CHEFS praise cabbage. They embrace its sweetness. They delight in its crunch in raw slaws and its melting smoothness in cold-weather braises.
Lea el artículo completo en www.nytimes.com
CHEFS praise cabbage. They embrace its sweetness. They delight in its crunch in raw slaws and its melting smoothness in cold-weather braises.
Lea el artículo completo en www.nytimes.com
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