Because no single way of eating works for everybody.
Cabbages are rather like human brains. The shape, the weight, the veining, the general air of closely-packed things concealed within… it’s enough to make a zombie turn vegetarian.
But I suppose you’re going to tell me that you don’t like cabbage.
From this, I’d deduce that you aren’t a vegetarian zombie, and that you’ve probably never had cabbage cooked in a way that brought out its best qualities. Many of us grew up eating cabbage that had been sliced into strings and then boiled in water to within an inch of its life. Let me tell you, this is not the best way to cook it. If you don’t like watery masses of cellulose, barely improved by the addition of butter and salt – well, neither do I. But that’s not really cabbage. That’s the product of primitive particle analysis.
Cabbage cooked with carrot and potato and spices, on the other hand, is pretty darn fine.
Why should you eat cabbage? Phytochemicals, vitamins, minerals, cancer-prevention, bone health; and it’s got Vitamin K, which helps prevent Alzheimer’s – so it’s good for your braaaainsss. And best of all, it’s delicious, when you cook it properly.
Here’s one way to cook it properly: make tikel gomen, Ethiopian cabbage and potatoes. The recipe I’m giving you here is based on this version on allrecipes.com, but there are other versions of varying complexity all over the Internet, and in Ethiopian kitchens all over the world. This one is simple, fragrant, and delicious, and I hope you’ll give it a try.
Ethiopian Cabbage and Potatoes (Tikel Gomen)
3 – 4 tablespoons olive oil or coconut oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 head cabbage, chopped
5 potatoes, peeled and cut into 1-inch cubes
1. In a medium skillet heat the olive over medium heat; add the carrots and onion and cook in the hot oil about 5 minutes.
2. Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
3. Stir in the potatoes; cover and reduce heat to medium-low; cook 15 to 20 minutes or until potatoes are soft.