Red Cabbage

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

This recipe can be prepared in 45 minutes or less.

"This is a recipe inspired by a salad I had as part of a sumptuous feast at Adriatica, an exquisite restaurant atop Seattle's Queen Anne Hill," says Lise R. Bonin of Austin, Texas. "Both the view and the food made for a most memorable anniversary dinner for my husband and me several years ago."

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

Beets and red cabbage are a great combination. In this recipe, the two are grated and then slowly cooked with onions. The result is a side dish that would go well with roast veal, pot roast or sausages.

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

An inspired mix of flavors.

Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.

Lean on the broiler for a speedy chicken and cabbage salad that’s big on color, crunch, and flavor—and short on time.