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Taiwanese Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Serious Eats Cathy Erway Post a comment

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Kate Williams Post a comment

Braised cabbage is like the nerdy younger brother to hip fried Brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. First chop a head of the red stuff into rough pieces, then send it on a trip in a red wine sauce. Once tender, finish the cabbage with silky burre mane (butter and flour mixture), and dot it with tart dried cranberries for a vibrant, silky side dish that can go toe to toe with the cool kids. More

The Crisper Whisperer: Lucky-Lusty Red Cabbage and Apples

Serious Eats Carolyn Cope 5 comments

Let's be honest here. There's not enough Guinness in the world to make soggy boiled cabbage look lusty on St. Patrick's Day. Luckily the green stuff has a sweet and sassy red-headed cousin that's just the thing to liven up a plate of corned beef and potatoes. More

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