So I'd had this head of napa cabbage in my fridge for nigh on three weeks. It taunted me with the nyah-nyah-nyah-nyah-nyah song "You don't know what to DO with me! You don't know what to DO with me!" Everytime I opened the fridge.
Well, yesterday, I decided I was sick of that goddamn thing and that it was time to set it's silly punk ass straight.
I cored that motherfucker (it sounds violent, and believe me, it was). I chopped it up. I threw it into the sizzling enameled cast iron pan with the two sauteed yellow onions, olive oil, and salt and pepper. Because when in doubt with a vegetable, I repeat these three rules:1) onions, 2) olive oil and 3) salt and pepper (which seriously count as one ingredient/rule). These three things will enable you to eat any other vegetable, I'm convinced.
I covered that shit up for half an hour and it mellowed into this delicious, tame, tender vegetable, without any hint of attitude or bitchiness.
And it was good!
To round out the punkass cabbage we had some smoked apple-sage field roast sausages, which are arguably the best sausages on the planet, and possibly the solar system. Oh, and roasted acorn squash. Because it's freaking autumn, duh.
And in my CSA box last night? Another goddamn head of cabbage, only this time it's red. And it's got some serious attitude already. But I'm not afraid anymore. No, no. I know just what to do with it.