Cabbage Recipes & Ideas
Page 3
The Best, Most Foolproof Way to Cook Chicken Breast
Sure, baked chicken breast is a meal-plan staple, and those charred edges certainly earn grilled chicken big points, but when ultra-juicy and tender chicken breast is what you’re after, there’s a better way yet. If you ask me, there is no simpler, more foolproof way to cook lean chicken breast than poaching. It’s the reliable and truly underrated method that will help you say goodbye to dry, overcooked chicken breast once and for all.
May 1, 2019
Make Better Chicken in 15 Minutes, Thanks to Greek Yogurt
Together, yogurt and chicken just beg to make dinner easier.
May 1, 2019
Salad Swag: Ranch Chicken BLT Salad
For anyone who believes no lunch salad is complete without chicken, this is the salad kit you need to put together right now. It’s inspired by a classic BLT sandwich and paired with seared, sliced chicken and a tangy yogurt ranch dressing on the side. Pull together the components for this salad when you’re meal prepping for the week and pack it up in a divided lunch box to keep each ingredient fresh.
May 1, 2019
Do This for Thicker, Richer Homemade Chicken Stock
You already have it in your kitchen, too.
May 1, 2019
Recipe: Slow Cooker Stuffed Cabbage Rolls
Tender cabbage leaves are stuffed with a classic beef and rice filling and slow-cooked in a sweet-and-sour tomato sauce.
May 1, 2019
Recipe: Unstuffed Cabbage Casserole
The trick is in how you cook the cabbage!
May 1, 2019
5 Tips for Cooking Cabbage from Recipes Around the World
When I think about cabbage, the first things that always come to mind are big batches of shredded slaws, tangy jars of sauerkraut, and thick boiled wedges served with corned beef. But the thing is, when it comes to all the things a humble head of cabbage can do, those dishes only scratch the surface. While cabbage varieties and cooking techniques can vary, these hardy brassicas are a go-to ingredient in cuisines around the world. Here’s what some of those recipes have taught us.
May 1, 2019
5 Tips for Selecting the Best Package of Chicken
Armed with a list after planning dinner, you hit the grocery store to pick up the ingredients. Yet despite knowing the specific cut of chicken you need to grab, you’re still a little confused. Of all the packs of thighs and breasts stacked in the meat case, how do you select the best package for your dinner? It’s a topic that crosses my mind almost every single time I buy chicken. Here are the tips that make deciding a whole lot easier.
May 1, 2019
The 7 Tips You Need for Making Any Slow Cooker Chicken Recipe Better
No matter what kind of slow cooker chicken dinner you have slotted in your meal plan, it’s bound to be both easy and delicious. And to make it even better, here are seven tips I always rely on. While it’s always helpful to preheat your slow cooker, it’s especially important when adding seared chicken or sautéed aromatics, like with our Kerala-style chicken curry.
May 1, 2019
5 Important Things to Do with Your Chicken When You Get Home from the Grocery Store
Toss a few packages of chicken in your shopping cart at the grocery store and you’re looking at endless dinner possibilities. While you may simply drop those packages into the refrigerator or freezer when you walk through the door and consider things set, if you take a few minutes to do some extra things, you’ll be rewarded come mealtime. Here are five things to do every time you bring chicken home.
May 1, 2019
What to Do with a Whole Chicken Besides Roast It
Anytime I pick up a whole chicken from the grocery store, my first instinct is always to roast it. It feels like the default, right? The thing is, there are a ton of other ways to prepare a whole chicken than roasting. Here are my favorites. Cooking a whole chicken in the slow cooker is a hands-off process that could not be easier, and rewards you with the most juicy, tender, fall-off-the-bone meat.
May 1, 2019
8 Things You Should Know Before Cooking Instant Pot Chicken
Use an appliance regularly for three years and you will learn a lot about it. I’ve taken my Instant Pot for a spin with a lot of different foods, but come dinnertime there’s nothing I’ve used it for more than chicken. Whether you just started using this multi-cooker or you’ve been at it for a while, these tips will help you with your next Instant Pot chicken dinner. While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving.
May 1, 2019
What Size Chicken Should I Buy for Roast Chicken?
Roast chicken is always a good idea. I don’t think I’ve ever regretted making it — especially never on a Sunday when I’ll have some that night for dinner and then plan for a week of meals that make the most of it. And if you’re not cooking your roast chicken over a bed of veggies … well, you’ve got something delicious to look forward to trying!
