Marie Cookpad

    I found myself with a half of a white cabbage in my refrigerator that I wanted to use up but I didn't feel like making a coleslaw or anything like that. I wanted something comforting and delicious.  Todd's not fond of coleslaw.  He doesn't like eating anything that has hard vegetables in it.   In North America you might not be entirely familiar with the term white cabbage  . . .      Its just a cabbage . . .  I had never heard of it being called white cabbage before moving over here to the UK.  We only had a few varieties of cabbage back home where I am from.  This type, which we just called cabbage, red cabbage and savoy or crinkly cabbage, and oh yes . . . chinese cabbage.   I was quite surprised when I saw all of the different cabbages that are available here in the UK.  There is a pointed type which has a large round end and is rather elongated, tapering to a point.  This is called Sweetheart Cabbage...

   I cooked Todd a Roast Beef Dinner for Father's Day at the weekend, with all the trimmings.  Even Yorkshire Puddings .  He was in Man-Food Heaven!   He loves my roast beef and my Yorkshires!  These are recipes I learnt from my late FIL who was a cook in the Canadian Forces.  As you know an army marches on it's stomach, so as you can imagine he was an excellent cook!   Normally with a Roast Dinner over here they will serve cabbage of some sort, or Brussels sprouts. Usually the crinkle leafed Savoy Cabbage (lower left above).   I never realised there were so many kinds of cabbage until I moved here to the UK.  They love their cabbage. In the photo above, going clockwise from the Savoy you will see Sweetheart Cabbage, Chinese Cabbage, Red Cabbage and White Cabbage, which is the type I was used to cooking with from home.   I didn't have any other kind or even any Brussels Sprouts to cook for Todd, just a white cabbage....