Another cabbage convert
For as long as I can remember I’ve loved cabbage, well, my dad’s cabbage. He cuts up the leafy green and sautees it in butter. This is really the only way I like it to be prepared, I’ve never had boiled cabbage but I imagine it would be mushy and gross.
I had a couple friends of mine over the other night for dinner. I was planning on cooking herb roasted potatoes, cabbage, and soda bread (a nice Irish meal, well, minus the potatoes which are a new world crop only introduced to Ireland in the 17th century, an Irish meal for Lammas day). When I told my friend David what I was going to be cooking he gave me a funny look, “Cabbage?” He said.
“Yeah, what about it?” I replied.
“I don’t really like cabbage.”
“Well, you probably haven’t had any good cabbage.”
Yes, I admit that this is a bold statement but it’s still one that I stand by. I’ve met several professed cabbage-haters who after tasting the way I cook the leaf have become cabbage converts, so, I have reason to back up this claim.
So David agreed to at least try my cabbage and that night at dinner he did, AND HE LOVED IT. Another point in my favor as yummy cabbage cooker. The key is not overcooking cabbage, the longer you cook it the more it starts to resemble phlegm.
Ta-ta for now cabbage eaters,
Brandon
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