My homeland. 
My ex was from Omaha ha ha.
1 Like
I have made pancakes with beetroot puree and other vegs before but have not thought of using cabbage (mainly because it has little taste).
Goggle translate
Where I found it
3 Likes
I havenât looked through this thread yet, so forgive me if I repeat somebodyâs post. But try this- itâs one of my favorites.
Thinly sliced/chopped green cabbage
slightly less thinly sliced/chopped red cabbage
Chopped cilantro to taste
Raspberry vinaigrette, or maybe a blush wine vinaigrette
Mix and enjoy. Itâs really good with grilled chicken and seafood, but doesnât overnight well, FYI
4 Likes
I had "noodles & cheese for lunch last week.
My family comes from what to day is the western part of the Ukraine.
1 Like
I agree with the strong memories of the 1950âs as well, especially on a Friday night visiting my grandmother and all of the wonderful smells in the hallways of the building she lived in.
When I opened the door to her apartment, I would run into the kitchen, and she would ask me if I wanted a taste of something, before diner was served, especially some just made, room temperature chopped liver on a small piece off fresh bread,
4 Likes
I like cabbage but it usually ends up as slaw
3 Likes
In addition to being delicious, cabbage Is also natureâs health food.
3 Likes
@naf, that pithiviers looks delicious. Where did you have it?
By the way, Iâm also planning to take up your suggestion of La Rallonge.
Maison in the 11e, a full report is here. You must go!! (Haa for once, I wasnât so late for posting!)
2 Likes
I love cabbage in so many ways! A favorite is to boil a ham bone, add extra chopped ham, stock, veggies - carrots, celery, onions, potatoes, tomatoes, spices, barley and lots of chopped cabbage at the end. Spices are bay, garlic, paprika (sweet as well as smoked) and a few others. Really delicious and healthy. Love it in fried rice, twice cooked pork, with corned beef and on and on. Slaw too and sauerkraut.
3 Likes
I read about Maison and put it on our list. Now weâll have to go!
1 Like
Wow.
Impressed.
You answered my question before I asked it. Which was going to be:
what do I do with the rest of the cabbage that was left after I used the outer leaves for stuffing? Make those dumplins.
Pierogi with cabbage filling.
1 Like
Making grautrunzins used to be a regular thing with us - we love them & itâs great to have some in the freezer. Theyâre good with a brown gravy over them. The recipe came from Hâs auntie who was of German descent (and married a Greek).
DH is in the dog house and may never get out, so will from here on refer to him as H only 
2 Likes
Once my grandmother made a traditional polish dish - dumplings with cabbage and potatoes, I know how it sounds but it was really delicious!
1 Like
Stuffed mini cabbage florettes with home made from scratch beef conosommé and cauliflower floretes.
4 Likes
Our favorite traditional Romanian dish was Stuffed Cabbage served with Polenta in Brasov closed to the Braun Castle âŠ
7 Likes
Exquisite presentation!
Have a lovely weekend @Barca
1 Like
Thank you Paryzer âŠ
Lovely light format of a classic renovated.
Wonderful weekend wishes.
1 Like
