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Post by Paine on Apr 30, 2024 12:36:25 GMT -6
Hell no to the Kimchi. There are a lot of things in this world we can enjoy that is actually enjoyable. miso soup, or sock soup as I call it and kimchi are not those things. LOL. It's acquired for sure but I like it and it's really good for you. I add it to soups and stuff. And SnL adds it to risotto and it's really good. |
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Post by Scubdog on Apr 30, 2024 12:54:44 GMT -6
I have yet to eat a suitable kimchi. I love Korean but not that.
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Post by nycoil on Apr 30, 2024 13:25:15 GMT -6
I didn't realize you could make cabbage smell more like ass by burying in in the back yard
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Post by Paine on Apr 30, 2024 13:53:06 GMT -6
I won't make ya'll try it  I don't just eat it out of the jar lol. |
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Post by EmmyLou on Apr 30, 2024 17:50:10 GMT -6
The Korean restaurant in Atascocita is very, very good.
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Post by fallon on Apr 30, 2024 22:44:20 GMT -6
You can just get a cabbage and cut it up, put in a pot with about 1/4 cup of Apple Cider Vinegar and turn it on a med high heat. I put Tonys in ours, and let it get tender. Best cabbage, if you have to eat cabbage, you can get. DH prefers that I add some andouille first and then add the ACV and the cabbage. It is spicy and the ACV really adds a nice bite.
That is the extent of me eating cabbage.
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Post by EmmyLou on May 1, 2024 5:58:57 GMT -6
You can just get a cabbage and cut it up, put in a pot with about 1/4 cup of Apple Cider Vinegar and turn it on a med high heat. I put Tonys in ours, and let it get tender. Best cabbage, if you have to eat cabbage, you can get. DH prefers that I add some andouille first and then add the ACV and the cabbage. It is spicy and the ACV really adds a nice bite. That is the extent of me eating cabbage. We all like cabbage at my house. We fry it in lots of butter and add salt and pepper, but I'm going to try your method next time. I always loved the boiled cabbage in my mom's corned beef meal. |
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Post by fallon on May 1, 2024 10:03:02 GMT -6
EmmyLou, go to the local Walmart and get the Roberts Andouille or their smoked sausage. Dice which ever one you get up, put it in a pot and cook on a medium high heat. Let it good and brown. Then toss in the cut up cabbage. Add as much Tony Chachere's as ya'll like. Add some Apple Cider Vinegar. Cover and steam until it meets your idea of done. The best part of this, is that the ACV takes the cabbage smell out of the air and your house doesn't smell like you have been cooking cabbage. The flavor of the cabbage this way is so good. This is excellent with a pork shoulder and some Uncle Ben's ready rice, in Coconut, jasmine or balsmatie (how ever you spell it). I make little cabbage rolls with mine. The cabbage, the pork and rice. It is so good.
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Post by Paine on May 1, 2024 10:22:50 GMT -6
Kind of a winter dish. But I make a TX version of Hungarian ghoulash. Brown sausage, onion, peppers, spices. Add in the cabbage, broth, cover, and cook down. Serve over garlic mashed potatoes.
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