{"id":28915,"date":"2013-04-09T21:32:02","date_gmt":"2013-04-10T01:32:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28915"},"modified":"2013-04-09T21:32:02","modified_gmt":"2013-04-10T01:32:02","slug":"cabbage-chili%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e3%81%9f%e3%81%a3%e3%81%b7%e3%82%8a%e3%83%81%e3%83%aa%e3%82%b3%e3%83%b3%e3%82%ab%e3%83%bc%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28915&lang=en","title":{"rendered":"Cabbage Chili
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\"\"<\/a><\/p>\n

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

I don’t make chili very often any more since we changed our diet. I mean the traditional chili with actual beef. But a few weeks ago we had some relatives visiting from out of state and I decided to make “meat” chili to serve for dinner. I made a big pot and since I had some leftover, I wanted to add vegetables so that I would feel a bit better to finish the rest of this chili between myself and my husband. I simply added lots of sauteed cabbage and I absolutely loved it! The subtle sweetness of the cabbage and the crunchy texture was a big plus!<\/p>\n

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

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

Cabbage Chili I don’t make chili very often any more since we changed our diet. I mean the traditional chili with actual beef. But a few weeks ago we had some relatives visiting from out of state and I decided to make “meat” chili to serve for dinner. I made a big pot and since […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,4,3],"tags":[],"class_list":["post-28915","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28915","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=28915"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28915\/revisions"}],"predecessor-version":[{"id":28924,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28915\/revisions\/28924"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}