cabbage – Page 3 – Not Eating Out in New York

3 Jan 2009

Braised Cabbage and Sausage with 10-Second Polenta

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 21

My friend Nick recently traveled to a few countries in Europe, and when asked what his favorite meal he had there was, he answered polenta e casura, a specialty of Milan. (Judging from my success at Googling the dish, assuming I have the correct spelling, it is a closely kept specialty of Milano cuisine, too.) In any case, the dish sounded soothing, comforting and rustic: braised cabbage and sausage, with polenta on the side. What could be simpler yet more … Read More

6 Aug 2008

Honey Wasabi Coleslaw

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 11

Who remembers their introduction to coleslaw as a sodden, colorless, nearly congealed mess inside a pleated white paper cup? Now, who would like to forget that memory in its entirety? Me, too! Let’s hop aboard this pleasure plane and ride into a purple haze of forgetfulness, why don’t we? And, do something I’d never dreamed of recommending before about a week ago: don’t let your coleslaw sit long before serving it.

21 Jun 2008

Fish tacos, anyone?

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 19

Unanimous “yes”es flooded my inbox from the crew. I am so glad I’m no longer dating a seafood-hater. Fish may thrive underwater, but I think they do smashingly well on a hand-ground corn tortilla against cool, creamy slaw and snappy herbs, and drenched with tangy lime juice. I overheard mention of “getting fish tacos” while on the boat leaving Governor’s Island two weekends ago, when the above ninety-degree heatwave was in full swing and the legendary Baja-inspired surfer food … Read More

7 Apr 2008

Vegetarian Stuffed Cabbage

by Cathy Erway | posted in: Grains, Recipes, vegan, vegetarian | 37

This is the kind of comfort food that I’m talking about when I talk about comfort food — hearty, uncomplicated, slow-cooked and pleasantly easy on your tastebuds. Only I’m not talking about any comfort food from my own sensory memory. This one belongs to Arthur Schwartz, as told in his new cookbook, Jewish Home Cooking: Yiddish Recipes Revisited.