Cabbage is a common ingredient in salads. Unsurprisingly, it delights with its crunchiness, juiciness, and a pleasant, slightly spicy taste. It's also worth noting that cabbage pairs well with ...

Add cabbage and sauté 10–15 minutes or until leaves are wilted, stirring occasionally. Add stock and bring to a boil. Reduce heat, cover pot and allow to simmer 45 minutes, stirring occasionally.

Add the cabbage, crushed tomatoes, beef and chicken broths, sugar, paprika, red pepper flakes, allspice, salt, pepper to taste and the water. Stir well.

Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and rutabaga is tender, 15-20 minutes. Meanwhile, put a large nonstick frying pan over moderate heat.

This turkey is brined in homemade stock, smoked until tender and juicy, and served with melted brown butter.

1 teaspoon salt 1 pound smoked sausage links Instructions: In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the cabbage, apples, caraway and thyme, stirring well to combine. Cook for another 5-7 minutes, adding a little extra olive oil as needed, making sure the cabbage has cooked down slightly.

Whether you’re smoking a cabbage or a big hunk of meat, temperature control is an important part of the equation, and equations have a way of not working out so well if your numbers are off.