Growing up my Mom always fried cabbage which my Dad loves. I hated it. I would force down one small piece and eventually as a teen did it with ketchup of all things. Looking back there wasn't much health to that. As I got on my own I ended up buying premade cole slaw from a grocery for my allotment of cabbage. Also, probably not the best for the yearly health.
For the past several years I have wanted to grow my own Thanksgiving dinner and New Year's Day dinner. This year I tried to buy a pig to process from a local farm, but that did not work out in time for the New Year's Day dinner. However, I was able to grow black eyed peas and cabbage for the dinner. So 2 out of 3 isn't bad for a first attempt. The black eyed peas I grew were the Purplehull Cow Peas and they did really well here. I saved all of them for this meal. For the cabbage I had some Pak Choy Chinese Cabbage that I grew in the fall and I really hadn't touched much of because I was waiting for the spring for it to grow some more.
I simmered the black eye peas all day with some ham in a crock pot. The cabbage I briefly sautéed in a cast iron skillet with a little coconut oil and some Cajun seasoning. I was amazed at how good the cabbage was. I honestly pondered all day on how to fix the cabbage and I was a little worried I would be forcing it down. It was so good in fact that my wife and two boys loved it and wanted more. I actually didn't fix enough. It was so good we have eaten more since then. The black eyed peas were great as well. My wife was mad that I brought the leftovers to work because she was looking forward to eating them. I am looking forward to making this again soon.
Hopefully in the next few years we will have our land ready to raise our own pork, but until then I will definitely we growing peas and cabbage.