Explore Red Cabbage Soup, Purple Cabbage, and more!

This typically Southern German vegetable is a favorite and can be served with Rouladen, Sauerbraten or Roasted Duck

Red Cabbage - This typically Southern German vegetable is a favorite and can be served with Rouladen, Sauerbraten or Roasted Duck

This recipe is great for all eaters- paleo, vegan, vegetarian. It's the perfect side dish, and can be served hot or cold.

Braised Red Cabbage with Walnuts

Rotkohlsuppe (mit Kartoffeln, Zwiebeln und Brühe)

Rotkohlsuppe - Farbe auf dem Teller

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Pickled red cabbage

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Purple cabbage salad with red cabbage, beets and walnuts

beet + red cabbage salad w walnuts, cranberries, chives, rosemary + walnut cider vinaigrette

A hearty, entirely vegan soup recipe that could easily be made with a carnivorous spin — high quality chicken broth and shredded chicken make fabulous additions!

Vegetable Soup with Kale, Cabbage and Butter Beans

German-Style Sweet and Sour Red Cabbage Soup Recipe : Rachael Ray : Food Network - FoodNetwork.com

German-Style Sweet and Sour Red Cabbage Soup

The perfect dinner for when you have nothing planned: Pan-Seared Sausages with Balsamic-Apple Cider Red Cabbage #recipes #quickdinners #cooksmarts

Pan-Seared Sausages with Balsamic-Apple Cider Red Cabbage

Quinoa with Roasted Veggies and Feta Recipe -When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts

Quinoa with Roasted Veggies and Feta Recipe -When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts

the soup 3 tbsp coconut oil (vegan) or butter 2-3 medium sized shallot, finely chopped 1 liter vegetable bouillon 500 grams frozen peas 300 gram fresh spinach, chopped 1 cup quinoa, precooked 1 celery stalk, finely sliced 1 handful mint leaves, chopped ½ tbsp ginger, crushed into pure 1 garlic glove, crushed salt and pepper ¼ cup extra virgin olive oil 2 handful fresh basil Serve with lemony mustard cashew sauce with  or garlic, honey tahini sauce

Oct 9 Ramen Wonder

Pinterest
Search