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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

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Here is another winning recipe from our cabbagepalooza days. These cabbage rolls make a hearty and tasty vegetarian main course; I can eat two, maybe three if there isn’t much else, however a hungry appetite might be able to eat four or five rolls.

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Not your Grandmas Sauerkraut

Not your Grandma's Sauerkraut

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This quick and easy recipe for making sauerkraut is from colleague and friend Jeanette Larson--she likes sauerkraut as much as I do! Using this method of the bag of water on top as a weight eliminates having to remove scum from the top layer of your kraut.

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Cabbage with Tabil and Preserved Lemon, Tunisian-Style

Cabbage with Tabil and Preserved Lemon, Tunisian-Style

This recipe is like a slaw except that the cabbage is blanched very briefly rather than being raw. It makes a tasty, textured salad, which absorbs the Tunisian flavors, which we added in the tabil spice blend and the preserved lemon. I like to add a little harissa sometimes. My friend and colleague, Jessica Sterlin, who is chef at the Skillet Restaurant, and I created this recipe together.

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showing 1 - 3 of 3 posts