Cabbage with Thyme, White Pepper, and Orange Juice


Whipped this up for my friend Saqib’s birthday party — a feastful affair that included a fucking fantastic soyrizo-grits-and-caramelized-onion casserole — and had my first occasion to use the thyme that has made its way over from Vanessa’s garden to mine.

I’d meant to pick up some habañero peppers at the store (capsicum cousin to the scotch bonnet peppers more traditionally used in Jamaican cabbage-and-thyme dishes), but forgot, so in went a hefty dose of white pepper, plus orange juice. The combo brought a bit of that bright, citrusy heat that comes from habañeros. Not bad!  Next time I think I’ll throw some carrots in there.  Steamed cabbage isn’t my favorite to look at — needs jazzing up to let prettiness match tastyness.

And what a gorgeous party, my goodness. Black and brown, hella queer, multi-generational, turquoise walls, dishwashing shifts, deliciousness.

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