May 1, 2019
All Our Essential Methods for Cooking Chicken Breasts (in One Place)
Arm yourself with a pack of versatile chicken breasts and the sky’s the limit when it comes to preparing them. In addition to it easily being partnered with an array of flavors and ingredients, you’ve got a lot of options when it comes to all the ways to cook it up. And before you dive into a stack of recipes, it’s helpful to build a solid foundation by getting a few basic cooking methods down. Here’s your master list for all the ways to cook chicken breast.
Apr 30, 2019
Here’s What Christina Tosi Cooks When She’s Feeling Lazy
We all know what it’s like to come home hungry at the end of a long day and not want to spend a ton of time in the kitchen. Instead, we’ll turn to our default dinners — the fast, familiar bites we can toss together with whatever’s in our fridge or pantry (with bonus points if the end result is quick, cheap, and, of course, delicious). And famous food figures — from chefs, to TV hosts, to bloggers — feel that way too.
Jan 2, 2019
My Favorite Recipe for Chicken Breast Came from a Jar of Mayo
For a few summers I worked as a camp counselor at sleep-away camp, which means in addition to pushing the limits of shower-less days, I also ate what the camp cook prepared — except on the weekends. On the weekends you had to fend for yourself while making the most of the ingredients they kept stocked in the kitchen.
Apr 6, 2018
5 Next-Day Dishes Worthy of Jamie Oliver’s Chicken in Milk
Our Editor in Chief, Faith, has always said Jamie Oliver’s chicken in milk is probably the best chicken recipe of all time. Public opinion may be divided, but I am right there in Camp Jamie’s Chicken with her. Never have I been actually excited about making chicken for dinner, but this is pure magic — the juiciest, most tender meat with that sauce (oh, that sauce!). We tend to make it every Sunday — especially in the colder months.
Feb 11, 2018
5 Ways to Prep Chicken for a Week of Easy Dinners
Even if I go into the week with a meal plan that’s looking a little shaky (it happens sometimes!), I am always totally certain there will be one (okay, probably two!) chicken dinners spaced throughout the week ahead. And with that in mind, one of the most invaluable parts of my Sunday meal prep is cooking a batch of chicken for the week ahead. With most of the heavy lifting done, those breasts or thighs can be quickly and easily repurposed into weeknight dinners.
Sep 27, 2017
This Sheet Pan Kielbasa and Cabbage Is Easy on Your Wallet
If you’re trying to spend less on groceries, that doesn’t mean you have to sacrifice cooking flavorful meals. With smart recipes, like this roasted kielbasa and cabbage number, you can make a delicious dinner without breaking the bank. This recipe wins points right up front for being a sheet pan meal. Whenever you see “one-pan” in the recipe title you know you’re in for a hands-off meal with easy cleanup.
Sep 26, 2017
The Best Method for Cooking Crispy, Juicy Chicken Thighs Every Time
This is the simple way to master the crispiest, juiciest chicken thighs — no recipe required.
Sep 19, 2017
The One Thing You Should Do for Better Stir-Fried Chicken
While I am a big fan of tips that get dinner on the table faster, I also love techniques that actually make dinner better — even if that means an extra step or two. Velveting chicken for stir-frying is one instance where I don’t mind putting in a little extra time and effort because the end result is so worth it. Velveting will give you tender, juicy chicken every single time you stir-fry.
Sep 15, 2017
What’s the Deal with Air-Chilled Chicken?
You've probably noticed air-chilled chicken in the meat case. Here's what it is.
Sep 13, 2017
You Need This Easy Cabbage Slaw at Your Next Cookout
There’s no denying that classic cookout fare — burgers, hot dogs, potato salad, macaroni salad — is delicious, but it’s not always the most colorful spread. To avoid a sea of beige and brown, bring along this vibrant red cabbage and dill slaw. It’s so easy to throw together and it’s guaranteed to be a crowd-pleaser. What I love most about this slaw is that it has major make-ahead potential.
Jun 29, 2017
The Fried Chicken Tool Kit: Everything You Need Before You Get Started
In the words of Tom Haverford, "Fry chicky, fry, fry."
Apr 4, 2017
This 3-Ingredient Braised Cabbage Is the Dreamiest Side Dish
Sometimes dinner inspiration starts with a side rather than the main dish. Case in point? This braised purple cabbage. With only three ingredients, humble cabbage is transformed into an outrageously delicious side dish that just might steal the show come dinnertime. The best part about this dish is that it is almost entirely hands-off. All you have to do is cut the cabbage into wedges and arrange them in a baking dish.
