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Raw cabbage is no trip, but pickled cabbage is da bomb!
Add to salads or sandwiches, or just enjoy as a side.
I use purple cabbage because of the magnificent shade of fuschia pickling produces, but any cabbage can be used.
Add grated carrots to white cabbage for a classic coleslaw base.
This is the base ingredient for my Hot Pink Coleslaw, guaranteed to convert any salad skeptic! I've uploaded that recipe as well.
Delicious and easy! Start with your favourite vegetables, like zucchini, eggplant, carrot, brocolli, patotos or tomatoes. Slice it, add some garlic, olive oil and herbs (thyme, oregano, rosemary) or even honey and let it bake in the oven. It smells great! Add some basil and salt and enjoy this healthy, delicious and colorful food!
November is Brussels sprouts season in New York. I especially love the ones sold on the stalk. For this recipe’s illustration, I sketched the entire stalk on paper. Using watercolors, lights and darks were painted first, then middle tones, finishing with shadows and highlights. The piece didn’t look right. It seemed too small for the paper. On a second attempt I zoomed into one section. The leaves and buds began to intrigue me. They looked like faces, crescent moons and layers of abstract shapes. When the painting was finished, it felt as if I had captured the sprouts' spirit.