Cabbage | Saveur

Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

The post Maple Pork Shank With Buttered Cabbage appeared first on Saveur.

Stone Crab Tacos With Cabbage Slaw

Naiara Rementeria Freeman — Fri, 06 Mar 2026 19:04:59 +0000

James Jackman

Naiara Freeman Rementeria started working at her mom’s Everglades City restaurant, Camellia Street Grill, when she was 17 and now runs the show. When stone crab comes in, there are always some “lights,” or claws in which the meat doesn’t fully fill the shell, and it was from these that the Grill’s taco recipe was born. Rementeria says, “You don’t hear about many preparations beyond serving the chilled claws with mustard sauce, so we started thinking about how to use the lights.” A tangy cabbage slaw, which can be stored in the fridge for up to a week, balances the richness and amplifies the sweetness of the meat.

Featured in “Tough to Crack” by Carrie Honaker in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4 tacos

Time: 15 minutes

Ingredients

For the slaw:

½ cup rice vinegar
1 Tbsp. sugar
1 tsp. kosher salt
1 cup shredded cabbage
½ cup shredded carrots

For the tacos:

2 cups stone crab claw meat, flaked
⅓ cup mayonnaise
2 tsp. freshly ground black pepper
2 tsp. Creole mustard
2 tsp. kosher salt
1 tsp. rice vinegar
4 corn or flour tortillas, for serving
Lime wedges, for serving

Instructions

Make the slaw: In a medium bowl, stir together the vinegar, sugar, and salt until mostly dissolved. Add the cabbage and carrots and toss to coat. Set aside at room temperature, tossing occasionally, for 10 minutes.
Meanwhile, make the tacos: In a medium bowl, stir together the crab, mayonnaise, black pepper, mustard, salt, and vinegar.
Over a gas stove flame or in a dry skillet over high heat, heat the tortillas, turning occasionally, until softened and blackened in spots, about 1 minute. Top the tortillas evenly with the crab mixture and slaw and serve with lime wedges.

The post Stone Crab Tacos With Cabbage Slaw appeared first on Saveur.

Spring Borshch With Peas and Wild Mushrooms

Olia Hercules — Thu, 29 May 2025 18:15:58 +0000

Photo: Joe Woodhouse • Food Styling: Olia Hercules

This version of the classic Ukrainian soup from chef Olia Hercules features fresh peas, new potatoes, and wild mushrooms for a seasonal take that’s perfect for warmer months. The dish is finished with a splash of beet kvass, a fizzy fermented drink popular in Ukraine, but any tart, fruity vinegar will work. Wild mushrooms can be foraged or purchased fresh at certain times of the year, but dried morels, chanterelles, or black trumpets are available year-round. If your dried mushrooms are particularly gritty, soak them in hot water for a half an hour and discard any dirt before adding them to the soup. Feel free to add any other tender spring vegetables, such as snap peas or asparagus, to the borshch just a few minutes before it finishes cooking.

Featured in “Olia Hercules’ Home Kitchen is a Haven for Plants, Art, and Community” by Alex Testere in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204.

Makes: 4

Time: 2 hours

Ingredients

1½ oz. (¾ cup) dried wild mushrooms, such as morels, chanterelles, or black trumpets
2 medium onions, 1 whole, peeled, 1 finely chopped
1 bay leaf
1 medium beet, peeled and cut into ⅛-in. slices
Kosher salt
3 Tbsp. extra-virgin olive oil
1 medium carrot, coarsely grated
1 medium red bell pepper, sliced into thin batons
2 Tbsp. tomato paste
8 oz. small new potatoes, scrubbed and quartered
2 cups shelled fresh or frozen fava beans
¼ cup dill fronds, plus more for serving
2 garlic cloves
8 oz. green cabbage (about ½ head), shredded
4 oz. shelled green peas
Beet kvass, or fruity vinegar
Crusty bread, for serving

