Tuesday, October 6, 2009

Sometimes Less IS More

I'd been staring at a half head of green cabbage in my fridge for nearly a week, trying to decide what I was going to do with it. This was no average cabbage you see - it was the ginormous variety from our CSA....grown with TLC, it was destined for something special.

I spent some time on one of my favorite recipe sites and stumbled upon this recipe for Frizzled Cabbage. A half hour later, I was eating one of the most delicious side dishes I've ever had. Four ingredients - it doesn't get much easier. Okay, maybe I'm over simplifying things. I took creative liberties with the recipe and added a sliced onion to the mix. I also used Borsari in place of salt (with LOTS of black pepper).

This is what my recipe looked like at what would be the finishing point for most people.

I kicked it up another notch and carmelized those veggies just a wee bit more.

This will be a regular dish in our household during cabbage season from now on.

Bon Appetit!


  1. This is so weird...I just made a very similar recipe, but added a basic soy-sauce based sauce after caramelizing the cabbage. I agree...very simple and good! I still have half a head left--maybe I'll try it your way!

  2. Guess what I found at the store today? Borsari! I got the original blend...can't wait to try it!

  3. Less is more for that too ;). Seriously, the sea salt melts, envoloping everything it touches with its yummy goodness, so use it sparingly! Let me know what you think. So far I've gotten two of my colleagues totally hooked on it!