Let’s talk about cabbage. It’s crunchy, sweet, lasts forever in the fridge and is surprisingly versatile, but doesn’t get nearly as much love as other vegetables. Let’s change that with Anna Jones’s ...

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 ...

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 ...

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 ...

Think of this hearty slaw as a fall chef's salad. When lettuce and native tomatoes disappear from farm stands and farmers' market, replace them with cabbage and apples. Chef's salad is typically made ...

1. Prepare the porchetta: Place the pork belly on a cutting board and, with a chef’s knife, score the flesh, making a 2-inch diamond pattern. Be careful not to puncture the skin. 2. In a small skillet ...

1/2 cup cider vinegar 1/4 cup sugar 1/4 cup packed brown sugar 1 medium head red cabbage, shredded (10 cups) 4 bacon strips, diced 1 medium tart apple, peeled and chopped 1/2 cup chopped onion 1/4 cup ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. GRILLED SAUSAGES AND BRAISED RED CABBAGE WITH APPLES Yield: 5 to 6 servings 1 head red cabbage (2 to 2 1/4 pounds) 1 Granny Smith ...