Make the most of a head of cabbage with these fresh, fermented, charred, textured dishes for salads, wraps, rolls, sides, and more.

If you’ve got a head of cabbage in your fridge, these soups, stir-fries, casseroles, and salads will help you turn it into something great.

Discarding the outer parts of a cabbage can feel like second nature. Into the trash they go as you're figuring out all the different ways to cook cabbage, unknowingly missing out on the potential for ...

The cruciferous vegetable’s sturdy, leafy structure makes it an ideal vessel for all for myriad stuffing. Enter the cabbage roll. At Anaheim’s Dunaera, a longtime spot for Romanian and Eastern ...

In New Orleans and beyond, cabbages famously fly from floats during St. Patrick’s Day parades. Most of us already have a few ...

Here’s what to know, along with healthy recipes from New York Times Cooking. It’s rich in vitamin K. Cabbage looks like a head of lettuce, but it’s actually a cruciferous vegetable, part of the family ...

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

This dish is a riff on Senegalese chicken mafé, using large, satisfying cabbage wedges but no meat. The sauce is made with peanuts that have been freshly ground into butter, but you can use one ...

The idea behind Kitchen Improv: No Recipe Cooking video series is about asking cooks in the kitchen (and wannabe cooks too) to focus on the possibilities of flavor combinations and teach people more ...

All hail the mighty cabbage. Popular all over the world – think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut and creamy and crisp coleslaws – cabbage ...