Cabbage

We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious Editors Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Serve up the Polish pair as a hearty soup.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

In the melting pot of New Orleans culture, our Irish heritage is one of the lesser-known components. However, the Irish played a pivotal role in the history and development of this great city. Lauren's ancestors' landing here can be traced to the year 1825. Today, many Irish pubs are scattered around town, and we refer to the area where many immigrants settled as the Irish Channel. Every year, in addition to attending local St. Patrick's Day parades and festivities, we like to celebrate the Irish by making this recipe.

A nice alternative to its fermented cousin; put this on pork chops or fish.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.