Eat the rainbow with this colorful slaw. Purple cabbage, green cabbage, carrots, apples, and bell peppers combine for a light and bright side dish. Lightly salted roasted peanuts add a slight crunch ...

Cabbage is going to be the “it” vegetable of 2026 ...

Even if you’re the kind of person who types out production schedules for holiday meals -- the days laid out according to brining times and baking itineraries -- and especially if you aren’t, the day ...

Red cabbage velouté is one of those dishes where a little science turns everyday food into something seriously fun. I mean, ...

Keep the core intact. Removing the core will cause the cabbage wedges to inevitably fall apart, so do your best to leave a ...

With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift of ...

1. In a bowl large enough to hold all the ingredients, whisk the yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper until blended. 2. Stack several kale leaves on each other. Cut across ...

sugar and some seasoning, then gradually whisk in the oil until creamy and emulsified. For the salad: finely slice the red part of the cabbage, discarding any tough white stalks. Finely slice the ...

PREPARATION: Slice red cabbage very thin. Peel apples and cut into julienne strips. Mix together and toss with 2 tablespoons lemon juice and 1 teaspoon of pepper. Set aside 24 raspberries for garnish.

In a medium bowl, whisk together 1 tbsp red wine vinegar, 1 tsp grainy mustard, 1 tsp dijon mustard and 1 tsp caster sugar with some seasoning. Gradually whisk in 2 tbsp olive oil and 5 tbsp groundnut ...