Help with cabbage
12-05-2010, 10:34 AM
#2
Super Member
Join Date: Jun 2010
Location: Vermont
Posts: 6,980
from ThriftyFun.com
I love cooked cabbage, but I don't like the smell it leaves in the house. To remedy that, I add just a little vinegar to the cooking water. It helps reduce the odor a lot!
from another site
Another trick to avoiding the cabbage odor during cooking is to add an English walnut, shell and all, to the cooking water. A stalk of celery added to the cooking water may also help to reduce or eliminate that cabbage smell.
Can't say I have tried either of these - I am still waiting for them to make an air freshener that smells like onions and garlic sauteing.
I love cooked cabbage, but I don't like the smell it leaves in the house. To remedy that, I add just a little vinegar to the cooking water. It helps reduce the odor a lot!
from another site
Another trick to avoiding the cabbage odor during cooking is to add an English walnut, shell and all, to the cooking water. A stalk of celery added to the cooking water may also help to reduce or eliminate that cabbage smell.
Can't say I have tried either of these - I am still waiting for them to make an air freshener that smells like onions and garlic sauteing.
12-05-2010, 10:39 AM
#3
Power Poster
Join Date: May 2008
Location: MN
Posts: 24,391
I cook it using a method I call steam frying- and it doesn't have a very strong odor at all cooking it that way.
There probably is a more "official" name for this way of cooking, but I think it works well with a lot of vegetables - carrots, asparagus, zucchini, cabbage, broccoli.
Cut the vegetables into small pieces - slice/shred the cabbage so it is about 1/8 inch wide -
Heat a large frying pan with butter or olive oil - add vegetables - add 1/4 to 1/2 cup water to it - cover with a tight fitting lid (I like a glass one so I can observe what the food is doing without having to take the lid off) - and cook until vegetables are crisp tender.
Don't go wandering too far away while this is cooking. It can go from "perfect" to scorched in a couple of minutes. There is a short time from when the water is absorbed - to scorched.
I can smell the food while it cooks, but it doesn't seem to linger very long.
There probably is a more "official" name for this way of cooking, but I think it works well with a lot of vegetables - carrots, asparagus, zucchini, cabbage, broccoli.
Cut the vegetables into small pieces - slice/shred the cabbage so it is about 1/8 inch wide -
Heat a large frying pan with butter or olive oil - add vegetables - add 1/4 to 1/2 cup water to it - cover with a tight fitting lid (I like a glass one so I can observe what the food is doing without having to take the lid off) - and cook until vegetables are crisp tender.
Don't go wandering too far away while this is cooking. It can go from "perfect" to scorched in a couple of minutes. There is a short time from when the water is absorbed - to scorched.
I can smell the food while it cooks, but it doesn't seem to linger very long.
12-05-2010, 11:02 AM
#6
Super Member
Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,416
Thanks. It's adding vinegar to cooking water. I tried this too many years ago to remember. I know it works. Just couldn't remember what I added as I only tried it the one time. I convinced myself it was a wine vinegar & I have none on hand.
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