From the Recipe Creator: European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot ...

To celebrate Super Bowl 50, we’vepartnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For ...

In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...

RALEIGH, N.C. (WTVD) -- Last year around this time we did a salute to the great Peggy Mann. She was a big deal at WTVD in the 70s and had her own cooking segments. As we made some of her recipes one ...

Look for refrigerated sauerkraut — it has a much better texture than canned. Always rinse sauerkraut well in a colander under cool running water, then drain it well. Pierce potatoes in several places.

Sauerkraut is one of the easiest ways to preserve a large quantity of cabbage, and can be ready to eat in about a week. Scale this recipe up and down as desired for the quantity of sauerkraut desired, ...

Chef-owner Aric Attebery highlights the freshest produce of the season at his East Hollywood restaurant Fountain Grains & Greens, which specializes in grain bowls and salads made with farmers market ...

Oktoberfest celebrations are already upon us. You know what that means. Ompah-pah-ing at biergartens. Bavarian beer flowing. Wursts at their best, all dressed up with mustard and sauerkraut. If this ...