This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal.
Choose dark-green cabbages that feel solid and heavy for their size, and have firmly layered, crisp, curling leaves. Savoys are at their best, from October to February. Shred or cut Savoy into ...
and another on how to make sixty dishes out of cabbage (60 Potraw z Kapusty, 1940). Potatoes turned out to be even more versatile. Bolesława Starmachowa started with a short introduction on the ...
Despite its reputation, cabbage doesn't have to be the bane of dinner plates if it’s prepared following the right recipe. Transforming cabbage from a dinnertime dread to a delightful dish is all ...
Add the cabbage and simmer for a further 5 minutes. Add the chopped parsley last and serve hot in deep bowls with some buttered bread. Feast on delicious recipes and eat your way across the island ...