Cabbages are gorgeous right now – purple or green, with crinkled leaves or smooth and white. I shredded the smoked green-blue savoys, tossing them in a pan of boiling oil with ginger sticks, chopped chili, garlic, and soy sauce. The red cabbages were cooked with apple juice, cinnamon and juniper to accompany the roast pork, while the “drumhead” varieties are steamed and seasoned with lemon juice and black pepper.
Cabbages and apples are carriers of seasonal joy
Many of this season’s cabbages have turned into salads. The narrow-leaved red and white varieties, with the leaves chopped into ribbons, are dressed with mayonnaise and sometimes yogurt, chopped carrots and onions….
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