{"id":8774,"date":"2009-11-03T00:04:43","date_gmt":"2009-11-03T04:04:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8774"},"modified":"2009-11-03T00:04:43","modified_gmt":"2009-11-03T04:04:43","slug":"braised-cabbage%e3%82%ad%e3%83%a3%e3%83%99%e3%83%84%e3%81%ae%e3%82%aa%e3%83%bc%e3%83%96%e3%83%b3%e7%84%bc%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8774&lang=en","title":{"rendered":"Braised Cabbage
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\"IMG_8755\"<\/a><\/p>\n

Braised Cabbage<\/strong>
\nOctober 25, 2009<\/em><\/p>\n

A simple, but a very satisfying cabbage dish. The recipe is from “All about Braising” by Molly Stevens. She introduces this as the world’s best braised cabbage. I don’t know if that’s true, but this was the best braised cabbage I’ve ever had. I’d like to add balsamic vinegar next time as she suggests in the book. It would be also fun to make it Japanese or Chinese, or even Korean by adding some Asian sauces and spices. <\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

\"IMG_8771\"<\/a><\/p>\n

\u30ad\u30e3\u30d9\u30c4\u306e\u30aa\u30fc\u30d6\u30f3\u713c\u304d<\/strong>
\n\uff12\uff10\uff10\uff19\u5e74\uff11\uff10\u6708\uff12\uff15\u65e5<\/em><\/p>\n

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\n\u4ed5\u4e0a\u3052\u306b\u3001\u30db\u30a4\u30eb\u3092\u306f\u305a\u3057\u3066\u3001\u30ad\u30e3\u30d9\u30c4\u306b\u713c\u304d\u76ee\u304c\u3064\u3044\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n

\u3053\u308c\u307e\u305f\u3001\u3044\u3064\u3082\u306e\u3053\u306e\u672c\u3001”All About Braising” by Molly Stevens\u3000\u306e\u30ec\u30b7\u30d4\u3002<\/p>\n

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\"IMG_8784\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Braised Cabbage October 25, 2009 A simple, but a very satisfying cabbage dish. The recipe is from “All about Braising” by Molly Stevens. She introduces this as the world’s best braised cabbage. I don’t know if that’s true, but this was the best braised cabbage I’ve ever had. I’d like to add balsamic vinegar next […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-8774","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8774","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=8774"}],"version-history":[{"count":32,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8774\/revisions"}],"predecessor-version":[{"id":9037,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8774\/revisions\/9037"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}