cabbage

When we were growing up my dad often requested a Waldorf salad. It wasn’t until a couple of weeks ago when I was invited to a shared meal gathering that I actually had made one. I drew inspiration from Yotam Ottelenghi’s cookbook Plenty More. It will definitely be on my table for celebration dinners and am thinking for those who celebrate Thanksgiving this could be a winner. This isn’t a traditional Waldorf salad it has a few additions.

What’s your relationship with cabbage? Do you love it or loathe it? I love it, I love a great coleslaw and I eat cabbage in the form of home made sauerkraut twice a day. When it comes to cooking it though I shy away from it a little bit but due to its immense health benefits I have been adding it a lot more into my diet. I have noticed that if I eat raw red cabbage I digest it really well but if I cook it I get digestive issues. If I cook white cabbage all is well. This will not be the case for everyone, it is a personal thing.

Hello everyone, how has your week been? I am in the middle of three days off. These being very special days off for me as I have worked pretty solidly for the last seven weeks with only one full day off and even on that day I attended a workshop and then worked in the evening. It’s been a thoroughly rewarding time. In that time I cooked on two week-long retreats, cooked on a four day workshop and a one day workshop, ran three vegan foundation cooking courses, did a demo at a local food festival and facilitated modules two to five of the Vegan Chef Training. It was epic and I loved it all. I loved especially the facilitation and helping so many people create really delicious well-balanced food.