Tuesday, March 10, 2020

A Cabbage and Frankfurter Dish

Around my way greengrocers' market stalls offer part of their stock in metal bowls at £1 a time. This was, I believe, originally to sell their fruit and vegetables to those who do not know our language. So no words were needed to buy goods. This is fine, as any purchaser can now see exactly what they are getting for their £1.
It so happened that I saw two fine cabbages in such a bowl, and bought them. With the cores and outer leaves discarded and put in the compost bin, the cabbages were cut up finely and put into an iron casserole with salt, pepper, olive oil and white wine. This mixture was turned around by hand until all the cabbage was glistening.
It also so happens that our German-owned supermarkets sell excellent frankfurters at a very reasonable price. So all those from a packet were laid on top of the cabbage and a layer of chopped potato placed on top of it all.
Into the oven went the casserole, and two hours later out came a most delicious dish or two, or more.
Any cabbage left over became the start of a soup.