Cabbage can be quite predictable in its preparations, but one cooking method that brings out great flavor, texture, and color ...

1 large onion, chopped 1 cabbage, quartered, cored and roughly diced 1 (28-ounce) can crushed tomatoes with added puree 1 (14 ½-ounce) can beef broth 1 (14 ½-ounce) can low-sodium chicken broth ...

1. Halve the cabbage, core it, and cut it into 1-inch-wide strips. Cut across the strips to make 1/2-inch pieces (6 to 7 packed cups). 2. In a soup pot over medium heat, heat the oil.

Cider vinegar, coarse Dijon mustard and a bit of brown sugar create a sweet and tangy contrast to the saltiness of the corned beef. The dish is easy to prepare, but to save even more time you can use ...

Stir to combine. * Add the cabbage and carrots and reduce heat to medium-low. * Cover and simmer, stirring occasionally, until the vegetables are very tender, 15 to 20 minutes.

A. There’s a lot to love about 3 G’s Gourmet Deli & Restaurant (5869 W. Atlantic Ave., Delray Beach, 561-498-3910, 3gsdeli.com) and their Sweet and sour stuffed cabbage is high on that list.

Season with salt and pepper. Repeat layering until all the bacon and cabbage are used. 2. Fill pot with enough water to come about ¾ up the side.

Bring the liquid to a boil over high heat. Add the cabbage, lower the heat, and simmer for 30 to 35 minutes, or until the cabbage is tender. 4. Sprinkle with 1/4 cup dill, and lemon rind and juice.

Classic stuffed- cabbage recipes can take many forms, and not a single one is easy. Whether it’s the sweet-and-sour cabbage rolls of my eastern European ancestors or a meaty French chou farci ...

Classic stuffed-cabbage recipes can take many forms, and not a single one is easy. Whether it’s the sweet-and-sour cabbage rolls of my Eastern European ancestors or a meaty French chou farci ...