While you can always stir kimchi into rice for an easy side (with no complaints from me!), sometimes I crave kimchi fusion. Kimchi is fermented vegetables, most often cabbage, but there are varieties, one of my favorite being made with radishes. Seasonings can include garlic, ginger, chiles, fish sauce to make for a condiment that's fiery and salty with a pucker-worthy tartness. Because of this acidity, it greatly complements richer dishes. Here are 10 fusion-inspired ideas on what to do with kimchi. More

I'm not as fond of boiled vegetables as my Irish ancestors, but I do like making "health salad"—a form of "kosher" coleslaw. What could be a more fitting tribute to the heritage of my great-grandparents than a deli salad made with cabbage? Health salad is often served at delis because the cabbage is marinated in oil and vinegar, which means it can be eaten with meat according to the Jewish dietary laws that prohibit mixing meat and dairy. This recipe is adapted from a New Jersey diner. More

Once you understand the fairly simple anatomy of a cabbage, shredding it is an easy task—all it requires is a sharp knife, and a willingness to perform a whole lot of repetitive motion. Just keep thinking "coleslaw coleslaw coleslaw," and you'll be through it in no time. More

Whether you're Irish or just know someone who is, celebrate Lá Fhéile Pádraig with soda bread, steel-cut Irish oatmeal, corned beef and bacon-braised cabbage, Guinness cupcakes, any-food-that's-green, and more—all the recipes you need here. More

[ Flickr: sassyradish] Available from late fall through the winter, cabbage is a perfect and inexpensive choice for cold-weather meals. A member of the Cruciferae family (along with kale, broccoli, collards, and brussels sprouts), cabbage is round in shape with layers of overlapping leaves, varies in color by variety. Although there are over 400 cabbage varieties available, the three most familiar to us are the green, red, and Savoy. Green cabbage is the most popular variety and is characterized by a pale to dark green color and smooth leaves. Containing more than twice as much Vitamin C as green cabbage, red cabbage also has smooth textured leaves that are either crimson or purple with white veins running through. Savoy... More

[Photograph: national Palace Museum] That's not a glistening chunk of pork—that's a stone carved to look like a glistening chunk of pork. The "Meat-shaped Stone," along with the "Jadeite Cabbage," made during the Ch'ing Dynasty (1644–1911) are some of the most famous pieces at the National Palace Museum in Taipei, Taiwan.... More

[Photograph: Dean Phipps] There are cabbages and then there are 125.9-pound CABBAGES. Every year the Alaska State Fair holds a giant cabbage weigh-off where people battle for vegetable-growing prowess. This year, reports the Anchorage Daily News, Wasilla resident Steve Hubacek won for his green monster (the leaves span five feet!) beating the previous cabbage world record set in the UK in 1989 for 124 pounds. Related Giant Cabbage Weigh-Off at Alaska State Fair, 2008 Duchess Camilla Gets a Big Cabbage for Her Birthday Copious Cabbage [Talk]... More

Boingboing.net The photo on the right is not cabbage with feta; it's mold. If exposed to too much oxygen, the proto-sauerkraut will get all scummy since fermentation is an anaerobic process. Make sure to seal mason jars tightly and if using a crock, place a plate or cloth—or a cloth tied with a rubberband, to avoid flies—on top. Submerge the cabbage in lots of salty water, and smoosh down at least once daily to release air. As Boing Boing points out, it's pretty easy, despite the mold threat. A good fermenting takes at least three weeks, and for an especially potent flavor, wait around six to nine months. For more on the magical ways of fermentation (including beer, yogurt,... More

Don't you wish this was you? One thing Alaska governor turned John McCain's running mate Sarah Palin might consider in her campaign strategy: showing off her state fair's cabbage entries. She was actually supposed to make a cameo at the Alaska State Fair's 11th Annual Giant Cabbage Weigh-off this afternoon, but apparently she's too busy. Making speeches in Dayton, Ohio. Go figure. All week, giant cabbage growers have been sweating—so many things could go wrong! Slug invasion, heavy rains, hailstorms, soil maggots, and most realistically, a dining experience for rabbits and porcupines. Even yanking the beast from the ground is a concern. There is a science to unearthing veggies! Three years ago, Scott Robb woke up to find his... More