Kapusta-head

I almost never cook cabbage. My grandmother did. A lot. She was Polish. I like to make Corned Beef and Cabbage every St. Patty's day, but that's its limited run in my house. There was a period when my wife (girlfriend at the time) went on that awful cabbage diet. At our annual Pig Roast, my mother-in-law makes cole slaw. Otherwise, cabbage is pretty non-existent.

So tonight, I had a cabbage in the fridge. I read a recipe about wilting t and serving it as a side. So I tried it. It was good. I gotta tell you though, it doesn't "wilt" very easily. Cabbage is a tough bugger. The recipe said to melt some butter, spice it up, then wilt the cabbage for about 5 minutes. Try 15. What was nice is that it was still a little crunchy, but tender and very tasty. I was thinking it would be like spinach, creamy and shrunk. But nope.

Anyway, if I can add it to the regular rotation, maybe less frequently than spinach, more often than lima beans, I can become a good kapusta-head...