
We eat cabbage year round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage is a go-to soup addition .

This tasty recipe is a fusion between Armenian and Japanese styles of stuffed cabbage leaves.

Servings: 8 Servings 1 & 1/2 cups chickpeas cooked or canned (approx.

This is a hearty, cold weather soup that is just right for a lunch or supper with some warm biscuits or crusty bread.

Surprisingly tasty, very nutritious and what a beautiful colors!

Schweizer Kabissalat mit Speck, ein Klassiker in der Schweizer Küche und so einfach zu machen.