My dad used to make this. I loved it so much I would stand at the frig door and eat it straight out of the jar. Recently I got a hankering for it, and handily had one last red cabbage to use up before the great flowering. I don’t have my dad’s recipe and he…
Month: September 2020
Stuffed cabbage rolls
You can make these two ways, with a meat filling or vegetarian. The meat one below is adapted from Provence, the Beautiful Cookbook by Richard Olney (Welden Owen 1994). I simplified the original recipe which requires the cook to make sausage meat and tomato sauce from scratch. Instead I used good quality pork sausages and…
food ripe from my garden 