Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char - and thus smoke - over a hot fire than a round cabbage. Its leaves are less tightly packed than...
Author: Steven Raichlen
This slaw acquires its smoke flavor not through grilling the greens, but by cold smoking. The advantage is that you flavor the leaves with smoke without cooking them, so the cabbage remains audibly crisp....
Author: Steven Raichlen
Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated sweet potato. It's victory garden larder meets Caribbean...
Author: Nicole Taylor
Inspired by what is undoubtedly the world's most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with muhammara and hazelnuts at the new Safta restaurant...
Author: Steven Raichlen