Green Cabbage

Sunset salad originated at the '21' Club early in the restaurant's history. The name comes from the colors of its ingredients. The salad is most often served with Lorenzo dressing, which was invented by one of the waiters, whose first name, not surprisingly, was Lorenzo.

A platter of thickly sliced tomatoes topped with buttermilk-herb dressing and chopped hard-boiled eggs is a colorful partner for the soup. For dessert, have some fresh berries with whipped cream. Can be prepared in 45 minutes or less.

Braising the cabbage in cider gives it a light but distinct apple flavor.

An easy soup from Caffe Trinity in San Francisco.

A great dish from Dalvay By The Sea.

Miniature pasta gives a unique twist to the classic Italian vegetable soup.

One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.

I've always loved coleslaws, using them as side dishes for everything from oyster rolls to whole grilled fish. Far from the chopped green cabbage with flecks of carrot from our school cafeteria days, the slaw can be quite elegant.

Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto.

Try this with sausages or roast chicken.

(Bacon and Root Vegetable Stew)

This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers.