Cabbage

To most people, cabbage either evokes images of starving Irish immigrants huddling around a kettle or celebrity weight loss secrets. For me, cabbage is one of the only leafy greens that I can actually eat (see also: bok choi and all its cousins) so I really love cabbage.

So it should surprise you that until last weekend, I was only using the outside half of a head of cabbage (unless I'm making cole slaw). I always thought the inside was too bitter to eat when not covered in mayo or vinegar so I always stuck to the big leaves on the outside of the head. But then, like a knight in green armor, a vendor at the market Saturday said that I could use vegetable broth, olive oil and a little patience to make the whole head of cabbage not only edible but delicious. You can get cabbage all over this time of year, I got the butter from Simply Local and the seasonings from the Savory Spice Shop.

Soft Cabbage (V)
1 head of cabbage, cut in ~1" pieces, heart removed
2 tablespoons olive oil
1 1/4 cup vegetable broth
Seal salt, Pepper, Celery salt to taste (about 1/2 teaspoon of each)

1. Heat the oil in a large skillet. 
2. Add the cabbage and stir for about 5 minutes, covering all cabbage with oil.
3. Add broth and cover. Bring to a boil then turn down to medium/low.
4. Allow to simmer for 15 minutes or until the cabbage is tender without being soupy.
5. Add spices and serve hot.