Cabbage Updated For St Paddy's Day

Sunday is St Patrick's Day ,a day of a few Irish treats and many Irish brews. One of those treats is cabbage. However in the Sunday New York Times magazine section,Mark Bittman transforms it from a soggy side to something unique and tasty. Most St. Patrick's Day cabbage recipes usually requires one over boiled cabbage, usually almost white in color and a huge hunk of corned beef.Mr. Bittman opts for a better vegetable.He gives four different ways to make a tastier side dish. He recommends one not cooking it,like Cole slaw but not drowning it in sugar and mayo.The second way is braising while the third is soup .The next takes on a more Asian than Irish side. Stir fry. Mr.Bittman recommends ways that enhance the cabbage's taste and texture. There are so many different ways to enjoy this heart healthy veggie.Try it braised in curry with chicken ,cilantro and lime Indian feel(India and Ireland do have a connection.They were both part of the British Empire). you can also try the raw ,crunchy way of Thai style or aCeasar salad vibe.You can also cook it in soups ,one with ham and beans ,the others include hot and sour,Chinese style or pho another Asian soup.Stir frying involves shrimp and mushrooms ,welcome reliefs over Corned beef.There is also a ground poke one while there is a tomato and egg one. St. Patrick's Day cabbage doesn't have to be mushy, white and over boiled .It can be reinvented into tasty soups ,curries and stir fries.It can be served braised or raw for variety.Any way you serve it ,it's a good intro or even end to a fun saint's day.