Wednesday/ cabbage with nutmeg

Here’s the cabbage, with the whole nutmeg nut showing the texture inside. (Yes, I probably overdid it with the nutmeg on the cabbage. I will use less next time!).

I got a whole nutmeg from a friend, and so I cooked up some green cabbage on Tuesday, and grated fresh nutmeg onto it.

Nutmeg is commonly added to sausages, meats, soups, preserves, puddings, and fruit pies.

Until the mid-19th century, nutmeg came exclusively from the Banda Islands in Indonesia. Today Indonesia still produces 75% of the world’s nutmeg.

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