Mar 28, 2017
When (and Why) Did Cabbage Become Cool?
No one’s ever accused cabbage of being glamorous, but the leafy brassica is gaining in appeal. You can give partial thanks to kimchi (and, ahem, David Chang), for making the vegetable cooler than it’s ever been. Over the last few years, the Korean staple of fermented napa cabbage has become part of the country’s culinary vocabulary.
Nov 9, 2016
The Difference Between Green, Napa, Red, and Savoy Cabbage
Go to the store with a “head of cabbage” on your list and you’ll see your choices are abundant. Gone are the days when a big orb of green cabbage was your only option. Now there are a whole slew of varieties readily available, all with great potential in the kitchen. So which one to choose? Here are the four most common types of cabbage out there and how to best use each. This is likely the first thing that comes to mind when you think of cabbage.
Nov 7, 2016
The Secret to Richer Chicken Broth
Chicken broth can be made from almost any chicken parts and vegetables. A few chicken breasts poached in water makes a light chicken broth; the leftover bones from a roast chicken simmered for hours makes a basic broth that’s probably familiar to most cooks. But if a rich, meaty chicken broth full of flavor and body is your objective, you need chicken wings. Whether used on their own or in partnership with other chicken parts, chicken wings are the secret to richer chicken broth.
Oct 14, 2016
10 Quick & Colorful Ways to Top Chicken Breast
Your chicken dinner is about to get a lot more exciting.
Aug 9, 2016
You’ll Never Guess the Key Ingredient in This Chicken Brine
It’s no secret that a brine is the answer to incredibly moist and flavorful meat. The salty solution helps the meat absorb more moisture, which is especially valuable when it comes to poultry like chicken, which often dries out when cooked. But there’s an ingenious brine that you might not have thought to use before — and you’ll have to head to the cheese counter to find it. A feta brine is the best brine you’re never heard of before. Cheese? Yes.
Jun 22, 2016
Use Kitchen Scraps for More Flavorful Poached Chicken
Poached chicken adds a quick protein boost to green salads and sandwiches. It’s also crucial for chicken salad, and makes an easy taco filling when shredded. But there’s a secret to making poached chicken that’s not only tender, but also incredibly flavorful: kitchen scraps. Vegetable and herb scraps, along with hard cheese rinds like Parmesan, are magical flavoring agents.
Jun 18, 2016
7 Things I Never Do to Roast Chicken
Sometimes I think being such a food-lover makes my cooking more complicated than it needs to be. I’ll always think those cookies would have a little more depth if I browned the butter, or those tacos would be even better if I pickled the onions. Sometimes I think about making lasagna, but then I’d have to make fresh pasta, homemade sauce, a bechamel … ack, nevermind. But if there’s one dish I’ve kept simple, it’s roast chicken.
Jun 6, 2016
Don’t Skip This Step for Super-Tender Slow Cooker Chicken
Cooking a whole chicken in the slow cooker almost feels too good to be true. It produces a chicken so moist and tender that the meat practically falls off the bone. It requires just one ingredient and only a couple minutes of prep work. It’s so simple that it feels like there should be a catch. No, there’s no catch — it’s really that good — but there is one very important thing you need to do before putting the bird into the slow cooker.
Jun 5, 2016
5 Important Things to Know About Making Sauerkraut
A few years ago, homemade sauerkraut was just another DIY food trend, but happily now it looks like home kraut-making is here to stay. Why? Perhaps it’s because it’s easy, delicious, good-for-you, and fun. I say, lean into your kraut-love with abandon! These five important tips will help you make delicious, nutritious sauerkraut a beloved kitchen staple.
Apr 6, 2016
Recipe: Sweet and Spicy Braised Cabbage
How long does it take to braise cabbage until tender and translucent in the oven? One hour. In the pressure cooker? Five minutes of pressure-cooking time — or 15 minutes from start to finish. Pressure cooking will not only cook vegetables faster, but compared to conventional boiling and braising, it retains more vitamins and minerals, too. Make this side dish of sweet and spicy braised cabbage the next time you want a flavorful companion to any roast meat.
Mar 22, 2016
Make This Roasted Cabbage with Farro & Feta for Dinner Tonight
I’m serious. Head to the grocery store and stock up on all the ingredients you’ll need to make this dish for dinner tonight. Cabbage, orange, farro, and feta — you definitely won’t be disappointed. This is a great recipe to make in the winter, as it uses in-season produce and warms up your kitchen, thanks to all the oven action.
