Wholesome Goodness

I know, I know.  You hate cabbage.  Can’t stand it.  Ick.  Ewww.  Gross.  Barf.

I’ve heard it all.  My dad hates cabbage.  My mom hates cabbage.  My brother hates cabbage.  Even my dog hates–no, wait, he eats anything.  Including cabbage. 

Seriously.

It happened last week.  I abandoned half a head of cabbage on the countertop to check on some laundry.  When I returned, I startled Leopold as he was greedily chomping away at my prized vegetable.  Ooooh, I was so angry.

But I digress. 

Let’s review: you hate cabbage.  Truly, though, you just hate bad cabbage.  That’s the case for most people.  Take my dad, for example.  He’s an adventurous, discriminating eater, but a confirmed cabbage-hater.  Then, two days ago, my husband and I crashed my parents’ place because the weather was yucky and we were feeling glum.  Since my parents didn’t have quite enough food for the four of us, I brought along some vegetables.  Despite my parents’ groans and wrinkled noses, I sauteed my delightfully local, fresh cabbage and added it to the spread. 

My dear mother has a lot of faith in me, so she scooped up a decent helping.  My father absolutely refused.  “I don’t like cabbage,” he stubbornly declared.  After Mom tried it and loved it, I asked him again to give it a try.  He refused.  I asked again.  He refused.  At long last, I begged, “Daddy, please try my cabbage.”  I don’t know if the “daddy” got to him or whether he’s just getting sweeter in his older age, but he humored me–albeit with the tiniest of bites.  Lo and behold, he liked it! 

This could be my greatest culinary triumph yet.   

Anyway, like my dad, you may think you’ve tried enough cabbage to last you a lifetime, but, please, do try cabbage just one more time.  If you still hate it, then…well, quite frankly, something might be wrong with you.  You should consult a physician.  For the rest of you sane and healthy people, I really think you’ll like this recipe.
 

Cabbage for People Who Hate Cabbage

1 to 2 tablespoons virgin, unrefined coconut oil or raw butter (or olive oil, if you must)
1 small onion, diced
2 pinches crushed red pepper flakes

In a wide pan over medium heat, saute the onion and red pepper flakes in the oil until soft, about 4 minutes.  Then, add

1/2 head of large green or red cabbage, thinly sliced
1/2 teaspoon dried oregano

Saute for a couple of minutes, then cover the pan and allow steam to finish cooking the cabbage.  This will only take a few more minutes, probably 2 to 4.  As soon as the cabbage is tender (do not wait until it’s mushy and texture-less!), season generously with

freshly ground black pepper
sea salt

At last, enjoy your cabbage, perhaps for the first time in your life.

NOTES:
If you’re not sure how to prepare cabbage for cooking, go here for step-by-step instructions with photographs.   

Also, if your pan seems to get too dry during cooking, add some water (1/4 cup or so).  This will help create the steam you need to cook the cabbage, and it will prevent scorching.

Finally, this recipe is adapted from one in the Williams-Sonoma Vegetables cookbook.