No matter where the cabbage you eat comes from, the vegetable packs a host of health benefits. A single serving of raw, green ...

Michigan-based chef, former farmer, and author Abra Berens explains the difference between these two types of cabbage, and why she loves the vegetable so much.

Green cabbage and red cabbage are two members of the same family, but with very different culinary personalities. Both form compact, round heads, often compared to small bowling balls, and share a ...

1. Fill a large stock pot halfway full of water and bring to a boil. 2. While the water heats, remove the tough outer leaves ...

Heat oil in a large pot and sauté onion until soft. Add cabbage, potatoes, and carrots; cook for 5 minutes. Pour in vegetable ...

The culprit is a changing climate. Last year’s record summer heat and heavy rain ruined crops, driving up the cost of the ...

Choose dark-green cabbages that feel solid and heavy for their size, and have firmly layered, crisp, curling leaves. Savoys are at their best, from October to February. Shred or cut Savoy into ...

Japan's much-loved tonkatsu pork cutlets come with a mound of freshly shredded cabbage, but a surge in the price of the humble vegetable has prompted chef Katsumi Shinagawa to skimp on servings. The ...

"The vegetable can be sweet, savory, spicy, salty, sour, and is eaten in every culture known to man," she says. There are more than 400 varieties of cabbage, but green cabbage, red (purple) cabbage, ...

Tokyo - Japan’s much-loved “tonkatsu” pork cutlets come with a mound of freshly shredded cabbage, but a surge in the price of the humble vegetable has prompted chef Katsumi Shinagawa to skimp on ...

They were beautiful, with their dark green outer leaves and light green ... With the extra cabbages, I decided I would make cabbage rolls, a dish we enjoy in winter. The method I use is the ...