Feb 24, 2016
How Can I Salvage Bland Chicken Stock?
Q: I made some bland chicken stock for a pet to try, to encourage him to drink more, but he didn’t end up liking it. I made the stock in a slow cooker and used a whole chicken, some carrots, sage, and basil, based on a recipe for pet broth that I found. I couldn’t use onions or anything in the initial making, but since he won’t eat it I have 2.5 quarts of pretty bland stock. I used a quality organic chicken so I don’t want to just toss it if it’s still salvageable.
Nov 12, 2015
This One-Pot Butternut & Cabbage Stew Is Like a Warm Hug
We’re all busy during the week, so why don’t we cut ourselves some slack? Let’s just make something simple, nourishing, and comforting. Something that cooks in one pot, so we don’t have to spend our precious Netflix-on-the-couch time washing dishes. The premise for this stew is easy: Cook everything in one large pot for about an hour, until all the flavors meld together. That’s it!
Nov 2, 2015
Video: How To Bake Chicken Breasts in the Oven
Is chicken on the menu tonight? Let’s make sure those boneless, skinless chicken breasts you have waiting in the fridge turn out as plump and full of flavor as possible. This method for cooking chicken in the oven is one of my favorites — the words “dry” or “boring” will never enter the conversation. Watch this video and see how it’s done.
Oct 27, 2015
How Do I Cook Chicken Breasts in a Convection Microwave?
Q: I was interested in trying your chicken breast oven cooking method but I have a convection microwave. Would you know whether it’s more appropriate to use the ‘Grill’ setting or the ‘Convection’ setting? The ‘Convection’ setting allows me to set the temperature. Sent by Sachit Editor: My guess is that the convection setting will be better because you can control the temperature, but I’ve never used a convection microwave.
Apr 7, 2015
The 5 Life Stages of a Roast Chicken
Roast chicken is the gift that keeps on giving. Whether you make a homemade roast chicken or turn to a store-bought rotisserie bird for a convenient weeknight dinner, there are more meals here than you might think. Most of us view roast chicken as our ticket to two, or even three meals, but there’s so much more to it. Let’s take a walk through the five life stages of a roast chicken to see how to get the very most out of a single roast bird.
Nov 7, 2014
5 Things to Roast a Chicken in Other than a Roasting Pan
While I do own a roasting pan, it usually sits underneath the oven at the bottom of a drawer. Piled on top of it are other baking pans, Silpats, and roasting racks, so to be honest, pulling it out is a pain. Its large size also makes it unwieldy to clean in a small sink, so I only use when it when absolutely necessary, usually for Thanksgiving turkey.
Sep 18, 2014
Patrick’s 5 Tips for the Best Fried Chicken
Who cooks and eats here: Patrick Melroy and Courtney Jane Miller See their kitchen: Patrick and Courtney’s Tiny, Sunny Kitchen Where: Santa Barbara, CA Rent or Own? Rent Patrick’s signature dish is fried chicken. He learned from a fried chicken master, his mother. When he announces this special item will be on the menu, friends come out of the woodwork to get in on this decadent treat! Find out how Patrick rocks the fried chicken, with five key tips for a delicious result.
Aug 20, 2014
This One Tip Makes Homemade Fried Chicken Way More Fun
Frying chicken, especially multiple batches if you’re feeding a crowd, can be a stressful dance of breading, frying, and keeping the chicken warm since each batch takes forever to fry — not to mention making sure that the chicken is safely cooked through! Here’s one easy step to incorporate into the process to make the whole thing a lot more zen.
Jun 12, 2014
How Can I Make a Small Batch of Kimchi?
Q: How do I make a small batch of kimchi, enough to eat over two or three days? I have tried to make a small batch before and it ended up way too salty. I have tried several times with not much success. I am klutz in the kitchen. Can anyone help?
Apr 29, 2014
10 Ways to Make Chicken Thighs Your Dinner BFF
Last year Emma declared 2013 the year of the chicken thigh, but I think this sentiment still holds strong for 2014. Yes, chicken thighs have more fat in them than chicken breasts, but that’s what makes them so easy and wonderful to use in recipes. Chicken thighs also tend to be a little cheaper at the grocery store, so they’re perfect for delicious yet affordable weeknight meals. What’s not to love? What are your favorite recipes that use chicken thighs?
