Comments on: a cabbage obsession http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/ Mon, 21 May 2012 12:40:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: laffin http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-266251 laffin Mon, 04 Jul 2011 12:02:02 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-266251 I love this recipe and make it often but I use feta cheese crumbles in place of the parmesan and white balsamic vinegar. So pretty and so yummy. I love this recipe and make it often but I use feta cheese crumbles in place of the parmesan and white balsamic vinegar. So pretty and so yummy.

]]> By: Kalyn’s Kitchen: South Beach Diet Phase One Recipes Round-Up: May 2008 | My Diet - Weight Loss http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-264869 Kalyn’s Kitchen: South Beach Diet Phase One Recipes Round-Up: May 2008 | My Diet - Weight Loss Sun, 10 Apr 2011 04:34:06 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-264869 [...] with Chicken, Mini-Peppers, and Lemon from Kalyn’s KitchenShaved Cabbage Salad with Parmigiano Reggiano and Aged Balsamic from Stone SoupRadish and Broad Bean Salad with Green Tahini [...] [...] with Chicken, Mini-Peppers, and Lemon from Kalyn’s KitchenShaved Cabbage Salad with Parmigiano Reggiano and Aged Balsamic from Stone SoupRadish and Broad Bean Salad with Green Tahini [...]

]]> By: Jannine http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-264417 Jannine Sat, 19 Feb 2011 23:25:27 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-264417 I'm looking forward to trying your recipes Jules! I love cabbage, but am always on the lookout for recipes that don't cause bad wind (cooked cabbage only) - caraway and dill seeds are good, but I prefer not to always use them. I’m looking forward to trying your recipes Jules! I love cabbage, but am always on the lookout for recipes that don’t cause bad wind (cooked cabbage only) – caraway and dill seeds are good, but I prefer not to always use them.

]]> By: Jen http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-255514 Jen Fri, 19 Mar 2010 01:28:12 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-255514 Cabbage is an obsession! I fry lightly in a pan with onion slivers and xo sauce then pour over my beaten egg to make a fabulous omelette which works really well with oyster sauce - weird but good Cabbage is an obsession! I fry lightly in a pan with onion slivers and xo sauce then pour over my beaten egg to make a fabulous omelette which works really well with oyster sauce – weird but good

]]> By: the definitive guide to salad – shaved salads http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-255219 the definitive guide to salad – shaved salads Tue, 23 Feb 2010 10:55:39 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-255219 [...] parmesan and aged balsamic at Cafe Sopra. Although it was a couple of years ago that I dedicated a whole blog post in homage to shaved salad perfection, it’s still firmly at the top of my favourite salad [...] [...] parmesan and aged balsamic at Cafe Sopra. Although it was a couple of years ago that I dedicated a whole blog post in homage to shaved salad perfection, it’s still firmly at the top of my favourite salad [...]

]]> By: Ten Minutes to Digest http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-109240 Ten Minutes to Digest Sat, 24 May 2008 01:57:38 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-109240 I love people who make food look beautiful. I've always loved the delicate texture of cabbage, but I've always restricted it to Asian-influenced dishes. I'm excited for this new twist. Thanks so much for sharing. I love people who make food look beautiful. I’ve always loved the delicate texture of cabbage, but I’ve always restricted it to Asian-influenced dishes. I’m excited for this new twist. Thanks so much for sharing.

]]> By: Dominic http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-109111 Dominic Fri, 23 May 2008 12:58:05 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-109111 I also meant to say that I think at Sopra they use baby cabbages, which is why it is not available all year round. I also meant to say that I think at Sopra they use baby cabbages, which is why it is not available all year round.

]]> By: barbara http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-109027 barbara Fri, 23 May 2008 02:29:17 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-109027 PS> I used a sugarloaf cabbage/ PS> I used a sugarloaf cabbage/

]]> By: barbara http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-109026 barbara Fri, 23 May 2008 02:28:47 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-109026 Just made this for lunch. Brilliant. I added a squeeze of lemon as I didn't have any balsamic. Even without the balsamic it is delicious. Just made this for lunch. Brilliant. I added a squeeze of lemon as I didn’t have any balsamic. Even without the balsamic it is delicious.

]]> By: kathryn http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/comment-page-1/#comment-108510 kathryn Wed, 21 May 2008 04:42:50 +0000 http://thestonesoup.com/blog/2008/05/a-cabbage-obsession/#comment-108510 Oh Jules, I've had that salad at Cafe Sopra. And isn't it sublime? The simplicity of this dish always fills me with wonder. Worth getting a mandolin to make this alone. Would be wonderful with one of those sugarloaf cabbages that are available for a nano second in the middle of winter? Oh Jules, I’ve had that salad at Cafe Sopra. And isn’t it sublime? The simplicity of this dish always fills me with wonder.

Worth getting a mandolin to make this alone. Would be wonderful with one of those sugarloaf cabbages that are available for a nano second in the middle of winter?

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