One would think that the only vegetable my husband knows exists is cabbage. I swear to God we have the same conversation every week and will probably continue to do so until someone takes the initiative to stop asking hence ending the vicious cycle.
“What do you want to go with [insert name of entree or protein]?’
“What do you mean?”
“A vegetable? What vegetable would you like?”
“Potato is a vegetable”
“True, but it typically is considered a starch. What vegetable do you fancy?’
“Uh…(wheels slowly spin)…(The Jeopardy theme song plays)… (The countdown timer ticks away)…. cabbage??”
I don’t know why he’s obsessed with cabbage. Maybe it reminds him of when he was living in Henan, China and survived on a diet of what he described as ‘scraps and cabbage’. All I know is that sometimes I cave and yes, we eat cabbage.
This is a simple, easy to make, easy to prepare, quick to cook and tasty vegetable side dish. I love the color and it pairs great with a roast. AND YES, it shuts up the cabbage-craving monster.
1 medium sized head of red cabbage
1 cup (~240ml) red wine
2-3 tbsp butter
2 cloves of garlic (minced)
A small handful of fresh thyme
Wash and peel away any undesirable outer leaves. Cut cabbage into quarters and remove the core. Cut cabbage into 1cm/0.5in strips.
In a large wok or frying pan, melt butter over medium heat. Add garlic and thyme and cook until fragrant being careful not to burn the garlic (usually 1-2 min). Add wine, increase heat and bring to a gentle boil. Let boil for 2-3 minutes until alcohol is cooked off and mixture has reduced slightly. Add chopped cabbage and cook on high heat for 3-5 minutes or until cabbage is cooked to a point where it is crisp but not too soft. Season with salt and pepper to taste.