It took me a long time to become a fan of cabbage. In fact, most cruciferous vegetables were anathema to me as a young child, for their somewhat, um, gassy odor. Cabbage was nothing to me but the bitter, slightly wilted filler in salad bars, and the stinky, mayonnaise-clogged pile of coleslaw I avoided at picnics. I never realized you could cook cabbage, but my first taste of the vegetable braised, until it became silky smooth and almost sweet, was an eye-opener. These days, I’m starting to enjoy raw cabbage, but I still usually prefer it cooked until some of the harsh, raw flavor dissipates. However, summer is not the time for long, slow cooking, so yesterday, I decided to try something new. I decided to pickle.
There are a lot of recipes for pickled cabbage, and many of them looked very involved. Some involved long periods of salting and fermentation, but I wanted more fast and easy. This preparation isn’t fancy, and certainly some additional spices and complicated steps might result in something more complex and mind-blowing, but I am quite pleased with how it came out. And as part of a simple composed salad, it’s pretty spectacular.
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