Vive las verduras

May cabbage

Wouter Keersmaeckers / De Schone Van Boskoop

The chef presented the May cabbage, preparing it in a variety of ways live on stage. Sauerkraut or fermented cabbage, which can easily be prepared at home and keeps for a long time in the right conditions, is particularly important in Belgian cuisine. This dish is normally eaten raw, though it can also be cooked in different ways.

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