The Whole Dish Blog: This dish is so basic it's called just 'cabbage'

    Copious cabbage convinced me to craft my first batch of sauerkraut, explained in this blog’s previous post. After all, there’s no better fate than fermentation for this vegetable, at least. Sure, I appreciate cabbage’s flavor, texture and long-keeping quality. That’s why I have it on hand more often than lettuce for salads, slaws and toppings [...]

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