Author: Bruce Weinstein
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol' green variety also works. Both will become meltingly tender.
Author: Andy Baraghani
It's amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.
Author: Anders Braathen
Author: Rich Landau
Author: Hugh Acheson
Author: Jinx Morgan
Author: Paul Grimes
Author: Diane Semrad Anderson
Author: Sohui Kim
Author: Beth Janes
Author: Maria Helm Sinskey
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Author: Elizabeth Karmel
Author: Marcel Desaulniers
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Author: Duff Goldman
Author: David Chang
Author: Grace Young
Author: Bon Appétit Test Kitchen
Author: Rick Browne
Author: Susan Herrmann Loomis
Author: Lillian Chou
Author: Anne Applebaum
When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz
Author: Jeremy A. Safron