Cabbage: A Few Fun Facts (and a Recipe)

If you’ve ever travelled around middle and Eastern Europe, you’ve probably noticed the important role that cabbage plays in many national cuisines: cabbage rolls, sauerkraut, steamed cabbage, caramelized cabbage, and the list goes on.  And let’s be honest, who doesn’t like a nice side of cooked cabbage on cold winter’s day or a refreshing and light cabbage salad on a warm summer’s day (I must say, I’m a pretty big fan of American coleslaw.)  

Per acre, cabbage yields more edible vegetables than any other plant

Welcome back!

We are so happy to finally be back.  It turns out the the holidays (and all the aftermath) can be a little exhausting, overwhelming, and busy.  That being said, we are happy to be starting these posts back up.  It's the middle of February, which in Montreal-speak means we're all bundled up inside our apartments afraid of the bitter-cold outdoors.  In other words, there is no better time to cook and write about cooking.  

Basil and I decided to kick-off 2014 with a bread post.  Why?  Well, I'm not quite sure we even know the answer to that one.  When Basil sent me the bread recipe for this post, she prefaced it by saying that she didn't quite know where to start. "It's hard not to be overwhelmed with all the things I could say about bread!!" she wrote.  And of course, she is right!  Bread is amazing.  End of story.