No slime, little time

I subscribe to the Farm Fresh to You community supported agriculture box every two weeks. It’s an edible surprise that I’m always eager to open.

Lately, though, they’ve been including cabbage, and my heart sinks a little when I see it. See, I love Napa cabbage, all crunchy and frilly, but regular, round bowling-ball cabbages don’t thrill me in the winter. I hate cooked cabbage and slimy pickled cabbage, and I’m not inclined to eat cold coleslaw when it’s frigid outside.

Instead, I’ve promised myself I’ll toss some shreds of raw cabbage into salads and sandwiches and use it to garnish stir-fries. This way I can gradually work through a full head, get my healthy intake of brassica veggies, and not feel guilty about letting it turn to mush. I can also make an easy pickle by warming one-quarter cup of vinegar, 1 tablespoon of sugar, and 1 teaspoon salt until the sugar and salt dissolve. Then I pour that over 3 or 4 cups of shredded cabbage and toss. No slime, little time.