The trick: a quick cure of salt and sugar.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Cider vinegar and sugar create a sweet-and-tangy flavor.
No heat needed; just cabbage, salt, and patience.
Boost your slaw with a bit of mustard.
An easy, wonderfully spiced cabbage dish.
A quick and easy slaw with a refreshing crunch.
A pancake to help eat your vegetables, kids!
A North Carolina tradition.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Fresh, spicy, and crunchy.
A bright and sweet-tart slaw made with Granny Smiths.
Smoky grilled cabbage with a ginger-miso dressing that's sweet, salty, earthy, and tangy.
A mayo-free coleslaw spiked with just enough chili heat to cut through the creaminess.
Charred cabbage gets a little steakhouse treatment.