"You may eat the Devil himself, if only you cook and fry him enough."
I haven't gone quite that far, but today I cooked and thoroughly fried a generous portion of pickled cabbage. (Surkål, for my Norwegian reader.) Admittedly I added a bit of rice noodles, raisins and even a little oil-preserved sundried tomatoes. But mostly pickled cabbage. Note to self: Less cabbage, more noodles if we try this again.
But at least I cooked and fried it thoroughly.