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The round-up day of Weekend Wokking is arrived. Thank you all for your incredible recipes!

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EatTravelEat of Eat. Travel. Eat! from Southern California cooked Cumin Cabbage, a spicy recipe that will make you love cabbage.

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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.

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Gaga of Gaga in the Kitchen from CA, USA prepared Hot & Sour Cabbage, a tasty recipe with chili and vinegar.

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TS and JS of [eatingclub] vancouver cooked Clear Oxtail Soup with Corn, Cabbage and Potatoes, an original soup with whole corn ears in it.

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The next host of Weekend Wokking, Momgateway cooked Cabbage Wonton Soup, with beef gyoza leftovers.

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DP of Blazing Hot Wok, from Portland, OR, USA teaches us how to prepare Pickled Red Cabbage, and also suggests how to serve it.

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Another entry from TS and JS of [eatingclub] vancouver: Beijing Pickled Cabbage, another pickled cabbage recipe... Beijing style.

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Huy of Hungry Huy, from Southern California cooked Vietnamese Boiled Cabbage, a simply recipe made special by the dipping sauce that goes with it.

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The creator of Weekend Wokking, Wandering Chopsticks, from Southern California cooked Vietnamese Stuffed Cabbage Soup, and explains their preparation with step-to-step pictures.

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This is my entry, Causa, a rainbow purée, a recipe with red cabbage inspired by a traditional peruvian dish.

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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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