Whether served on a bed of egg yolk aioli, drizzled with tahini, or topped with chili crisp, beautifully charred slabs of roasted cabbage are particularly common sights on restaurant menus across ...

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too. Hillstone’s signature slaw is made with the restaurant’s own pickle relish ...

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires. Forget about croutons. Uncooked instant ...

Some of the most generous people I know are small farmers. It’s true — they really are. When I lived out on our family farm, I returned home one day to find two large heads of recently ...

Cabbage Kofta:Cabbage shredded, mixed with spices, shaped into balls and deep fried. Dipped in a rich gravy of dry fruits, tomatoes, curd and masalas before serving. In a bowl mix finely shredded ...

Try shredding red cabbage finely and braising it for two to three hours with oil, spices, red wine vinegar, apple, stock and brown sugar for a sticky, caramelised side dish to game dishes ...

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and ...