Note: The original version of this recipe from the 1980s called for even more salt. Reader Steph Zervas advises using the amount noted below or adding salt to taste. Shred cabbage irregularly, with ...

Even if you’re the kind of person who types out production schedules for holiday meals -- the days laid out according to brining times and baking itineraries -- and especially if you aren’t, the day ...

Cabbage is the unsung kitchen hero. Some people wait until St. Patrick’s Day rolls around to make it, but cabbage is delicious any time of the year! And it’s one of the most versatile vegetables in ...

"To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About two hours before serving, toss and place back in the ...

Let’s get this out at the start: Almost nothing said by the main character of this story, chef Stefan Richter, is accurately quoted. Otherwise, it would be a bleepin’ tiresome story to bleepin’ read ...

This Red Cabbage Slaw for Tacos is bright, fresh, and tangy with a satisfyingly crunchy texture. Tossed in a creamy Greek yogurt dressing, its bold flavors are perfect for fish tacos, chicken tacos, ...

PREPARATION: Slice red cabbage very thin. Peel apples and cut into julienne strips. Mix together and toss with 2 tablespoons lemon juice and 1 teaspoon of pepper. Set aside 24 raspberries for garnish.

Make the most of a head of cabbage with these fresh, fermented, charred, textural cabbage recipes for salads, wraps, rolls, sides, and more. At Otra in San Francisco, chef Nick Cobarruvias seasons ...

1. In a bowl large enough to hold all the ingredients, whisk the yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper until blended. 2. Stack several kale leaves on each other. Cut across ...

This video shows how to make Japanese pickled napa cabbage, a light and refreshing tsukemono-style side dish. The cabbage is ...

Note: The original version of this recipe from the 1980s called for even more salt. Reader Steph Zervas advises using the amount noted below or adding salt to taste. ½ head red cabbage ½ cup oil ½ cup ...