Re: Holiday Food

The key to cooking cabbage, or indeed any of that family, is to not over cook it. Cook to just tender. The longer it cooks the stronger the flavor gets. Sauerkraut, however is a different story...fermentation is involved.
Cathy
On Sunday, December 28, 2003, at 09:01 PM, Kitty wrote:

I like cabbage in soup where it's more dilute as opposed to cabbage the way
it is served w/corned beef. But whatever it is they do to make it into
sauerkraut is just, well, distasteful. I suppose there's a Rosen's in Indy,
but I'm not that desperate for good rye to go that far.

Wonderful that Bill brought you the bouquet, very thoughtful.

Kitty
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