Jean has grown some lovely red cabbages, the first of which we cut and ate yesterday.
They started off as plants bought from the market at Desvres on our spring booze cruise.
We’ve had poor success with cabbages up to now. It’s a constant battle with the pigeons, and even when securely netted, the last attempt split and became infested with insects. This time, everything worked. I made a (somewhat rickety) brassica cage, and the weather was ideal for them.
The heart of the cabbage is every bit as good as it looked on the outside:
The shredded half of the cabbage is on its way to being braised with home-grown onions and apple. So Sunday lunch was roast pork, new potatoes, and braised red cabbage. Simple and delicious.