Instructions

To a large pot, add the mushrooms, whole onion, bay leaf, beet, 1 tablespoon of salt, and 3½ quarts of water and bring to a simmer. Cook until the broth darkens and reduces slightly, about 45 minutes.
Meanwhile, to a large skillet over medium heat, add the oil, chopped onion, and a pinch of salt and cook, stirring occasionally, until the onion is softened and pale golden, 10–12 minutes. Stir in the carrot and another pinch of salt and cook, stirring occasionally, until softened, 4–6 minutes. Add the bell pepper and cook until softened, about 5 minutes. Stir in the tomato paste and cook until slightly darkened, about 4 minutes more.
Scrape the vegetable mixture into the broth, then add the potatoes and fava beans. Bring to a simmer and cook until the potatoes are easily pierced with a knife, 25–30 minutes. Remove and discard the whole onion and bay leaf.
Finely chop the dill and garlic together into a coarse paste, then add it to the soup along with the cabbage and peas. Cook until the cabbage wilts and softens and the peas turn bright green, about 3 minutes. Turn off the heat, cover, and set aside for 5 minutes. Add beet kvass, more dill, and salt to taste. Serve hot with crusty bread.

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Pot-au-Feu

SAVEUR Editors — Mon, 18 Mar 2019 22:41:35 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Pot-au-feu, which means “pot on fire” in French, is a centuries-old boiled dinner consisting of beef and root vegetables cooked slowly until all the ingredients emerge spoon-tender from a rich, concentrated stock. It’s traditionally served in two courses: the broth, then the meat and vegetables. This recipe is from the since-shuttered Le Goxoki in Pau, which was famous for the dish.

Featured in the November 2004 issue.

Makes: 8–10

Time: 3 hours

Ingredients

For the pot-au-feu:

2½ lb. bone-in beef shanks (2 in. thick and 8–10 oz. each), tied around the equator with twine
2½ lb. shoulder clod roast, or chuck roast, tied
4 carrots, peeled and trimmed
3 parsnips, peeled and trimmed
3 turnips, peeled and trimmed
2 leeks, trimmed, cleaned, and halved crosswise
2 medium onions
1 small Savoy cabbage, quartered
3 parsley sprigs
3 black peppercorns
1 bay leaf
1 garlic clove, peeled
Kosher salt and freshly ground black pepper
6 medium waxy potatoes, peeled

For the sauce gribiche:

2 Tbsp. plus 2 tsp. white wine vinegar, divided
½ tsp. dry mustard powder
1 large egg yolk
1 cup vegetable oil
1 Tbsp. drained capers
1 Tbsp. finely chopped chervil leaves
1 Tbsp. finely chopped parsley leaves
1 Tbsp. finely chopped tarragon leaves
1 hard-boiled egg, peeled and halved
Kosher salt and freshly ground black pepper

For the tomato sauce:

7 medium plum tomatoes
1 Tbsp. extra-virgin olive oil
¼ tsp. hot sauce, such as Sriracha
Kosher salt and freshly ground black pepper

Instructions

Make the pot-au-feu: To a large pot, add the beef shanks, shoulder clod roast, carrots, parsnips, turnips, leeks, onions, and cabbage. Using twine, tie the parsley, peppercorns, bay leaf, and garlic in a piece of cheesecloth and add to the pot. Add enough cold water to cover the meat and vegetables (7–9 quarts), season generously with salt, and bring to a boil. Turn the heat to medium and simmer, skimming any foam that rises to the surface, until the meat is nearly cooked, about 1½ hours. Add the potatoes and simmer until the meat flakes easily when pierced with a fork, about 1 hour more. Season to taste with salt and black pepper.
Meanwhile, make the sauce gribiche: In a medium bowl, whisk 2 teaspoons of the vinegar, the mustard powder, egg yolk, and 2 teaspoons of water until foamy. Whisking continuously, very gradually add the vegetable oil, starting with a few drops at a time, until all the oil is incorporated and a thick sauce forms. (Alternatively, in a food processor or blender, pulse together 2 teaspoons of the vinegar, the mustard powder, egg yolk, and 2 teaspoons of water. With the motor running, in a slow, steady stream, add the oil and blend until thick.) Stir in the remaining vinegar, the capers, chervil, parsley, and tarragon. Through a fine-mesh strainer, press the hard-boiled egg into the sauce and stir to combine. Season to taste with salt and black pepper. Cover and refrigerate.
Make the tomato sauce: Position a rack in the top third of the oven and preheat the broiler. On a baking sheet, place the tomatoes and broil, turning occasionally, until the skins are blackened in spots and the flesh is very soft, 10–12 minutes. Set aside until cool enough to handle, then peel, core, seed, and chop the tomatoes and transfer to a bowl. Stir in the olive oil and hot sauce and season with salt and black pepper to taste.
Serve the pot-au-feu: For the first course, using a ladle, strain some of the broth into four soup bowls. For the second course, use a spider skimmer to transfer the vegetables and shanks to one side of a large warmed platter. Transfer the roast to a cutting board, discard the twine, and slice thickly. Place meat and any accumulated juices on the other side of the platter, then ladle some of the remaining broth over the top. (Strain any remaining broth and reserve for another use.) Serve with the gribiche and tomato sauces on the side.

