Cabbage!

Cabbage, cabbage, cabbage...I've been getting pounds and pounds of it from the CSA. Trouble is, before this week I'd never in my life held a head of it in my hands for any reason. So, first on my very cabbage-filled agenda is cole slaw to take to the in-laws' for tonight's dinner. I'm using a recipe from my trusty old Betty Crocker cookbook. Next, I'll try canning some sauerkraut and chow-chow relish. I've never actually eaten either of these, but they sound crunchy and sour, so what's not to love? And for dinner one night this week, I plan to make "Golden Curried Cabbage, Chickpeas, and Couscous" (I usually base my recipe choices on alliterative value) from the fun cookbook Passionate Vegetarian, by a woman with the fantastic name of Crescent Dragonwagon.

My friend Allison told me last week about her favorite cabbage dish--fried cabbage. My first thought? EEWWW, gross! Turns out, this stuff is delicious! I like it so much, I've had it for lunch the past two days. Here's what I made from Allison's idea:

Fried Cabbage

1 strip bacon
butter
2 cups shredded cabbage
1/2 cup sliced vidalia onion
seasoned salt
garlic powder
cayenne pepper
freshly ground black pepper
1 egg

Fry the strip of bacon in a medium skillet. Let cool. Saute the cabbage and onion in the bacon grease over medium heat for 5 minutes, adding a little butter if necessary. Add the spices to taste and continue to cook for another 3-5 minutes, or until tender and almost translucent. Add the egg and stir constantly for about 2 minutes, until egg is cooked.

Of course, this could be made vegetarian by omitting the bacon, or vegan by using a vegetable oil and omitting the egg.

Enjoy!