No, I don't have an answer to that. I only know that I started sauteing cabbage earlier in the week and we had that batch with turkey sausage, and a brisk mustard. After tai chi class yesterday, I walked to our neighborhood grocery store and got a perfectly round, perfectly purple red cabbage. I'll chop it up tomorrow and cook it up with some potatoes from the rabbit-hutch potato bed in the back garden.I will feel very Irish.
And somewhat gassy.
I have a recipe for lamb & cabbage stew (Norwegian) that I'm going to try out this weekend.
ReplyDeleteHow was it? I'm a cabbage fan, as you can see.
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