Cabbage and its bitter cousins — brussels sprouts, cauliflower, and broccoli — can be eaten raw, roasted, grilled, braised, ...

The vegetable's range extends from eastern Canadian provinces ... thinly sliced and added to slaw. And another classic, uniquely Floridian creation utilizes swamp cabbage as a dessert.

There is much to slice, but you end up with a bright tangle of slaw that feeds a crowd and has enough zing in it to bring a table of cold cuts to life. Shred the cabbage thinly and put into the ...

In a large bowl, mix together the cabbage, apples, onion, raisins and capers. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for ...