Whether you’re trying to eat more cabbage or just need to use up that remaining half head of savoy cabbage sitting in the back of your fridge, one of my favorite ways to dish it up is in a simple saute. Here, mild-mannered Savoy cabbage leaves are sauteed in butter for an easy side dish…

Most traditional winter crops are root vegetables, such as potatoes, beets, onions, carrots, turnips, and garlic. Cabbage, being a green leafy vegetable, is a unique exception to this rule. Cabbage is also more versatile than pretty much any other vegetable, in that you can serve it cooked, raw, and fermented. Back in the pre-supermarket days,…

Braising cabbage and onions in apple cider gives these humble vegetables a lift, while a spoonful of caraway lends a little brightness. Look for tart cooking apples when making this dish. Granny Smith, Gravenstein, and Bramley varieties work well. This is excellent when served alongside roasted pork or as an accompaniment to slow-baked beans and…

These dreary months of cold, damp weather is reason enough to cook up something full of comfort and deep, rich flavors. That’s why I love this dish. It can be the sidekick to many main entrees. Recently, I roasted a goose and served this alongside to rave reviews. A savory and comforting winter dish, this…

Submitted by Kent Higgins, Highlands Ranch, Colorado When I was a teenager, my grandmother Margarette (1888–1966) taught me how to prepare a few traditional German meals, which her mother, Caroline (1853–1936), had taught her. These recipes all originated in northern Germany in the Eschersand and Sonderborg, Schleswig-Holstein areas near Flensburg. Blaukraut, this simple red cabbage…

Two tag-teaming, game-changing ingredients transform this unassuming potato and cabbage soup into a vibrant concoction. Looking at the ingredients list, you’ll see that this is an uncomplicated recipe—one that tells a story of saving leftover vegetables that have been sitting in the fridge or in the pantry for too long. Half a head of cabbage,…

These roasted cabbage wedges with honey and balsamic vinegar make an attractive side dish that’s also very easy to prepare. You can use red or green cabbage or make a double batch with one of each for a pretty presentation. Balsamic Roasted Cabbage Active Time: 15 minutes Total Time: 30 minutes Serves 6 1/2 teaspoon…

Roll out the special characters for another great Polish dish: gołąbki. You will hear it as go-LAHB-kee, but in Polish, that unusual (for us) “l” makes the word sound like ga-WOMP-kee. While the literal translation means “little doves,” these are stuffed cabbage rolls (the size of little doves, but likely better tasting!). As I wrote…

Shiomomi, the salt-massaged method, is the perfect place to start making Japanese-style pickles, or tsukemono. This recipe is adapted with permission from Elizabeth Andoh’s “Impatient Pickles.” Serves 2 to 3 as a side 1 small, dense portion of cabbage (about 6 to 8 ounces), washed, dried, and sliced thinly, as if you are preparing a…