The Carefree Gourmet Cook - by Joyce McCombs - Cabbage

There’s been a rumor going around for years that I don’t like vegetables and that cabbage is at the top of the list. It’s not exactly true, because I do love coleslaw and Brussel sprouts are at the top of the list, so there. I can manage the cabbage in an egg roll just fine. And I don’t mind good sauerkraut alongside a sparerib or in a Rueben sandwich. But try and convince me that cooked cabbage is tasty, and I’ll kick up a fuss for sure. The smell gets me every time, and so does the texture. In a word: ick. I’ve always felt this way, even when beloved family members would hoot and holler about the tastiness of the cabbage rolls they were downing and I’d turn away in disgust. Not even the lure of massive amounts of Vitamin C and other good things contained in cabbage can convince me even now to sit down to a plate of wilted, pale green leaves. In an attempt to broaden my horizons, I’ve tracked down some recipes that might induce me to be a bit more adventurous. Besides, I think cabbages are just beautiful and have always felt virtuous buying them. Perhaps all I need is some inspiration, a bit of sauce, and a kick of spice to change my mind.

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