On Nov 2, 12:18*pm, Michael Nielsen > wrote:
> My pointed cabbage adventures continue...
>
> The backgrounod story is that yesterday I made 2 chickens in teh
> oven , smothered them with Verde Pesto (parsleybased I believe) and
> roastd them side by side in a roasting pan with a grill, so the juice
> was picked up.
> I ate one of them with the following dish.
>
> Pointed cabbage with broadleaf parsley and sundried tomato
>
> Mats:http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg
>
> * Butter/oil
> * Pointed cabbage
> * Bell pepper (only had yellow)
> * Sellery stick
> * Garlic
> * Sun dried tomato
> * Broadleaf parsley (seen it in safeway as "italian parsley")
> * Chicken broth diluted with a bit of water
>
> Tactics:
>
> Melt butter in the oil on the sautee pan, while you slice teh cabbage,
> sellery stick and bell pepper.
> Add the bell pepper, sellery stick and pointed cabbage. Let some of it
> brown a bit on the edge, add the broth.
> Slice the garlic and sundried tomato and add it a bit later.
> Then slice the parsley and add it when the cabbage is about to be
> tender. Let the parsley flavour mix well with the rest and its done.
>
> http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg

Man, you're hooked on this pointy cabbage thing!