If you’re anything like me, you always look for simple side dishes that can serve alongside any main dish. This baked cabbage ...

Cut cabbage into quarters, cut again diagonally along the core to remove it, and place in the basket. Cover and steam for ...

Place ½ small head of red cabbage, cored, any thick ribs removed, cut into ½"-thick strips, in a large bowl; drizzle half of dressing over. Massage cabbage with your hands to coat and soften ...

Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3–4 minutes, stirring occasionally ...

In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.

In a large saucepan, melt the butter. Add the cabbage and a pinch of salt and cook over moderately high heat until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring ...

Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve.