I’m not sure why, but that phrase always pops into my head when I’m frying cabbage. It’s a book
(by O. Henry) based on a line in a poem in Lewis Carroll’s Through the Looking Glass.
Don’t really know what it means, though, other than it sometime fits as a
description of the discussion of random elements.

For today’s purposes, however, it’s just the phrase going over and over in my mind today.

Fried cabbage.

Doesn’t that just make everyone want to get some? or just run for the hills?

My kids definitely run for the hills.

Greg, my husband wanted to run for the hills, but he’s a better man than that.
Apparently, his experience with cabbage as a side dish ran the trends of sauerkraut and boiled.

I, on the other hand, had cabbage rolls as a childhood staple, and I knew I loved that.
I figured I could do something that make the head of cabbage in my fridge a little more exciting than simply boiled.

First step: chop up some cabbage and start frying it in butter, grinding some
sea salt and pepper into it.

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To be honest, I could stop there and once the cabbage is slightly browned and soft, it’s totally acceptable as a side.
However, I wouldn’t be me if I didn’t tweak it a bit to be stupendous.

So, I raided my fridge to see if there were any other “fry-ables” available.
Luckily, today I had peppers, celery and onions as well, so I sliced those up as well.

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You’ll want to fry the cabbage a bit longer than the onions, and those a bit longer than
the peppers and celery.

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When I threw the peppers in, I also threw in a handful of almonds and some shaved fennel.
That really added a punch of goodness, I will certainly try that again.

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The fennel wasn’t actually something I’ve tried before, and I certainly don’t have it lying around
in my kitchen from usual grocery trips, but I remembered having some in a salad served
up to me years ago at a resort

(Greg had stolen me away on Valentine’s Day weekend. Not to a warm destination, but to a ski resort.
He doesn’t know me very well, does he?
Oh, well, the food and company was steamy, even if the temperature wasn’t.)

and I had loved the punch it added to the salad. I had had Greg order me one through
his produce guy since I didn’t see one at the grocery store.
All you do is trim off the green, and use a potato peeler for a thick shave, or a mandolin for a
finer shave. It has a slight licorice flavour, so it really accented the cabbage well. I still
added some salt and pepper.

Garlic butter has been used instead of plain butter in my kitchen, but I’m not sure I would mix the
fennel and garlic. Maybe. hmmm…

Anyway, to sum up.

Cabbage is incredibly versatile.

Last week, I added some ground beef that was left over from our tacos (amazingly,
we had leftovers, but that was because I usually cook 2 pounds of ground beef for tacos now
that we have nine to feed, and that night, two of them had been elsewhere for dinner)
as well as some salsa and then topped it with sour cream when I served it up.

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Left over sausage and mushrooms is another favourite of mine, with a bit of
homemade ranch seasoning I happen to have on hand.

(I have that on hand because my wonderful sister Tracy left a jar of her homemade
Ranch seasoning here the last time she brought
something for a family function. I keep “forgetting” to give it back to her when we visit.)

 Now that I’m going at these recipes on the website more faithfully,
perhaps she will share the recipe with us… although I’ll have to be tactful
and choose my timing well, or I may be forced to relinquish “my” jar and return it to her.

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Or you could add some stewed tomatoes, peppers and onions with some seasoned
ground beef, or chicken, or some bacon, or bacon and chicken.

See what I mean? Neverending possibilities from a vegetable
that is very much undervalued in today’s families.

And did anyone even notice the lack of carbs in most of the
above-mentioned ideas?

Think about it.