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A colorful dish that uses up any sticky rice left in your pantry.
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A trio of vegetables results in a nutrient-dense latke.
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A surprising home for broccoli stems in a favorite holiday dish.
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Latkes made with vegetables like carrots, cabbage, kale and apples instead of starchy potatoes are a little less crispy, but no less delicious.
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A variation of this colorful stir-fry substitutes thinly sliced chicken for the tofu.
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The cabbage almost melts into the velvety bean broth in this dish, which gets an umami boost from Parmesan.
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Think of this tart as a quiche that has traded in some of its eggs for an extra helping of vegetables.
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The sweet mixture that comes from slowly cooking these vegetables is perfect on a pizza that conjures the South of France.
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A whopping specimen that cost just $2 at the farmers’ market formed the basis for five very different and delicious dinners.
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The vegetables in this dish are perfectly happy served with grains, or they can form the basis for a hearty Provençal-style gratin.
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