Cookbook– Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes, by Deborah Madison
Somehow, at some unknown point in my adult life, I’ve become a fan of cabbage. (Shhhh, please don’t tell my mom. Of course, she wouldn’t believe you anyway.) Perhaps I should qualify that statement: I’ve become a fan of cabbage cooked in interesting ways. Boiled cabbage? No, that still doesn’t do it for me. Cabbage soup? No, I tried that diet. But … braised or roasted with red wine vinegar and other seasonings? Yes, please! Even better is this recipe for Cabbage Panade. As an aside to those of you who don’t know what “panade” is, I did a Google search because I didn’t know either. Basically, it’s a simple bread casserole. This version layers rye bread with cabbage and cheese, pours garlic stock over the top, and bakes the casserole for about 45 minutes. And the smell? Thanks to aromatic juniper berries and sage, you’ll be happy to be in the kitchen when this cabbage dish is cooking.
Find the recipe for Cabbage Panade here: “Panade with Panache,” Tasting Table, March 13, 2013
More on the cookbook: Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah Madison (Ten Speed Press, March 2013)