Slow-roast the cabbage in a 250-degree oven for 60 to 90 minutes, depending on the cabbage variety used. Give the warm chips a final dusting of Parmesan and they’re ready to eat.

Braised Cabbage And Chicken This is my adaptation of an old Marcella Hazan recipe that combines red wine and cabbage. Here, you slowly braise a chicken and thin slices of red cabbage — the ...

1/2 medium head of green or savoy cabbage, cut into 1-inch pieces 1/2 tsp kosher salt, plus more 4 oil-packed anchovy fillets, coarsely chopped (optional) 1 tsp. finely grated lemon zest ...

Cabbage is an ancient vegetable that grows in more than 90 countries. It contains many nutrients, such as fiber, vitamin C and vitamin K, as well as antioxidant compounds, like myricetin ...

In a small bowl combine the breadcrumbs, parmesan and the remaining 2 tablespoons of oil. Sprinkle evenly over the cabbage mixture. Bake until bubbly and golden, about 15 minutes.

Sturdy cabbage, whether green, red, savoy or napa, will keep in your refrigerator for weeks, ready at a moment’s notice to serve as a salad, cooked vegetable, or even main dish.

Per 1/4 cup cabbage pickles: 36 calories (percent of calories from fat, 4), trace protein, 7 grams carbohydrates, 7 grams total sugars, trace fiber, trace total fat (trace saturated fat), no ...

Add the cabbage and vinegar. Cook gently, covered, until the cabbage is tender but still textured, about 12 minutes. Add 2 tablespoons of sugar, the caraway seeds, salt and pepper to taste.