Warm White Cabbage Salad

Goodbye summer. The nights are getting longer and darker. The days are shorter and much cooler than normal. It won't be long before the snow comes and covers the ground.

Cold summer salads do not tempt me right now. This warm, fried cabbage salad is cheap, easy to prepare and healthy. It goes with almost anything. Bacon, chicken, sausage or whatever meat I have on hand.

INGREDIENTS:
3-4 servings

* 400 - 500 grams/ab. 1 lb shredded white cabbage
* 1 dl/100 ml sunflower seeds
* 1 tablespoon freshly squeezed lemon juice
* 2-3 tablespoons runny honey
* 2 teaspoons grated ginger
* 3 crushed garlic cloves
* 1 teaspoon salt
* 1 pinch black pepper
* 2 tablespoons rapeseed oil (canola oil)

METHOD:
1. Slice the cabbage into thin strips.
2. In a dry, hot cast iron skillet gently toast the sunflower seeds.
3. Heat oil in a large saucepan over medium heat, and add the cabbage.
4. Fry, stirring occasionally, until "al dente", 4 to 5 minutes.
5. Season with lemon juice, honey, ginger, garlic, salt and pepper.
6. Serve warm sprinkled with toasted sunflower seeds.

I found the following quote on cabbage in Jane Grigson's Vegetable Book (1978):

“Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you.”

Well, cabbage is a useful vegetable that has many good qualities. However, cooked cabbage contains sulfur compounds. Sulfur smells and many people find that unpleasant. You can avoid the creation of sulfur compounds. Don't cook cabbage for too long.