Recipe: Cabbage with Quinces and Carrots

This is another dish from my "cook all the things" dinner.  I had half a head of cabbage left over, and I had a bunch of carrots.  I hate carrots with the hate usually reserved for centuries of interethnic strife between closely neighboring nations.  My hatred for cabbage is only slightly less.  I still needed to use them up.  I needed to use them up and get them out of my kitchen.  I could use them in such a way that only the husband and child, who have no problem with either vegetable and quite like both of them, would eat them.  I could try to use them in fried rice at some point, which might smother the flavor if I did it right.  That required too much effort though.

What if, I thought, I combined the two detested objects with something that I loved?  

Well, I thought, what do I have on hand that I adore?  There's chocolate.... no.  There's hot peppers - no, I'm all out.  There's quince.... yes.  I have lots and lots of quince, and quince is one of my favorite things in the whole wide world.  Furthermore, both cabbage and carrot commit the same offense in my mind.  They are excessively sweet.  The sourness of quince will cut through that cloying, disgusting flavor, creating balance and delight.  I had to do it.  I simply had to.  

It worked better than I could have imagined.  I had seconds and thirds.  My only complaint is that I cooked the quince down for a little too long, and it made the pan a little difficult to clean up afterward.  If I hadn't been cooking other dishes at the time, or at least not so very many, I think I would have been better able to keep that from happening.  Seriously, try this sometime.  It is amazingly good.

Cabbage with Quinces and Carrots (serves 4; approx. $1.90/serving)

1/2 head green cabbage, shredded

4 quinces, peeled, quartered and thinly sliced

4 carrots, peeled and chopped on the diagonal

2 tablespoons olive oil

1 cup vegetable broth

1/2 cup white wine

Equipment:

• Large, deep saute pan

1. Heat the oil in the saute pan.
2. Add the quinces and cook until they are about half-softened.  
3. Add the carrots and the broth.  Bring to a simmer.  
4. Cook until the carrots are beginning to become soft.
5. Add the cabbage.  Cook about 5 minutes.
6. Add the wine.  Cook about 10 minutes more.  Cover the pan if it seems that the quinces or carrots are not cooking at the appropriate rate or that the liquid is evaporating too fast for the vegetables to cook.  
7. Serve hot. 

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