Cabbage is one of the cheapest and nutritious vegetable the budget-minded cook can buy. Here’s a link to a New York Times article on the subject:http://www.nytimes.com/2008/12/08/health/nutrition/08recipehealth.html?em
I love cabbage. It plays a featured spot in Twice Cooked Pork, and it’s a major component of Kaopuhn Sai Nam (see recipe here, or under Lao Recipes), where it has the advantage of being raw.
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