If you’ve ever stood in the produce aisle debating between napa cabbage and green cabbage, you’re not alone. They may both be “cabbage,” but trust me—they’re totally different when it ...

I spoke to her on the phone recently to ask about the basics of cooking, buying, and storing two common cabbage varieties: green and red. I left the conversation wondering how I could fit cabbage ...

Simple, ignoble, under-appreciated green cabbage: It has got to be one of the most unpretentious and humblest in all of the Cruciferae family, if not among the entire vegetable kingdom.

It tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart.

Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste. This type of cabbage gets its purple-reddish color from the plant compound anthocyanin and ...

Some cool-weather vegetables like green and red cabbage are still hanging on. Bright carrots and beets in an array of oranges, yellows and reds are being pulled out of their winter beds.

Substitutions: For Napa cabbage, regular green cabbage. Gluten-free? Use gluten-free tamari in place of soy sauce and gluten-free miso. For almonds, use chopped pistachios, peanuts or cashews.

1 small head of green cabbage, such as Savoy cabbage 1 fennel bulb Sea salt and freshly ground pepper 2 teaspoons runny honey 1 tablespoon red wine vinegar or white wine vinegar 2 generous ...