Foodie Friday: “Nothing goes with cabbage like cabbage!”
Cabbage gets a bad rap – i’m not sure why. Possibly because it’s cheap as dirt, but in my mind that’s a good thing. More probably it falls into that category of vegetables that people hate just because they’ve only had cooked-to-death slop renditions of them. I’m guessing here; i can recall exactly one dish we had cabbage in as a child – cabbage and apples (red cabbage, fried up in butter and sugar; very simple, only i can’t ever seem to make it like Dad does).
Anyhow, i have more recently discovered that i love cabbage. My go-to cabbage side-dish is just frying it to tender-crisp with lots of garlic (salt and pepper). I think it’s brilliant.
Earlier this week i made a dish inspired by some recipe online, the grocery’s brussel sprouts (which the recipe called for) looking awful, and stuff laying around. It was:
1/2 head cabbage, sliced as thin as i could
1/2 onion, sliced the same
1 beet, julianned
1/2 package cappellini pasta
salt and pepper
Cooked the pasta like pasta, drain. I fried the beet in a bit of oil separately from everything else in hope that the entire dish wouldn’t turn pink – it kind of worked. Sort of. But also it takes a bit more time to cook a beet. Fried up the onion a bit in olive oil, then added in the cabbage and a splash of sherry and splash of stock. Once the cabbage was a bit tender, add ed in the pasta and cooked it all about to get everything mixed and heated. I added the beets on top when it was time to serve.
The only problem was it was bland as hell. Jamie didn’t really eat any of it, and it was super-boring. So i took it to lunch the next day, and again yesterday. Because that’s what happens with all of the leftovers in the house, and especially the undesirable ones (my girlfriend doesn’t eat leftovers without external pressure). But it was actually pretty decent the first lunch, and really quite good yesterday. It needed some time to soak in the flavors.
Maybe more sherry and more cooking time would make this a one-off meal, but it certainly works as a make-ahead-and-reheat sort of thing. Not good cold, though.
Working with the other half of the cabbage now. White bean, fennel and cabbage soup. I had a recipe for it, but my favorite cookbook has taken a mysterious leave of absence, so i’m making shit up. Wish me luck!