For the longest time, my experience with cabbage was limited to making coleslaw and adding a few handfuls of it to my minestrone. One day, I picked up a head of red cabbage and wanted to make a dish ...

Mark Twain famously said cauliflower is just cabbage with a college education. To spin the analogy, savoy cabbage is cabbage fresh out of finishing school. Unlike its tougher, rougher, aromatic ...

Winter in my house is cabbage season — it’s a rare form of roughage that keeps well for long periods of time, and this time of year, any means of keeping the scurvy at bay is a win in my book. I’ve ...

This elaborate dish is perfect for celebratory occasions like St. Patrick’s Day. It has a lot of components, each with their own distinct flavor inspired by traditional Irish dishes, but it’s well ...

Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage wedges so they’re fruity and tangy. Browning the cabbage wedges face-down in olive oil locks in flavor and gives ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

As vegetables go, cabbage has a bad name. Certain cooking methods, though, can restore its reputation — and in my book, braising is among the best. A long stay in the oven with some aromatics and a ...

Hear me out before you turn the page; I know this may not be the best photo to look at; let’s face it, cabbage may be ...