Cabbage is one of those vegetables I didn’t know I loved until I came to the UK. I liked it in Sauerkraut, Bigos and Kimchi but hadn’t really had it plain as it’s not a very popular side dish in Australia. When I had eaten it, it was invariably boiled until almost mushy and was rather bland until it was smothered in butter and salt at which point it just tasted like butter. However, this all changed because of my wife. My wife loves cabbage, I mean she really loves it which is why it turns up in so many TimedEating posts (Herb Crusted Cod and Duck breast being just a couple of examples). Therefore I learnt to cook it and have been asked by a couple of people how – so I figured I’d write a quick post about it as it’s all in what method you use.