Cabbage

A little blackened magic turns humble cabbage into something incredibly delicious.

Yes, blacken your cabbage.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor

“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.