How to make sauerkraut, the delicious alternative accompaniment - This is the perfect sauerkraut to go with salads and sausage sandwiches ...

“Traditionally sauerkraut is fermented slowly at lowish temperatures – two to four weeks at around 15–20°C – to give enough time for the sourness to properly develop,” explains scientist and gut ...

Gut health expert Tim Spector aims to have something fermented with every meal, and says adding them to your diet is ‘far more important than any supplement you can buy’.

Cabbage 65 is a delicious vegetarian twist on the classic South Indian “65” dishes, usually associated with chicken or ...

When it comes to creating perfectly crisp coleslaw, the cabbage that you use for the base is vital. Luckily, there's one ...

Lidia Bastianich has shared her Grandma Rosa's recipe for potatoes with cabbage. However, you can easily take her technique ...

Beef short ribs are readily available now and a lovely way to slow cook beef. They do take a long time so plan ahead. Mary uses red cabbage in her coleslaw, but feel free to use shredded white cabbage ...