I was chopping cabbage last night and thinking to myself how much I love cabbage. It isn't that cabbage is the yummiest food on Earth. But it's cheap (49 cents/lb the past month at Fred Meyer -- a bargain for veggies), keeps in the fridge for weeks and weeks, and is versatile enough to make either a hot dish or a cold salad.
Last night, we had sauteed cabbage, seasoned with soy sauce, garlic, ginger and a pinch of sugar. Tonight I'll add cabbage to our dinner of soup and sandwiches, as a slaw-style salad like this curried peanut salad, using peanuts from some trail mix which has had all of the other goodies gobbled up. I try to keep a jar of sliced red or green cabbage in the fridge, just waiting to be added to impromptu salad snacking. It's handy stuff for quick side dishes. I don't buy a lot of the usual convenience foods. But I do consider a head of cabbage to be something of a convenience item, as it doesn't require a lot of prep work, and can be ready to eat in minutes.
This time of year, cabbage makes into many of our meals and snacks.
