If you're only eating it in coleslaw, it's time to expand your horizons.

With minimal prep and steady heat, this slow-cooker corned beef and cabbage recipe turns a classic into an effortless, cozy dinner built for seconds.

Side-by-side testing shows that wet-heat methods like boiling and steaming pull flavor out, while dry-heat methods like ...

And our most popular recipes from the week. What we — readers and staff members — are clicking on and cooking, and can’t stop ...

If you want to effectively use your corned beef and cabbage leftovers, you only need two extra ingredients to give this dish a try.

A round of Boursin does most of the heavy lifting here, turning humble cabbage into a silky, creamy side with minimal effort.

Get ready for St. Patrick's Day with expert tips on buying, preparing, and cooking corned beef, plus two recipes.

Cabbage isn't just a budget-friendly ingredient—at about $2 a head, it also has a long shelf life, making it even more ...

There are so many ways to prepare and enjoy cabbage. Shred it into a salad or slaw, cut it into wedges to caramelize or char, make a quick kimchi, or fill its leaves for cabbage rolls. Here are our ...

Cabbage is the diamond of season. Here are the varieties worth knowing.

Here’s what to know, along with healthy recipes from New York Times Cooking. It’s rich in vitamin K. Cabbage looks like a head of lettuce, but it’s actually a cruciferous vegetable, part of the family ...