I have a tendency to season aggressively, with intention. Today I did the opposite. I sliced a head of cabbage and put it into a bowl. I sprinkled a bit of salt over the shreds and tossed the mixture. I followed the salt with a judicious application of cider vinegar. I tossed the cabbage again to evenly distribute the seasoning. I tasted the cabbage and smiled. I tasted cabbage lightly accented with salt and vinegar. I set the cabbage aside for an hour and returned to taste the leaves. At this point the shreds had wilted a bit and absorbed the seasonings. But the cabbage flavor still took the limelight. The opposite approach proved enlightening by demonstrating that adding less sometimes allows the star to shine more brightly.
Years Past
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