Pre-shredded bags of cabbage are a lifesaver when it comes to easing your prep work, but they only last so long. Here's how to know when to throw one out.

Red cabbage actually loses some of its vitamin C when cut; this is what causes it to wilt and spoil quicker. Just wrap the cabbage in a plastic bag and store it in the refrigerator.

Brightly colored vegetables like red cabbage, red bell peppers, and curly kale are loaded with antioxidants such as ...

A good cabbage soup recipe is fantastic comfort food and healthy! Making filling but healthy soups, as a bonus, this cab ...

Red cabbage is particularly rich in anthocyanins, which are a type of flavonoid. Flavonoids are natural substances that plants use to help them do things like attract pollinators and survive droughts.

Look for shiny, bright leaves on heavy, well-formed heads. Avoid any with discolored leaves. The stem side of the cabbage head should be smooth and not show signs of cracking. Storing hints ...

Researchers at the Leibniz Institute of Vegetable and Ornamental Crops (IGZ) investigated the factors that regulate seasonal ...

3 tablespoons olive oil 1 medium onion, finely chopped 2 large garlic cloves, minced or pressed Salt and freshly ground pepper 2 eggs 1/4 cup chopped flat leaf parsley 1/2 cup rice, preferably a ...

In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.