What to do with cabbage?
- Thread starter teuchter
- Start date
fractionMan
Custom Title
An easy peasy way of making red cabbage better is to add some really posh spiced chutney in after boiling it.
ohmyliver
poppin' like a cork
chop it finely and fry with brandy, pepper, little bit of garlic, and chopped thick streaky bacon...
teuchter
je suis teuchter
Well in the end, this is what I did:
Gently fried some red onion in butter in the bottom of a pan
Added some grated nutmeg, brown sugar, red wine vinegar, bit of salt and pepper, and some water, and waited fro it all to be dissolved
Finely chopped the cabbage, and grated a couple of bramley apples
Put everything together in a big heavy pot, on a low heat on the hob with the lid on for about an hour.
Everyone seemed to like it.
Gently fried some red onion in butter in the bottom of a pan
Added some grated nutmeg, brown sugar, red wine vinegar, bit of salt and pepper, and some water, and waited fro it all to be dissolved
Finely chopped the cabbage, and grated a couple of bramley apples
Put everything together in a big heavy pot, on a low heat on the hob with the lid on for about an hour.
Everyone seemed to like it.
fractionMan
Custom Title
I just cooked this and it's awesome:
Egon Ronays red cabbage recipe
1 red cabbage
plenty of olive oil
2 teaspoons caraway seeds
2 cloves garlic
salt, pepper
1 bottle of white wine (I used 1/2 bottle + water)
1 1/2 tablespoons sugar (I missed this out)
30-40ml white wine vinegar
lemon peel (missed this too - I may add it tomorrow when I heat it up)
Fry shredded cabbage in oil for 3 mins
add caraway, salt, pepper and garlic
Fry for 5 more mins
Add wine+vinegar
Bring to boil then simmer for 40 mins with lid half on till wine is reduced to not much at all.
Yum. It's got a nicer colour than normal cos of the white wine + vinegar.
Egon Ronays red cabbage recipe
1 red cabbage
plenty of olive oil
2 teaspoons caraway seeds
2 cloves garlic
salt, pepper
1 bottle of white wine (I used 1/2 bottle + water)
1 1/2 tablespoons sugar (I missed this out)
30-40ml white wine vinegar
lemon peel (missed this too - I may add it tomorrow when I heat it up)
Fry shredded cabbage in oil for 3 mins
add caraway, salt, pepper and garlic
Fry for 5 more mins
Add wine+vinegar
Bring to boil then simmer for 40 mins with lid half on till wine is reduced to not much at all.
Yum. It's got a nicer colour than normal cos of the white wine + vinegar.
Mrs Magpie
On a bit of break...
Savoy cabbage, thinly shredded (or even brussel sprouts).
Sesame oil
Soy sauce
Sunflower seeds
Wok
Put oil in wok on high heat, stir fry the cabbage and sunflowers seeds. When nearly done, sloosh in some soy sauce.
Sesame oil
Soy sauce
Sunflower seeds
Wok
Put oil in wok on high heat, stir fry the cabbage and sunflowers seeds. When nearly done, sloosh in some soy sauce.
dilute micro
esse quam videri
Cabbage is best on its 3rd day after cooking. I'm a purist on cabbage. It needs very little or it's insulted.
When I was in the service they used to put butter on it. Butter somehow formaldehydes the cabbage. Olive oil works better.
A cabbage should be a cabbage just as a potato should be a potato.
When I was in the service they used to put butter on it. Butter somehow formaldehydes the cabbage. Olive oil works better.
A cabbage should be a cabbage just as a potato should be a potato.
Wookey
Muppet is not a slur
dilute micro
esse quam videri
1st ever facepalming
This forum has never been friendly to the potato. It is only marginally better towards the cabbage.
Facepalm all you like - it won't help you.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
dilute micro
esse quam videri
No no no no. This is about the cabbage. People have whack ideas about cooking cabbage, like as I mentioned using butter. Butter kills cabbage. If cabbage is the twin towers then butter is the planes. The people that use butter are, in a sense, cabbage terrorists. Upper 80 to 90 some odd % of the people on this forum are potato terrorists. Proper cooking has to start somewhere and it should start between your ears. I just got a very nice cookbook on Rome food. Coincidentally it says: "The best Roman food tastes like what it is. Artichokes taste like artichokes, lamb like lamb. Herbs are freshly cut and are usually limited to just one variety per dish. Sometimes the eloquence of this simplicity is lost on visitors, but la cucina romana rewards those who take the time to get to know it." < --------my point exactly. Live and let live - let a cabbage be a cabbage.
teuchter
je suis teuchter
This would have been a useful suggestion back in December 2008 when I had the cabbage but I don't still have it.
Also I don't really like curries.
teuchter
je suis teuchter
Do you mean I should put my head in the microwave?
spliff
New Member
Thread is weird not cabbage, I loves cabbage with gravy.
Waking up a 2+ year old thread and have newbie Biff56 post "I see the crack is super tonight." as a first post all seemed a bit, I dunno, Reggie Perrin?
Paulie Tandoori
shut it you egg!
3 years later and i still don't know what to make of that...
as in lashings of nutmeg at least
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
No honestly it's all wrong. I fucking love cabbage, and the best way to deal with it is to get a head of cabbage, cut it into strips using a big knife, steam it for a few minutes, and then serve it straight away.
I don't know what all the fuss is with regard to different ways of serving veg to be honest, most of it tastes best when it's done in a really simple way and not messed with much.
Oh and raw cabbage is awesome.
I don't know what all the fuss is with regard to different ways of serving veg to be honest, most of it tastes best when it's done in a really simple way and not messed with much.
Oh and raw cabbage is awesome.
Eh? What about bubble and squeak? Down with the toast and cereal breakfast hegemony!
