The trick to cabbage is cooking it with something acidic, since acid cuts the sulfury cabbagy funk that I assume is the reason why most people hate it. It's good when prepared with tomato-based sauces (or that cabbage apple thing you were talking about, which sounds really good... recipe?). You can also blanch it in a mixture of water and vinegar before cooking to achieve the same effect.
Thanks! I'll keep that in mind! Why didn't any of he cooking websites I found mention any of that!?
Cabbage with Apples
1 medium head cabbage, coursely chopped 2 cups apples, slices, peeled 1/3 cup sugar 1 cup fine bread crumbs (I used panko flakes, which made the top crunchier) 6 tablespoons butter, melted
Drop chopped cabbage in boiling water and cook 3-5 minutes until slightly tender but still crunchy. Drain well.
Layer cabbage and apples in a 2-quart casserole, sprinkling sugar and bread crumbs on each layer.
Pat top layer before adding last crumbs. Pour melted butter over top of casserole.
Cover and bake at 350 degrees for 45 minutes or until hot throughout. Remove cover during the last 15 minutes. (I cooked for little over an hour until the top was ever so lightly browned. It was perfect.)
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timeasmymeasure
Take it from the Slav:
Date: 2006-07-30 03:30 pm (UTC)Re: Take it from the Slav:
Date: 2006-07-30 06:10 pm (UTC)Cabbage with Apples
1 medium head cabbage, coursely chopped
2 cups apples, slices, peeled
1/3 cup sugar
1 cup fine bread crumbs (I used panko flakes, which made the top crunchier)
6 tablespoons butter, melted
Drop chopped cabbage in boiling water and cook 3-5 minutes until slightly tender but still crunchy. Drain well.
Layer cabbage and apples in a 2-quart casserole, sprinkling sugar and bread crumbs on each layer.
Pat top layer before adding last crumbs. Pour melted butter over top of casserole.
Cover and bake at 350 degrees for 45 minutes or until hot throughout. Remove cover during the last 15 minutes. (I cooked for little over an hour until the top was ever so lightly browned. It was perfect.)
Makes 4-6 servings.