
They made cabbage rolls for the church bazaar and presented me with the leftovers, which means the tight inner heads as they only use the outer leaves. I am now working on several cabbage recipes. This cabbage and the carrots were being softened for cabbage "au gratin", which really was delicious. It looks like I have enough cabbage for the winter even if I eat it every day.
1 comment:
Oh, yum! That looks so wonderfully inviting.
Do you add celery seed? Or carefully diced spicy peppers? A dash of vinegar (just a dash) in either case, I think.
You inspire me.
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