Thursday, December 13, 2007
On The Thirteenth Day of Christmas: Something To Chew On
This is not so much a recipe, as it is a set of instructions. Slice your cabbage finely, and dress it with a couple pinches of salt and sugar. Leave to one side for half an hour. The salt and sugar will lightly cure the cabbage, and make for a smoother chew. Meanwhile, toast your pine nuts and leave to cool.
When you're ready, give the cabbage a good grind of pepper and mix in half the pine nuts. Transfer to a pretty bowl and top with the rest of the pine nuts. There's no dressing as such, but if you think it needs a spike, a little white wine or champagne vinegar could definitely work.
Serve with fish, or maybe a pork chop, a frikadelle or... something grilled. Dream of sun and bird song (and forget for a second that you haven't bought all your Christmas presents yet. Like me. Yikes!)