Cabbage

The most substantial lunch bowl of your life.

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

The shrimp is even better when it’s grilled.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

If you don’t have fennel, simply omit it and double the onion.