So it’s come to this, I’ll admit it. I’m a big fan of cabbage. Brought up in a French Canadian Household and on Sunday we’d have Boiled Dinner with a big salty ham sharing the pot with a variety of veggies including cabbage. And that there cabbage would just soak up all that ham fat and be soo darn good. … Nowadays, however, I’m trying to atone and nurture my circulatory system back to an ”as-new” condition so I’ve traded the ham for skinless chicken breasts and ham fat for olive oil. But you know what? That love for [...click to contimue reading...]