Cabbages confound me.
What's their deal?
They're literally made up of layers. Layers upon layers upon layers.
A mille feuille of vegetables. Nor are the layers nearly as thick as onion. They're paper thin.
Once you get through the outer layers, discarding ones that you believe are outer layers that is, because the moment you begin tearing out the leafage it feels like you might not be able to stop.
Right so once you're in, the question is how does one chop it right? Should I stand it or lie it down. Vertical or horizontal? Across the grain or with the grain? Does cabbage even have a grain?
And once it's chopped, the layers coming undone so to say- it seems to fly everywhere. Overflowing on chopping board, falling on the floors, spread across the sink, stuck in the meshes of washing implements.
Gah!!
Cabbages are confusing.
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