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magazine grilled red and green cabbage slaw
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(88)
Recipes
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
4.0
(4)
Quick
Recipes
This is a spicy slaw, but charred scallions give it deep, toasty flavor.
4.6
(4.63)
Easy
Recipes
Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.
4.3
(4.25)
Vegan
Recipes
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
4.5
(4.5)
Quick
Recipes
An understated slaw that gives us what we want: crunch and bright acidity.
4.0
(4.17)
Quick
Recipes
This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.
5.0
(5)
Quick
Recipes
This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
4.0
(3.83)
Quick
5.0
(5)
Recipes
Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.
3.3
(3.33)
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Recipes
A good slaw is a thing of beauty.
Quick
Recipes
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.
3.5
(3.49)
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Recipes
That half-head lingering in your crisper drawer since last week? Now’s its time to shine.
Articles
(94)
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
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
techniques
It's time to give the versatile, vitamin-packed cabbage the respect it deserves.
Guest
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Cooking
We never knew it was possible to love cabbage like this.
Aliza Abarbanel
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
Videos
(229)
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Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
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It sounds weird, but you should char your vegetables. Here's why.
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
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Join Chef Rawlston Williams as he makes beer-battered fish and chips, a perennial seafood favorite. Though you'll often see it served with a lemon wedge, Rawlston elevates your normal pub fare by making a fresh lemon sauce to go with the crispy fried filets and yukon gold wedges.
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.
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Spend a day behind the scenes with Executive Chef Fariyal Abdullahi at New York's hottest seafood restaurant, Hav & Mar.