Every year I get excited for spring, when I can make this clam and white wine dish.I made this because clams and cabbage are finally in season.If you cook the clams for too long, they will become tough.Since spring cabbage and sweet onions are tender, they'll cook very quickly.The amount of salt will vary depending on the brand of bacon, so season with salt and pepper at the end and adjust accordingly. Recipe by Kyoto no taachan

Because I love the cabbage in pot-au-feu, I adapted the recipe only using cabbage. Recipe by FarmersK

i have a recipe on my profile for a recipe called...... OLD DUTCH POT and it is smoked sausage, cabbage, and potatoes. I posted it this way because my mother doesn't like meat in her cabbage... so i make the OLD DUTCH POT for me and my hubby. :-)...

This recipe was given to me by my Chinese mother-in-law. I love Napa cabbage because it’s slightly milder and a little sweeter than regular cabbage. This is a recipe which is very quick and easy to do, and it makes a great side dish. You can also serve it over rice.#Vegetable #Vegetarian #Vegan #Side dish

I had Originally seen this recipe online somewhere... Possibly on Instagram 🤷‍♀️🤔 and I had been saving it to make since last year. 🤦‍♀️ I finally had a head of cabbage that I didn't know what to do with and I also, wanted to make something other than cabbage rolls or cabbage roll soup for a change! 😆👌 In our family, we are fans of cabbage! I am always looking for new cabbage recipe ideas! 🙋‍♀️😎 #cabbage #cabbagerolls #cabbagerollsoup #cabbagerecipe #stuffedcabbage #stuffedwholecabbage #meatballs #meatballstuffedcabbage#CookEveryPart

I though of a recipe where you can eat a lot of cabbage.Drain the cabbage well.I really recommend adding the umami seasoning.Add coarsely ground pepper if you like! I put a lot in. Recipe by EnjoyKitchen

A quick and easy stir-fry that is delicious and flavourful. Love the natural sweetness of the cabbage together with juicy pork loin.

Stuffing cabbage is very time consuming. One pan meals are my go to.

It's Friday the end of the week, I was just thinking to myself where did the week go???? I have been so busy these past few days. I had my last Dutch lesson on Tuesday so starting again in October. I have been trying to organise a few things that I need to do over the summer and to top it off I had errands to do this morning. :) As I mentioned in my previous post I am back with another salad recipe!! Since I still have errands to do I wanted to make a very light lunch and this was a fantastic choice.Sorry my post will be quite short today but I will catch you all up on what I will be doing in the future. We are off for the weekend, we are going to visit friends :)Wishing everyone a great weekend, see you back here on Monday :)

I like cabbage. And hamburger meat. In the method of cooking I add the cabbage in near the end. This is because I like the cabbage to still have crunch to it. The less crunch you like the earlier you should add it.

I made this because I thought Chinese cabbage would be more delicious than broccoli.Because a lot of moisture will come out of the Chinese cabbage, I recommend not adding too much water! Recipe by Pekopoyo

This is a refined technique of Chinese "oily stir fry vegetable" which I slightly modified for modern frying pan. Why I used cabbage. It's cheap (one whole cabbage cost $2), it's resistant to overcooking (as long you keep stirring and used medium heat), it's taste sweet and delicious after properly cooked (you may not need to eat rice).