Cabbage

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.

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

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.

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

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

Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I've devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you'll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken. A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it's ready to grill on Tuesday night. If you're doing it all on the same night, use the marinating time to multitask—prep your vegetables and whip up the guacamole. You'll be surprised how quickly it comes together.

My mother grew up in Bad Nauheim, Germany, where she helped her parents with their inn and restaurant called Die Krone (The Crown). When I was growing up, she cooked several traditional German dishes, but one of the most memorable for me was her recipe for sweet-and-sour red cabbage. Though I was a pretty picky eater, I adored the cabbage and loved how it colored the mashed potatoes my mother would always serve with it. Mom never wrote the recipe down for me, but I reached out to German relatives and re-created it. I hope you enjoy it as much as I enjoyed taking the trip down memory lane. Grating the cabbage takes a while, so make sure to have some good tunes on!

Whether you pile this spicy, marinated grilled steak and cabbage into warm tortillas or over a bowl of rice, the only thing you’ll wish is that you had made more.