@BonesOfTheMoon to veganEnglish • 23 hours agoBraise me a cabbage chopped and tossed with olive oil, salt and pepper for hours, and you'll never make me happier.imagemessage-square64arrow-up1172arrow-down111
arrow-up1161arrow-down1imageBraise me a cabbage chopped and tossed with olive oil, salt and pepper for hours, and you'll never make me happier.@BonesOfTheMoon to veganEnglish • 23 hours agomessage-square64
minus-square@[email protected]linkfedilinkEnglish4•22 hours agoBraise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.
minus-square@BonesOfTheMoonOPlinkEnglish4•21 hours agoNo it’s soft and creamy and absolutely fantastic.
minus-square@[email protected]linkfedilinkEnglish4•21 hours agoI’m doing the thing a little child does when they can’t imagine what some unknown food could taste like so they instinctively recoil and assume it must be disgusting. But I do like cabbage. Might give it a try some day.
minus-square@BonesOfTheMoonOPlinkEnglish4•21 hours agoThis is how I do it. https://www.bbcgoodfood.com/recipes/roast-savoy-cabbage-with-lemon
minus-square@CM400linkEnglish3•21 hours agoIf you cook it right, you can get it to a jammy consistency like onions. I have some in my fridge right now. So good.
Braise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.
No it’s soft and creamy and absolutely fantastic.
I’m doing the thing a little child does when they can’t imagine what some unknown food could taste like so they instinctively recoil and assume it must be disgusting.
But I do like cabbage. Might give it a try some day.
This is how I do it. https://www.bbcgoodfood.com/recipes/roast-savoy-cabbage-with-lemon
If you cook it right, you can get it to a jammy consistency like onions. I have some in my fridge right now. So good.