Cabbage is one of those polarizing vegetables — you love it or you don't.
If you have heavy heads of locally-grown cabbage in your CSA basket and you fall into the "love" category, Melissa Pasanen, who writes for the Savorvore section of the Burlington Free Press, has some new recipes for you to try.
You can see the recipes Pasanen shares for Lithuanian Stuffed Cabbage Dumplings and West African Ground Nut Stew in her recent article, "Local Chefs On How To Make Cabbage Awesome".
The VPR Café is made possible by Kimball Brook Farm, organic milk and cream from Vermont grass-grazed cows and by City Market, Burlington, a food co-op offering classes, food demos and local products to taste and explore.
