Hiya! Here’s a really simple cabbage recipe that I learned from former Sisters Hill Farm apprentice Anna Metscher. Thanks, Anna! No frills, no fuss — just let the cabbage shine!
1 small cabbage
2 Tablespoons of extra virgin olive oil
2 Tablespoons white wine vinegar (or some other vinegar)
(You could add a bit of sugar, but it’s really not necessary.)
Step One: Get your cabbage. I picked a small one. (Hand included for size reference.)
Step Two: Chop your cabbage. In the photo here, I’ve tried to show my chopping method: Cut the cabbage in half; remove the core; lay the cabbage cut-side-down and chop.
Step Three: Put your freshly-chopped cabbage in a bowl and pour the olive oil and vinegar over it. Sprinkle on some salt and black pepper. Stir. And you’re done!
Okay, okay, you can taste the cabbage and adjust the ratios in the dressing, but really, that’s it.
Even the cat approves … or is that disdain?
Oh, and it’s nice if this dish sits around for a bit before you eat it. Helps the flavors to blend. … The end!