Cabbage is delicious hot or cold, raw or cooked, dressed or not. These cabbage salads and sides go well with everything from corned beef to grilled chicken.

Even if you’re the kind of person who types out production schedules for holiday meals -- the days laid out according to brining times and baking itineraries -- and especially if you aren’t, the day ...

Are your tried and true cabbage recipes starting to feel a little "blah?" There's no better-equipped rescuer than chef ...

Keep the core intact. Removing the core will cause the cabbage wedges to inevitably fall apart, so do your best to leave a portion of the core on each wedge. The core will maintain some bite after ...

1. In a bowl large enough to hold all the ingredients, whisk the yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper until blended. 2. Stack several kale leaves on each other. Cut across ...

sugar and some seasoning, then gradually whisk in the oil until creamy and emulsified. For the salad: finely slice the red part of the cabbage, discarding any tough white stalks. Finely slice the ...

PREPARATION: Slice red cabbage very thin. Peel apples and cut into julienne strips. Mix together and toss with 2 tablespoons lemon juice and 1 teaspoon of pepper. Set aside 24 raspberries for garnish.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. One of Laila Ali’s favorite salads is a ...

The two women were discussing mushrooms in the produce department at a Chinese market. “Add a little soy sauce and some onion,” said one. “Put in ginger root, of course, and be sure to include a dash ...

In a medium bowl, whisk together 1 tbsp red wine vinegar, 1 tsp grainy mustard, 1 tsp dijon mustard and 1 tsp caster sugar with some seasoning. Gradually whisk in 2 tbsp olive oil and 5 tbsp groundnut ...