Green Cabbage

Braising the cabbage in cider gives it a light but distinct apple flavor.

Try this with sausages or roast chicken.

Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto.

Can be prepared in 45 minutes or less. Sharpen your cutting and chopping skills and see how to prepare salmon like a pro with our technique videos.

(Bacon and Root Vegetable Stew)

A delicious side dish from Clyde Cooper’s Barbecue in Raleigh, North Carolina.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

A great dish from Dalvay By The Sea.

A fresh-tasting main-course salad.

(Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

Thyme really shines in this soup; sautéed apples are an interesting sweet garnish.

A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.