I know I've mentioned before that we have a farm share from a CSA outfit in New Jersey (Honey Brook Organic Farm). Unfortunately we had to miss our boxed share last week (we were in Massachusetts...and we missed the watermelon, dammit!), but some of the stuff from previous weeks is holding up well...including four heads of cabbage. Now, I like cabbage, a lot, although I'm not a big coleslaw fan, but that's a lot of cabbage. So I'm dealing.
Last night we had grilled chicken with a honey/garlic glaze (Safeway's house brand, and it's...well, I'd use a really bad word for emphasis on how ----ing good it is, okay?), and I shredded one head and sauteed it with a red onion (also from the CSA) and mushrooms, sprinkled with black pepper and Penzey's Mural of Flavor, one of my favorite spice blends. It was good, and I finished up the leftovers this morning with a Berks Black Angus hot dog sliced up in it.
Right now I'm prepping a kettle of my dad's Old-Fashioned Cabbage Soup, a Pennsylvania Dutch-style recipe that has sweet and sour in it:
1 lb. beef cubes, cut to 3/4"
1 head of cabbage, shredded
28 oz. can of diced tomatoes
3 beef bouillon cubes
3 tbsp. sugar
2 tbsp. vinegar
1 tsp. salt
5 cups of water
Brown the meat in the kettle in a little oil, add other ingredients, bring to a boil, then simmer for three hours. (I add a little tarragon to mine, love tarragon with cabbage.)
The third head? Not sure. Anyone got some good ideas?