1. In a bowl large enough to hold all the ingredients, whisk the yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper until blended. 2. Stack several kale leaves on each other. Cut across ...

Cabbage is one of my favorite vegetables, especially this time of year. Its versatility is amazing. Use it raw in salads and slaws or cooked in soups, casseroles, pastas and sandwiches. And don’t ...

One of the unsung heroes of the produce aisle is undoubtedly red cabbage. Though it’s vibrant in color, and loaded with ...

"To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About two hours before serving, toss and place back in the ...

Let’s get this out at the start: Almost nothing said by the main character of this story, chef Stefan Richter, is accurately quoted. Otherwise, it would be a bleepin’ tiresome story to bleepin’ read ...

Note: From "Kramarczuk's Family Classics" by Orest and Katie Kramarczuk. Cut cabbage into fourths. Remove (and discard) core and finely chop cabbage. In a large saucepan over medium heat, melt butter.

Preheat the oven to 300 degrees. Peel the leaves off the red cabbage. Cut the leaves in half, remove the veins, and cut into approximately 2-inch-square pieces. In a large saucepan, melt 4 tbs. butter ...

Cabbage-apple mixture: Place chopped cabbage, butter, apple cider vinegar, diced apple, grape jelly, salt and water in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring ...