{"id":1850,"date":"2019-04-04T15:59:36","date_gmt":"2019-04-04T19:59:36","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=1850"},"modified":"2019-04-04T16:31:43","modified_gmt":"2019-04-04T20:31:43","slug":"transform-a-winter-staple-into-a-fresh-tasting-early-spring-green","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=1850","title":{"rendered":"Transform A Winter Staple Into A Fresh Tasting Early Spring Green"},"content":{"rendered":"
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Saut\u00e9ed cabbage with fresh dill<\/span>
Earthenware bowl by Sunshine Cobb<\/a><\/span><\/figcaption><\/figure>\n

It\u2019s that time of year – the moment for spring cleaning your fridge. You are craving some fresh greens but planting season has barely begun in the Northeast. Saut\u00e9ed bagged greens have worn out their welcome and you want something to taste fresh. My suggestion is to turn to the reliable old green cabbage that has made it through the winter in the back of your refrigerator (and needs to be cooked anyway) and liven it up with some fresh herbs.<\/span><\/p>\n

Spring cleaning is one of the few annual rituals I actually participate in wholeheartedly. I dive into dusting, wiping, washing and vacuuming with a kind of mania I don\u2019t have for cleaning the rest of the year. I think that I hate the heat of summer so much that I try to go into it with the most strenuous cleaning behind me. It is also a great time for purging the your pantry and fridge of anything which has been in there too long – oils or nuts that smell rancid, horseradish that has lost its zip (time to make fresh), the jalape\u00f1os you meant to use but are now a mushy blob in a bag – you get the idea.<\/span><\/p>\n

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Cut the cabbage into 6 sections vertically<\/span><\/figcaption><\/figure>\n

If your cabbage is looking a little sad, soak it in some icy salt water after slicing to perk it up. You can saut\u00e9 in a combination of olive oil and butter for flavor or simply use olive oil and toss in your herbs just as the cabbage finishes cooking. If you don\u2019t like dill, use parsley or cilantro. Err on the side of more herbs than less. If you want to vary the dish, add some carrots, sliced or julienned, or if you want to saut\u00e9 an onion or some garlic before adding the cabbage, go for it. My only unwavering advice is to be very careful not to overcook the cabbage. You want the cabbage to be green and not soggy. This dish is a breeze to prepare, tastes great and packs a nutritional punch<\/a> (cruciferous vegetable plus herbs). What could be easier to cook as the weather warms and we look forward to the arrival of spring greens?<\/span><\/p>\n

(For a few other spring suggestions for using up things in your vegetable drawer or year round vegetables, see my past posts on carrots<\/a>, watercress<\/a>, cabbage salad,<\/a> parsnips<\/a> and watermelon radishes<\/a>).<\/span><\/p>\n

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Cut each section of cabbage into thin slices<\/span><\/figcaption><\/figure>\n

SAUT\u00c9ED CABBAGE WITH FRESH DILL<\/span><\/p>\n