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cabbage
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Cooking
Savoy. Red. Green. Napa. Do you know all the different types of cabbage? And what they're good for? You best brush up.
Alex Delany
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Culture
We gave you a sneak peek at three photos taken of recipes from Good Meat. You voted for your favorite, and now we're ready to reveal the winning recipe: My Grandmother's Stuffed Cabbage.
Julia Bainbridge
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Culture
One ingredient at its seasonal peak and delicious things to do with it.
Diane Chang
Cooking
Is “pure joy” on the ingredient list? Because it sure seems like it.
Elyse Inamine
techniques
The Bon Appétit Staff
techniques
It's time to give the versatile, vitamin-packed cabbage the respect it deserves.
Guest
Cooking
How to buy, store, and cook with cabbage, in season in December.
Rochelle Bilow
Culture
A roundup of food news from around the Internet on August 7, 2014.
Rochelle Bilow
Cooking
Tired of the trendy green? Take a little break and check out the lovely leaves of the savoy cabbage instead
Bon Appétit
techniques
Cooking
Memorize this stir-fry sauce.
Betty Liu
techniques
Yes, blacken your cabbage.
Bon Appétit
techniques
techniques
Here are three tools for getting cabbage as thin as you want it, safely.
Guest
Belle Cushing
Culture
It's pretty magical
Sam Dean
Cooking
Cooking
This seared Savoy cabbage makes for a texture-rich--and somewhat noisy--supper
Julia Bainbridge
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
Culture
Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.
Elyssa Goldberg
Cooking
You and 14 of your closest friends.
Alex Beggs
techniques
Root vegetables don't own the whole "oven-roasted" game. Next time you fire up the oven, toss one of these ingredients on the sheet pan, too.
Rochelle Bilow