Mr. wrote on Thu, 01 Oct 2009 13:51:03 -0700:


> James Silverton wrote:
>> maxine wrote on Wed, 30 Sep 2009 19:16:21 -0700 (PDT):
>>
>>> On Sep 30, 5:07 pm, (Victor Sack) wrote:
>>>
>>>> maxine > wrote:
>>>
>> >>> Mostly it's the braising that I dread. My experience
>> >>> with cooked cabbage has left emotional scars. And I find
>> >>> the texture of cooked apples (unless they're cooked
>> >>> inside a pie<g>) unappealing, so many of the recipes I
>> >>> found for rotkohl turned me off.
>>>
>>>> Many recipes call for apples to be cut very thin, about
>>>> 1/8-inch thin. They fall apart and virtually disappear,
>>>> just contributing some acidity. Traditionally made red
>>>> cabbage is basically a sweet-n-sour dish. Roast goose is
>>>> rarely served without red cabbage here in Germany.
>>>>
>> >>> The Barvarian one sounds too much like a braise
>>>
>>>> Yes, but not a usual one. The cabbage is cooked for just
>>>> 15 minutes, not for 1-2 hours, and has a different texture.
>>>>
>>>> Victor
>>>
>>> Ok. I'll reconsider it. Thanks.
>>
>> It's worth thinking about. I've said before that as a child I
>> hated cabbage (cooked to death British style). I was
>> introduced to lightly cooked cabbage by my wife and I still
>> like it. I'm not even very enthusiastic about the well-cooked
>> cabbage taste of some Italian soups.
>>
> Ever tried the stir fried raw cabbage and rice noodles with
> shrimp, stir fried in sesame oil, garlic, ginger and any other
> spices you desire? serve with a bit of soy sauce?

> The cabbage and precooked noodles are stir fried just to cook
> the shrimp, heat the noodles and cabbage.

> The cabbage can be put in the wok first and cooked longer if
> desired but i like it with the cabbage still having a bit of
> crispness to it.

> A little hot sauce or red pepper flakes and a bit of lemon
> juice are a very good substitute for the soy sauce.

> Works well with cut up chicken breast meat also. And if the
> Chinese sausages are available they make a very nice addition
> to the cabbage and noodles.

> I usually stir fry the noodles till they begin to slightly
> brown. --
Sounds good! Thanks, I'll give it a try!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not