Remove any loose outer leaves. Slice the cabbage into thick rounds, keeping the core intact so the slices stay together.

Serves 6. Recipe provided by Kerrygold is adapted from “Forgotten Skills of Cooking” by Darina Allen (Kyle Books, 2009). Allen said, “The flavor of this quickly cooked cabbage has been a revelation ...

Heat a bit of olive oil and some butter in your largest pot. Add the cabbage and some salt, and cook it over medium-high heat ...

This cozy cabbage dish uses just five main ingredients plus pantry staples. Brown butter and miso add deep, savory flavor to simple roasted cabbage. Serve it as a vegetarian main or pair it with ...

Easy Southern Fried Cabbage with Bacon is the perfect southern comfort food side dish. In less than 15 minutes you can h ...

This recipe is incredibly delicious and painfully easy. Sear and roast cabbage wedges until they nearly fall apart, then dress them with a brown butter tahini dressing and a ton of lemon. The whole ...

Note: If you can find only large cabbage heads, either cut one in eighths or use only half of the cabbage. Store the remainder covered in plastic for up to a week in the refrigerator. 1 small head of ...

Remove the tough outer leaves and divide the cabbage into 4. Cut out the stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with ...