Whether you need cabbage for slaw, soup, or a side dish, the best way to cut it is easier than you may think. 5second / Getty Images Having a head of red or green cabbage on hand means you're just ...

Green and red cabbage also have ribs that are the same color as the leaves and are usually tougher on the outside leaves.

Welcome back to Front Burner, a culinary advice column for cooks of all skill levels. In this installment, we have a mix of questions from LNP | LancasterOnline colleagues and readers, from those ...

1. Heat a stock pot over a medium-high heat. When it’s hot, add 2 tablespoons of olive oil, and brown the beef on all sides. You may have to do this in 2 or 3 batches, as you don’t want the pan to be ...

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 ...