The post Pot-au-Feu appeared first on Saveur.

Hearty Vegetable Stew With Duck Confit (Garbure Gasconne)

Kate Hill — Mon, 18 Mar 2019 22:48:36 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Warming and satisfying with large chunks of root vegetables and charcuterie, this soup evokes the many garbures—thick cabbage stews made with ham or bacon and stale bread—in the Gascony region of southwestern France. This garbure recipe was inspired by a dish writer and cooking instructor Kate Hill enjoyed at a cafe in Salies-de-Béarn. It calls for ventrèche, an unsmoked, French cured pork belly similar to pancetta; you can find both it and duck confit via the online retailer D’Artagnan, a well-regarded supplier of French-style charcuterie.

Featured in “In French Gascony, Duck Fat is King.”

Makes: 6

Time: 2 hours 15 minutes

Ingredients

5–6 fresh thyme sprigs
One 6-inch celery stalk with leaves, or a few sprigs lovage or parsley
1 bay leaf
4 medium Yukon Gold potatoes, peeled and quartered
One 1½-lb. Savoy cabbage, cut into 6 thick wedges
2 medium yellow onions, coarsely chopped
2 large turnips (about 1 lb.), peeled and quartered
8 oz. ventrèche, salt pork, or fresh pork belly, chopped into bite-size strips
3 large medium carrots, peeled and cut into large chunks
2 large leeks, rinsed well and cut into 2-in. pieces
4 oz. dried white beans such as white runner or great northern, soaked overnight and drained
7 garlic cloves (4 sliced, 3 halved lengthwise)
1 Tbsp. kosher salt, plus more to taste
12 whole black peppercorns
2 duck confit legs, wiped clean of most of their fat
1 Tbsp. duck fat or unsalted butter
6 thin slices Jambon de Bayonne or prosciutto
6 thick slices crusty country bread, lightly toasted

Instructions

Make a bouquet garni: in a square of cheesecloth, bundle together the thyme, celery, and bay leaf; tie with kitchen twine to close, and set aside.
To a large pot, add the potatoes, cabbage, onion, turnips, ventrèche, carrots, leeks, beans, sliced garlic, the bouquet garni, a tablespoon of kosher salt, and the peppercorns. Add 2 quarts of water, cover the pot, and bring the liquid to a boil over high heat. Turn down the heat to maintain a simmer, cover, and continue cooking until the vegetables are tender and the beans are nearly tender, 50–60 minutes. Take the duck legs by the ankle and use them to stir the pot a few times before dropping them into the soup. Continue cooking until the beans are fully tender and the duck meat easily falls off the bone when prodded with a fork, 25–30 minutes. Let the glossy duck skin slip off into the soup, then remove and discard the bones, and coarsely chop the meat into smaller pieces.
When ready to serve, prepare the garnish: In a medium skillet, warm the duck fat over medium heat. Add the Jambon de Bayonne in batches and cook in a single layer, turning once, until lightly browned and crispy, about 4 minutes per side.
Rub each slice of bread with a garlic half and distribute the slices among 6 wide, shallow soup bowls. Ladle the garbure over the bread. Drape a slice of griddled ham atop each bowl and serve immediately.

