My cabbage salad was a flop. I gathered some of my favorite flavors with high hopes - fresh lemon, olive oil, Parmesan, and garlic, and of course all those whorls of densely packed purple leaves - how could it go wrong? But it was oh. so. boring. Sigh. Painting the ingredients, however, was anything but!
As it turns out, a head of cabbage in cross-section is a tiny universe. As I drew the curves I wished my hydro-geologist-brother was nearby to explain the strata of the cabbage landscape. I found myself humming lullabies to a moon in its violet galaxy. I traced my way along an intestinal tract, and a explored the squid-ink hues of a topographic map.
And all along I found myself craving something crisp, and spicy, and sort of sweet. I love the raw crunch of this cruciferous vegetable. But I also enjoy baked, boiled, shredded, and - my current favorite - broiled cabbage from Benevolent Kitchen. It might have something to do with a cabbage recipe being just so quick and easy. Then again it might be that these wedges of soft green and crispy brown are a perfect vehicle for Dijon mustard - my condiment of choice! In any case, it made a nice addition to our St. Pat's meal. The other cabbage highlight involved putting the girls to bed early and cooking a late dinner for two with my man :) Venison tenderloin, polenta, and braised red cabbage with green apples. Sadly, I am unable to provide the recipe at this time. But yum. Oh and there was a little red wine. And some dark chocolate for dessert.Until I spent an entire nap-time (one of our common standards of measure around here) doing so, I never would have thought photographing cabbage could be so engrossing.
Not to mention entertaining when one aforementioned napper awoke. Ma petite chou chou!