Korean Vegetable Pancakes / Yachaejeon

I have long loved Korea's beautiful array of savory pancakes, but this veggie version has become my go to for a quick 'n easy fix suitable for any time of the day or week. What follows is primarily Maangchi's beautiful recipe, but I also got the idea for a crispier result from the use of cornstarch in Jeeca's recipe. Feel free to use what's below or to make your own adjustments, and enjoy!

Cabbage Roll Soup

This is another of those recipes whose flavors and smells bring back so many beautiful memories! As far back as I can remember - which admittedly is not very far! - I've loved eating cabbage rolls, but haven't much enjoyed making them. On the rare occasion I've attempted them on my own the cabbage leaves have either been too firm or too soft, cracking or tearing with abandon and leaving me with quite the mess afterwards. By contrast, my godmother and Ukrainian, Russian, and Romanian friends' cabbage rolls are always so beautifully perfect, a feast for the eye as well as the mouth.

Fried Cabbage and Sausage

An old-time favorite I haven't made in far too long! Enjoy!

Atkilt Wot' / Cabbage 'n Potato Stew

This is one of my all-time favourites from growing up in the Horn of Africa, and a relatively simple dish too if you disregard all the chopping. It's a comfort food for me, and also a good way to get more vegetables into your diet if you're not a big salad eater.

Cabbage Bean Soup

Here's yet another fusion of scavenged recipes coupled with my own personal tastes. After the excesses of the holiday season a simple soup like this is both much welcome and much needed :-), and a good way to get back on the fast for those of you who are still in Advent, but didn't escape the American Christmas festivities unscathed. (Or unfed rather ;-).)

Fasting Cabbage Rolls

This was an interesting recipe to try, one that's left me thinking it's high time for a cabbage roll makeover. (I'm thinking 'Cabbage Rolls Go to Bollywood,' but that'll have to wait for another day.) It's also left me thinking that if I think a new recipe might take 2 hours to make, then I'd better add an extra hour to that just in case. (But I'm crazy slow - it shouldn't take you fasties too long!)