Mar 19, 2014
My Cooking Routine: The Four Meals I Get From One Roast Chicken
Ahhhh. I love that feeling of having just roasted a chicken and knowing that three more meals in my family’s very near future are already planned and nearly prepared. You see, every time I roast a chicken (which is often this time of year, nearly once a week), a sequence of tasty meals unfolds, almost on autopilot.
Oct 10, 2013
How Can I Make a Clear, Scum-Free Chicken Broth or Soup?
Q: Whenever I make chicken soup or need to put chicken of any kind into a soup, the broth gets scummy or has floaties in it from the chicken — help! I just want to make a beautiful clear soup with chicken in it!Sent by BethanyEditor: Bethany, this is a really normal effect when cooking chicken (or any kind of meat). Any foam can be skimmed off the top with a skimmer, or you can strain the broth through a cheesecloth if you want it super clear.
Nov 9, 2012
One Woman, One Rotisserie Chicken, and Five Days: A Menu Plan
The whole rotisserie chicken found in many supermarkets and delis is ubiquitous and commonplace, but I’m still a fan. I think it’s a delicious and economical way to bring protein to my table. And when I know I’ll be cooking for myself over a period of several days, I can make that bird last down to the last wing bone! Read on for my five day rotisserie chicken menu plan. A rotisserie chicken is simply a whole chicken that’s cooked on a turning spit. (See photo above.
Mar 21, 2012
Cabbage in Mild Yogurt and Mustard Seed Curry
I am a big fan of Vij’s, an elegant and innovative Indian restaurant in Vancouver, BC. (We even gave you a peek inside Vikram Vij’s home kitchen!) The cookbooks by the owners of this restaurant are some of my favorite resources for Indian home cooking, and there was one recipe from their first book I had had bookmarked for a long time: A simple one of cabbage in yogurt curry. I finally made this, a few weeks ago, and I was blown away by its color! Hello, turmeric!
Oct 7, 2011
Recipe: Asian Cabbage Rolls with Spicy Pork
As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother’s Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction.
Jan 27, 2011
Help! Why Did My Chicken Soup Turn Into Jell-o?
Q: For Christmas I received a Lodge cast iron Dutch oven and took the opportunity on my snowed-in Monday to roast my first chicken. On Tuesday I made a very simple first soup. The soup came out pretty good, if I do say so myself, but when I put them into the fridge for the night they turned gelatinous!
Jan 3, 2011
Blue-Footed Wonders: Poulet de Bresse
In Japan, we have kobe beefPoulet de bresse are protected under the French AOC (Appellation d’Origine Controlée). This means that only certain farmers in the Bresse region can raise these chickens and only following very specific guidelines. It also tends to mean that you’ll end up paying a fair amount for the privilege of eating it!We’ve never had the opportunity to try this chicken, but we’re extremely curious about it.
Sep 29, 2010
What Can I Do With Lots (and Lots!) of Shredded Cabbage?
Q: This weekend I held a massive pulled pork party. We called it Swine and Dine in Porkdale (we live in the Toronto area of Parkdale). As side dishes we served fresh cut fries and a tarragon slaw. I completely over-estimated the amount of cabbage that I needed, and have about 2 freezer bags full of chopped mixed, unseasoned cabbage.Any ideas (other than another slaw) of what I can do with it? I know it’ll keep for a few more days, but time is of the essence and it can’t go to waste.
May 12, 2010
Can I Make Chicken Stock with Just Dark Meat?
Q: Hi! My fiance and I just (mostly) finished a year long kitchen renovation, and are starting to cook again.Now, here’s the thing: I want to make my own chicken stock, but neither of us really like white meat. Roasting a chicken is actually sort of a waste for us. Can you make chicken stock with just bones and shreds of meat from roasted drumsticks and thighs? Or does it totally botch the flavor? Do you really need a whole carcass?
Jan 11, 2010
Quick Tip: Season Under the Skin
Whether or not you’re a fan of crispy skin, have you ever thought about seasoning under it? This is one of our favorite ways to prepare whole birds since the skin seals in the juices while the herbs and spices trapped beneath gently season the otherwise bland meat. Here’s how we do it along with some of our favorite spice combinations:With a little gentle coercion, the skin covering the breast and thigh meat will loosen from the chicken.
Mar 26, 2009
Tip: Finishing Undercooked Chicken Breasts in the Oven
If there’s a hang-up with roast chicken, it’s usually that the breast meat gets too dry before the whole bird is finished cooking. But we often have the opposite problem, pulling the chicken out when the meat is still a tiny but underdone.
Jan 8, 2009