Cabbage done a dozen ways

03/15/2013 | New York Times (tiered subscription model), The

Cabbage's firm texture and bright colors deserve more than to be boiled lifeless or suffocated with mayonnaise in coleslaw. Turn cabbage into a tasty stir fry, salad or soup this weekend and celebrate St. Patrick's Day with a cold beer and a new appreciation for the vibrant vegetable.

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New York Times (tiered subscription model), The

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