The Wonderful World of Cabbage

As I sit here in the office chomping on my mid-day meal, I cannot help but marvel at the wonder that is cabbage. Be it red, green, napa or bok choy, I love it. It has texture and body and keeps some oomph even as you leave it in the microwave for a minute or so too long. Not that I condone the use of microwaves, but sometimes it is inevitable; especially when you are faced with a cold pork & chicken burrito. The cheese needs to melt, the rice has to warm up a little bit and the pork needs to change from the texture of a hockey puck. And there in the thick of it all, my red cabbage. It's almost sweet, yet earthy as all get out. I tend to add cabbage to all of my roasts, curries and miscellaneous sautees. Ropa Vieja with green cabbage and pineapples, now you are talking about a scrumptious meal.

Let us not forget that little wonder of a minature cabbage, the brussel sprout. Stop grimmacing and try this: Cut your sprouts in half. Pull off any drooping leaves. Trim the stem. Now sautee in enough H2O to cover half of the sprout & enough butter to cover with a thin layer. Add salt & pepper & maybe a little garlic after about 3 minutes on medium high heat. After all H2O evaporates deglaze the pan with a splash or two of balsamic vinegar. Yum