Green Cabbage

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

You can stuff this slawlike salad inside your pita, or eat it on its own.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

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. 

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.

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.