On Jan 31, 4:26*pm, "Michael \"Dog3\"" > wrote:
> Golden One > dropped :
> in rec.food.cooking
>
> > I made both last weekend. The sausages with plums was great, the
> > cabbage.... take it or leave it. I love cabbage and I thought the
> > result of this recipe was very average.
>
> > JB
>
> Thanks for the input JB. *I haven't got around to making any of it yet. *
> What do you think might boost the cabbage up a bit?
>
> Michael

Hi Michael and other readers

I haven't posted here for a long time and was never a really regular
poster, but I check in and lurk on a regular basis.

I followed the cabbage recipe to the letter, I didn't want to play
around with a recipe that made such claims of excellence. Firstly I
don't think there is enough braising liquid. That may be because I
used a fairly large baking dish, had to or the eight wedges wold not
have fit. I added a bit extra stock half way through. Despite the
length of the cooking time the cabbage was neither tender nor sweet.

I will not bother with this one again, but I am going to try the red
cabbage recipe on that page.

As for green cabbage I like mine sliced fairly thinly, bring to the
boil in a water/milk mix (not too much, the cabbage does not need to
be covered), turn down to simmer until cooked to liking stirring a
couple of times and keeping the lid on. You have to keep a close eye
so you don't get the boiling over milk thing happening. Drain well,
toss with a knob of butter and freshly ground black pepper. Sometimes
I toss through some previously cooked very finely sliced bacon. The
cabbage (if not cooked to death) stays a nice green colour.

I would be interested to hear from someone else who has tried the
World's Best Braised Cabbage and report back with thoughts, maybe it
is just not to my taste.

JB

>
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>
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