Heat the chicken broth in a large skillet. When the broth is simmering, add the cabbage wedges, cut side down, and cook, covered, until tender, about 10 to 12 minutes, turning over halfway through.

From Napa and Savoy cabbage to the classic red or green varieties, I guarantee you'll find something new among the 24 recipes here. As you browse, remember to check out the helpful tips and tricks ...

Heat sesame oil in a large pan or wok. Sauté onion and garlic until fragrant. Add cabbage and carrots, stir-fry for 5–7 minutes. Mix in soy sauce and cook until tender. Serve alone or over ...

Every Thursday on the Good Food Blog we share a recipe from our archives. Marcella Hazan is known as the premiere authority on Italian cuisine. She’s written six cookbooks including Essentials of ...

Butter tastes scrumptious in this recipe, but you may prefer to use soft tub margarine instead. Or try the technique using broth (see cook’s notes). Yield: 6 to 8 side-dish servings One large… ...

Recipe: Savoy Cabbage and Farro Gratin With Fontina. Skip to content. All Sections. Subscribe Now. 54°F. Sunday, March 3rd 2024 Digital Replica Edition. Home Page. Close Menu. News.

Add the cabbage, mozzarella, pancetta, pine nuts and the remaining 3 tablespoons of olive oil and toss until the cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve.

Enjoy this variety in any recipe that calls for cabbage, whether raw or cooked. Served raw, it’s crunchy and slightly rubbery, with a lightly peppery, mild taste.

Marcella Hazan is known as the premiere authority on Italian cuisine. She’s written six cookbooks including Essentials of Classic Italian Cooking and is the recipient of a Lifetime Achievement Award ...