Subscriber Comments for
In the Kitchen with ... Cabbage

Comments in order of when they were received | (reverse order)

AKIMBO	2010-02-27 05:11 PM
Cabbage is such an amazing veggie -- I go through withdrawal if coleslaw isn't part of the menu, at home or in a restaurant; sauteed with onions or in soups, cabbage is just sooo darn good -- and this sounds wonderful with the grains and ricotta, YUM!
COMMENT 60078	2010-02-27 05:54 PM
I love the sweetness of barely steamed cabbage, or cabbage in soups. I will try this dish for sure. Thanks for giving us some unusual and different things to try.
COMMENT 60101P	2010-02-27 08:55 PM
What does "cook until water is dissolved" mean?
COMMENT 60105P	2010-02-27 09:59 PM
I think it should say "until water is absorbed" or perhaps, "until excess water has cooked in" or something like that. But I sort of prefer "until water is dissolved". It has a post-modern quality. (No, I have no idea what that means, which is precisely what I mean by that.)
PCONRAD	2010-02-27 10:01 PM
Brummi's has wonderful red cabbage.
COMMENT 60146P	2010-02-28 10:56 AM
The water will boil out as steam, some of it being absorbed into the cabbage. Then it is done. That's what it means.
LINNYG	2010-02-28 02:34 PM
I know what you mean about the neglected status of cabbage. I hunt for it at our local eateries. Recently had the heavenly cabbage, with corned beef, of course, at Dargan's, just to get a pre-St. Patrick's Day fix. Often grab a to go order of cole slaw at Cajun Kitchen. The grated cabbage in Natural Cafe's Cabo Fish Tacos is perfect. And, at home, I like thin slicing it into salads. This Friday's home cooking is good old Cabbage Rolls.
COMMENT 60187	2010-02-28 03:44 PM
I love the In the Kitchen column. Thank you!

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