BonesOfTheMoon@lemmy.world to vegan@lemmy.worldEnglish · 21 hours agoBraise me a cabbage chopped and tossed with olive oil, salt and pepper for hours, and you'll never make me happier.lemmy.worldimagemessage-square63fedilinkarrow-up1160arrow-down110
arrow-up1150arrow-down1imageBraise me a cabbage chopped and tossed with olive oil, salt and pepper for hours, and you'll never make me happier.lemmy.worldBonesOfTheMoon@lemmy.world to vegan@lemmy.worldEnglish · 21 hours agomessage-square63fedilink
minus-squarevonbaronhanslinkfedilinkEnglisharrow-up4·20 hours agoBraise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.
minus-squareBonesOfTheMoon@lemmy.worldOPlinkfedilinkEnglisharrow-up4·19 hours agoNo it’s soft and creamy and absolutely fantastic.
minus-squarevonbaronhanslinkfedilinkEnglisharrow-up4·19 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-squareBonesOfTheMoon@lemmy.worldOPlinkfedilinkEnglisharrow-up4·19 hours agoThis is how I do it. https://www.bbcgoodfood.com/recipes/roast-savoy-cabbage-with-lemon
minus-squareCM400@lemmy.worldlinkfedilinkEnglisharrow-up3·19 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.