Learn how to store cabbage properly to extend its life and maintain its flavor and texture. Whether it's whole or chopped, ...

Many think slaw and coleslaw are interchangeable thanks to similar names and their spots on summertime dinner tables, but ...

According to nutritionist Toby Amidor, “just one cup of shredded red cabbage will provide 44 percent of your daily needs of vitamin C and 23 percent of the daily needs of vitamin K,” which is ...

Cabbage is best cooked low and slow, and whilst you won't get the crispy edges like you would cooking it on the hob, this is a much simpler red cabbage recipe, as it doesn't need any attention.

Braised Red Cabbage 1 tablespoon olive oil 1 small red onion, trimmed and diced 6 cups shredded red cabbage 1 apple, peed and diced 2 teaspoons kosher salt 1 1/2 teaspoons fennel seeds ...

Refrigerate for 1 to 4 hours before serving — this time will soften the shredded cabbage and allow the flavors to meld together. Leftovers may be refrigerated for up to 3 days.

Read More 1 cup (loosely packed) shredded red cabbage 3 cups (loosely packed) shredded green cabbage 3 cups (loosely packed) shredded savoy cabbage ½ cup green pepper, cut into small dice ...