“Cabbage is my favorite summer vegetable!” is a sentence I’ve never heard anyone say. But we’ve received a full head of the Cruciferous veg two weeks in a row from our CSA, and since then I’ve been fixated on making it a star.
I don’t just mean a “side” star in the form of coleslaw or kraut. I’ve been wanting to make a cabbage recipe that is hearty and feels like the center of a meal, without somehow reverting to the cabbage recipes that many of us remember unfondly. Yes, I’m talking about the cabbage rolls, over boiled and soggy, or dare I say the “cabbage diet” soup that friends in high school would eat to shed a few pounds before prom or senior week.
And if I dig deeper into my negative cabbage memories, I can pinpoint the moment they started. I remember watching Willy Wonka and the Chocolate Factory (the Gene Wilder version of course) and thinking, poor Charlie and his family. All they have to eat is cabbage soup. Then Charlie says to his grandpa Joe (my grandfather’s name was also Grandpa Joe, so maybe this has a deeper meaning for me), “I’m fed up with cabbage water–it’s not enough!” I even found the perfect YouTube clip to jog your memory.