{"id":28157,"date":"2013-01-15T22:03:26","date_gmt":"2013-01-16T03:03:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28157"},"modified":"2013-01-15T22:37:13","modified_gmt":"2013-01-16T03:37:13","slug":"cabbage-soup%e3%81%a9%e3%81%a3%e3%81%8b%e3%82%8a%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28157&lang=en","title":{"rendered":"Cabbage Soup
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\"\"<\/a><\/p>\n

Cabbage Soup<\/strong><\/p>\n

The braised cabbage recipe in the book, All About Braising, is awesome. I’ve made this so many times. It is so good that I decided to make soup with the braised cabbage and the other vegetables that were cooked with the cabbage in the same pan. The large cabbage pieces are fun to eat and very satisfying.<\/p>\n

Cabbage soup: cabbage, carrot, onion, celery, olive oil, salt, pepper, crushed red pepper, water, bay leaf, vegetable base, pink cooked lentils<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u3069\u3063\u304b\u308a\u30ad\u30e3\u30d9\u30c4\u30b9\u30fc\u30d7<\/strong><\/p>\n

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\"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Cabbage Soup The braised cabbage recipe in the book, All About Braising, is awesome. I’ve made this so many times. It is so good that I decided to make soup with the braised cabbage and the other vegetables that were cooked with the cabbage in the same pan. The large cabbage pieces are fun to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,12,28],"tags":[],"class_list":["post-28157","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-soup","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28157"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28157\/revisions"}],"predecessor-version":[{"id":28219,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28157\/revisions\/28219"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}