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.

Heads of cabbage piled high - Richard T. Nowitz/Getty Images Fresh cabbage lasts a long time in the fridge. I've personally had whole heads sitting in my crisper drawer for six weeks before I ...

Cold weather calls for meals that are warm filling and practical. Cabbage is a cold season staple that holds up well in ...

Image Sarah DiGregorio’s corned beef with cabbage.Credit...Julia Gartland for The New York Times. Food Stylist: LIza Jernow.

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

If you’ve got a head of cabbage in your fridge, these soups, stir-fries, casseroles, and salads will help you turn it into something great.

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

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

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 ...

Melting cabbage turns humble cabbage into a velvety, flavorful dish that’s nothing like mushy boiled versions. The recipe uses a simple two-step method—searing wedges, then roasting them in a savory ...

Celebrate March with the best corned beef and cabbage in Illinois. Discover standout restaurants serving this hearty St.