Cabbage

If you were to ask me what vegetable I like the least I think it would be a toss-up between spinach and cabbage.

I’ve got nothing against them as vegetables but I didn’t have a good introduction to either in my younger years.

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Spinach didn’t figure very largely during my childhood. I mostly knew it as something that Popeye ate out of a can. It didn’t look appetising. Later I was introduced to frozen spinach. David liked it so I’d buy it sometimes but to me, it was a green soggy mess.  I’ve cooked with fresh spinach and while I think it has a better texture than the mushy stuff I am still not enthusiastic about it.

So much for spinach.

Cabbage, as a child I really hated it. Mum used to boil it and it smelled terrible. I still remember an old ad for air freshener. Husband comes home and asks if his wife is cooking cabbage.

“How did you know?” she asks

“The whole street knows.” was the reply.

Boiled cabbage stinks. It also looked revolting, white and soggy, it looked as unappetising as it tasted. I didn’t often refuse food at mealtimes but mum had a hard time getting me to eat boiled cabbage.

It wasn’t until I was much older and discovered coleslaw that I could bear to eat cabbage at all. I also learned that there were other types of cabbage. Red cabbage and the curly leafed Savoy cabbage. They made salads more interesting but I still don’t really like cabbage cooked.

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Cabbage
A Savoy cabbage with curly leaves.

In mum’s day there was no Google to ask for a better way to cook cabbage and even if there was I doubt that she would have done it. I did though and learned that cabbage contains sulfur compounds which are aggravated by long cooking. If you cook it quickly it doesn’t stink. How I wish I’d know that years ago. I might have cooked it myself sometimes. As it is I might make or buy a coleslaw in warm weather but apart from throwing it in the wok to stir fry it, I wouldn’t normally eat it in cooler weather. I prefer my food crunchy or chewy to mushy anyway.

Apparently, one way to make cabbage less soggy is to salt it prior to cooking. You shred the cabbage, toss it with the salt and leave it in a colander for an hour before squeezing it out. I would not have thought of this because I practically never add salt to food either before or after cooking. I may wave the salt cellar at the pot when cooking boiled eggs, pasta and potatoes but the idea of putting a whole tablespoon of salt into food would never have occurred to me.

I really wrote this post in order not to waste a nice photo of a Savoy cabbage that I took last week but it has got me thinking that I might try a few different cabbage recipes. Maybe after more than 50 years, I might start to like eating cooked cabbage.

 

Links:

https://oureverydaylife.com/cook-cabbage-smell-36005.html

https://www.thekitchn.com/3-mistakes-to-avoid-when-cooking-cabbage-228334

 

 

Cee’s Fun Foto Challenge: Things People Grow

Direct from the fridge

I decided that my entry for this challenge should be fruit and vegetables. I don’t grow anything myself and won’t even take credit for the apples that the tree provides me with because apart from having it pruned I leave it to its own devices most of the year.

I like the crunch of an apple

So I turned to the fridge. Normally that would not be a lot of help either. I buy most of my vegetables frozen because I simply can’t go to the shops for fresh stuff whenever I like, well I  could but it is a long walk and I don’t like asking people to drive me all the time. Also I really hate chopping things.

However, as it happened I bought a Savoy cabbage and half a cauliflower yesterday. Today when we arrived at the Op Shop our Wednesday co-worker had left a pile of small pumpkins for us to share. I only took one, all I need and I have to admit I took it because I wanted to photograph it more than I wanted to eat it.

Not sure what I am going to do with this.
Savoy cabbage. This is my favourite type of cabbage.
Cauliflower from the local supermarket.

Here is some fruit, I like to have a lemon or two in the fridge.

A fresh lemon and a not so fresh one behind it.

Finally ending where we began with apples grown at a local orchard. We live in Tasmania’s biggest apple growing area. I would never buy apples that came from outside the state no matter how badly I wanted one.

These are not my apples but they are locally grown in Geeveston.