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The good things first – I can eat cabbage, without any apprehensions, when it is used as a part of a bigger salad ensemble or layered between multiple slots of a sandwich. I like the crunchiness, I like the greenness of this leafy veggie. However, there is one problem – if I eat it too raw or too cooked, it challenges my threshold for patience. I share this weird relationship with cabbage. If I can smell the odor that emerges from a leafy veggie being cooked, I just cannot eat it. Camouflage this smell and it becomes very edible. Leave it absolutely raw without anything sprinkled on it, and it becomes difficult for me to chew it. Served it as a part of kuchumbar salad preparation, and I start liking it. This journey hate & love journey began in school.
