This is really good. I drizzle the cabbage with a little balsamic vinegar and either olive oil or a few pats of butter. I've also tucked thin slices of garlic among the wedges. This dish was one of the first to be eaten up at a recent potluck - what an ego boost for the lowly cabbage! It did make our neighbours' surly teenagers yell over the fence at us: "Your BBQ f***in' stinks!", so take heed.

Reviewed On: Jul. 2, 2008

I've just made this cake for the third time and it's in the oven as I type this. What a great recipe! Every time I've made it, I've changed it a little bit. I slice my apples very thinly and don't bother peeling them. They break up when stirred in and the thin strips of peel add a nice texture to the finished cake. I halve the sugar and add about 1/4c of blackstrap molasses. Last time I made it, I used pears instead of apples and added some chopped candied ginger ~ yum! We'll see how it turns out this time, since I didn't have any eggs and instead used 2Tbsp flax seed + 1/4c water whizzed together with the hand blender. This might turn out to be a great vegan recipe. The batter is _very_ thick and it's quite a bit of work to stir the apples in but it gets easier as they break up and release their juices. This cake freezes extraordinarily well as individual pieces in ziploc bags!

Reviewed On: Mar. 13, 2008