I love cabbage for its flavor and texture—it doesn’t melt away with cooking like other leafy greens. It’s a vegetable that ...

Is it an acid, base, or neutral? Make your own acid-base indicator from red cabbage, then test various household substances. Acids and bases are classes of materials that have different properties.

Remove cabbage; pat dry. Preheat a large cast-iron skillet over high for 5 minutes. Whisk together coconut milk and 1/4 cup reserved garlic oil in a small bowl. Brush cut sides of each cabbage ...

Quarter the cabbage and cut out the hard core ... weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave ...

Who says you can't draw inspiration from other cultures when planning your ... Instead of chopping chunks out of a full-sized head of cabbage, slice some Brussels sprouts (which look like miniaturized ...

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best. Apart from red cabbage, which breaks the rule and ...

After the dough scraps were cleared, after everything was tidied up, when there was still leftover cabbage filling ... but the memory of the taste has been drawing me toward a more recognizable ...

Encrusted with panko and deep-fried, the eggs are sandwiched between slices of Japanese bread with mayo, roasted black garlic ...

When the garlic is pale golden and crisp, remove the slices from the skillet. Thinly slice the cabbage and divide between two serving plates. Put all the ingredients for the sauce in a small sauce ...