Italian Kitchen Confessions

It’s cabbage season… and just in time for St. Patrick’s Day ☘️

Around this time of year, cabbage starts showing up everywhere. Most people think of corned beef and cabbage, but this humble vegetable can do so much more.

Whenever I bring home a big head of cabbage—green or savoy—I know dinner is sorted. With one cabbage, you can make any of these recipes (each about 4 servings):

• Stuffed cabbage rolls (the one you see in the cover)
• Easy cabbage and bean soup – rustic, simple, and perfect for cold nights
• Caramelized cabbage pasta – sweet, silky, and surprisingly luxurious
• Apple cabbage slaw with fennel – fresh, crunchy, and bright

I love ingredients like cabbage: inexpensive, seasonal, and incredibly versatile. One head can easily turn into a full meal for four.

So if you picked up a cabbage for St. Patrick’s Day, skip the usual and try one of these instead.

SOUP SERIES 4: Italian pastina soup — aka Italian Penicillin.
Just brodo di pollo, pastina, and Parmigiano.
No blending. No extras. Just comfort the Italian way.

This is the bowl we make when someone isn’t feeling well, when winter feels heavy, or when food needs to be gentle and kind❤️.

Link in bio for the tips, recipe and variations!

brodo