Winter is upon us - Cabbage

Soldato
Joined
5 Aug 2013
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Location
Shropshire
Lamb leg steaks -roast spuds -yorkshire puds -carrots and Cabbage.
It was really nice.
So does anyone else sprinkle sugar on their cabbage. :eek:
 
So does anyone else sprinkle sugar on their cabbage. :eek:
this sounds like a GenX thing (or starbucks - sugar on everything), that, they might do with vegetables that could be a bit bitter, sprouts, say, or cabbage ?
savoy this evening - steamed(never boiled), then tossed with a salt/pepper and a dash of olive oll .. nothing fancy.

Haven't heard of adding bicarb, but used it+white vinegar for cleaning coriander this evening.
 
God no, the closest I come to sugar on cabbage is sweet and sour red cabbage, but even thats usually from natural sugars (apples, juniper berries).
 
a more controversial one ? - No to salt on corn on the cob , just butter and pepper.

Market grocer was trying to pursuade me salt is required, as he was selling me first ever white(very pale) sweetcorn I'd bought.
ultimately a strange eat - the corn pops out of the membrane when you bite them, as opposed to,like the yellow ones, which detach like teeth.
 
One of my favourite dinners is gammon, mash and cabbage. Make the gravy with the cabbage water. Plenty of pepper over everything.
 
Sugar? :confused:

Savoy cabbage sliced into strips about an inch wide, steamed, then tossed with ground sea salt and black pepper, and either olive oil or butter.
 
I love a lot of Asian cuisine, but as I'm not a major fan of cabbage, I found Kimchi to be the single worst thing I've ever eaten.

I tried it years ago and found it to be meh but after trying the real stuff in Korea I find it amazing. It hits the same notes as pickles in a meal, it's great cutting grease in a meal but with a spicy kick.
 
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