This year, I grew red cabbage in our vegetable garden. I decided to try it because my kids had liked it when a great uncle had made it for St. Patrick’s Day dinner a few years ago. I hadn’t realized that it would take up so much space in the garden, but some years are more experimental years than others.
Yesterday, I harvested four of the red cabbage because harlequin bugs, lovers of all things cruciferous, have shown up in our garden. I am steaming and freezing most of the cabbage, but I decided to saute some for dinner.
I loved the ruby red color in the pan and on the plate. I chose to use bacon grease since cabbage is a bit bland. Next time I might throw in some garlic, along with the salt and pepper that I did use. The cabbage passed the gag test with the one child who gags on almost every vegetable.
I am looking forward to pulling this lovely cabbage out in mid-winter and serving it on Valentine’s Day and St. Patrick’s Day.
This post is part of Tuesday Twister at GNOWFGLINS,