Last week’s restaurant…er…situation has made me a wee bit gun-shy when it comes to broaching any topic that could be deemed controversial in the blog world. And let me tell you, the blog world seems to have an insanely low tolerance for controversy. So while I can promise that nothing will deter me from opening my
big mouth laptop, today we’re going to talk cabbage and hope no one will take offense. The worst thing you can say about cabbage is that you don’t like it. Or you only like it when the crispy leaves are shredded and doused in vegan mayo.
I hear ya.
Though I like cabbage, it’s one of those veggies that’s not only hard to eat a lot of, I often find myself stumped with what to do with it, especially when I’m stubbornly committed to eating raw.
For some reason, cabbage has been a frequent weekly visitor in my produce delivery box from Washington’s Green Grocer. Every single week I find the cabbage heads piling up in the back of my tiny fridge, staring at me with their oversized outer leaves, wondering if I’m ever going to get off my lazy a$$ and put them to good use.