Cabbage

I bought a giant cabbage at the farmer's market last weekend. Okay, it didn't seem so giant when I bought it, but we couldn't get it in the fridge without chopping it into 4 big pieces.

So then I had to do something with the cabbage. I took a quarter of it and made a batch of smothered cabbage soup, from Marcella Hazan's Classic Italian Cooking. I added bacon to it, because, well, it seemed like a good idea. And it was. It turned out to be a pretty good soup, but not the best cabbage soup I've made. Probably will not be making it again.

The rest of the cabbage I cooked up according to a recipe from my mother: slice the cabbage, put it in a big pot with olive oil, saute for a little while, add 1-2 cups of water, 3-6 boullion cubes, some sugar and some nutmeg. This is a very yummy way to make cabbage, and I've made enough to freeze for later. That one cabbage went a very long way.