Red cabbage is delicious, hearty, and brilliantly reddish-purple. I love it as a bright veggie amid winter greyness. Not only is red cabbage vibrant, but it is actually quite versatile, healthy and very inexpensive. I grew up eating it prepared in the classic Austrian/German way (rotkohl), which is shredded and braised with apple, vinegar, and onion sort of like a sweet sauerkraut. I love to eat it this way. I also love roasted red cabbage.

Roasted red cabbage is minimally bitter; as it cooks, it releases the sweetness hidden in its purple leaves. Caraway adds a nutty layer of flavor which complements the classic pairing of apple and blue cheese. You never would have thought red cabbage could taste so delicious!


  • 1 head red cabbage, cored and chopped into 1-2 inch strips and wedges
  • ¼ cup + 2 teaspoons olive oil, divided
  • 2 tablespoons caraway seeds
  • 1 tablespoon salt
  • 3 teaspoons freshly ground black pepper, divided
  • 1 onion, sliced
  • 1 shallot, sliced
  • ¼ cup fresh breadcrumbs
  • 1 teaspoon oregano
  • ¼ cup blue cheese, crumbled
  • 1 apple, diced
  • ¼ cup fresh dill, chopped


Preheat the oven to 425°F. Place the chopped cabbage in a large bowl and add the salt, 1 teaspoon of the pepper, ¼ cup of the olive oil, and the caraway seeds. Mix to combine and pour out onto a baking sheet. Leave space on about ¼ of the baking sheet and add the sliced onion and shallot. Drizzle with 1 teaspoon olive oil.

Roast in the oven for about 45-50 minutes. The cabbage will be soft but still chewy.

While the cabbage roasts, heat the remaining 1 teaspoon of olive oil in a skillet and add the breadcrumbs, oregano, and remaining teaspoon of freshly ground black pepper. Toast for 5 minutes until golden.

Remove the cabbage from the oven and serve warm, topped with apple, blue cheese, breadcrumbs, and fresh dill.

Today we composted the outdoor gardens in preparation for the cold months ahead. Our community composts regularly and it is always incredible to see how food scraps and everyday waste are turned into nutrients for nature. Preparing for winter left me yearning for one of my favorite cozy dishes – cheesy stuffed artichokes.

I grew up eating this veggie, and though their season is at its peak in March, artichokes are basically available year-round these days. Cheesy stuffed artichokes became a family favorite of mine, as they always seemed so special whenever my parents served it. The recipe is, in fact, pretty simple.

I prepared this recipe for two, with a date in mind, but it can easily be doubled or tripled depending on the number of people you want to feed. Serve these cheesy stuffed artichokes as a side to a simple lemon pasta or as the main event with a glass of wine!

Note: If you only have plain breadcrumbs, you can season them at home with salt, pepper, garlic powder, onion powder, dried oregano, dried parsley, and crushed red pepper!

Serves 2


  • 4 artichokes (I prefer artichokes with larger leaves as there is more room to stuff!)
  • 1 lemon, sliced
  • 4 teaspoons olive oil
  • 1 cup seasoned breadcrumbs
  • 1 cup shredded mozzarella


Turn the oven broiler on. Wash the artichokes, cut their stems to make flat bottoms, and snip the tops of artichoke leaves (they can be very sharp!)  Pull back the leaves to loosen them.

Bring a pot of water to a boil. Place a steamer basket or a colander inside. Lay slices of lemon directly on the steamer basket or colander and place artichokes directly on the lemon slices. Cover with a lid and steam for 20 minutes.

Remove the artichokes from the pot and let cool for 5 minutes or until they are cool enough to the touch without burning your fingers!

Place the steamed lemon slices beneath the artichokes on a pan lined with parchment paper. Separate the artichoke leaves and drizzle olive oil inside. Fill the leaves with seasoned breadcrumbs first, then tuck mozzarella inside the leaves. Be sure to evenly distribute the breadcrumbs and mozzarella among every leaf to ensure every bite is tasty!

Place in the broiler for 7-10 minutes until cheese is bubbly and browning and leaves are crisp.

Use a scissor to trim the sharp leaves
Spread apart the leaves to fill with delicious breadcrumbs and cheese
When eating, work your way in from the outer leaves