Green Cabbage

This quick and crunchy dish relies on high heat and malty black vinegar.

A 20-minute dinner everyone will ask for again.

A quicker version of Ukrainian holubtsi, with cabbage, pork, and rice—no rolling required.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.

Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.

This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.

These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).

With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

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.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. 

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.