As the days become longer and temperatures warmer, home cooks need to synchronize with the changing seasons. Let those meat-based stocks and stews hibernate in the freezer until next winter — it's ...

"This pierogi cabbage casserole combines tender cabbage, sweet onion, and garlic with a creamy, savory sauce of cream cheese, sour cream, and chicken broth. It features cheesy pierogies and smoky ...

Some folks may not like the aroma of cooking cabbage, since when it's overcooked, the kitchen smells like rotten eggs. Hydrogen sulfide's the aroma culprit; a gas released when cabbage is overcooked.

This red cabbage slaw will easily become your new favorite side salad for every occasion. With its bold flavors, beautiful color, and satisfying crunch, it’s a salad that truly delivers. Plus, it’s ...

Brandy Shaski wrote in searching for a recipe to make a purple cabbage slaw, marinated in apple cider vinegar and sugar. Many readers sent in similar recipes. I like this one because you heat the ...

1. Heat a stock pot over a medium-high heat. When it’s hot, add 2 tablespoons of olive oil, and brown the beef on all sides. You may have to do this in 2 or 3 batches, as you don’t want the pan to be ...

This red cabbage slaw dressed with a yogurt and pomegranate molasses sauce adds just enough creaminess with a balancing dose of acidity, while the pomegranate molasses lends a pleasant sweetness.

In a large bowl, combine cabbage, plums and parsley. In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss. Yield: Serves 8.

Aug. 8—Cabbage is a dense, leafy cole crop that grows easily in Maine and stores well through the long winters. Even if you do not grow cabbage, it is inexpensive to buy a big head of green or purple ...