2012年2月1日星期三

Why is my boiled cabbage always tasteless?

You are probably overcooking it. The length of time required depends on the type of cabbage - I find Savoy cabbage always takes much longer.



As previously suggested:

- steam rather than boil if possible - much better result, and easier to test when its just cooked (long before it is limp).

- try shredding fine - either for steaming or shallow frying.

- try adding carraway seeds.



Best of luck!
Why is my boiled cabbage always tasteless?
Because you boil it for too long all the flavour goes into the water, steam it instead, it retains more flavour
Reply:You cook it to long
Reply:Shred cabbage and plunge in boiling water for max. 10 minutes. Don't forget to add salt and cummin. Answer, you boil it to within an inch of it's life.
Reply:probably because it's BOILED CABBAGE
Reply:try spicing it up. I always do.
Reply:i don't know,the water is delicious though.
Reply:dont boil it. steam it!

and dont cook it till its soggy, it should have a bit of a crunch to it! xx
Reply:A suggestion from my special collection of cooking techniques:



Add sauteed red onion and grated carrots to the boiled cabbage. Then add a little chicken broth powder, some vinegar and sugar. Stew a bit and reduce liquid. Then serve along with a nice plate of rice, which will soak up the liquid. A clam chowder might go well.



Also, you could try steaming the cabbage and then stirfrying it with grated gingerroot, soya sauce, garlic and a dash of whiskey.



Scandinavian style:



Stew cabbage and add 1/4 cup black currant jelly, 2 tablespoons red vinegar and 2 tablespoons brown sugar. Add 2 grated apples and 1 grated onion. Stew and add margarine. A wonderful lunch with mashed potatoes and baked beans.
Reply:when your boiling it put a pinch of baking soda in the water
Reply:probably because cabbage is pretty tasteless anyway. Try lightly steaming it if you want to retain more natural flavour or adding something like mint, chopped up bacon or some garlic to add extra flavour
Reply:Try shredding it and shallow frying it with butter and Marmite/Vegemite, yum!
Reply:Cabbage loses it's flavor when it's over cooked. When I cook meals with cabbage I add it last and only cook about 3 minutes.



When I make soups that require cabbage I cut the cabbage and use it as a garnish for the soup so it's still crunchie and very taste.



My family enjoys cabbage served as a side dish



I quarter an entire head of cabbage.



place each individual cabbage quarter in tin foil slathered in butter, salt and pepper.



seal tin foil and bake in 350 degree oven for 20 minutes.



Expect everyone to have gas.......
Reply:Try shallow frying with a bit of butter-only about three mins. It has more flavour as it is not immersed in moisture. Notice that the water is green when you pour it off-thats all the goodness and flavour going with it.



Also, depends on which cabbage you use. Savoy has more flavour than green or white cabbage, and red is good too.
Reply:most people cook cabbage way too long and with way too much water!!! My mom taught me this trick -- cut cabbage and place ina pot with curved sides down. Put a piece of butter or margarine on top of the cut edge of each section of cabbage. add water to the pot so that there is about 1/2 to 1 inch of water. Put lid on and bring to a boil, then turn it off. Let sit with lid one till rest of supper is ready --- Cabbage will be just off crunchy, will be sweet and deliscious!!!!
Reply:What the hell do you boil it with??? Try some seasonings, mayby use some chicken broth instead of water or with it...boiled cabbage is boiled cabbage.. yeach...try this... cut your cabbage insto small chuncks... boil it until just tender... in a seperate pan, saute some slivered onions in butter, add salt pepper to tast.. drain the cabage.. mix the onions and cabage together just until it coats all the cabbage.. eat, enjoy and get out an extra roll of toilet paper..
Reply:Probably because you've boiled the guts out of it. I haven't read any of the other answers and I'm not going to, but all you need with cabbage is a little butter in the saucepan, and ONLY the water still on the cabbage leaves after you've just washed them. Simmer for no more than ten minutes, the cabbage will be cooked, the water gone, and the butter ready to toss the leaves in.
Reply:use several chicken bouillon cubes, some salt, and black pepper!
Reply:cooking it to long. its great with butter salt and pepper.
Reply:try red cabbage, slice very finely and add to a pan, add some cubed butter, chopped up garlic and just a little bit of water, like 2 tablespoons and simmer it gently with a lid on.
Reply:You must be British.
Reply:Simply because you BOILED it!!



