Boiling cabbage is just ruining the product. The only good way to prepare cabbage is to marinate it with vinegar, shredded carrots and beets, optionally adding some coriander.
What’s the defining good quality of cabbage when it comes to the texture? Because the watery taste is nothing particular to write home about. It’s rather the fact that it’s crunchy! And it stays crunchy when marinated! Unlike the spongy mess of boiled cabbage.
It also takes on the flavor from carrots and beets, turning the whole thing into delicious sour-sweet crunchy cocktail.
Ah, yes, the internet. Now we’re having an argument about cabbage. But, alright, I’ll bite. Just for the fun of it.
You are revealing yourself with that comment. You don’t seem to be a real cabbage-enjoyer, if you simply describe it’s flavor as watery and nothing particular and simply tolerate it for its texture. Or maybe you should find a different source of cabbage.
There are more varieties though. Cabbage soup comes to mind, for example, and some stuff that I don’t know an English word for.
Some of that can taste great as well, but if you don’t care for the taste of cooked cabbage, it’s probably not for you.
I’ve never considered cooking coleslaw . . . the things I’ve been missing in my life.
Cooked cabbage can smell quite strange. And bad. Only way I think cabbage is good cooked is briefly stir fried with bacon. That’s it.
Anything else or longer and it starts to smell super bad.
Sauerkraut is nice though. But that’s adding extra steps and I wouldn’t still call it cabbage when the cooking starts.
Boiling cabbage is just ruining the product. The only good way to prepare cabbage is to marinate it with vinegar, shredded carrots and beets, optionally adding some coriander.
I refuse to subscribe to your narrow minded views.
What’s the defining good quality of cabbage when it comes to the texture? Because the watery taste is nothing particular to write home about. It’s rather the fact that it’s crunchy! And it stays crunchy when marinated! Unlike the spongy mess of boiled cabbage.
It also takes on the flavor from carrots and beets, turning the whole thing into delicious sour-sweet crunchy cocktail.
Ah, yes, the internet. Now we’re having an argument about cabbage. But, alright, I’ll bite. Just for the fun of it.
You are revealing yourself with that comment. You don’t seem to be a real cabbage-enjoyer, if you simply describe it’s flavor as watery and nothing particular and simply tolerate it for its texture. Or maybe you should find a different source of cabbage.
That’s the only “cooked cabbage” I’ve heard of; can’t say I care for it, but my partner likes it.
There are more varieties though. Cabbage soup comes to mind, for example, and some stuff that I don’t know an English word for.
Some of that can taste great as well, but if you don’t care for the taste of cooked cabbage, it’s probably not for you.
Boiled in a big pot with potatoes, carrots, and a large slab of corned beef for several hours.
Yeah my grandma used to make boiled chicken and cabbage. I just really hated the smell. Idk if I could like a strew. But maybe.