Saturday, February 10, 2007


RAINY. Reading about Ives; thinking about food.
A small Savoy cabbage
a couple of carrots
a little onion
olive oil

Halve the cabbage, remove its core, chop the core fine along with some onion, not too much.

Brown this in a little olive oil with a little salt.

Chop the carrots and add them to the pan and sweat them a little, with a little salt, without really browning them.

Slice the halved cabbage thin and add it to the pan; sprinkle with a little salt; moisten with water; cover and steam until done.

Let's eat!

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