KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 1 1/2-pound green cabbage
The leaves from a 1 3/4 ounce-bunch of flat leaf parsley
1 tablespoon crème fraîche or sour cream
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
3 tablespoons olive oil
2 tablespoons cider vinegar
About .15 ounces (exact, I know) snipped chives (from about a quarter of a standard pack)
2 tablespoons finely chopped capers
Salt
Pepper
|
1st Keep
 mlehet
|
Comments