Fermented red cabbage from The Levantine Vegetarian: Recipes from the Middle East (page 63) by Salma Hage
- sumac
- bay leaves
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- Serves : Makes 1 x (2 litre/2 quart) jar
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Baharat-rubbed mushroom kebabs; Semolina porridge with charred chilli corn; Pea and za'atar falafel; Cauliflower musakhan
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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