Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char - and thus smoke - over a hot fire than a round...
Author: Steven Raichlen
This slaw acquires its smoke flavor not through grilling the greens, but by cold smoking. The advantage is that you flavor the leaves with smoke without...
Author: Steven Raichlen
Inspired by what is undoubtedly the world's most ancient method of cooking, ember-roasted cabbage is turning up everywhere, from the charred cabbage with...
Author: Steven Raichlen
Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated...
Author: Nicole Taylor