I will try it!Green Aura wrote:I'm the only one in my family who really likes red cabbage - as a vegetable not just pickled. I usually cook it really slowly with apples, carrots and wine etc until it's soft and tasty but then have to eat most of it myself. I end up freezing portions just for me and it seems to make a lot!
Anyway yesterday I tried a new way of preparing it (new to me). Having taken off the end of the stump and the outer leaves I sliced it in half and then into 1" slices. I mixed crushed garlic (lots) with olive oil, salt, pepper and lemon juice and smeared it on the slices then baked it for about 40 minutes.
Oh it was good. So good we went back and snacked on the rest of the slices after dinner and scoffed the entire cabbage between two of us.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
- Jerry - Bit higher than newbie
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