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Cider vinegar and sugar create a sweet-and-tangy flavor.
The trick: a quick cure of salt and sugar.
Comfort food, with Osaka soul.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
No heat needed; just cabbage, salt, and patience.
A rainbow of stir-fried flavor.
Boost your slaw with a bit of mustard.
A slow-cooked French classic.
A quick and easy slaw with a refreshing crunch.
A bright and sweet-tart slaw made with Granny Smiths.
A rapid-fire version of a traditionally slow-cooked dish.
A North Carolina tradition.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Chock-full of so many goodies, everyone will find something to love.
An opulent feast of meats and braised sauerkraut.
Nutty, sweet grilled cabbage wedges, drizzled in a spicy Thai-inspired sauce.
Light fish tacos with chipotle crema and salsa fresca.
Green papaya salad, minus the papaya.
Fresh, spicy, and crunchy.
Leftover grilled chicken is the star of this fresh and flavorful salad.
Ring in spring with asparagus, kimchi, an egg, and Spam.
Toasty grilled cabbage with a light and creamy yogurt dressing.
The power of salt, unleashed on your salad
A soothing one-pot meal flavored with caraway and parsley.
Charred cabbage gets a little steakhouse treatment.
All the best qualities of pulled pork, but funkier.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
Crispy edges, bright spicy-tangy flavor.
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