This classic Christmas side can be made up to two days in advance and gently reheated with no last-minute bother. For maximum flavor, cook the cabbage down really well over low heat until it's really ...

When the cabbage patch has behaved itself a little too well, you can go from watching the heads firm up to wondering what on earth you’re going to do with them all. It’s a lovely problem, especially ...

Richly braised red cabbage and sweet caramelized apples come together in a colorful side dish with deep, comforting flavor.

Cabbage rocks: It’s cheap, plentiful, versatile and it’s available year-round — even in the winter when the variety of fresh vegetables is at a nadir. In this recipe, cabbage is cut into wedges, ...

Preheat the oven to 300 degrees. Peel the leaves off the red cabbage. Cut the leaves in half, remove the veins, and cut into approximately 2-inch-square pieces. In a large saucepan, melt 4 tbs. butter ...

We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashana, when I was little. I remember being very skeptical of the sweet and sour jumble, but then really ...

There are so many ways to prepare and enjoy cabbage, and we've rounded up our best recipes to celebrate this crunchy cruciferous vegetable's diversity. The classic American cabbage dish is coleslaw, a ...

DECEMBER is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not 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 ...