Thursday, February 21, 2013

we love cabbage

Ambrose actually has been the instigator of my cabbage love from beginning to end. I know you're supposed to expand your kids' horizons and get them into veggies and whatnot, and we do try to do that, but in reality it's been him who's pushed me a few ways. PURPLE CABBAGE is one of them! Yes, he ate that entire plate, minus those scraps, I did not help him for the picture! He squeals for it cutely whenever he sees it at the store. So I now have purple cabbage in my life. Look at it! It's gorgeous! Like stained glass!

My favourite ways to eat cabbage are simple and twofold: one, red cabbage simmered with a bit of water in a cast iron skillet, then fried with bacon fat (and meat if you're feeling festive!), and apple pieces, and a bit of red wine vinegar, and salt and pepper, OH GOSH, I got that recipe from The Catholic Cookbook - some saint day, heaven help us but I can't recall which. Anyway, the second way is roasted. Oh be still my heart. So simple. See it done here.

So what you see above is roasted, Ambrose has it straight, with oil, salt, pepper & garlic powder; I cut out the triangle-shaped cores from those wedges, leaving the lovely long strips (like paleo noodles!). Mine is served with Jamie Oliver's cowboy meatballs, leftover and having been frozen from our last party (but without cheese or breadcrumbs). Basically omnomnomnomnomnomnom.

Purple cabbage is definitely one of God's most beautiful works of art as far as I'm concerned right now.

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