*Or: “To every cabbage ingested there is an equal and opposite sausage intake”
Tonight was a weird night from a culinary standpoint. I had just picked up the latest Box of Wonders, and found dandelion greens and kale inside. I am still working through last week’s kale and I had an entire green cabbage staring at me accusingly from the “fresh” drawer in the refrigerator. So many greens. Something had to give. My buddies over at America’s Test Kitchen had a few things to say about cabbage preparation, so I decided to dispatch the cabbage this evening, for better or worse. They had two recipes, one for roasting cabbage and one for grilling it. I looked out the window at the five inches of snow on top of the grill and decided I would try both seasonings, one on each half, and roast it all. Why not.
And while we’re on the subject, if you haven’t checked out America’s Test Kitchen, get there. Watch the show, read the magazine, get the book. Christopher Kimball et al will show you how to not screw up any and every recipe. I actually saw him at my produce market a few months ago and I almost fainted. I was following him at a discrete distance to try and confirm it was him when I saw a woman turn to her husband and start pointing wildly. I ran up to her and squeaked, “It’s him isn’t it?!” She grabbed me by the shoulders and yelled, “It totally is!” And we proceeded to flip out like two 14-year-old girls at a Justin Bieber concert, while her husband and son looked incredulously on and Christopher Kimball walked to the parking lot, none the wiser (Thank goodness. I don’t need a restraining order on my permanent record).
Anyway, back to the cabbage. Continue reading