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| Purple, green, white and delicious all over |
For some reason I always buy cabbage even though I don't know what to do with it. Actually, I know why. Shaun's mom once sent home a plate from a Sunday dinner (I work Sundays, hence no special dinner for you, Serena) with the most delicious roasted beef and juicy red cabbage. I keep thinking I'm going to miraculously create that cabbage. But I think it takes like 4 hours to cook, and I haven't gotten the recipe, so it's really silly I think that's going to happen. I still have the cabbage around.
I find it's delicious with Annie's shiitake dressing, and adds a nice texture to salads, but today, I had a particularly inspired interaction with it and I would like to share.
I consider a chicken breast an ingredient, so I try to have cooked breasts in the fridge at almost all times. They keep well and taste good under various treatments. I cook them in ginger and lemon juice, with spices and leave them in their juices. The final 3 oz or so of a breast lingered in those juices this morning and I looked at the juices, the juices looked at me, and ba-zing: Cabbage came to mind. I chopped about 1/6 of a head of cabbage into little bits, and added that to the chicken juices, tossed. I cut the chicken into similar-sized chunks and added that.
I had some basil that I intended to make pesto with, but I had forgotten the bottom half of my food processor at our other house so I couldn't do it. I actually sang the Wilson Phillips song to the basil, letting it know that I would be at the food processor house Friday, and so it only needed to stay fresh and edible one more day.
But what if the basil didn't make it? I don't want to waste $5 in basil. So I chopped it up and put it in with the chicken. I put a teaspoon of the fancy olive oil on, a teeny bit of garlic salt, and tossed, adding some sunflower seeds too. Just had it at lunch, after it sat for about 3 hours. DIVINE.
Note this to yourself: basil and cabbage are the new peas and carrots. Who knew?
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