First of all, a giant thank you to everybody! We are heartened to see that we are not the only people who are willing to stop, drop, and color pictures of knitting. If you have no idea what I’m talking about, yesterday we launched A Coloring Book for Knitters, and it’s now sitting atop the Amazon knitting bestseller list. Such a wonderful surprise.
In Other News, Cabbage
Meanwhile, I have been worrying about cabbage. In a moment of optimism in September, I signed up for the Delvin Farms Fall CSA Program. A half bushel of organic, deeply Whole30-compliant goodness every other week for eight weeks. Not exactly a side of beef; not a challenging amount of vegetables, I thought.
I was doing OK until the cabbage turned up. It was the size of a hubcap, as dense as a bowling ball, a weapon if a toddler were to drop it on your foot. GOOD LORD, this thing should have won a ribbon at the state fair. It arrived right before Thanksgiving, and despite two batches of slaw and gnawing on the thing, it persisted.
The next box, two weeks later, had not one but two cabbages in it.
I mean: they were the most beautiful, photogenic cruciferous vegetables I’d ever seen. I took a portrait of them, I was so moved:
But I still had half of the pre-Thanksgiving bowling ball cabbage still in the hopper. In desperation, I turned to Twitter for help with this, and soon had a number of what sounded like sincere endorsements for this vegetable I had never in my life cooked in any serious way.
I almost wept with gratitude for these suggestions. Going for simplicity, I started with this:
Venetian verze sofegae (suffocated cabbage). So simple, so delicious. Not cabbagey at all. http://www.mammasantissima.com/ricette/ricette/contorni/verze/verzesofegae.html …
It was exactly as Jen says: so simple, so delicious. Not cabbagey at all. Stunning, really: Hubbo and I ate an entire cabbage between the two of us. It wasn’t even hard to do. We were sad when it was gone.
I list the suggestions here so I can come back and make every single one of them. We are now hardcore cabbage converts. Thanks to you all for a brilliant shortlist.
I love Bittman’s braised cabbage with balsamic and garlic. I could eat that every night.
My current lunch is
@smittenkitchen‘s cabbage, dates, & feta. Delicious! Also entire Polish canon: bigos, kapusta, golumki…
Quick kimchi!! I can’t get enough of the stuff!
Slice thin, add rice wine vinegar, soy sauce, garlic and ginger, bit o brown sugar and dried cranberries. Toss.
We love Coleslaw in this house! Plus you can freeze it without the mayo and pull it out for burger night or pulled pork…
I have done this with just garlic (lots), salt pepper and oil.
It’s great in a beef vegetable/barley soup. Cut in thin shreds it cooks down & blends w/all the other flavors.
Here’s a simple but tasty cabbage soup recipe from
@happyherbivore! http://happyherbivore.com/recipe/carols-cabbage-soup/ …
Colcannon — mashed potatoes with cabbage and bacon. Surprisingly good!
My mother used to cut it into wedges, drizzle with oil, then wrap in foil and bake. But you gotta love cabbage.
Stuffed cabbage. So good, can be done in slow cooker.
Again, my thanks to all you cabbage defenders. You are so, so right.