Non-Toronto Purple Leaf Ribbon Cabbage Bowl Judgment

 Here's a 3/19 West side dish recipe that I developed to optimize my purple cabbage plant's output:

1. Trim the base purple cabbage leaves off their stem while firm, fresh and hopefully not yet full of holes from bugs. These leaves can get quite large before the cabbage head even generates, so cut up at least 2-3 cups for 1 serving, and multiply that amount per person being nourished.

2. Cut out the thick center stem from the leaves and dispose into your mulch pile. Cut the remaining portion of the non-head cabbage leaves into thin strips; if they remain long, they become cabbage leaf noodles.

3. In a saute pan, heat up olive oil and toss the purple cabbage leaf ribbons in until well-coated with oil, hot and Cleveland-browned a bit. Salt and pepper to taste. 

4. Because the cabbage leaves are naturally very dry and tough, add about 1/2 cup of organic vegetable juice to the sautés pan after the ribbons are sautéed and let the vegetable juice soak into the leaves, which softened them extremely well. 

5.DO NOT ADD PORK LARD OR BACON BITS TO THIS RECIPE AND RUIN YOUR PURPLES like most Protestants ruin their greens!

6. Add 1 tbsp. Duke's mayo to the mixture and stir into the purple cabbage ribbons for some extra N.C. State flair!

I was AMAZED of how awesome this combo tasted and now will never have to wait to gather food from my cabbage heads again, since the early leaves on the stem are not meant to be wasted ever again.

🟣 If the cabbage leaves hold up refrigerated as well as cabbage heads, it will be wonderful gathering as many large cabbage leaves as you can (any color cabbage leaf should be tasty)  in late spring and early summer to nourish you until the cabbage heads get gathered and stored for autumn and winter.