1. Another spin on the rustic cabbage soup I made back in January (can you believe it was that long ago?):
2. Tried another recipe passed on to us shareholders at Mill Valley for Braised Red Cabbage with Apple and Mustard:
Obviously, I used green cabbage. I think this will make a very nice side for meals throughout the week. Rather tart for my husband's taste, but I like it.... especially the mustard. The soup is really more for his consumption - I put the sausage in there just for him!
That concludes this cabbage smorgasbord!