The winter vegetable

The weather may be trying to trick me into thinking that it's July, but I know better. Cabbage is piling up in our fridge. Clearly, it must be eaten. I'm easy because I like it Greek - sliced, tossed with lemon juice, white vinegar and pinches of salt, pepper and sugar. Add shredded carrots if you're feeling fancy.

Others in our house must be cajoled. And so I try. I make Molly's braised cabbage - tender and mixed with onions and carrots. I eat it for lunch and dinner, adding a poached egg for protein.

{braised cabbage, egg}

I saute red cabbage gently with sage and butter, finish it with vinegar, keeping it just slightly crisp. Almost like a salad, but more interesting.

{red cabbage}

D gamely tries each of these but cannot get over the very cabbage-ness of it. As we approach the end of January, I must admit I can sympathize. I find myself staring at the drawer full of cabbage and willing myself to feel enthusiastic. At least, I think, it lasts for a very long time. I can put off this decision for another few days.

To investigate, soon - more recipes.