Red cabbage

After being away for a few days with my father, I came back to a fridge of random uncooked vegetables — red cabbage, beetroot, sprouts, carrots, swede and broccoli. With another load of veg arriving in a few days time, I looked up in Nigel Slater’s Tender how to cook red cabbage. It was a beautiful vegetable to chop, the purple and white patterns blissed me out. I fried the chopped cabbage in a couple of teaspoons of olive oil, seasoned it, added balsamic vinegar, put the lid on the pan and left it for fifteen minutes.

It was mid-afternoon. I ate some of the cabbage wrapped in a slice of bread. It felt like a treat. Red cabbage. Simple pleasures.