Juicy, succulent corned beef meets delicately poached winter vegetables in this new classic. Get the recipe for Corned Beef and Cabbage »

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini »

Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Homemade Pasta With Spicy Cabbage and Bacon »

This crunchy salad combines the juice from grilled cabbage with vinegar and browned butter and tosses the resulting vinaigrette with raw cabbage and hazelnuts for an all-season slaw. Get the recipe for Green Cabbage Salad with Hazelnuts »

Cookbook author Madhur Jaffery describes these spidery-looking cabbage-and-peanut fritters as looking like little Medusa heads, “with the strands of shredded cabbage providing a crunchy, unruly halo.” A popular item in the mess halls of the south Indian state of Andhra Pradesh, they can be served as part of a meal or as a crunchy snack.

This riff on the traditional Portuguese soup, Caldo verde, replaces the more common kale with savoy cabbage and spices things up with chile flakes. Get the recipe for Spicy Cabbage and Chorizo Soup »

Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »

The classic mayonnaise-based coleslaw cabbage recipe is bolstered here by the addition of mustard. Get the recipe for Tennessee-Style Mustard Coleslaw »

This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle) »

Jose Garces’ Fish Tacos

In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »

Bacon Fried Rice

Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »

Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. Get the recipe for Braised Red Cabbage »

Cabbage salads featuring dried noodles are a staple of Hawaiian home cooking, adding crunch, texture, and sweetness to this terrifically versatile slaw. Get the recipe for Hawaiian-Style Sesame Cabbage Salad »

Spiced Red Cabbage

These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Get the recipe for Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang) »

Lou fassum is most dramatic when presented whole, then sliced into thick wedges. Serving the pieces with a stock-based glaze is optional. The dish can also be drizzled with olive oil and sprinkled with fresh herbs, or ladled with chicken stock and topped with a dusting of grated cheese. Serve with mashed or roasted potatoes if desired. Get the recipe for The Ultimate Stuffed Cabbage (Lou Fassum) »

Braised cabbage, a common side dish in Germany, classically has both sweet and sour flavors. In chef Thomas Ferlesch’s version from Werkstatt restaurant in Brooklyn, a generous amount of fat—he prefers to use lard or duck fat for their rich texture—and juicy red wine round out the tart flavors of cranberry, vinegar, and apple cider. Get the recipe for Cider-Braised Red Cabbage »

Pan-Seared white Fish with Mussels, Cabbage Shoots, and Cream