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slideshows how to cook fish in a cabbage leaf
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(150)
Easy
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
(3.25)
Quick
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Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.
4.4
(4.36)
Recipes
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
4.3
(4.34)
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Culture
Quick
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The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right.
3.5
(3.49)
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Recipes
This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.
Quick
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Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.
4.6
(4.6)
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Quick
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Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.
Quick
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Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.
Vegan
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This quick and crunchy dish relies on high heat and malty black vinegar.
5.0
(4.88)
Articles
(114)
Cooking
Slow-cooked fish with grapefruit and... cabbage? It works, just trust us.
Jill Baughman
Culture
We gave you a sneak peek at three photos taken of recipes from Good Meat. You voted for your favorite, and now we're ready to reveal the winning recipe: My Grandmother's Stuffed Cabbage.
Julia Bainbridge
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
techniques
Yes, blacken your cabbage.
Bon Appétit
Cooking
Haters begone. My cod and I are very happy, thank you very much.
Rachel Karten
Culture
One ingredient at its seasonal peak and delicious things to do with it.
Diane Chang
Videos
(179)
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It sounds weird, but you should char your vegetables. Here's why.
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Crispy skin salmon and crunchy napa cabbage make a perfect pair, and you can keep it all in one skillet with this recipe.
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Take your vegetables to a whole new level with three creative but simple methods: charring, tandoori roasting and steaming...with a twist.
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Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Food Director Carla Lalli Music likes to sear a variety of mushrooms together with thyme, butter, and garlic, paired with herbed polenta.