Tuesday, 19 February 2013

The Last Cabbage

Hello, my name is Savoy and I am the last cabbage in the patch.

  I have had a hard life.

 Instead of enjoying the summer putting on plenty of growth in the sunshine I was rained on for weeks on end, then as autumn came I was frosted to a crisp and if that wasn't enough I found myself under a few inches of snow several times - it is tough being a cabbage.


 I have struggled against slug attacks and marauding pigeons - so was put under cloches for protection, which helped a little - but then I had to watch whilst my relations in the adjacent rows were given the chop and taken away before I had hardly got to know them - I like to think that they went to a better place.


  But all is not lost - today is my day  - my reason for being - all that has gone before is forgotten as I am gently levered out of the earth and carefully taken to my final destination.



 This is my nirvana - to be cut into fine slices, smothered in butter and black pepper and eaten by my carer.


  This is what every cabbage dreams of - this is my destiny.

Pinned Image
I do love a happy ending - what say you!


36 comments:

  1. Ha Ha .. Ha!
    I hope it made good eating.

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  2. The leaves (once blanched) are very good stuffed too. Delicious.

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  3. So glad Savoy survived to tell the tale and made it to the cooking pot. Careful nurturing paid off.
    Patricia x

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  4. Yum, there is a great recipe for cabbage parcels in the Gary Rhodes book Fabulous Food. Peel outside leaves, wash and remove stalks, cook them in water for 2 - 3 mins. Shred the remaining leaves finely. Melt a knob of butter and a couple of tablespoons of water in a saucepan and add the shredded cabbage. Cook on a medium heat for 3-4 mins, season and allow to cool. Then divide the mix into how many leaves you have and wrap the mixture tightly into each leaf (folding in the sides). Now wrap tightly in cling film. To reheat pop in the microwave for 1-2 mins. I usually make a whole load of these and freeze them, they are delicious with roasts. Chel x

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    1. Sounds a great way to freeze cabbage - I expect they could be stuffed with plenty of tasty goodies.

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  5. I think I'd be a renegade cabbage and prefer to be left to flower, seed and experience a natural death :)

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  6. I hope Savoy was enjoyed, he certainly looks delicious.

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  7. LoL I'm amazed savoy made it to the table!
    Warmer days are ahead! I hope!!!
    Hugs Rosemary...xo

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    1. They can't be too far away now Rosemary

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  8. Thanks - a fitting tribute to a cabbage that survived the odds.

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  9. Thats brilliant, it looked and am sure it tasted fabulous

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    1. It did Annie - no more now till next winter - boohoo

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  10. Glad she lived to tell the story :-) I am not a vegetable grower, I wish I had space enough to grow lots of vegetables, but I will try some salads this summer.

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    1. Salads don't take up much room Helene and grow well in containers

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  11. A lovely cabbage. One of my favourite veggies.

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    1. Sadly I shall have to buy them from now on

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  12. It's not easy being a cabbage, but at least this story has a happy ending!

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    1. It's not easy being a veg grower either.

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  13. Scrummy! I sowed some cabbage yesterday daydreaming of eating it just like that - and in coldslaw, stir fry...

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    1. I haven't started sowing yet but cabbage will definitely be on the list.

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  14. Hi Elaine, I hope you don't mind but I have nominated you for a Liebster Blog Award. More details are over on my blog. Take care. Chel

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    1. That is very kind of you Chel I will pop over to your blog and read all about it, thank you.

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  15. Haha! Love it! Looks like your last cabbage fulfilled a very tasty destiny indeed!

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  16. This comment has been removed by a blog administrator.

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  17. A happy ending indeed!Nicely written, and made me smile.

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