cabbage

Step by step spring rolls with a creamy all-natural peanut sauce

In Mexican slang, the word tinga is often translated as “mess” or “disarray” — and what a beautiful mess this chicken filling is indeed!

These savory cabbage pancakes are a twist on the traditional dish from Osaka, Japan. The name okonomiyaki translates to “grilled as you like it,” as there are a number of variations depending on region and preference. The original dish uses wheat flour, but here we use coconut flour and arrowroot instead.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

These spicy peanut chicken wraps are the perfect grab and go lunch. They're so good that they will definitely get into your regular lunch rotation!

By baking wings on a rack elevated over a baking sheet you’re able to achieve all-around crispness without frying. These wings are smoky, spicy and sweet — a winning combination and something a little different for dinner.

This burrito is packed with fresh tuna, healthy veggies and a spicy wasabi dressing combine to make a fresh wrap of deliciousness.

Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.

Fermentation is a great way to preserve herbs without losing their fresh flavors. This recipe blends herbs with garlic and can be used as a marinade (mix it with oil for this use), as a garnish for soups or stirred into sauces.

Move over, cabbage – Brussels sprouts are the stars in this kraut. With toasted curry spices, it makes a lovely addition to salads and grain bowls or a topping for soups.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry. We love it served over brown rice.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.

Craving Chinese? This vegetable-packed stir-fry with a speedy five-ingredient sauce can help thwart a costly and unhealthy trip to your local takeout joint.

If you haven’t yet tried kimchi, this Korean pickled cabbage is worth adding to your meals. It’s not only tangy, but it’s also fermented, a good sign it’s teeming with probiotics.

A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.

This traditional Korean condiment of spicy fermented cabbage is made in two phases: The first stage, soaking the cabbage in a salty brine, kills harmful bacteria and draws out the liquid from the cabbage. In the second stage, a spicy paste of Korean-style chile powder, scallions, garlic and ginger is mixed into the cabbage to give it that signature kimchi kick. Adding the paste also starts the second stage of fermentation, in which the natural sugars are converted to lactic acid, preserving the veggies and giving them tangy flavor.

We elevated this roast chicken dish with a creamy apple celeriac slaw that adds crunch and flavor to this classic dish.

A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.

Brushing the meatloaf with a mix of hoisin sauce and ketchup keeps it moist while also adding an extra layer of savory umami flavor.

A steady combination of protein, 
fiber and healthy fats is the key to 
balanced energy – and this tasty recipe fits the bill with chicken, crunchy sliced cabbage, celery and carrots and a slightly spicy peanut dressing.

Serve our seasonal, veggie-packed Clean Eating recipe for rice 
and lentil pilaf family-style, or pack it into personal ramekins so everyone can dig 
into their very own oven-baked dish.

Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.

Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.

This Vietnamese-inspired sandwich layers savory chicken, quick-pickled vegetables and fragrant cilantro.

The perfect dinner for busy weeknights, this 25-minute stir fry is loaded with fresh veggies like asparagus and bursting with bright, lemony flavor.

Sweet apple, crunchy celery and pungent blue cheese make for the perfect combination in this 25-minute slaw.

Cabbage, mango, carrots and bell pepper are tossed with protein-rich chicken and drizzled with a fiery mint and lime dressing.

This okonomiyaki recipe is pure Japanese soul food. The most authentic recipes use nagaimo and dashi, but can be substituted if you can't find them.

Juicy pork tenderloin is pounded thin and coated with panko for a crispy-on-the-outside, tender-on-the-inside dish. Serve with lemon wedges for added lemony goodness.

Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.

A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.

Give your steak an extra punch of flavor with our easy herb and Dijon marinade. Our colorful, crunchy slaw made with cabbage, carrot, zucchini and onion is a lovely addition alongside your grilled herbed steak.

Chile-rubbed sea bass is topped with crispy cabbage and spicy jalapeño in this super-stuffed taco. Buttermilk yogurt dressing adds a decadent touch to this easy recipe.

The most popular variety of Asian pear available in the U.S. is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!

While tortilla soup is usually made with cooked chicken, spicy sausage gives it a fiery kick. The garnishes are the key to making this soup healthier: Radishes and cabbage add fiber and vitamins, while the tortilla strips add complex carbohydrates and a satisfying crunch.

Traditionally defined as a cooking method in which meats are seared and then simmered in a closed pan to maximize flavor, braising can also be used to add taste and tenderness to vegetables.

The success of the homemade potato chips in this $2 dish really depends on your knife – sharper knives cut thinner slices for crispier chips! Toss your chips with dill only after they've come out of the oven so the dried herb doesn't burn.

If you like sushi, you'll love this Japanese-inspired sandwich: It's seared ahi, spicy wasabi and bright pickled ginger in an easy-to-make "burger" form.