Cabbages and Other Leaves

Maybe even more than beetroots, cabbages get bad press, the word ‘school’ ringing through the mind like the lunchtime bell. To me the real villains, after the cooks that is, are steaming pots of furiously rolling water into which the chopped cabbages, silently pleading and moaning, are lowered and crammed to cook until unarguably lifeless. This may seem like an old argument, but there is still a lot of bad cabbage out there. Don’t get me wrong, boiled cabbage can be delicious. But cooked lid on and forgotten long before the meat is ready? I just can’t help myself and have to step in. My jaw is gritted and the host gets nervous. It’s a bad business.