by fifthcrow | May 19, 2015 | Recipe
Serves 4 to 6 1 head green or Savoy cabbage, outer leaves removed Olive oil Coarse kosher salt and freshly ground black pepper 4 slices thick bacon, 6 to 8 ounces Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to...
by fifthcrow | May 19, 2015 | Recipe
Ingredients Cabbage – 1/2 head, finely sliced Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Split gram dal – 1 tsp (Minapa pappu/urad dal) Dry red chilies – 1, tear and de-seed Curry leaves – 1 sprig Asafoetida – 1/4 tsp...
by fifthcrow | Apr 29, 2015 | Recipe
Blended raw carrots give this zippy dressing texture and color. Make extra, and keep it in the fridge for dipping raw vegetables. Dressing ½ cup grated carrots 2 Tbs. finely chopped fresh ginger 2 Tbs. rice vinegar 1 ½ Tbs. chunky mixed-grain or white miso paste 1...
by fifthcrow | Apr 29, 2015 | Recipe
6 cups very thinly sliced green cabbage, (about 1/2 head) 1 1/2 cups peeled and grated carrots, (2-3 medium) 1/3 cup chopped cilantro 1/4 cup rice vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Place cabbage and carrots in a colander; rinse thoroughly...
by fifthcrow | Apr 28, 2015 | Produce
Savoy means “curly”. There are savoyed spinaches, savoyed lettuces, and savoyed cabbage. You can use this cabbage in place of napa cabbage, but it isn’t Napa cabbage. It’s exceptionally good sliced up as a taco or burrito topping instead of...
