My husband, Gary, and I have been living aboard and cruising for 26 years, the last 15 of them aboard Hula, our custom-built steel Roberts Spray 40. Our homeport is Key Largo, Florida; hence we've been cruising in the nearby islands of the Bahamas for years.
The Bahama Islands archipelago consists of over 700 islands and islets that stretch out for a distance of 750 miles, spread over the Atlantic Ocean from about 60 miles southeast of West Palm Beach, Florida, nearly to the tip of Cuba. Their proximity to the U.S. mainland, their sugar-sand beaches, spectacular diving, and friendly people make them a popular cruising ground. Provisioning here, however, can be tricky.
The freshly baked bread that's available in just about every settlement is a provisioning plus. A minus is that, except in a few of the larger markets, varied, fresh produce is very scarce.
There is, however, one item you'll find in every market throughout the islands — cabbage. Even the humblest store will have a nice selection of this hearty, fiber-rich vegetable. (And it keeps very well aboard). I once found a beautiful head of cabbage in a small store on Cat Cay that must have weighed five pounds!
When all you can to get in the way of vegetables is cabbage, it takes some ingenuity to come up with different ways to prepare it. Here are a few of our favorites, made with ingredients most cruisers have in their galleys.