Alone with a Cabbage

Alone in the cold kitchen with a cabbage. I start chopping away and realize my knife is dull and its too cold for coleslaw. I find a sharper knife. I never know where I'm headed, I just do stuff. I saute the whole cabbage-head shredded in my gigantic 12" cast iron frying pan. I add some water and many bloops of olive oil and cover it with my wok lid. When it's translucent and delicious I add leftover un-hulled barley and wheat-berries, and sprinkle it all with Kosher salt, freshly ground pepper, and Adobo. It turns out great. This proves my ancestors are Hungarian, Ukrainian, Russian Jews with a little Gypsy thrown in.