Green Cabbage

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.

Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn’t be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.

When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

These easy to execute fish tacos are a crowd pleaser and will bring your taco night up a notch with Wild Alaska Pollock. Paired with smoky adobo sour cream, this simple take on a Mexican classic will bring your taco game to the next level.

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825. Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.

A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member JTucci says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.