Remember Cabbage Patch Kids? I wanted one so badly when I was in elementary school. My parents bought me a cheap knock-off one summer in Taiwan, which I carried around with me all over the island. When I returned to the 2nd Grade in the States I was immediately shamed for my fake doll. I tried signing “Xavier Roberts” on the butt, which was a mess because 1. I used Crayola Magic Marker and 2. I had not yet learned how to write cursive.
Thanksgiving that same year, my Godparents gave me my birthday gift early – a beautiful Cabbage Patch Doll with brown braids and a pacifier. Her name: Lavinia Donna. To this day I still think it’s a gorgeous name.
My older brother Morgan would spend the next year tormenting me by punching Lavinia Donna whilst singing the overture to Bizet’s Carmen. (We grew up at the Metropolitan Opera House, he did not naturally have such sophisticated taste.)
At any rate, every time I pick up a cabbage from the farmers market, I remember my beloved dolls – both the fake and the real ones. Poor dears went through so much abuse.
I find that I only love cabbage when I cook it for a long time. What better way than to crockpot the heck out of it – with some lentils?
Let the slow cooker do all the work for you, and curl up with a good book until it’s done. I interviewed Amelia Morris for The Actor’s Diet podcast last year, but am just now finding the time to sit down with her wonderful book. Highly recommend it!
- 1 cup lentils
- 1 Medium Onion
- 1/2 Head of Green Cabbage, chopped
- 1 Tablespoon each: Cumin, Coriander, Curry Powder
- 2 Tablespoons Salt
- 1 Teaspoon Black Pepper
- 1/3 Cup Red Wine
- 4 Cups Water
- 1 Heaping Tablespoon Miso Paste
- Greek Yogurt (optional)
- Place all the ingredients, except the miso paste, in a crockpot.
- Cover and cook on high for 6 hours.
- Before serving, add the miso paste and stir well to incorporate.
- Serve with a dollop of yogurt and crusty bread.