Cabbage

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

An understated slaw that gives us what we want: crunch and bright acidity.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.