Cabbage can be considered so common that we often forget about it, but it has supported communities for centuries. Varying in shape, size, and color, this tightly packed ball of sweet crunchy greens is sometimes the only green available during winter months, and can be used raw in delicious juicy slaws, softened in soups, or roasted until golden brown in the oven.
Bright refreshing slaws are a great side to any dish or quick snack when you go to the fridge looking for something to munch. Enjoy with fresh herbs, fruit, and tangy dressing!
Brighten up your meals year round with this slaw featuring fresh cilantro, creamy dressing, and crisp purple cabbage.
Napa cabbage leaves have a much more loose, rumply and juicy leaves that capture all the dressings in this slaw, brightened up with sweet, crisp kohlrabi and a kick of cilantro.
Crispy, nutty, and rich roasted cabbage will have you looking at this common vegetable in a whole new light. Savoy cabbage especially has rounded little rumples that hold extra flavor!