It’s hard to look back and remember that I was such a picky eater. Milk? No. Pork? No. Ham? Heck no.
I drove my parents to insanity with my idiosyncratic eating habits. I had to eat my green beans in a mashed potato fortress. I cut my French toast into tiny square cakes and covered them with cinnamon sugar. I guzzled gallons of orange juice and refused my milk. Sauteed onions were slimy earthworms. Only Kraft American cheese for me; Swiss was abhorrent. I became a vegetarian at 15.
But for some reason, I LOVE cabbage, one of the culinary horrors of most childhoods. You see, my dad had a secret for cooking cabbage: He didn’t boil it. He whipped out his Presto pressure cooker for cabbage cooking occasions, and the result was silky, buttery soft, and sweet.
Another cabbage favorite of mine was his killer coleslaw composed simply of sliced raw cabbage, grated carrots, salt, pepper, Hellman’s mayo, and lemon juice. To this day, I try to duplicate this slaw with absolutely no success.
Dad made golumpkis or golabkis or just plain old stuffed cabbage, as he called it. My grandmother was Polish, but my dad refused for the most part to speak any Polish, except maybe when he used words in the New York-English vernacular such as kielbasa or babka or to call me the pet name Mania, which in English has a different meaning altogether. He prepared his with green cabbage, white rice, ground beef, tomato paste, and seasonings. When Dad made them, they were divine!
Cabbage is a low-calorie vegetable which is part of the same family as broccoli, cauliflower, collards and kale. It is absolutely packed with fiber and Vitamin C in its raw form.
So, this week we are sharing one of our favorite cabbage recipes, Spicy Korean Slaw. You won’t find my dad’s slaw, his cabbage soup, or his golabkis, but in our future cookbook, you will find a cornucopia of cabbage concoctions to please even the pickiest eaters.