It seems that no one uses cabbage any more except in coleslaw. But it’s a splendid vegetable, especially with corned beef, game, pork or smoked meats. This recipe, Blanche’s Cabbage with Bacon, is a great one to try. It takes only minutes to fix and has pleased many people who have visited me and stayed for lunch or supper on the spur of the moment. The cabbage turns a lovely celery-green color as it blanches. This is the dish to have with sausage (I use a Polish kielbasa). A head of cabbage torn into bite-size pieces looks like a huge amount, but it wilts and cooks down to serve four ordinary appetites. I think this dish will make you a cabbage fan.
When you buy cabbage, look for crisp, firm, heavy heads with good color. Avoid those with blemishes or loose leaves.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).