When:
March 5, 2021 @ 4:00 pm – 5:00 pm
2021-03-05T16:00:00-08:00
2021-03-05T17:00:00-08:00
Where:
Online/Zoom
Cost:
Free
Contact:
Stephanie Jordan

It’s not just for coleslaw and corned beef! Learn how to transform this healthy cruciferous vegetable into savory, versatile side dishes. Chef Stephanie Oelsligle Jordan, Sustainable Solano’s Local Food program manager, will demonstrate two unique cabbage recipes in this live, virtual class: Sauteed Warm Indian Cabbage with Serrano Peppers & Cilantro (recipe courtesy of her culinary school friend, Sushma Marur); and easy Roasted Cabbage Wedges, perfect for weeknight meals. Basic knife skills, where to find local cabbage and health benefits will be covered, with an audience Q&A at the end of class.

Register here!

* $5-$20 suggested donation to Sustainable Solano. As a small, community-based organization, every little bit helps. Your donations will help support our offerings to the community and give us the ability to add more virtual classes. If you can donate at this time, we are very grateful!

Please register for free classes or purchase tickets only through Sustainable Solano’s Eventbrite listings. We never sell tickets that can be resold. If you notice another party claiming to sell our tickets, contact us at info@sustainablesolano.org.