Steakhouse Cabbage

Credit: This recipe appeared in the Feb/Mar 2017 issue of  Rodale’s Organic Life  magazine. Photo by Matt Rainey. Recipe by the Rodale Test Kitchen. For more great recipes, visit

Credit: This recipe appeared in the Feb/Mar 2017 issue of Rodale’s Organic Life magazine. Photo by Matt Rainey. Recipe by the Rodale Test Kitchen. For more great recipes, visit

6 cloves garlic, coarsely chopped
2 Tbsp. coarsely chopped fresh rosemary
½ cup Worcestershire sauce
¼ cup dark brown sugar
¼ cup sherry vinegar
2 tsp. miso
2 large heads red cabbage
Kosher salt and freshly ground black pepper, to taste
4 lemon wedges
¼ cup chopped fresh flat-leaf parsley leaves

1. In a large bowl, whisk together garlic, rosemary, Worcestershire sauce, sugar, vinegar, and miso.

2. Trim rounded ends and slice each cabbage vertically through the root to yield two 1½"-thick slabs from each cabbage. Place cabbage slabs in bowl with marinade; turn to coat. (Reserve remaining cabbage for another use.) Cover and let sit 1 hour at room temperature or up to overnight in the refrigerator, flipping occasionally.

3. Heat a grill to medium-high; brush and oil grates. (Alternatively, heat a grill pan over high heat.) Season cabbage with salt and pepper; grill until grill marks form and cabbage is cooked to your liking, 8 minutes per side for steaks with a slight crunch. For a more tender texture throughout, move cabbage to cooler part of grill and cook 10 minutes longer. Meanwhile, in a small pan, warm remaining marinade on grill or stovetop.

4. Serve cabbage steaks with a drizzle of warm marinade, a squeeze of lemon, and parsley.



Rachel's Famous Multigenerational Coleslaw

Recipe from Sylvia's Table by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark


1 large green cabbage
1 bunch dill, chopped
1-2 carrots, shredded
1 tsp sugar
1/2 cup cider vinegar
1/2 cup mayonnaise


  1. Cut cabbage into quarters, remove the core. Place each wedge cut side down, on a cutting board, then cut into thin slices with a large sharp knife; cut the strips in half.
  2. Toss cabbage in a large bowl with dill, carrots, salt, and sugar, then pour the vinegar over everything. Add mayonnaise and toss well.
  3. Taste and adjust seasonings. The slaw can be served immediately or kept, covered, in the refrigerator for up to 3 hours in advance. 

Braised Red Cabbage with Apples

Recipe by Andrew Luzmore

Recipe by Andrew Luzmore

1 large red cabbage, quartered, and cut crosswise in thin strips
1 small onion, thinly sliced
2 tart apples, peeled, cored, and sliced
¼ cup apple cider
¼ cup balsamic vinegar
Sea salt to taste
2 tablespoons vegetable oil

In a large pot sweat the onions with the oil and a pinch of salt over medium-low heat until translucent. Increase the heat to medium and add the apples and cabbage and cook for 5 minutes. Add the vinegar, cider and a large pinch of salt, and cover the pot. Cook on low heat for about an hour, stirring occasionally, until the cabbage is tender. Adjust the seasoning with salt and more vinegar if needed. Serve with roasted meat or fish.


Braised Cabbage

Recipe by Liz Neumark

Recipe by Liz Neumark

1 medium head green cabbage (about 2 pounds)
1 large yellow onion, peeled and thinly sliced
1 large carrot, cleaned or peeled if necessary and cut into ¼-inch rounds
¼ cup olive oil
¼ cup chicken broth or water
Kosher salt and freshly ground pepper

1. Preheat the oven to 325 degrees. Lightly oil a large gratin or baking dish.
2. Peel and discard any torn, tough or discolored outer leaves from the cabbage. Core the cabbage, cut it into eight wedges and arrange them, in a single layer or overlapping slightly, in the dish. Scatter the onion and carrot over the cabbage, drizzle with the oil and broth and season generously with salt and pepper and pepper flakes.
3. Cover the dish tightly with foil and place it in the oven. Cook until quite tender, about two hours, turning after one hour. Add water by tablespoons if the dish seems to be drying out.
4. When the cabbage is tender, remove the foil, increase the temperature to 400 °F, and continue to cook until the vegetables begin to brown. Serve warm or at room temperature, sprinkle with sea salt.