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Old 12-15-2008, 06:19 PM
 
Location: Arlington Virginia
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When I was a kid, my family of Irish background would occasionally enjoy a meal of corned beef and cabbage, that involved the pressure cooker. I wasn't paying attention beyond that, but always enjoyed the cooked wedge(s) of cabbage in the meal - margarine, salt and pepper, maybe a little vinegar.

I have looked at recipes on the web and many stress soaking the cabbage head in acidic (water and lemon juice or vinegar) to drive out or kill bugs in the vegetable. Is this for real?! I neglected watching what my Mom did. I don't know if there is any advantage to cooking dead bugs vs live ones.

I don't have a pressure cooker or food processor, but am hoping to enjoy this green vegetable and want to start out simply. My memory was that the cabbage was to be stripped of the few outer leaves, core removed, quartered and boiled in a couple of inches of water until done. Do not add salt until the cabbage is cooked. Single guy, single home, I am not concerned about the smell, although the web suggests adding a little acid - lemon or vinegar - to the cooking water.

Anyone else here have experience with very basic cabbage cooking techniques?
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Old 12-15-2008, 06:23 PM
 
Location: Vermont, grew up in Colorado and California
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All I know is we will be having fried cabbage and onions sometime this week.
It's been to long since I had them.
Actually the week before Thanksgiving we had corned beef, nice change.
Great idea thanks.
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Old 12-15-2008, 06:29 PM
 
Location: NJ
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You got the idea. Depending on the cabbage, if it's the solid round head type, I'm not fussy about the inner parts as it's so tight, just wash it. I bought Nappa cabbage which is loose leaf (like Romaine lettuce), that I took apart and put it in water. I was making "Kimchi" today with it.

Most greens just break apart, put in a pot of water, swish around, the dirt falls to the bottom.
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Old 12-15-2008, 06:46 PM
Status: "The weather is beautiful:)" (set 10 hours ago)
 
Location: Where the sun likes to shine!!
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Let the stink begin lol. I usualy just give it a rinse, peel off the outer leaves, cut it up and boil it with some vinegar. Serve with butter and salt and pepper.

You can also make a soup by finely chopping it and adding broth, veggies, canned tomatoes, and beans.

Or it can easily be stir fried.

Love cabbage but I'm not allowed to cook it inside.
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Old 12-15-2008, 06:49 PM
 
Location: Fruita, CO
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I've never used vinegar...I just wash it and cook it just as you described. I always add a little sugar in the water, because that's how I learned long time ago.
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Old 12-15-2008, 06:52 PM
 
Location: Pittsburgh
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Oh, I love cabbage! I slice mine very thin and saute it with lots of butter and pepper to taste on medium high heat, until it browns a little. Very good!
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Old 12-15-2008, 06:55 PM
 
Location: NJ
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Quote:
Originally Posted by nikkzone View Post
I've never used vinegar...I just wash it and cook it just as you described. I always add a little sugar in the water, because that's how I learned long time ago.
I believe southern dishes with greens such as collard, vinegar is added to perk it up. I add vinegar to lentil soup also. I started making kale as it's healthy eating and I add vinegar to that. Any feedback about this?
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Old 12-15-2008, 06:57 PM
 
Location: Fruita, CO
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Quote:
Originally Posted by taurus430 View Post
I believe southern dishes with greens such as collard, vinegar is added to perk it up. I add vinegar to lentil soup also. I started making kale as it's healthy eating and I add vinegar to that. Any feedback about this?
I've gotta try that with kale. BTW, let me know how your kimchi turns out. I love kimchi, but I have a Korean market less than 1/2 mile away, so I just buy them.
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Old 12-15-2008, 07:10 PM
 
Location: Finally made it to Florida and lovin' every minute!
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QW, I've never had that bug issue with cabbage from the store. I would suggest that remedy if you grow your own, though. Just rinse it and you should be fine. If you're going to boil it in quarters, I'd leave the core there so the leaves don't come apart. You don't have to eat it, but I do. It won't hurt anything. Enjoy!
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Old 12-15-2008, 07:40 PM
 
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Lots of great ways to cook cabbage, but one of the best I know is to cook it in the water that you get from doing either a corned beef in a crockpot or a boiled dinner (ham, sausage, whatever floats your boat). You get a fair bit of salt, fat and meat flavor from the cooking water, you see, and it flavors the cabbage something heavenly. If you don't want to actually stew the cabbage in the cooking water, use the cooking water to steam it. You'll still get the benefit of the flavor.

I've never seen a bug in a cabbage that we've gotten, even the organic ones from the Farmers' Market, so I wouldn't worry over-much about doing the pre-rinse in an acid-based liquid. And in any case, if there's a bug or two in the leaves, that's just extra protein.

If I can get the spouse to tear his attention away from the movie he's watching, I'll see if I can get you his sweet-n-sour cabbage recipe; it's really good stuff. No promises, though, he may already be snoring.
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