Saturday, March 6, 2010

cabbage wars

All my life I have eaten (and enjoyed) steamed cabbage. A few weeks ago one of my neighbors gave me some roasted cabbage and it was delicious, so I looked up roast cabbage recipes and tried it myself. It didn't work. After the shortest recommended time in the oven at the recommended temperature, the outside was beginning to blacken but the inner parts were not tender. So I asked her for advice, and she said to cook it a little longer.

How did I get from here


to here?


After picking off the crispy burnt parts, what was left was tender and delicious, but I think I will go back to steamed cabbage.
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5 comments:

  1. the Bag LadyMarch 7, 2010 at 9:13 AM

    Here's my favourite cabbage recipe:

    Chop up a couple slices of bacon into fairly large pieces, fry in electric skillet until almost cooked. Add a can of mushrooms. When the mushrooms start to brown, throw in as much chopped cabbage as you wish, put the lid on and cook for a few minutes. (until cabbage softens and starts to brown a little.)
    (I know, I know, not very specific, but that's the way I learned it.)
    Delicious.

    ReplyDelete
  2. solarityMarch 7, 2010 at 7:51 PM

    Delicious, but the mushrooms would send me to bed with a headache for at least a day. I did use bacon fat as the fat for the roasted cabbage.

    My mother had a small (about a pint) cast aluminum pot with a glass lid that she cooked cabbage in. You chopped the cabbage up fine, put it in the pot, ran water on it, and then drained the water off. What remained in the shredded leaves was enough. You cooked it at the highest heat our electric stove was capable of for five minutes precisely. The glass lid broke after twenty years or more, but I still use it with a heavy aluminum lid from another pot that is a perfect fit. It's just that you can't see what's happening inside. I imagine the original manufacturers sometime in the forties thought nobody would follow the instructions if they couldn't see that it wasn't burning.

    ReplyDelete
  3. DarylMarch 8, 2010 at 10:15 AM

    I have never been much of a cabbage fan, but lately have experimented with stir frying Indian type recipes with cabbage and wonderful spices. I am becoming hooked!

    ReplyDelete
  4. RedbushMarch 10, 2010 at 8:22 PM

    I love cabbage rolls filled with rice, bacon and moose meat! I have never tried steamed cabbage, but, have fried cabbage before with oil and butter. Hope you have better results with your other recipes!

    ReplyDelete
  5. The Fifth SparrowApril 15, 2010 at 7:43 PM

    Yum!!! Cabbage!
    I have had great sucess lately with one of the South Beach recipes for roasted broccoli or cauliflower. I wonder if you could adapt it?
    Toss pieces in bowl with a couple tablespoons of olive oil. I add crushed red pepper or salt and pepper to season. Roast for about 15 to 20 min.

    Hope it helps.

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