BonesOfTheMoon@lemmy.world to vegan@lemmy.worldEnglish · 16 days agoBraise me a cabbage chopped and tossed with olive oil, salt and pepper for hours, and you'll never make me happier.lemmy.worldexternal-linkmessage-square43fedilinkarrow-up16arrow-down10
arrow-up16arrow-down1external-linkBraise 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 · 16 days agomessage-square43fedilink
minus-squarevonbaronhans@midwest.sociallinkfedilinkEnglisharrow-up0·16 days agoBraise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.
minus-squareBonesOfTheMoon@lemmy.worldOPlinkfedilinkEnglisharrow-up0·16 days agoNo it’s soft and creamy and absolutely fantastic.
minus-squarevonbaronhans@midwest.sociallinkfedilinkEnglisharrow-up0·16 days 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-squareCM400@lemmy.worldlinkfedilinkEnglisharrow-up1·16 days 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.
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.