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pdfs my grandmothers stuffed cabbage
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Recipes
That half-head lingering in your crisper drawer since last week? Now’s its time to shine.
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)
Recipes
Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.
5.0
(5)
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)
Recipes
Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.
3.6
(3.63)
Recipes
Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac.
5.0
(4.95)
Recipes
Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
4.3
(4.25)
Quick
Recipes
Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.
5.0
(4.81)
Recipes
Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.
4.5
(4.5)
Recipes
Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.
4.0
(4)
Vegan
Recipes
This quick and crunchy dish relies on high heat and malty black vinegar.
5.0
(4.88)
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)
Articles
(65)
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
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
Cooking
Is “pure joy” on the ingredient list? Because it sure seems like it.
Elyse Inamine
Cooking
On this episode of Dinner SOS, Chris and Eden help caller Abby make her husband fall in love with vegetables.
Bon Appétit Staff & Contributors
Videos
(133)
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It sounds weird, but you should char your vegetables. Here's why.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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Crispy skin salmon and crunchy napa cabbage make a perfect pair, and you can keep it all in one skillet with this recipe.
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)