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Vegetarian Borscht

SAVEUR Editors — Mon, 18 Mar 2019 22:23:07 +0000

Photo: Belle Morizio • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart

The best vegetarian borscht recipes are as closely guarded as state secrets. This chunky, beet-based soup, common in countries throughout Eastern Europe, is adapted from a version recorded by the late spy Markus Wolf, better known as the “man without a face.”

Makes: serves 8–10

Time: 1 hour 10 minutes

Ingredients

¼ cup vegetable oil
1 large yellow onion, thinly sliced
2 medium carrots, peeled and coarsely grated
2 large beets, peeled and coarsely grated
4 cup shredded white cabbage
2 medium russet potatoes, peeled and coarsely grated
1 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. white-wine vinegar
3 Tbsp. chopped fresh dill, divided
3 Tbsp. chopped fresh parsley, divided
3 Tbsp. chopped fresh chives, divided
Kosher salt and freshly ground black pepper
⅔ cup sour cream
2 garlic cloves, finely chopped

Instructions

In a large pot, heat the oil over low heat. Add the onion, cover, and cook, stirring occasionally, until just translucent, about 10 minutes. Add the carrots, beets, and cabbage, cover, and cook until tender, about 20 minutes.
Meanwhile, to a second large pot, add the potatoes and 8 cups of salted water. Bring to a boil over medium-high heat, and cook until tender, about 10 minutes. Remove from heat but do not drain.
Add the tomato paste, sugar, and vinegar to the vegetables and cook, stirring, until the sugar dissolves, about 2 minutes. Add the potatoes and their cooking water; continue cooking for 10 minutes. Stir in 2 tablespoons each of dill, parsley, and chives, and season to taste with salt and black pepper.
Serve in bowls, either hot or chilled, and top with sour cream, garlic, and the remaining herbs.

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Melty Braised Cabbage With Bacon and Pecans

Benjamin Kemper — Wed, 21 Dec 2022 15:32:31 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY LAURA SAMPEDRO

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

Do you know what happens to cabbage when you bake it for two and a half hours? If not, read on.

Of all the cookbooks on my shelf, come winter there’s one I reach for the most. Its pages are schmutzed and dogeared, and once upon a time—in the early aughts—everybody in the food world was talking about it: All About Braising, by Molly Stevens. I mean, the recipes basically sell themselves: What’s not to love about duck ragù with bucatini, braised cauliflower with toasted breadcrumbs, or soy-braised chicken thighs with orange and star anise?

But the greatest hit for me is Stevens’ braised cabbage, which comes together in a good ole 9-by-13 and whose secret ingredient is time—two and a half hours, to be exact, rendering the cabbage ultra-melty and sweet. The dish is great as a side, but I like serving it family-style as the main with the addition of bacon for heft and richness. You can assemble (by that I mean mostly plop and plunk) everything in the baking pan up to two days in advance; simply cover and refrigerate until you’re ready to roll.

Makes: 4–6

Time: 2 hours 35 minutes

Ingredients

8–10 slices thick-cut bacon (12 oz.), coarsely chopped
1 medium head green cabbage (2 lb.), cored and cut into 8 wedges
2 large carrots, trimmed, cut into ¼-in. rounds
1 large yellow onion, thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
Coarsely chopped toasted pecans, for garnish
Finely chopped chives, for garnish
Grainy mustard, for serving

Instructions

Position a rack in the center of the oven and preheat to 350ºF. In a heavy-bottomed nonreactive roasting pan (see footnote) set over medium heat, fry the bacon, stirring frequently, until deep golden and crisp, 10–14 minutes. Turn off the heat, then, using a slotted spoon, transfer to a small bowl. Discard all but roughly 2 tablespoons of the bacon grease.
In the roasting pan, arrange the cabbage wedges cut-side down beside one another, then scatter the onion and carrot over the top, followed by the reserved bacon. Pour in the vinegar and ¼ cup of water, then season with salt and black pepper. Dot with the butter and cover tightly with foil. Bake for 1 hour, then flip the wedges and continue cooking until the cabbage is very soft, about 1 hour more.
Uncover the pan and turn the oven to 425ºF. Continue baking until the vegetables are browned at the edges, about 18 minutes more. Sprinkle with the pecans and chives and serve warm with mustard on the side.