All the flavour %26amp; nutritional value has probably leached out into the water!!



I'd advise steaming it, it very gently 'wilting' it in a pan with a small amount of water (generate some steam) and a little butter, salt %26amp; pepper. It should remain a vibrant green %26amp; not go all grey %26amp; horrible!!
Reply:Advantages Profits help a good cause, Great food, Stunning decor/ambience

Disadvantages Bangkok is full of great food!, Over-attentive service, Inattentive service!

Lets think of a cabbage!



A fairly ordinary vegetable that can be boiled away to a green tasteless mulch, something which I would dread being served a few years ago!

I thought how much better the world would be without cabbage, I mean there are plenty of other decent vegetables such as carrots and sweetcorn.



Years later, I realised that it wasn't the cabbage I hated, but the way it was aggressively boiled by my Mother! I'm sure there are many others who can relate to this experience.



In Thailand of course, it is a different story. Here is land who have developed the most amazing fiery and sensational dishes; spicy and fragrant creations laced with coconut; sex on a plate really!



"Who mentioned sex? I was thinking about cabbage!"



Well.... In Thailand, the cabbage is a familiar everyday food, as much a part of life as a tea-bag is here in the UK.

Until recently, something equally familiar to the Thais was a huge birth rate, and the proliferation of AIDS. Yep, they were at it like rabbits, and society was struggling to cope.

If only condoms were as common as cabbages!



And hence, Cabbages and Condoms.



Its a very popular restaurant just off the busy Sukhumvit Road in Bangkok.



This restaurant is run by Thailand's Population and Community Development Association, whose founder, former Thai senator Mechai Viravaidya, believes "birth control should be as cheap as cabbages"—hence the restaurant's name!



Proceeds from the restaurant go towards birth control projects and AIDS awareness projects. Viravaidya has become a popular figure amongst Thais for all his hard work in promoting the association's work. Amongst the folk of Bangkok and those who visit, he has also gained a fine reputation for his restaurant.



So much so, that a second C%26amp;C has been established in the Pattaya resort.



I visited his restaurant in Bangkok last year, based on various recommendations, including that of the grail of travelling; The Lonely Planet book!



First things first. Any visitor to Bangkok will not go hungry, neither will they struggle to find an eating place, and most importantly; he/she will enjoy the food that this city throws at them!



So therefore, I figured it would be good to check out C%26amp;C, knowing that the profits were driving birth control schemes throughout Bangkok and rural Thailand.



Arriving, I was so impressed by the decor. Tens of Thousands of white fairy lights draped from the canopies, fluttering in the night breeze. Plenty of candles too, and the sounds of hundreds of diners chatter, punctuated by noisy sizzling dishes wafting aroma in to the night air. I was salivating. Surveying the huge dining area, I spotted as many Thai couples/groups as I did Westerners. Wherever I go in the World, a useful barometer of reputation is the ratio of locals to tourists in a restaurant.



Have a look round. There are condoms everywhere, in frames on the walls, and under glass table tops. So many colours, so many patterns, ribbed, studded, and then some proper huge ones. Having been so hungry that I could have eaten a horse, I was staring at a condom that could have suited that horse!



Staff are everywhere, and are very attentive.... too attentive in fact that they seem to irritate. Having been seated in a non-smoking area, I explained that I had requested a smoking table. Two seperate people arrived to apologise, and then a guy in a suit told me we could move to the smokers pit (sorry; bit!) though by this stage I was in too involved with my main course to care.



So, "Who's for starters?"



"But we're on main course!"



Yep, lots of attentive staff, but the food came in the wrong order. Still, this was just a personal experience. I may have been unlucky, it was busy after all!



