Language: Swedish
Cabbage is experiencing a renaissance. From having been relegated to pizza salad and raw food, it has become high fashion among both restaurant chefs and home cooks.
Kale is stir-fried and shredded in salads, Brussels sprouts are fried and fried, and Asian varieties such as kailaan and pak choi can now be found in the vegetable counter. Cabbage is not a novelty. It has followed man in different forms and in different places in the world since the Stone Age. Cabbage forms edible roots, leaves, heads, stems and flower buds, as with broccoli and cauliflower. It is healthy and full of vitamins. The book Cabbage tells the fascinating story of cabbage as a plant and human food, but also how it is grown and not least cooked. The recipe section contains everything from healthy smoothies to salads and of course our classic cabbage dolmas.
"It's a really interesting and nice overview of the cabbage's path to our dining tables, which gives context to the recipes that follow. Just in time!" BTJ
"The cabbage is making a comeback!" Skåne magazine
"Inspires cooking and history knowledge of this useful vegetable." Eskilstuna Kuriren
Product information
Author: Ingar Nilsson
Designer: Kristin Lidström
Photographer: Charlotte Gawell
Edition: 2
ISBN: 9789178435401
Language: Swedish
Weight: 361 grams
Released: 2021
Publisher: Bokförlaget Arena
Pages: 118