Cabbage, is, to be quite frank, not one of the most loved vegetables. Much of this is due the memory of it being served overcooked during childhood. However, taste buds grow up too and when cooked properly it is a delicious accompaniment to other foods.
Very few cabbages are sold by variety; mostly it’s just white, green or red. Not so long ago greengrocers would offer spring greens, and delightful varieties such as savoy cabbage and other spring cabbages; maybe fashions will change and in a few years time there will be more variety to excite the taste buds.
As we rarely eat an entire cabbage, we tend to purchase cabbages that have been cut into quarters. One thing to check for is good crisp leaves and a good weight in the hand. Cut portions should look fresh and never be discoloured or brown.
Cabbages will keep for 3–4 days in the crisper section of the refrigerator.
To prepare cabbage for cooking, remove the tougher outer leaves and the hard stalky centre, slice finely, or as directed in your recipe.
All cabbages need only brief cooking, longer than necessary results in sulphur compounds being released which give them an unpleasant overcooked cabbage smell. Cook cabbage by placing cut cabbage in a heavy-based saucepan with just a splash of water. Cook covered over medium heat for 5 minutes. Stir occasionally.
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Herbs: fresh peppercornsl, chervil, coriander, marjoram, Vietnamese mint, oregano, thyme
Seafood: Atlantic salmon, blue grenadier, coral trout, ling, oysters, perch, tuna, tailor, orange roughly,school whiting, snapper, marron, ocean trout, prawns,
Cheese: mature gruyere, aged cheddars
Content provided by Allan Campion and Michele Curtis www.campionandcurtis.com.