The menus are in English and Thai, as is the standard in Thailand, and a variety of courses with wine cost just over £10 for two of us. Speaking of the wine, the bottle was placed too far away from us, in a cooler. Have a sip from your glass, and an overly attentive waiter/waitress appears from nowhere to top it up. I personally, do not like this sort of service, and appreciate being left alone to get on with my meal. Maybe others will enjoy the standards, but I felt it all a bit over the top. And besides, attentive waiters should have seated me in a smoking area (like I asked for), and sent me my food in the order I asked for! Lets get the basics right guys!



So hows about the food? Well, it simply is great. Every dish arrived ornately presented, dressed with some amazing garnishes such as flower-shaped carrots, an amazing feat of 3-D sculpture.... this is very good food.

Very good food in a city of... well, errrr..... 'Very good food!'



So, a sticking point here. C%26amp;C is great, barring a few flaws which may have been incidental to my visit. But the standard is comparable to so many other places in Bangkok.

C%26amp;C stands out for its social welfare connections, and its always packed. But It does not scream "Amazing" across the city rooftops and temples.



I would recommend it, but I would also recommend you going somewhere else!



C%26amp;C is a nice evening experience along the otherwise chaotic Sukhumvit Road. The decor is heavenly and its busy environment feels special. The menu is extensive, and the food is great. It is still the most expensive meal I had in all of Thailand, but hardly dented my spending money. Put in to a Western perspective, this is still a very good value meal.



"After dinner mint guys?"



Sorry, no mints here, aside from my bill, there were two condoms on the saucer!

I guess its a nice touch, and it reminds you of what they are trying to do.

I left these on the plate, having sensibly brought a supply from GB with me. Besides, on return to our hotel, my partner washed her hair.





When I grew up (and that might be the last era of standard

%26gt; crappy UK cooking) there were three vegetables: cabbage,

%26gt; peas, carrots.





...and the peas were presumably "mushy peas", not fresh/frozen

garden peas, no? Large dried peas, cooked to a grey mush? (I'd

never seen them before coming to Ireland... shudder!)





%26gt; Potatoes didn't count and were in a category

%26gt; of their own. Meals were "meat and two veg" type dishes,

%26gt; provided the budget stretched to meat that week.





...but one of the "two veg" was liable to be potatoes, I would

think -- at least, the rest of the description fits "traditional

Irish meal" perfectly, and in Ireland the second veg would almost

*always* be some kind of spud.



(And there is a fourth vegetable here: parsnip.)







%26gt; Actually, now I think about it, there was another vegetable:

%26gt; the parsnip. Roast parsnips are manna from heaven.

%26gt; Mmmmmmm.... %26lt;goes off into nostalgic daze%26gt;





Ah -- right. I hadn't got this far yet! But most of the time here

it's parsnip mash, which is just like carrot mash, only paler.

Roast parsnip is *much* better.



Anyway -- this is still the style of meal you're likely to be

served in a lot of Irish homes, canteens, traditional

restaurants, and pubs. As a concession to international cooking,

generally there is also a lasagna option (= lasagna and 2 veg),

and sometimes a quiche option (= quiche and 2 veg). And one of

the veg can sometimes be broccoli or a salad.





(I should also add that lately there are lots of restaurants

where you can get different food, mostly concentrated in Dublin

and other large centres. But the meat-and-2-veg tradition is

still alive and well
Reply:is it boiled by itself? I had an african lady teach me to love curried cabbage ,with a little other vegies.(for many of them ,cabbage is part of their staple diet)

alternatively cabbage soup really is not that bad ,if you want to avoid oil. my mom makes a devine mash out of potaoes and cabbage. keep trying , as even though cabbage seems unappetizing to some, it really is a good healthy choice.
Reply:Because the taste and the 'stink' evaporated into the air. But why do you want to put stinky food in your mouth anyway? That's nasty!
Reply:i cant believe that anyone still boils any vegetable! steam your veg, it retains all of its flavour and doesnt lose all its goodness!
Reply:Next time you boil cabbage, add baby carrots. It will sweeten up the cabbage.
Reply:It's only "tasteless" if you don't cook it correctly! Try this recipe for creamed cabbage and peas with smoked bacon and baby onions:



http://www.gourmet-food-revolution.com/c...



Enjoy!

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