Cabbage

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

If you don’t have fennel, simply omit it and double the onion.

Step-by-step instructions for making sauerkraut out of almost any vegetable at home—plus 3 recipes that use it when you're done

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

This simple, homey braised red cabbage recipe is the perfect accompaniment to a chilly-weather braise.