Cabbage is great. Not your soggy schooldays slop, mind – wilted to hell and smelling of damp flatulence and disappointment. No, We’re talking fresh, crisp, savoury cabbage, cooked with a bit of respect for texture rather than a thinly-repressed loathing for children.
Ok, so there’s sauerkraut – that’s soggy and awesome, but the point stands. Cabbage rocks. It is particularly good when shredded fine and cooked in the run-off fat and juices of a joint of ham.
Yesterday, I had a powerful craving for the stuff, and decided to just throw some together with other flavours I liked.