 The round-up day of Weekend Wokking is arrived. Thank you all for your incredible recipes!
 EatTravelEat of Eat. Travel. Eat! from Southern California cooked Cumin Cabbage, a spicy recipe that will make you love cabbage.
 Radha of Urban bites: delizie da Hong Kong from Hong Kong prepared Vermicelli and colors of veggie, an healthy recipe with the colors of the rainbow.
 Gaga of Gaga in the Kitchen from CA, USA prepared Hot & Sour Cabbage, a tasty recipe with chili and vinegar.
 TS and JS of [eatingclub] vancouver cooked Clear Oxtail Soup with Corn, Cabbage and Potatoes, an original soup with whole corn ears in it.
 The next host of Weekend Wokking, Momgateway cooked Cabbage Wonton Soup, with beef gyoza leftovers.
 DP of Blazing Hot Wok, from Portland, OR, USA teaches us how to prepare Pickled Red Cabbage, and also suggests how to serve it.
 Another entry from TS and JS of [eatingclub] vancouver: Beijing Pickled Cabbage, another pickled cabbage recipe... Beijing style.
 Huy of Hungry Huy, from Southern California cooked Vietnamese Boiled Cabbage, a simply recipe made special by the dipping sauce that goes with it.
 The creator of Weekend Wokking, Wandering Chopsticks, from Southern California cooked Vietnamese Stuffed Cabbage Soup, and explains their preparation with step-to-step pictures.
 This is my entry, Causa, a rainbow purée, a recipe with red cabbage inspired by a traditional peruvian dish.
And now the secret revelead... the next ingredient for November will be APPLES!
The next host is Momgateway.
Send your recipes to momgateway AT gmail DOT com by November 30.
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