Delia Online

Re: Cooking Cabbage
06 Oct 2008 15:30

my nan always used to cook her cabbage with bicarb, does anybody still cook their cabbage this way?

SueXX

Replies

Re: Cooking Cabbage
06 Oct 2008 15:45

wasn't that just purely to help the cabbage stay green?

cos people did tend to over cook stuff like that, hence lots of us, hated our greens - until we learnt to cook the delia way!!!!

Sammy

By The Dinner Service: Re: Cooking Cabbage
06 Oct 2008 15:53
I certainly don't but i do remember my mum doing it.
DS XX

By gerry: Re: Cooking Cabbage
06 Oct 2008 17:28
I think bicarb kills the Vit.C.

By Jameseybaby!!!: Re: Cooking Cabbage
06 Oct 2008 19:05
No one like cabbage anyway. The smell alone is enough to make you move counties................
X

By John S: Re: Cooking Cabbage
06 Oct 2008 19:53
Gerry is correct, Vitamin C is a mild acid and bicarb is an alkali, an alkali neutralizes an acid.
Bicarb was/is used when cooking greens to preserve/enhance the green colour.

By chesca: Re: Cooking Cabbage
06 Oct 2008 20:27
Just out of interest how do you all cook cabbage??

By Liz from Cumbria: Re: Cooking Cabbage
06 Oct 2008 20:56

By Lin: Re: Cooking Cabbage
06 Oct 2008 21:07
Ooh Liz - you haven't appeared!

By helen b: Re: Cooking Cabbage
06 Oct 2008 21:08
Shred it and steam it.- definately no bi-carb.
helenb

By Lin

Re: Cooking Cabbage
06 Oct 2008 21:13

I would also like to know how to cook cabbage, or rather how to get all the liquid out of it once I have boiled or steamed it. I love cabbage but it is always rather 'wet' which I don't like. I could put it back into the pan to drive off the moisture but is there a better way? Stir frying maybe?

Lin

By Honey: Re: Cooking Cabbage
07 Oct 2008 00:37
Yes, they used the bi-carb to keep the colour. The best way to keep the colour is just don't put a lid on anything green (James Martin told me that!). It work too. But I'm afraid if you are steaming your veg, then the colour can be less attractive. I like my veg with a bite to them... hate mushy veg. I have found that you really don't need very much water to cook greens. Particularly broccoli... I just put enough boiling water in to cover the stalks and the heads are left out of the water and they in effect steam without a lid and also keep their colour. They take about 4 minutes to cook. Cabbage is done in a similar way. I use my steamer for things like carrots as they keep their colour.

By joy: Re: Cooking Cabbage
07 Oct 2008 18:44
my mother always cooked cabbage with carraway seeds so it did not smell bad

By Smurfyuk: Re: Cooking Cabbage
16 Oct 2008 20:45
I find the best way when cooking cabbage is too add 3 or 4 drops of lemon juce and a little salt in the water before bringing the water in the saucepan of water helps too keep its colour and keeps the odour at bay hope it works for you
Jan