The great cabbage caper
posted in Alaska, OmegaDad |One of the things that Alaska is famous for is cabbage. World-class cabbage. HUGE cabbage. At the State Fair, one of the biggest competitions is who gets to take home the award for the biggest cabbage of the year.
OmegaDad decided he, too, wanted to try his hand at Big Cabbages.
This required researching Big Cabbage seeds. And buying same. A number of different varieties.
Which, of course, required planting a number of each of a number of different varieties.
He set up his indoor "greenhouse"–a set of metal and wood shelves with grow-lights and heat and a plastic covering sealed with velcro–and set up some flats. They were not all cabbages. Thank heavens.
However. We now have…oh…fifty? cabbage plants just about ready to be transplanted outdoors. (It would help if we had (a) the vegetable beds set up and (b) no snow. We’re getting there on both aspects.)
This evening at dinner, OmegaDad served a concoction of sauteed sliced cabbage, crisp bacon bits, and red onion. It was better than his last cabbage concoction, and actually somewhat tasty.
He eyeballed me over dinner and said, portentously, "You know…we need to come up with cabbage recipes."
‘Tis true. If all goes well, we are going to be swamped with cabbage.
Now. I like cabbage, in moderation. A nice small cabbage head, cut into quarters and boiled until just tender-crisp, and slathered with butter–yum.
Once in a while.
I much prefer our yearly bounty of beans and sugar-snap peas and snow peas. And little bitty tender lettuce leaves, which make a splendid salad.
Cabbage, on the other hand…hmmm.
Anyone have any good cabbage recipes?? We’re really going to need them.
