In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...
Add Yahoo as a preferred source to see more of our stories on Google. This lighter take on a classic recipe is a cozy hug in food form. In this video, Matthew Francis shows you how to make stuffed ...
Miso brings umami, lemon brings some pep, and butter brings richness to this simple but memorable veggie side dish. As the ...
No rolling cabbage here.
4 cups fresh or canned diced tomatoes 2 tablespoons tomato paste Salt and freshly ground black pepper 8 cups (about 1 1/2 pounds) Savoy cabbage, cut into 1-inch strips 1 tablespoon canola oil 1 medium ...
Bring a gallon of water to a boil. Remove and discard the cabbages’ tough or bruised outer leaves, then make an incision all around the cores and gently peel away one leaf at a time, so they stay as ...
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In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina calls cabbage rolls “a culinary genre in their own right.” There are variations across the region, all ...
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