Cabbage! Versatile Veggie Superhero

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

Marie loves cabbage. Every form and every variety. It’s delicious, nutritious, affordable, lasts forever in your crisper, and is just so darn versatile. In this class we will use three varieties of cabbage - Napa, Savoy, and green - in four delicious vegetarian recipes meant to showcase the range of this cruciferous power player.  

The Seeded Napa Cabbage Slaw is a raw, crisp salad that will jazz up wintery braises and heavy dishes. It’s seasoned with an assortment of toasted seeds as well as umami-rich tamari and sesame oil. Then on to a cabbage double whammy with the decadent and punchy Kimchi & Cheese Cabbage Gratin. This dish combines the ooey gooey childhood favorite of cheesy gratins with spicy kimchi. It will have you going back for not just seconds but fifths. 

The Tomato Braised Bean & Cabbage Stew features a rich, Persian-inspired tomato base with tender beans, melt in your mouth cabbage and the magic wand that is shiitake bacon. And yes, we are going to be making a decadent, 5-star dessert with not only cabbage but fermented cabbage. And yes, it is going to be awesome. Friends and family will plead for the recipe. No one will be able to guess the “secret ingredient.”  

MENU

Tomato Braised Bean & Cabbage Stew with Shiitake Bacon

Seeded Napa Cabbage Slaw

Kimchi & Cheese Cabbage Gratin

Fudgey Chocolate Cake

This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored and nurtured her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea and Ayurvedic cuisine and herbology in Kerala. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and culinary consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation 

_{Photo credit: Marie Brennan}