After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
Late summer/early fall is a great time to cook with cabbage. It's delicious in soups, stuffed and baked, or sauteed in a stir-fry. The stir-fry I made the other night had cabbage, onions, red and orange peppers, carrots, garlic, tofu, and two of my favorite Trader Joe's sauces: their reduced sodium soy sauce and Thai red curry sauce. Just the right amount of spicy and savory!