Honestly, just about anything is “American” since we are one of the newest countries, populated by people from all over the world. But nothing says good ol’ American cuisine like BBQ or Barbeque or Bar-b-que or….you get the point.
I love it just about any way except with a Carolina sauce. No offense to my lovely neighbors a few states over, but I’m a tomato based fan, not a mustard based fan. Oh, and I like to fancy mine up a bit but I’m usually at a loss on HOW because I do not like cold cabbage stuff on my bbq or my plate or even in my fridge. I have to mentally steel my stomach on cole slaw day at school. And I don’t know if the nice cafeteria ladies or my co-teachers are aware of this, but in my 6 years there, I’ve never touched the cole slaw scoop. If the kids want it, I let them scoop that one. I can’t handle cold cabbage and mayo goopy stuff.
So imagine my surprise when I came out of my daze from fighting the Wal-mart crowd and found a head of purple cabbage in my car. I’m sure I’ve never mentioned the last day of summer school at college when the cafeteria served boiled purple cabbage. It was disgustingl and the smell was similar to….rancid poo. So me and purple cabbage are not the best of friends.
I wasn’t sure what to do with it. I knew I wanted the color, but not the goopy mayo. I like the taste of sauteed cabbage, so I figured I would like the taste in the purple form.
So, I shredded it, threw in in a hot pan with a little oil (2 teaspoons) and let it get a little wilted, but not boiled slimy. Then I dressed it with Dijon and lemon juice, spices, and a lot of wishes.
2 cups shredded purple cabbage
2 teaspoons olive oil + 1 Tablespoon of olive oil (for dressing)
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1. In a small bowl, combine 1 Tablespoon of oil, mustard, lemon juice, thyme, and garlic. Set aside.
2. Heat a pan to medium. Add oil. Let the oil develop a shimmer. Add cabbage.
3. Quick saute’ for 2-3 minutes until slightly wilted but still a bite or crunch left.
4. Remove from heat. Add dressing. Toss and serve over BBQ or burgers.
And this is a keeper.
Because nothing says American like being stubborn enough to make it work for you. After all, we got mad enough to stomp a mud hole in some aristocrats and sail a few thousand miles to a land of nowhere. I think I can handle a purple cabbage experiment 😉