Money

Posted on | November 17, 2009 |No Comments

Fat green and crisp as a new dollar bill, cabbage is money. Hugely underrated, it’s the bane of those who just don’t know how to cook it – boiled or steamed into a swampy mass, it literally stinks. But you can do a much with these monstrous heads, stir-fry, shred, and, pan fry or roast. The trick is to get them to caramelize enough to sweeten the edges without burning the leaves. To make a quick coleslaw, simply shred along with onions and toss in a little great olive oil, salt and freshly ground pepper and just a teaspoon of honey to sweeten it up. To stir-fry, shred and toss with oil over heat along with garlic, add a shot of soy and a sprinkle of brown sugar. To pan fry, heat butter until it begins to turn light brown, add shredded cabbage, cover and steam about 2 or 3 minutes, then add a splash of apple cider and season to taste. To roast (this is my favorite), shred, toss shredded cabbage with olive oil and coarse salt, spread on a roasting pan and blast in at 375 degree oven turning once, for about 5 to 8 minutes total, until the edges are dark and crisped. Great with roast chicken or seared steak.

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