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Quick Cabbage

South’s all the same, Quick Cabbage salad for starters, Quick Cabbage soup for supper, Quick Cabbage stink for slumber…

—Old Landfallian saying.

They call it Quick Cabbage because, you’ve never been from the mess to the privies that fast before.

—Dwarven (attributed to Glorin) saying.

Quick Cabbage, is a leafy garden plant, eaten as a staple in places with both fertile and poor soil alike. It is usually blue-ish green but in some varieties red or purplish.

Not only is preparation of Quick Cabbage very swift, but seeds planted are edible within the span of a single month (40 Days), making Quick Cabbage a staple throughout the land.

Raw

Raw Quick Cabbage is usually sliced into thin strips or shredded for use in salads, such as coleslaw. Quick Cabbage is also used raw in some Southern Cuisine because of it’s naturally mild spicy flavor.

Cooked

Quick Cabbage is often added to soups or stews. Quick Cabbage soup is popular on most of the continent. Garbrue is a thick soup of Quick Cabbage or other vegetables with bacon that is very common in Southern Cuisine.