Our CSA strikes again. We’ve received two heads of regular cabbage and a head of Napa cabbage in the last two weeks. Cabbage for me says slaw, but I need to expand my thinking, which is where this braised cabbage comes in. I like it because the braising takes away that cabbage-y smell and flavor, and you’re left with just the sweetness. I’m not a huge fan of seitan, but it performs fine as a protein in this dish. The Napa cabbage became kimchi, which I love and is super simple to make.
I got mixed reviews on the soup. Larry didn’t like it. I’m okay with it. Not my favorite, but it’s okay. I used up what was in the refrigerator – carrots, turnips, parsnips and sunchokes. I can probably pinpoint what Larry doesn’t like – the sunchokes. Neither one of us likes them, but I think the soup hides them well enough.
- Creamy Root Vegetable Soup with Honey-Crisped Walnuts (The Flexitarian Table, p. 290)
- Braised Cabbage with Seitan (Appetite for Reduction, p. 97)
- Nina’s Kimchi (Food 2.0: Secrets from the Chef Who Fed Google, p. 38)
