Sweet and Sour Cabbage (p.302)

This is the last cabbage recipe I have in the book, and I can't say I'm sad. Again, cabbage is fine, but it's not something I would ever really choose to eat.

This recipe is more inventive than the last one, though, so I was interested in giving it a try. I sauteed pancetta (YUM) in olive oil until the fat began to bubble, and then added chopped onion to the pan, cooking until it had softened. To this I added two chopped tomatoes and some tomato paste, and simmered them down until a sort of sauce had formed.

Once the base of the dish was ready I added thinly chopped cabbage and some red wine vinegar and left it for about 15 minutes, until the cabbage was wilted and mostly cooked in the sauce. Throw in a dash of honey and simmer a bit longer, and the dish is ready.

This was good. You know, for cabbage. It was definitely both sweet and sour, and the pancetta added a nice flavor. And it only required one dish to cook in, so I was sold. 

cabbage -- $3.67

onion -- $1.22

pancetta -- $3.29

Total Cost of Sweet and Sour Cabbage: $8.18

Sizzling Cabbage with Garlic (p. 301)

Oh, cabbage. You're not my favorite. 

This was my first attempt at doing anything with cabbage, the reason for that being it's not something I enjoy very much. And it makes your house a little smelly.

This recipe called for two cabbages, but since neither my husband or myself are crazy about them, I halved the recipe and just used one. Your quarter the cabbage and boil it for a bit, then toss it in the oven for a few minutes after covering it with an olive oil and garlic mixture.

Salt and pepper are the keys to making this actually kind of tasty. I wouldn't make it again, per se, but I'm not completely dreading the leftovers. Perhaps my mind has been changed on the worth of a cabbage.

cabbage -- $2.00

Cost of Sizzling Cabbage with Garlic: $2.00