The most common type of cabbage is round, smooth-leafed green cabbage, but there are many other varieties to choose from. Smooth-leafed cabbage can be green or red, round, conical, or even flat. Each has a different flavor and texture. I find red cabbage to be a bit more pungent in flavor and to have thicker, tougher leaves. Savoy cabbage is round with thin, light yellow-green, crinkled leaves; it is my favorite for braising. Napa cabbage is an elongated light green cabbage with very tender leaves that have broad, light-colored ribs. This cabbage cooks quickly and makes a great coleslaw. Other cabbages include Asian varieties, bok choy, tat-soi, and mizuna to name a few. These are loose-leaved and dark green in color and are best suited for cooking (except young mizuna, which is an excellent salad green). When choosing cabbages, select brightly colored, compact heads. They should be firm and feel heavy. Loose-leafed cabbages should not be yellowing or wilted. Remove and discard any damaged or wilting outer leaves. Remove the core from headed cabbage. This is unnecessary for the loose-leafed varieties. Braised savoy cabbage is a versatile and stellar winter dish, served either by itself or as an accompaniment to braised duck or chicken or fried sausage.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.