Cabbage

green cabbage (see linked recipe for ideas for the rest) • smoked Morteau sausage (about 14 oz / 400 g) • smoked pork belly (about 350 g; see tip in link) • golden turnips • carrots (see tip in link) • extra-large onion (see linked recipe for ideas for the other half) • pork and vegetable broth (about 2 1/2 cups / 600 ml; homemade, see linked recipe) • garlic (see tip in link) • whole cloves (see tip in link) • suhana spice blend (see tip in link) • dried thyme • bay leaf •

sweet potatoes (1 kg) • milk (150 g) • Salt and pepper • Spices • red cabbage (see previous recipe) • vinegar • olive oil • onion • bay leaf • chestnuts • apples • Salt and pepper •

large chicken leg quarters (thigh and drumstick) or 4 small ones • smoked bacon (about 100 grams) • medium head of green cabbage • sweet onion (such as Vidalia) • chicken bouillon cube • water (750 ml) • long-grain rice (about 300 grams), 10-minute cook time • salt and pepper • olive oil

green cabbage • large tomato, grated • garlic, minced • large onion, thinly sliced • tomato paste • olive oil • Salt, pepper, turmeric, and paprika

red cabbage (about 400 grams) • carrots (about 4 carrots, 200 grams)

water (300 ml) • distilled white vinegar (200 ml) • sugar (70 grams) • salt • Seasonal vegetables (radishes, cabbage, carrots, turnips, cucumber, fennel, etc.) • Rosemary, bay leaf, garlic, onions • Whole peppercorns, coriander seeds, pink peppercorns

large green cabbage • medium onion • Olive oil • vinegar (about 30 ml) • bacon pieces (about 150 grams) • bay leaves • large sprig fresh thyme • Salt, pepper

green cabbage • small onions • garlic • carrots • smoked sausage • duck confit legs • homemade canned tomatoes (about 500 grams) • dried thyme • bay leaves • herbes de Provence • salt, pepper

white cabbage • grated onion • grated carrots • eggs • Salt, black pepper, ginger, turmeric, cumin • Shredded cheese or cheese wedges (optional) • Breadcrumbs • Flour and frying oil

savoy cabbage • carrots • dry white wine (about 100 ml) • onion • bacon pieces (about 100 grams) • Toulouse sausage • veal stock (about 800 ml) • bouquet garni (bundle of herbs) • butter (about 60 grams) • Salt and pepper

green cabbage • ground beef (500 g) • shallots • carrots • thyme • Salt and pepper

red cabbage • large red onion • olive oil • balsamic vinegar • granulated sugar • pie crust • Salt and pepper • granulated sugar (100 grams) • water • salted butter (about 1 ounce or 30 grams)

green cabbage • large carrots • turnips • potatoes • leeks • onions • Coarse salt • Whole black peppercorns • Bay • Thyme • Parsley

egg • imitation crab sticks • mayonnaise (about 60 grams) • shredded green cabbage (about 30 grams) • grated carrot (about 30 grams) • sandwich bread • red currant jelly or strawberry jam • Salt and pepper

large chicken legs • broken rice • ripe tomatoes (about 6 1/2 pounds or 3 kg) • large onions • fresh parsley • chives • garlic • chicken bouillon cubes • red Adja seasoning (to replace tomato paste) • Kadi bouillon • large mild chili peppers • carrot •

large chickens, cut into pieces • large tomatoes • onions • green bell pepper • parsley • cabbage • carrot • garlic • chicken bouillon cube • chili peppers • bouillon cubes • green beans •

white cauliflower • red cabbage • bouillon cube • butter (about 50 grams) • water (1 liter) • Nutmeg, cinnamon, and chili pepper (to taste)

parsnips • cauliflower or savoy cabbage • foie gras, partially cooked (1 3/4 oz for the soup, 1 3/4 oz for topping) (100 grams total: 50 grams for the soup, 50 grams for topping) • water (about 700 grams) • onion • butter (about 20 grams)

Carrot • Turnip • Cabbage • Leek • Potatoes • Beef for pot-au-feu • Vermicelli pasta

beef chuck (about 1 kg) • green cabbage • carrots • onion • small turnips • potatoes (about 1 kg) • leeks • whole black peppercorns • whole cloves (optional) • fresh parsley • bay leaves • Coarse salt •

beef shank, chuck, or brisket (about 1.2 kg) • carrots • leeks • green cabbage • whole cloves

beef stew meat (such as chuck) (about 600 grams) • carrots • small potatoes • green cabbage • garlic • beef bouillon cube

beef for pot au feu (short ribs, chuck, beef cheek, or shank) (1 kg) • marrow bones • carrots • turnips (round variety) • savoy cabbage (core only) • leek • pearl onions • potatoes • whole cloves • celery stalks • -inch piece fresh ginger (about 5 cm) • garlic cloves •

Carrots • Celery • Cabbage • Turnip • Pumpkin • Cilantro • Onions • Garlic • Leek • beef foot, cut into 6-8 pieces • beef (with bone) • soup vermicelli noodles •

Chinese cabbage • Blue Belle potatoes (or other waxy potatoes) • onion • carrots • smoked pork belly (about 100 grams) • smoked sausages • spiced broth (about 1 liter; homemade, see my profile for recipe) • bay leaves • large sprig thyme • Dijon mustard • Salt and pepper

all-purpose flour (100 g) • salt • water (50 ml) • pork shoulder (or ground beef or chicken breast) (125 g) • napa cabbage (or 2 leaves green cabbage) • chives • white mushroom (or 1 tablespoon dried wood ear mushrooms, rehydrated) • fresh ginger • garlic clove • soy sauce • mirin • sesame oil •

kid goat breast and neck (about 500 grams) • beef marrow bones • onion • Green tops from 3 leeks • napa cabbage • golden turnip • tomatoes • carrots • garlic • potatoes • fresh thyme • bay leaves •

carrot • green onion (scallion) • sea scallops • cucumber • mung bean sprouts (about 150 grams) • dried wood ear mushrooms • cooked shrimp • water (3 liters) • rice vermicelli noodles (about 200 grams) • beef steaks • boneless, skinless chicken breasts • duck breast strips (about 150 grams) •