Red Cabbage

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

Cabbage becomes the star of any backyard barbecue with this awesome beer can–inspired technique.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavors is amazing. Share them with your mates and they’ll be your friends for life.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

My mother grew up in Bad Nauheim, Germany, where she helped her parents with their inn and restaurant called Die Krone (The Crown). When I was growing up, she cooked several traditional German dishes, but one of the most memorable for me was her recipe for sweet-and-sour red cabbage. Though I was a pretty picky eater, I adored the cabbage and loved how it colored the mashed potatoes my mother would always serve with it. Mom never wrote the recipe down for me, but I reached out to German relatives and re-created it. I hope you enjoy it as much as I enjoyed taking the trip down memory lane. Grating the cabbage takes a while, so make sure to have some good tunes on!

I get no greater satisfaction than knowing we've snuck some sweet potatoes and red cabbage onto the dessert menu at Vedge. This dish was originally inspired by a trip to the Czech Republic, where I enjoyed plum dumplings dusted in powdered sugar and served with vegan sour cream. Here, we fill our turnovers with candied whipped sweet potato, and the kraut garnish offers a nice bright note from the sweet Riesling. If you want to go all out, try serving them with a dollop of vegan sour cream whipped with a little powdered sugar and orange zest.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Mild mahi Mahi takes on the flavors of our zesty marinade.

Amaranth is a small herb seed, not a cereal grain, that tastes a bit peppery and is rich in protein and high in fiber. Here, it is toasted until it pops, much like popcorn. The lemon juice is not only for flavor; it also keeps the apples from turning brown.

The cabbage family takes quite well to braising. Start by caramelizing the apples and onions with some sugar for a pleasant balance of sweet and tart flavors. Not only does the vinegar add a delicious flavor, but the acid helps keep the cabbage a bright purple color.

I am a red wine drinker, so any fish preparation that can be enjoyed with red wine, such as this one, which is served with a rich lentil stew and pickled red cabbage, is a winner for me. Sea trout is a freshwater fish that drifted into the sea, so although it is trout, it looks and tastes like it wants to be salmon with pink flesh and the same moist, oily quality that you get from really good salmon. Sea trout is much more consistent in quality than salmon and also less expensive, so I hope you will enjoy this salmon alternative. Sottaceto means “pickled” in Italian. The cabbage here is slow-cooked in balsamic vinegar, so it’s like a pickle, which cuts through the richness of the lentils and the fattiness of the fish. The recipes for the cabbage and lentils both make more than you will need for four servings of fish. You can double the number of fish fillets you prepare, or serve the remaining cabbage and lentils on the side. Since the cabbage is pickled, it will keep, refrigerated, for at least a week.

This recipe can be made a day ahead and refrigerated; reheat before serving.

This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.