Blame it on the Northern evening light, but that’s what I snapped a hearty dinner with in July’s week 2. After a week of heat, cool weather with showers. Pointed cabbage is such a fine hearty vegetable. So why not eat it now?
No further ado here, except the cooking method for the cabbage: no water, only a little bit of olive oil. Shred the cabbage, season it with curry. Braise in its own juices in a cast iron pan over medium heat (no coloring) until it is very soft.
I had this with cooked potatoes and lamb.
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