Cuisine: cabbage

Kielbasa-Cabbage Stir- Fry

Admittedly, this Keilbasa-Cabbage Stir-Fry is an "oddball" combination of ingredients. I guess that is why it caught my eye! The key is to have your "mise-en-place" (the French phrase mise-en-place means to gather and arrange the ingredients and tools needed before you start cooking). It was very flavorful and had a great texture. You could easily adapt this recipe to suit your taste.

By Leslie Blythe

Scottish Rumbledethumps

This Scottish Rumbledethumps is game-changing. Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are leftover mashed potatoes and cabbage. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.

The beauty of the dish is it can be made the day before and heated up. It can be a side dish alongside a hearty stew, or, if you prefer to eat it on its own, with a fried egg on top.

By Leslie Blythe

Milanese-Style Savoy Cabbage

My husband Eric seems to be obsessed wtih Savoy cabbage lately. He has made several versions. This Milanese-Style Savoy cabbage is loosely based on a recipe from Academia Barilla. Savoy cabbage has a mild flavor, and works really well sliced thinly in soups and stir-fries.

By Leslie Blythe

Drunken Cabbage

I saw this crazy Drunken Cabbage recipe on YouTube. It's a combination of cabbage, bacon, butter and beer. It can be made in the oven or the grill. The next time I make this, and yes there will be a next time, I might slice it into wedges to make individual portions.

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