The green soup became little pancakes with the addition of a couple of eggs and some flour, and half a red cabbage simmmered in spices and wine until nice and soft. Combined, they were sort of like blinis and kraut- a strange homage to my Eastern European ancestors. Finished with a yogurt sauce in place of sour cream, they satisfied pretty well that autumnal craving for hearty food, as well as the need for simple, healthy, leftover-using dinners. We also had bean thread noodles in a miso-dashi soup with cilantro to start.

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