On a recent excursion into our local grocery shop, I saw cabbages on special for only $2.90 a head. They were pretty big, so that struck me as a good deal and I asked Andy if he wanted a cabbage. He said yes, on the condition that I find one "as big as New Zealand".
I picked one of the largest cabbages - not the biggest of the bunch, but the one that felt heaviest, to ensure we got the best value for money. Out of curiosity, I put it on the scale -- it weighed in at 2.5 kilos. That's just over 5.5 pounds, which is a lotta cabbage.
So how can two people get through a cabbage the size of New Zealand while it's still fresh?
First up, we shredded a small wedge and mixed it with leftover mashed potatoes, some flour, and a few other ingredients to make bubble and squeak. We put this mix into the freezer, for an easy weeknight dinner later on.
Later on, we pulled it out for an easy weeknight dinner... but a lot of liquid must have come out of the cabbage in the freezing and thawing process, because the mixture was very sloppy. Instead of adding some extra flour, Andy tried just dropping spoonfuls onto the baking tray. The results were not very crispy but had a good flavour. The messy bubbles&squeaks are in the background behind some cheesy-ish broccoli bake, and next to some wilted ceylon spinach.
Then we used another little bit of it, with brown rice and seaweed, to stuff some chokoes. (Served with some potatoes and dukkah-crusted eggplant -- that eggplant was also huge, practically the size of Tasmania.)
A good chunk got fried up with sliced potatoes in a dinner that reminded me of something my mum might make. As a side dish, Andy mixed up some broccoli, sundried tomatoes, olives, and dijon vinaigrette.
Then we discovered Andy's new favourite way to eat cabbage. Using the basic stir fry sauce from this cashew seitan recipe, this semi-Chinese-ish cabbage was salty and saucy and everything good. It was far superior to the BBQ seitan ribs we served it alongside.
We were finally left with just under a quarter of our original New Zealand-sized head of cruciferous veggie, which we cut in half and baked. I put both wedges into a loaf pan, put a little chicken-style stock into the bottom, and drizzled on olive oil, salt and garlic before putting it into the oven. Then we sprinkled with some garlic chives. The result was tender yet still textural, and one of my favourite ways to eat cabbage. Served up with roasted potatoes, baked broccoli and a tiny bit of seitan, just to see how an experimental batch tasted.
And that, my friends, is how two people get through a cabbage the size of New Zealand in a mere five dinners (with some leftovers for lunch). Take that, cabbage that would dwarf me, if it weren't for what my mum referred to as 'football player's shoulders'.