Episode 48: Cooking cabbage at home — 8 dishes that will make you fall in love with this versatile veggie!
Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad…
CABBAGE!
If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen!
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Links to from this week’s show:
New York Post’s take on cabbage as a sexy vegetable
Shredded roasted cabbage by Minimalist Baker
Russian-style sauerkraut with carrots via Vikalinka
Adeena Sussman’s book, Sababa, and her melted cabbage recipe
Six Seasons’ cabbage and farro soup via Smitten Kitchen
Sonya’s white borscht recipe for The Nosher
Melissa Clark’s parmesan cabbage rice soup via The NY Times
Cabbage posole via Edible Communities
Grilled fish tacos via Eating Well
Magnus Nilsson’s Nordic Cookbook and his amazing Instagram feed
Bon Appetit’s article on how to revive a stale loaf of bread
A range of 11 cabbage recipes from The New York Times
***
We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Order Sonya’s debut cookbook Braids
More description
Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad…
CABBAGE!
If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen!
***
Links to from this week’s show:
New York Post’s take on cabbage as a sexy vegetable
Shredded roasted cabbage by Minimalist Baker
Russian-style sauerkraut with carrots via Vikalinka
Adeena Sussman’s book, Sababa, and her melted cabbage recipe
Six Seasons’ cabbage and farro soup via Smitten Kitchen
Sonya’s white borscht recipe for The Nosher
Melissa Clark’s parmesan cabbage rice soup via The NY Times
Cabbage posole via Edible Communities
Grilled fish tacos via Eating Well
Magnus Nilsson’s Nordic Cookbook and his amazing Instagram feed
Bon Appetit’s article on how to revive a stale loaf of bread
A range of 11 cabbage recipes from The New York Times
***
We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Order Sonya’s debut cookbook Braids
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