Cabbage


If you were to ask me what vegetable I like the least I think it would be a toss-up between spinach and cabbage.

I’ve got nothing against them as vegetables but I didn’t have a good introduction to either in my younger years.

basil leaves and avocado on sliced bread on white ceramic plate
Photo by Lisa Fotios on Pexels.com

Spinach didn’t figure very largely during my childhood. I mostly knew it as something that Popeye ate out of a can. It didn’t look appetising. Later I was introduced to frozen spinach. David liked it so I’d buy it sometimes but to me, it was a green soggy mess.  I’ve cooked with fresh spinach and while I think it has a better texture than the mushy stuff I am still not enthusiastic about it.

So much for spinach.

Cabbage, as a child I really hated it. Mum used to boil it and it smelled terrible. I still remember an old ad for air freshener. Husband comes home and asks if his wife is cooking cabbage.

“How did you know?” she asks

“The whole street knows.” was the reply.

Boiled cabbage stinks. It also looked revolting, white and soggy, it looked as unappetising as it tasted. I didn’t often refuse food at mealtimes but mum had a hard time getting me to eat boiled cabbage.

It wasn’t until I was much older and discovered coleslaw that I could bear to eat cabbage at all. I also learned that there were other types of cabbage. Red cabbage and the curly leafed Savoy cabbage. They made salads more interesting but I still don’t really like cabbage cooked.

closeup photo of pink and white kaleidoscope artwork
Photo by rawpixel.com on Pexels.com
Cabbage
A Savoy cabbage with curly leaves.

In mum’s day there was no Google to ask for a better way to cook cabbage and even if there was I doubt that she would have done it. I did though and learned that cabbage contains sulfur compounds which are aggravated by long cooking. If you cook it quickly it doesn’t stink. How I wish I’d know that years ago. I might have cooked it myself sometimes. As it is I might make or buy a coleslaw in warm weather but apart from throwing it in the wok to stir fry it, I wouldn’t normally eat it in cooler weather. I prefer my food crunchy or chewy to mushy anyway.

Apparently, one way to make cabbage less soggy is to salt it prior to cooking. You shred the cabbage, toss it with the salt and leave it in a colander for an hour before squeezing it out. I would not have thought of this because I practically never add salt to food either before or after cooking. I may wave the salt cellar at the pot when cooking boiled eggs, pasta and potatoes but the idea of putting a whole tablespoon of salt into food would never have occurred to me.

I really wrote this post in order not to waste a nice photo of a Savoy cabbage that I took last week but it has got me thinking that I might try a few different cabbage recipes. Maybe after more than 50 years, I might start to like eating cooked cabbage.

 

Links:

https://oureverydaylife.com/cook-cabbage-smell-36005.html

https://www.thekitchn.com/3-mistakes-to-avoid-when-cooking-cabbage-228334

 

 

Author: Taswegian1957

Born in England in 1957 my family came to Australia in 1966. I grew up in Adelaide, South Australia, where I met and married my husband David. We came together over a mutual love of trains. Both of us worked for the railways for many years, his job was with Australian National Railways, while I spent 12 years working for the STA, later TransAdelaide the Adelaide city transit system. After leaving that job I worked in hospitality until 2008. We moved to Tasmania in 2002 to live in the beautiful Huon Valley. David passed away in 2015 and I'm here on my own now but I have Cindy the dog and Polly the cat to keep me company. I currently co-write two Wordpress blogswith my sister Naomi. Our doll blog "Dolls, Dolls, Dolls", and a "Our Other Blog" which is about everything else but with a focus on photographs and places in Tasmania.

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