The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name.
In Tunisian Arabic, tabil means coriander, so it’s no surprise the pungent, slightly peppery seed is the dominant ingredient in this spicy mix. If you prefer a milder flavor, use less red pepper flakes.
Caraway-seasoned braised cabbage is traditionally served with mashed potatoes in Germany, Austria, and Hungary. Here, we bring the two together in a hearty casserole.
Serve this dense, satisfying bread with a meal, or slice for sandwiches.
Adding whole chickpeas to hummus gives this dip a hearty, chewy texture. Here the chickpeas are sautéed with onion and spices for extra flavor. For extra flavor, garnish with olive oil, chopped green chiles, and chopped cilantro.
Combining green cabbage with Swiss chard adds sweetness and color to this homey recipe. Season with salt at the end of cooking to keep the cabbage from turning soggy.
Because a pressure cooker holds in the cooking steam, it minimizes the pungent smell that often goes with cooking cabbage. Serve with 30-Minute Marinara Sauce or jarred marinara sauce.
This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.
This dish has roots in Eastern Europe, where a traditional meal of cabbage and beets can be found on many dinner tables. Raspberry vinegar adds a delicious sweetness, but red wine vinegar can be substituted.
Layers of tempeh, sauerkraut and caramelized onions give this warm sandwich a rich, well-integrated flavor. Although you can spread the bread with mustard, the Russian dressing is delicious and takes just minutes to make—you can do it while the tempeh is simmering. If you like, top the assembled Reubens with slices of soy cheese, then run the sandwiches under the broiler just until the cheese melts. Two brands that melt nicely: Soy Moon Gouda or Veggie Slices American cheese. The Russian Dressing makes 1/2 cup.
Called jota, this thick, hearty soup is perfect for warming body and soul during the first cold snap. In this version, mushrooms stand in for the traditional Italian bacon, or pancetta, providing a rich undercurrent of flavor without meat or added fat. The soup will taste even better after an overnight rest in the refrigerator. Reheat it gently. Don't neglect to rinse the sauerkraut well or the soup will taste too salty.