Red cabbage

fresh bigoli pasta (125 grams) • chopped red cabbage (about 150 grams) • feta cheese (60 grams) • Chopped onion • Extra virgin olive oil, salt • soy cooking cream (100 ml)

red cabbage (about 200 grams) • garlic • Extra virgin olive oil, • white wine (about 60 ml) • water (about 240 ml) • Salt and pepper, to taste • heaping tablespoons grated Parmesan or Grana cheese • Zest of 1/2 organic lemon • –7 oz thick spaghetti (about 180–200 grams, preferably bronze-cut)

red cabbage • lemon • Salt and pepper, to taste • Extra virgin olive oil, to taste • apples • walnuts (about 150 grams)

bell peppers • Breadcrumbs, • Pickled capers, • Extra virgin olive oil • anchovy fillets (salt-packed or oil-packed) • Salt • shredded red cabbage (about 300 grams) • arugula (about 100 grams) • Apple cider vinegar

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

red cabbage leaves • quinoa (150 grams)

Arborio rice (about 360 grams) • mild Gorgonzola cheese (about 200 grams) • shredded red cabbage (about 200 grams) • dry white wine (about 120 ml) • butter (about 30 grams) • onion • Vegetable broth, • Extra virgin olive oil, • Salt, to taste

all-purpose flour (about 200 grams) • oat flour (about 100 grams) • purple cabbage (about 400 grams) • Water • salt • ricotta cheese (about 150 grams) • crumbled sausages • grated Parmesan cheese (about 100 grams) • heavy cream (about 250 ml) • Parmesan cheese (about 100 grams) • nutmeg • Salt, pepper, chives

Carnaroli rice (about 3/4 cup) • red cabbage • red onion • White wine for deglazing • heavy cream (about 120 ml) • Pecorino cheese (about 1/2 cup, grated) • Black pepper • –30 g butter (about 1 1/2–2 tablespoons) • Broth • Marjoram

pasta (320 g) • red cabbage (300 g) • water (1.5 liters) • baking soda • pine nuts (50 g) • extra virgin olive oil • Parmesan cheese, grated (60 g) • Coarse salt, to taste • garlic clove

red cabbage, pre-boiled • chicken breast, cut into strips • a shallot • white wine • oil • Salt to taste • flour for coating the chicken

water • red cabbage • Lemon juice, to taste • thyme • Carnaroli rice • shallot • dry white wine • Parmesan cheese • butter • sausage • Olive oil, to taste • Salt, to taste •

red cabbage • walnuts • robiola cheese • grated pecorino cheese • garlic • Parsley, to taste • extra virgin olive oil • Salt, to taste • spaghetti

restaurant-style spaghetti • red cabbage • local sausage • red wine (about 250 ml) • garlic • chili pepper • sage leaves • rosemary • a green onion • Extra virgin olive oil

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

gluten-free bread flour mix (about 250 grams; I used a fiber-rich blend) • red cabbage (you'll use only 1 cup/250 grams of the cooking water) • dry active yeast (about 4 grams) • sugar • salt • lemon juice • water • olive oil • Coarse salt, to taste • Fresh rosemary, to taste • Chive blossoms, to taste

pork shoulder • Spices for the Dry Rub • salt • pepper • smoked paprika • hot paprika • cumin seeds • fennel seeds • dried garlic • dried onion • barbecue sauce • purple cabbage •

short pasta (mezze penne) • red cabbage • arugula • tomato • mozzarella • pine nuts • extra virgin olive oil • Salt to taste

red cabbage (about 300 grams) • spaghetti (about 500 grams) • Garlic • Olive oil • Salt

Purple cabbage, 300 grams (about 10 1/2 ounces) • garlic • whole grain mustard • soy sauce • semolina tagliatelle, egg-free (about 8 3/4 ounces) • Dried herbs (oregano, marjoram, thyme) • a carrot • Sesame seeds • Extra virgin olive oil • Salt

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

chopped red onion (about 15 grams) • extra virgin olive oil (about 10 grams) • thinly sliced purple cabbage (about 40 grams) • parboiled rice (about 80 grams, 10-minute cook time) • dry white wine (about 10 grams) • vegetable broth (about 200 grams) • Salt, to taste • Goat cheese and chopped pistachios for garnish

scallops • very thin slices butternut squash • red cabbage (about 30 grams) • parsley • salt • olive oil • Freshly ground black pepper, to taste

phyllo dough • melted butter (100 grams) • Parmesan cheese, • mixed ground pork and beef (400 grams) • red onion or green onion • green cabbage (100 grams) • red cabbage (100 grams) • garlic clove • Salt and pepper • Soy sauce

sweet potatoes, peeled (about 700 grams) • As needed, all-purpose flour • ground turmeric • finely shredded red cabbage (about 50 grams) • basil flowers • extra virgin olive oil • grated parmesan cheese (about 150 grams) • all-purpose flour (about 40 grams) • unsalted butter (about 40 grams) • milk (about 400 ml) • salt • As needed, ground nutmeg

Red cabbage • egg • Cherry tomatoes • Rye bread • Olive oil • Salt • Pepper • Green olives • Marjoram • Lemon • White wine vinegar