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Sunday, August 4, 2024

Cabbage

Cabbages are sturdy, unglamorous vegetables. They are usually destined to become the kinds of dishes cooked by grandmothers rather than haute cuisine chefs. They can be as big as a basketball, with a petticoat of capacious outer leaves.  The inner leaves hug the head, each one ending in a delicate ruffle, fancy as the lacy edges of Marie Antoinette's gowns. The rippled, ruffly finish that we can achieve with a serger is known as a "lettuce edge" but I propose that it should actually be called a "cabbage edge."