It takes less time than waiting for take-out.
Plus a zesty herb sauce to drizzle on everything.
A smart start to your day.
Our new favorite way to turn cabbage into dinner.
Amanda Hesser talks about her grandmother's recipe.
Smothered, sautéed, cheesed, fried, baked, glazed...
The perfect set-it-and-forget-it side
Because it is super-customizable
Spend 1 1/2 hours on Sunday making Marcella Hazan's smothered cabbage. You'll be rewarded with 9 different dinners.
Whether you follow the recipe or not, this one's a keeper.
We're looking *really* forward to celebrating this year.
Without Marcella Hazan, Italian food in America wouldn't be the same.
Alexandra cooks up a cabbage recipe that will have you going back for seconds and thirds.
Peasant food, no more.
Make the most of red cabbage with a vibrant, "surprisingly addictive" salad + a million other ways to love cabbage more.
Dust off your slow cooker -- it's time for some cabbage.
A wedge salad that's actually worth bringing out your knife for.
A creamy coleslaw by which to judge all others -- and how to prevent it from getting watery.
A salad you can eat with a spoon -- and a reason to get back on the chopped salad bandwagon.
A technique for bringing out the hidden beauty in cabbage -- and a soupy, risotto-ish cure for the end-of-winter blues.
Name your first collection or try one of these: