On Mar 21, 2:10*am, /dev/phaeton >
wrote:


> I wouldn't be surprised if all the countries around central/northern
> Europe have some variation of this particular dish that goes back a
> billion years and gets eaten often.



Cabbage is resourceful stuff. Cheap too. When I was staying in a
single room with no kitchen and no counter top, I'd spread a newspaper
out on the bed and put a big plate on it and cut half a cabbage into
slices, then go across the slices till they were the consistency of a
coarse slaw. I'd toss a cut up tomato in there with maybe some
cucumber or radish and onion, just a bit, then put it in a bowl and
douse it with the juice of half a lemon and some olive oil along with
salt and pepper and cayenne pepper. No refrigerator, just make it and
eat it on the spot. It's amazing how cold uncooked cabbage is nowhere
near as tough as many might think. It doesn't need to soak for hours,
it depends on how it's cut. And the raw stuff? - oh, man, what a
reward the following day as the roughage comes barreling out of the
anal canal with joyous abandon. Cabbage? I love the stuff.

TJ