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.