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magazine grilled red and green cabbage slaw
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5.0
(5)
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This is a spicy slaw, but charred scallions give it deep, toasty flavor.
4.6
(4.63)
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
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An understated slaw that gives us what we want: crunch and bright acidity.
4.0
(4.17)
Quick
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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)
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.
4.3
(4.34)
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A good slaw is a thing of beauty.
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)
Quick
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Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.
3.6
(3.57)
Quick
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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)
Easy
Recipes
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.
5.0
(5)
Articles
(93)
techniques
It's time to give the versatile, vitamin-packed cabbage the respect it deserves.
Guest
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
Cooking
The perfect accompaniment to a good steak or a burger is a crisp, cool slaw.
Bon Appétit
Videos
(228)
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It sounds weird, but you should char your vegetables. Here's why.
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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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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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Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">