1Chop cabage in quarters, and then again in large to medium sized chunks. Cut carrots into medallions 1/4-1/2" thick.
1Heat olive oil in a large stock pan. Add in cabbage, carrots,and 1/2 cup water and put the lid on. Allow the cabbage to wilt before adding the remaining water (~5 minutes).
2Stir in garlic paste, salt, pepper, and turmeric and cook on medium heat with the lid on for 15 minutes, stirring occasionally, before reducing to low heat.
3Cut lemon in half and squeeze in the juice from both halves (~1/4 cup). Stir again, and place both halves on top of the cabbage insides down. Continue to cook on low heat (lid on) for another 45-60 minutes, depending on your desired consistency of the cabbage. You may also need to add water at some point throughout this process.
4Remove and discard lemon halves. Allow to cool, and serve warm to room temperature. Pairs well with injera.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy