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Recipes

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Stuffed Cabbage Rolls
12 commentsHere 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 Grandma's Sauerkraut
1 commentThis 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
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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