Enter the Cabbage Patch
A whole patch of cabbage has sprouted up here in Room 2046 with the arrival of our latest Vegetabowls. Hand-casted from real leafy greens, the cabbage plate, bowl, and cup are perfect for refreshing your table set up for spring. Now the only thing left to consider is what to serve. We've got that covered to, below is a recipe from Erin Gleeson, author of The Forest Feast cookbook. It has uncomplicated and satisfying vegetarian recipes paired with Erin's charming watercolour artwork and vibrant photography. Toss up the salad below to take a Forest Feast taste test.
Orange Cabbage Salad
4 carrots, sliced into thin ovals
2 oranges (blood or regular), peel and chop (save skins for zest)
5 radishes, sliced into thin ovals
1 head of purple cabbage, use the outer leaves of a purple cabbage to line the bowl and chop the inside of the head for the salad
Toss and add the citrus dressing
3/4 cup olive oil
1/4 cup white wine vinegar
2 tbsp orange zest
3 tbsp orange juice
1 tbsp lemon juice
1 finely minced shallot
Combine and shake in a mason jar
If you liked this one and want to taste more, pick your copy of The Forest Feast by clicking here. You can also spread the cabbage love by writing out this recipe onto Forest Feast notecards also available in Room 2046.