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