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.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Cider vinegar and sugar create a sweet-and-tangy flavor.
Boost your slaw with a bit of mustard.
No heat needed; just cabbage, salt, and patience.
A quick and easy slaw with a refreshing crunch.
A pancake to help eat your vegetables, kids!
A North Carolina tradition.
An intense balance of sweet, sour, and bitter.
An easy, wonderfully spiced cabbage dish.
Fresh, spicy, and crunchy.
Smoky grilled cabbage with a ginger-miso dressing that's sweet, salty, earthy, and tangy.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
A bright and sweet-tart slaw made with Granny Smiths.
Toasty grilled cabbage with a light and creamy yogurt dressing.
Charred cabbage gets a little steakhouse treatment.
A mayo-free coleslaw spiked with just enough chili heat to cut through the creaminess.
The power of salt, unleashed on your salad