Napa Cabbage

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

Pho’s warming spices and fresh herbs inspire this version of salmon-head soup, traditionally enjoyed as both food and medicine in the Native Alaskan diet.

Homemade potato starch noodles, stir-fried with potato slivers and greens, for an extra comforting dinner.

Spicy, sour, oil-slicked noodles that are sure to impress.

Versatile dumpling wrappers eat like noodles when cooked in the hot broth.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Iceberg’s reign over the wedge salad stops here.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

Pork belly, Napa cabbage, repeat. I can't stop making it!

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.

You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.

We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways!

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

BONUS: Cabbage slaw to snack on while cooking.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Savoy. Red. Green. Napa. Do you know all the different types of cabbage? And what they're good for? You best brush up.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.