Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads ...

If you’re frozen through on a frosty winter’s day and looking for something to warm you up, Spanish white bean and cabbage ...

In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archive. But after all that kale, ...

Think cabbage is boring? Then it\'s time to try our savoy cabbage quiche. It\'ll have you reaching for a second slice in no ...

Cabbage isn't necessarily everyone's favourite vegetable and, like Brussels sprouts, has developed a bad reputation. People often dislike cabbage because of how easy it is to overcook. But when cooked ...

Quarter the cabbage, remove core, and slice crosswise into 1/2-inch strips. Prepare an ice bath. Bring a large pot of salted water to a boil, add the cabbage, and cook for 2 minutes. Strain the ...

There’s a cabbage variety for every purpose, from coleslaw to golumpki, kimchee to sauerkraut. For sheer beauty of form and delicacy of flavor, however, savoy is in a class by itself. Crinkled leaves ...

Ingredients Olive oil 500g spaghetti 300g smoked haddock, skinned and cut into 1in chunks 100g pancetta, diced Half a Savoy cabbage, shredded 150g frozen peas 100g Parmesan, grated 3 free-range eggs 2 ...