Cabbage is markedly associated with traditional Quebec cuisine, never mind fall and winter food. It is adored the world over, not just because it’s available year round, but also because it’s cheap and versatile. Cabbage can mean anything from kale to Brussel sprouts or even bok choy, so it shows up in just about every […]
Panch Phoran is a Bengali spice blend composed of mustard seeds, fennel seed, cumin, nigella and fenugreek. It’s often used in vegetable recipe such as this. Don’t hesitate to make a lot, this dish reheats nicely.
Cajun vinaigrette gives this salad a wonderful punch. Maple vinaigrette is another good choice.
Since a cabbage can keep for weeks in the fridge, we pretty much always have some on hand. This stir-fry is easy to prepare and is perfect for making a meal in a hurry or just a quick side.
A comforting soup enhanced by Creton spices. Serve it with grated cheddar cheese and dark, toasted croutons.
A delicious variation of a simple recipe, transformed thanks to a seafood spice! A perfect accompaniment to burgers, sandwiches, fish filets or a simple oven-roasted chicken.
A simple slaw with a Middle Eastern accent.
The beauty of curry blends is that they’re really all-purpose blends, and one can easily substitute the other depending on your taste. Use Mauritian Masalé or choose another curry if you want!
You can make this recipe with any kind of root vegetable, depending on the season, but you absolutely must use beets and cabbage. If you can get your hands on any wild mushrooms, dried or fresh, the borscht will be even more tasty.