Note: If you don’t own a large, heavy roasting pan, fry the bacon in a skillet in step 1. At the beginning of step 2, arrange the cabbage in a 9-by-13-inch casserole dish, then drizzle with the reserved bacon grease and proceed with the recipe.

The post Melty Braised Cabbage With Bacon and Pecans appeared first on Saveur.

Burmese Tea Leaf Salad

Saw Naing — Sun, 27 Mar 2022 13:38:22 +0000

SAVEUR_TheDutchessOjai. Photography by Dylan James Ho

The distinct earthy flavors of this classic Burmese tea leaf salad come from the fermented tea leaves, which are prepared in-house at the Dutchess in Ojai, California. You can find them pre-made at specialty markets such as Kalustyan’s. A medley of shaved cabbage, seasonal lettuces, and variety of crunchy toppings give the salad its satisfying layers of texture. Chef Saw uses locally sourced Salanova lettuce; if you can’t find it, hydroponically grown butterhead lettuce is a suitable substitute. Naing fries off the crispy shallots and garlic in-house, but if pressed for time, packaged versions of both can be found at your local Asian grocery.

Featured in “At This New SoCal Restaurant, Burmese Dishes Take Local Produce to Another Level” by Diana Yen.

Makes: 6

Time: 50 minutes

Ingredients

6 small shallots (6 oz.), thinly sliced
Vegetable oil, for frying
12 garlic cloves, thinly sliced
Kosher salt
4 cups thinly sliced Napa cabbage
1 cup chopped Salanova lettuce (or substitute butterhead lettuce)
1 cup cherry tomatoes, halved
½ cup roasted peanuts
¼ cup fresh lemon juice
2 Tbsp. toasted sesame seeds
2 Tbsp. fermented tea leaves
1 tsp. finely chopped fresh bird’s eye or serrano chile
¼ cup chickpea flour
Cilantro sprigs, for garnish

Instructions

Make the crispy shallots and garlic: To a medium pot over medium-low heat, add the shallots and enough oil to cover (about 2 cups). Cook, stirring frequently, until the shallots are golden brown, 20–25 minutes. Strain the shallots through a fine mesh sieve into a heatproof bowl, then transfer to a paper towel-lined plate. Transfer the oil back to the pot and return to medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 5–6 minutes. Strain the garlic through the sieve into the same bowl, then transfer to the plate with the shallots. Season to taste with salt, then set aside to cool to room temperature. Reserve the cooking oil.
Assemble the salad: To a large bowl, add the cabbage, lettuce, tomatoes, peanuts, lemon juice, sesame seeds, tea leaves, chile, and 2 tablespoons of the reserved oil. Toss until the greens are coated and the ingredients are evenly distributed. Toss in the chickpea flour and the reserved crispy shallots and garlic, then divide the salad among six bowls. Garnish with the cilantro and serve at room temperature.

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Our 28 Best Cabbage Recipes from Around the World

SAVEUR Editors — Mon, 18 Mar 2019 22:34:14 +0000

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini ». Joann Pai

It’s high time we stop overlooking cabbage. An endlessly versatile vegetable, our best cabbage recipes are anything but basic. Whether you’re using the the thicker outer greens or the tender inner leaves, there’s so much you can do with a head of cabbage. Some of our favorite dishes, from salads to pastas, spotlight the crucifer for its texture and flavor. Ready to start? From dolmas to tacos to slaw, here are more than two dozen cabbage recipes from around the globe to get you excited about the underrated vegetable.

