Savoy Cabbage

Using cabbage is a unique, unforgettable way to serve halibut, though you can use salmon instead.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

This cabbage recipe pairs crunchy-tender lightly steamed cabbage leaves and mustard greens with a rich, warm dressing.

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.

Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

Have half an hour? That’s all you need to make Thai-inspired curry noodle bowls (with steak!).

Onions, garlic, cabbage, and tomatoes melt into a thick rich blanket of sweet richness for these hearty baked beans.

Served with a bright, zesty grapefruit-cabbage slaw, this crisp salmon is an easy weeknight dinner that takes less than 20 minutes to make from start to finish.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.