Cabbage ++

Another side dish that gets the elemental treatment.

  • Cabbage, half a head sliced thin
  • Leeks, 2 stalks cleaned and sliced
  • Garlic, 1 clove minced
  • Spinach, 2-3 cups uncooked

The veg are sliced thin and tossed together while the pan heats.  A pat of butter sizzles as it melts.  With a sush the veg are cooking in the cast iron dish the first tender slivers caramelizing before sections are turned over to keep everything sweating, softening, cooking.

After a minute or two the temperature on the stove is reduced.  Then, the minced garlic is added and mixed into the now softened cabbage and leeks.  In the final minutes of cooking the spinach is added.  The heat is reduced again.  There is enough ambient warmth in the cooked veg to wilt the spinach.  Turning and mixing the veg in the hot pan to mix the greens together.

With the roasted parsnips, potatoes, and chicken this was in the end quite the meal.  It would pair well with a high acid, fruity new world wine that lacks apparent new oak – a Washington Riesling, Napa Sauvignon Blanc or aged Hunter Valley Semillon would fit the bill.

For added depth of flavor a sprinkling of sesame seeds and a swirl or two of sesame oil right at the end would change the profile of this gleaming emerald dish.

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