Done right, cabbage is incredibly versatile, capable of charring to crispy-edged perfection or melting into buttery comfort.

This hearty weeknight soup combines tender ribbons of Savoy cabbage and creamy cannellini beans in a harissa-spiked broth.

The emphasis here is squarely on the sturdy virtues of Savoy cabbage. To prepare it for the risotto, the cabbage is shredded, tossed with sauté ed onion and pancetta, and cooked to a dark brown color.

To prepare the rolls, first deal with the sausage. Score the casing and gently remove it (1). Then roughly crumble the sausage with your hands (2). Prepare the meat broth and keep it warm. Transfer ...

Cabbage might not be the star of most dinner tables, but it’s one of those humble ingredients that can surprise you when given a little attention. Whether you like it raw in slaws, cooked in soups, or ...

Melissa Clark pairs that hearty vegetable with pork, herbs and bright lemon to bring out its very best. By Melissa Clark A few weeks ago, I wrote about my expansive, ever-growing devotion to cabbages ...

Lest I inadvertently spark the Cabbage Wars, let’s be clear: I’m not claiming cabbage as a uniquely Jewish ingredient, or even proposing that it’s more conspicuous in Jewish cuisine than in that of ...

Traditional English Beef Wellington features beef tenderloin coated with pâté and mushrooms, and then wrapped in puff pastry that's baked until golden brown. In this vegetarian version, from Food & ...