy Slaw with Radicchio & Green Mango

    If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.