Vegetable Literacy by Deborah Madison Serves 2 This beautiful book was actually on my list to order. My dear friend Sandee gifted it to me for Christmas, so you see waiting often pays off! Deborah Madison actually writes: Here’s something a tired person can easily make at the end of the day. It makes a good supper when you want something hot that you eat with a knife and fork rather than something you “grab,” and it is many cuts above cereal out of a box!
1/2 lb. Savoy Cabbage (1/2 small cabbage) About 2 TB Butter Sea Salt 1/4 cup Cream or Half and Half mixed with 1/2 tsp prepared mustard Freshly Ground Pepper 2 slices Ciabatta or a good, earthy Whole Wheat Bread Paper thin slices of aged Gouda Cheese Slice the cabbage into ribbon a generous 1/4 inch wide. Rinse but do not dry them. Melt the butter in a wide skillet over medium heat. When the butter begins to foam, add the cabbage, season wit 1/2 tsp salt, and turn it in the butter. Pour int he cream mixture, turn down the heat to medium-low, cover partially, and cook until tender, about 10 minutes. Taste for salt and season with pepper. There should be a little liquid in the pan. While the cabbage is cooking, toast the bread, then set a slice on each of 2 plates and cover with the cheese. When the cabbage is done, spoon it over the toast, allowing some of the juices to puddle on the plates. Serve right away and eat with a knife and fork. If you eat slowly, the bread will soften and absorb the delicious juices.