If you've ever made way too much slaw or ended up with an abundance after a potluck, you may have wondered if freezing ...

There's more to making coleslaw at home than simply adding chopped cabbage to dressing. Expert Joanna Gallagher has tips for ...

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and ...

Try shredding red cabbage finely and braising it for two to three hours with oil, spices, red wine vinegar, apple, stock and brown sugar for a sticky, caramelised side dish to game dishes ...

Shred green and purple cabbage and then mix with sliced jalapenos for heat. Add freshly squeezed lime juice, cilantro, and a ...

Our favorite salad recipes include classic green and garden salads from the archives, like the circa 1896 Waldorf Salad, as ...

1 large orange, juiced, plus ½ teaspoon finely grated orange zest 1 lemon, juiced ½ cup plain Greek yogurt Kosher salt and freshly ground black pepper to taste Make the dressing: In a medium ...

Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill. No more than 20 minutes before serving, cut core from apple and cut ...

Highlights at the Big A will include s’mores waffles and sundaes, esquites cups, char siu mac and cheese, and a hot dog creation topped with fries.

And there are so many delicious cabbage recipes for rolls, soups, and salads. Smoke it, stew it, steam it. We’re starting to sound like that guy in that movie who talked about all the different ...

Toss this light and tangy dressing with your favorite combination of shredded raw vegetables to build the coleslaw of your dreams. Chris Simpson for The New York Times Start with cabbage as a base ...