The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it
I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage? Also, any advice on saurkraut making would be
I am entertaining the idea of making a spicy (apple cidar vinegar, sriracha,etc) cole slaw and am looking to temper the heat a bit with cucumber. Is the best op
Is it safe to cook Ornamental Cabbage such as this Should I just pretend its your average cabbage when cooking with it?
I know that making Sauerkraut is basically putting layers of cabbage and salt in a jar and then filling with water. However, I have been told that doing this at
We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored.
I recently had some spicy chicken teriyaki. It came with a side of what was just cabbage in some clear liquid. I've not had luck identifying it online, any id
I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instruction
I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it wit
I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use
In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very
Can someone please explain why by adding a knob of butter into the pan of water during the steaming of cabbage makes the cabbage taste better. I understand t
I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they los
My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was ex
I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already
I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indi
I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally br
As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled
I bought it very cheap during the closing of the grocery market. The seller said that it was some kind of lettuce, but it tastes like upper leaves of cabbage.
We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was