Poor Girl Gourmet by Amy McCoy

Author:Amy McCoy [McCoy, Amy]
Language: eng
Format: epub, mobi
ISBN: 978-1-4494-0030-9
Publisher: Andrews McMeel Publishing LLC
Published: 2010-06-14T16:00:00+00:00

PAN-SAUTÉED CABBAGE WITH ROASTED GARLIC

{ Serves 4, $5.00 or under }

In M.F.K. Fisher’s essay “The Social Status of a Vegetable” (a germane topic as we undertake our eating-well-for-less strategies, and I, for one, feel that no vegetable is of a lower status than another—however, back to Fisher), she writes that her dining companion is horrified by the presence of cabbage on Fisher’s plate. Her reason for such vehement dislike of our hero cabbage? The scarring experience of a rainy night’s walk through what she terms “the slums,” which also happened to smell of cooking cabbage; she queries Fisher as to whether she really likes cabbage. Fisher, no vegetable status snob herself, responds, “But we do like it, really.”

I often think of Fisher’s cabbage-disdaining friend when I prepare this dish—oh, what she was missing out on with her fancy-pants pretension! Sautéed cabbage is so very satisfying and goes well with meat dishes of every type, though I think it is particularly well suited to grace a plate that also includes sausage—grilled or broiled—such as Sweet Italian Sausage with Apples and Fennel Seed (page 85) and Quick White Beans with Bacon (page 120). It is the royalty of low-cost comfort food, in my opinion. And I can’t be alone. If you would like more detail on the cabbage slicing, please have a look at the Honey-Mustard Coleslaw recipe (page 96).

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