If you're only eating it in coleslaw, it's time to expand your horizons.

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

Add Yahoo as a preferred source to see more of our stories on Google. Despite being in season from late fall to early spring, cabbage is eaten all year round. Whether braised with St. Patrick's Day ...

Heat the oil and butter in a large skillet over medium. Add cabbage, garlic, and thyme, and cook, stirring, for about 3 minutes. Add cream, and cook until the cabbage is al dente. Add apple, and cook ...

While the weather is still cold, vegetables remain some of the most rewarding ingredients to cook. Winter squash turns silky and sweet, brassicas crisp up in high heat, while greens and root ...

To make savoy cabbage Salentina style, first remove the outer tougher leaves of the cabbage (1), cut it in half, and then slice it into strips (2). Rinse it under running water (3) and set it aside.

Even this deep into winter, I still crave the flavors coaxed from winter vegetables. Root vegetables, such as turnips and parsnips, easily transform into roasted sides, soups and mashes. Potatoes ...

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