September 17, 2007
The Peasant Spirit
Leads Us to Cabbage
Ahhh, the cabbage.
Does any other food awaken in us our old peasant roots in the same way?
It pops up in late
summer and, treated well, lasts until spring, keeping alive the sweet
flavor that evokes the sounds and feel of a French bistro, where the
violins trill and the people wear berets and fantasize about what it
would be like to scratch an existence from the living Earth.
It goes well with
everything, doing well when slowed or chopped up and boiled with corned
beef.
The first step is to
chop it to pieces and cook it, for to eat an uncooked head of cabbage is
like eating a bowling ball.
Cut it in half.
There are the leaves and there is a white stem. Chop the stem out of the
cabbage. If you don’t, you will regret it in very short order.
Now, cut the cabbage
into ribbons, and cut the ribbons in half so that they are chunks. Keep
in mind the kitchen law of proportion, which says that to mix food cut
into big pieces with food that is cut into small pieces is a crime
against your palate.
Cook your cabbage in
butter until soft with half a chopped onion, two cloves of garlic run
through a press and a teaspoon or two of dried thyme. This will take
about 15 minutes. Also note that what started out as a pot full of food
will become half full. Allow yourself to be amazed at this, for it is
one of life’s rare little treasures.
While the cabbage
cooks down, slice thickly a ring of smoked sausage. Now, ask yourself a
question. What food groups are missing? We have the headed group and the
heavily salted group. We are missing the tuber group and the root
vegetable group. That is, carrots and potatoes to tie it all together.
Peel two or three
large carrots and chop them into two-to-three-inch chunks and add them
into the pot. Do the same with one or two good-sized potatoes, except
put those in a pot of boiling water.
Reduce the heat on
the pot containing the cabbage, sausage and carrots as the potatoes boil
until the point where they are about to lose their sense of firmness.
Transferring potatoes to the pot requires a bit of backbone. On the
other hand, failure to cook potatoes all the way through is one of those
insults that may never be forgiven. To give friends and family an
undercooked potato is to forever risk their scorn.
Once you have
transferred the potatoes, allow the contents of your pot to simmer for
about 15 minutes. Time and heat will impart to your dish that necessary
peasant flair that prompted you to first start thinking about cabbage.
Salt, pepper, and allow the sweet, sweet strains of violins to fill your
head as appropriate, but if you’re smart you’ll ignore the urge to don a
beret.
© 2007 North Star Writers
Group. May not be republished without permission.
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