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

Red Red cabbage is another common type of cabbage, and it’s typically used to add a burst of fresh color to raw salads or purple-hued coleslaw. It contains a pigment called anthocyanin, a ...

1/2 small head green cabbage, quartered, cored, roughly chopped (or a combination of red and green cabbages), 4 to 5 cups total (8 ounces) 2 large cloves garlic, crushed ...

CABBAGE AND CHILE CRISP STIR-FRY 1 small head (about 2 lbs.) savoy or green cabbage or napa cabbage 1/4 c. spicy chile crisp, Chinese black bean garlic sauce, sambal olek or harissa 1 T. each soy ...

Put the cabbage and onions into a large bowl and toss gently. In a small bowl, combine the vinegar, sugar, cumin and salt. Stir in the olive oil, crème fraîche, mayonnaise and mustard.

There are over 400 different types of cabbage. The most common cabbages — red and green cabbage — are the workhorses of the kitchen. They hold down your coleslaw and keep salads fresh and crisp.