Recipe Archives -

The Natural Gourmet Institute’s health-supportive, plant-based career curriculum is now exclusively offered at the Institute of Culinary Education. Learn more about career training in Health-Supportive Culinary Arts at the new Natural Gourmet Center at ICE. Click here

Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

Cabbage, like its brassica cousins kale and broccoli, is rich in fiber, and vitamins C and K. Here, braised cabbage takes a sharp detour from Eastern Europe to Asia, with help from sake and rice vinegar. Also in the mix are key ingredients that combine to make a traditional Japanese spice blend called togarashi – citrus, nori, sesame seeds, chili flakes, poppy seeds and garlic.

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Braised Savoy Cabbage with Japanese Flavors