I love the Sundays when the hardest thing you have to do is decide whether to go buy flowers for the garden or bake a cake. I spent most of the early morning preparing the garden for summer vegetables and also harvested a few things from my winter garden, particularly these three small heads of cabbage or as I like to call them, my cabbage patch kids.  Aren't they cute? 

These babies didn't come easy, so I felt it necessary to honor them in a way that would be subsequently memorable and delicious. After reviewing the usual suspects for cabbage recipes including slaw five million different ways, I stumbled upon this recipe for Okonomiyaki a.k.a. Japanese Pizza a.k.a. Osaka- soul food via Heidi Swanson at 101 Cookbooks.  

The recipe calls for finely shredded cabbage tossed in a binding mixture (eggs, whole wheat pastry flour, salt)  that is cooked and topped with your choice of toppings. Okonomi means "whatever you like" in Japanese. I didn't have a circular pan that suited my needs so I used a square one. 

The cabbage gets golden on both sides and turns into a foundation for endless possibilities. I topped mine with toasted almonds and green onions. A dollop of something herbed and creamy came to mind for next time. It was deeply satisfying and comforting. The Mister said it tasted like hashbrowns, which means that it was also deeply satisfying to him as well. 

I knew my cabbage patch kids were destined for greatness.  They fed me in more ways than one resulting in yet another perfectly homegrown moment of happiness.