In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

This isn't your grandpa's boiled cabbage. We're giving you braises, dumplings, pancakes, and gratins made with this ...

1. Preheat oven to 350?F. Lightly spray 9-inch-by-11-inch baking pan or casserole dish with butter or nonstick cooking spray. Set aside. 2. Core cabbage; rinse well and drain. Remove 10 of the larger ...

There are so many ways to prepare and enjoy cabbage. Shred it into a salad or slaw, cut it into wedges to caramelize or char, ...

Makes 8 (1-cup) servings. Recipe is by Holly Clegg from her KITCHEN 101 Cookbook. 1½ pounds ground sirloin 1 onion, chopped 1 teaspoon minced garlic ¼ teaspoon pepper 3 cups instant brown rice 1 ...

A round of Boursin does most of the heavy lifting here, turning humble cabbage into a silky, creamy side with minimal effort.

Cabbage has long been a quiet staple pulled from the root cellar when the weather turns cold. It stores well, cooks gently, ...