Tag Archives: Cabbage

Stuffed Collard Rolls

Eat Your Dark Leafy Greens! Here is a very cool way to use Collard Greens. Most of the time collard greens are braised, steamed, sautéed or fried.  Collards are tough and leathery greens. They may be the heaviest and thickest … Continue reading

Posted in Uncategorized | Tagged , , , , | 1 Comment

Collard Greens

Collard greens are a staple vegetable mainly in Brazil, Portugal, the southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain as well as in Kashmir regions of both India and Pakistan. They are classified in the group as kale and spring greens, to which they are genetically similar. They are often prepared with … Continue reading

Posted in Uncategorized | Tagged , | 1 Comment

Chinese Napa Cabbage Sesame Slaw

Chinese Napa Cabbage is often used raw in lots of salads and slaws. It has a mild flavour and crunchy texture. It can be cooked by boiling or steaming to be eaten as a side dish or as an ingredient … Continue reading

Posted in Uncategorized | Tagged , , | Leave a comment

The Crabby Cook Cookbook: 135 Almost Effortless Recipes Plus Survival Tips – Review and Giveaway

The Crabby Cook Cookbook: 135 Almost Effortless Recipes Plus Survival Tips, by Jessica Harper, published by Workman Press and distributed by Thomas Allen and Sons is a most entertaining and funny read, especially if you are a crabby cook yourself. … Continue reading

Posted in Book Reviews and Giveaways, Uncategorized | Tagged , , , | 10 Comments

Cabbage Recipes from the Amish

Scouting around in my neighbourhood Amish Book Store, I found this little handy cookbook, The Practical Produce Cookbook – How to Plant, Pick, Prepare and Preserve Produce, by Ray and Elsie Hoover and family. In this very informative cookbook, I … Continue reading

Posted in Uncategorized | Tagged , , , , , | 1 Comment

Kuljeet’s Spicy Potato Turnip Mix

Rummaging through my supply of veggies the other day, I came across an abundance of Rutabaga.  All winter we have been snacking on raw rutabaga, and mashing it to have with Christmas Dinner and Sunday Night Suppers.  Not knowing what … Continue reading

Posted in Uncategorized | Tagged , , , , | Leave a comment

Watermelon Radish

Watermelon radish is usually peeled before serving, exposing the crisp pink-magenta texture and mild to sweet peppery flavours.  Served raw, used as hors d’oeuvres, as a complement to salads and sandwiches and falafels or diced for use in soups and stews. … Continue reading

Posted in Uncategorized | Tagged , | Leave a comment