Grilled-Cabbage Caesar Salad

Corned Beef and Cabbage

Juicy, succulent corned beef meets delicately poached winter vegetables in this new classic. Get the recipe for Corned Beef and Cabbage »

Traditional Kimchi

Korean Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae)

Lamb-Stuffed Cabbage Rolls with Green Tahini

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini »

Homemade Pasta With Spicy Cabbage and Bacon

Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Homemade Pasta With Spicy Cabbage and Bacon »

Green Cabbage Salad with Hazelnuts

This crunchy salad combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw. Get the recipe for Green Cabbage Salad with Hazelnuts »

Armenian Stuffed Cabbage (Dolmas)

Cabbage Fritters (Cabbage Vepadu)

Cookbook author Madhur Jaffery describes these spidery-looking cabbage-and-peanut fritters as looking like little Medusa heads, “with the strands of shredded cabbage providing a crunchy, unruly halo.” A popular item in the mess halls of the south Indian state of Andhra Pradesh, they can be served as part of a meal or as a crunchy snack.

Spicy Cabbage and Chorizo Soup

This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes. Get the recipe for Spicy Cabbage and Chorizo Soup »

Duck Borscht with Fermented Tomato Sauce

Van Valkenberg Hot Slaw

Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »

Tennessee-Style Mustard Coleslaw

The classic mayonnaise-based coleslaw cabbage recipe is bolstered here by the addition of mustard. Get the recipe for Tennessee-Style Mustard Coleslaw »

Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)

This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle) »

Jose Garces’ Fish Tacos

Charred Cabbage Slaw

In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »

Spicy Haitian Cabbage Slaw

Bacon Fried Rice

Quick Basic Kimchi

Pork and Kimchi Potstickers

Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »

Braised Red Cabbage

Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. Get the recipe for Braised Red Cabbage »

Hawaiian-Style Sesame Cabbage Salad

Cabbage salads featuring dried noodles are a staple of Hawaiian home cooking, adding crunch, texture, and sweetness to this terrifically versatile slaw. Get the recipe for Hawaiian-Style Sesame Cabbage Salad »

Spiced Red Cabbage With Apples and Cranberries

Spiced Red Cabbage

Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang)

These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Get the recipe for Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang) »

The Ultimate Stuffed Cabbage (Lou Fassum)

Lou fassum is most dramatic when presented whole, then sliced into thick wedges. Serving the pieces with a stock-based glaze is optional. The dish can also be drizzled with olive oil and sprinkled with fresh herbs, or ladled with chicken stock and topped with a dusting of grated cheese. Serve with mashed or roasted potatoes if desired. Get the recipe for The Ultimate Stuffed Cabbage (Lou Fassum) »

Cider-Braised Red Cabbage

Braised cabbage, a common side dish in Germany, classically has both sweet and sour flavors. In chef Thomas Ferlesch’s version from Werkstatt restaurant in Brooklyn, a generous amount of fat—he prefers to use lard or duck fat for their rich texture—and juicy red wine round out the tart flavors of cranberry, vinegar, and apple cider. Get the recipe for Cider-Braised Red Cabbage »

Braised Paprika Kraut

Pan-Seared white Fish with Mussels, Cabbage Shoots, and Cream

The post Our 28 Best Cabbage Recipes from Around the World appeared first on Saveur.

Lexington-Style Red Slaw

Dana Bowen — Mon, 18 Mar 2019 22:50:27 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang

In Lexington, North Carolina, coleslaw is made with a ketchup-based dressing sharpened with apple cider vinegar and hot sauce. Serve it alongside Lexington pulled pork.

Featured in “East Vs. West” by Dana Bowen in the June/July 2011 issue.

Makes: 6

Time: 30 minutes

Ingredients

⅔ cup ketchup
½ cup sugar
½ cup apple cider vinegar
2 tsp. mild hot sauce
2 tsp. ground black pepper
2 tsp. kosher salt
1 medium head cabbage, cored and roughly chopped

Instructions

In a large bowl, whisk together the ketchup, sugar, vinegar, hot sauce, black pepper, and salt. Add the cabbage and toss to combine. Set aside, tossing occasionally, for 20 minutes. Refrigerate until chilled, at least 2 hours.

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