Cabbage

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

This quick dish of cabbage and pasta knocks out absolutely everyone who tries it.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken. 

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa “sandal sole” that provides the base for velvety black beans, crumbled queso fresco, and chipotle salsa.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.