In the olden days, one ate cabbage, turnips, and sweet potatoes in the fall and winter. You had no choice. You ate it or you went hungry.
Well, children nowadays have everything. They get peaches, lettuce, watermelon and everything else all year long. Don't get me wrong; I am all for progress. But does there come a time when progress is no longer progress? I say let's eat a few root vegetables and cool season crops this winter. They are usually inexpensive, low in calories, a good source of fiber, vitamins A, C and folate. They are just plain good for you, so eat up.
To help your winter vegetables go down a little easier, I am offering up a recipe for creamed cabbage. I told one of my colleagues that the only way my mother prepared cabbage was with pork fat. Her response was, "Well, I'd add some of that too". I left it out, but feel free to add bacon if you like.
Serves 4 to 6.
1 medium green cabbage, cored and thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 Tablespoon grated ginger, heaping
2 Tablespoons butter
3/4 cup heavy cream
Salt and pepper, to taste
1. In a large skillet, heat the butter over medium heat until it melts and starts to bubble. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Stir in ginger and cook for another minute.
2. Add cabbage and stir to coat cabbage with butter. Cover with a tight-fitting lid. Cook, stirring occasionally, for about 15 to 20 minutes, until cabbage has softened and slightly browned.
3. Reduce heat and stir in cream. Scrape up any browned bits from bottom of the pan. Cover an cook on low for about 10 minutes. Remove the lid, taste for salt and pepper. Cook until most of the liquid has evaporated and cabbage is coated with cream.