You may have noticed that the Virginia Department of Agriculture challenged Virginians last week to eat local for one day. It was part of Virginia Farmers Market week, a special designation by Gov. Tim Kaine.
Blog reader Deb seemed to take that challenge to heart. Or maybe she didn’t hear a thing about the challenge and just wanted to enjoy some tasty local chicken, dairy and produce. She sent me this photo of her lunch yesterday with this description of what she bought on the market: “The chicken, cabbage and green apples for the slaw, potatoes and eggs for the potato salad and deviled eggs, green beans and red bell pepper, fried green tomatoes, corn on the cob and peaches for the cobbler. Barbara Kingsolver would be proud.”
She would indeed. I’m proud, and hungry, too!
I didn’t go all out like Deb, but I did buy a gorgeous head of white cabbage from the market on Friday and fried it up last night to go along with grilled pork tenderloin and big, fat slices of my neighbor’s tomatoes.
The whole house now smells of cabbage, but it’s worth it for one of my favorite side dishes. Cabbage is easy to cook, but I’ll post my method below for anyone who has never cooked it up before. Other ideas for fresh cabbage? Shoot me a message!
One whole head of cabbage, chopped
1 Tbsp. real butter
2 Tbsp. olive oil
1 pinch of sugar
Kosher salt and freshly ground pepper to taste
Heat oil and butter in a large skillet. Pile in cabbage (it will shrink significantly as it cooks) and cover. Cook on medium heat, stirring frequently to avoid burning on the bottom, until cabbage has cooked all the way down and is translucent.
As the cabbage cooks down, add a tablespoon of water from time to time to keep the cabbage moist and allow it to steam down. Keep covered when you aren’t stirring it. If desired, a splash of beer or white wine is also good.
Season with a pinch or two of sugar and kosher salt and pepper to taste.