Tangy, smoky, and just sweet enough, Chef Jenn’s Braised Red Cabbage is a comforting German-style side that fits weeknight ...

Cabbage is soooooo good for you, but unfortunately it gets a bad rap as a mushy (and gassy) mess. Nothing could be further than the truth! With just a few added ingredients, this Braised Red Cabbage ...

DECEMBER is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the ...

Cut cabbage: Remove damaged leaves then slice the base from the head of cabbage. Cut the head into quarters from top through the root end. Remove the solid core from each quarter. Shred each quarter ...

This is one of the loveliest new dishes I’ve cooked for a long time, and it can be made ahead of time and reheated. When blackberries aren’t in season, you can buy frozen ones. I love the anise ...

The post 15 Oktoberfest Recipes That Go Heavy on the Sausage, Light on the Fuss, and Big on the Beer appeared first on Cook ...

Cabbage rocks: It’s cheap, plentiful, versatile and it’s available year-round — even in the winter when the variety of fresh vegetables is at a nadir. In this recipe, cabbage is cut into wedges, ...

Let’s get this out at the start: Almost nothing said by the main character of this story, chef Stefan Richter, is accurately quoted. Otherwise, it would be a bleepin’ tiresome story to bleepin’ read ...

Preheat the oven to 300 degrees. Peel the leaves off the red cabbage. Cut the leaves in half, remove the veins, and cut into approximately 2-inch-square pieces. In a large saucepan, melt 4 tbs. butter ...