Truth be told, cabbage is not the most glamorous vegetable out there. Aside from channeling the Irish famine of 1845, it permeates every single room in your apartment with a faintly rotten smell when cooked. But I happen to love it - raw in crunchy, vinegary slaws; pickled in spicy kimchi; meaty in braises; saucy in sweet and sour cabbage. And I think
this recipe, which creates a light, fresh stew while drawing out an inherent sweetness to the cabbage, could get anyone to appreciate it too.
 |
| MMMM cabbage! |
No comments:
Post a Comment