I'm trying to keep up with this throughout the year. Here's a reminder for me and anyone else who's reading! {g}The list of foods in season in the UK right now:
cabbage
chicory
leeks
squash
parsnip
shallots
forced rhubarab
celeriac
I used to hate cabbage as a kid. That is because the school dinner ladies (and my mother) used to boil it senseless. It was generally a foul-smelling, soggy mass which made me want to retch.
What I do with white or crisp green cabbage NOW is to melt a tablespoon of butter and a tablespoon of good olive oil together on a medium heat, throw in some caraway or cumin seeds and then the cabbage, roughly chopped into pieces about a couple of cm big. Stir throughout and only barely cook until the cabbage is somewhat softened but still has bite. (5-10 mins? More for hard white cabbage, less for green.) Add some freshly black ground pepper. Serve immediately. There's no 'soggy cabbage' smell this way, either. I particularly like it in combination with peas, as both are very quick, easy veg accompaniments to anything else we're eating.
Remember, all brassicas are particularly effective as preventatives against cancer and heart disease! Go on! Eat a cabbage tonight!
I dare you.
~Live-Well-Laugh-Often-Love-Much-Posters.jpg)
3 comments:
What are you cruel Brits forcing the rhubarb to do? :::snort:::
We don't have rhubarb, forced or self-motivated, in Louisiana. What is it? I've heard of rhubarb pies, but never eaten one.
But I don't 'spose you frequently partake of crawfish or boudin....
We slice a head of cabbage very thinly, then saute it up in 2 T. of butter on medium to medium high heat for 15 mins. until just before it starts to brown.
And we have a favorite salad where we slice it up raw.
When it's boiled, the only way I can eat it is with a little bit of vinegar. That sounds rather odd . . .
Cabbage Plus Vinegar sounds like SAURKRAUT to me!
Blech!{g}
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