Carraway seeds & cabbage is an amazing combination.
Extremely yummy. Some people find that the brassica family (cabbage, cauliflower, brussels sprouts, etc) give them wind (gas?) but caraway seeds help you to digest it easily.
Brussels sprouts! How does one cook these? I've tried roasting them but they never seem to get at all soft and they're always bitter. This is not a vegetable I grew up with, so I don't know what to do with them. My poor mother, she tried. She did not like vegetables herself, but she served them to us anyway, being the good mother she was. But she didn't know what to do with them and all vegetables (all meaning corn, green beans, peas and broccoli) were boiled in a full pot of water for a half hour like pasta. I've had to learn a lot about cooking vegetables! I didn't know until I was married that garlic came in a clove, onion was a round bulb (I thought it was dried flakes) or that asparagus was edible.
I don't think there is a veggie, fruit, legume, etc that I don't like.
Lentils - love lentils, so versatile.
Cabbage - I've found my favorite way to eat cabbage is steamed. It seems to take on a sweet taste when steamed. I also like it raw in salads.
Brussel sprouts - brussel sprouts are probably my favorite vegetable. Cook's illustrated says you should braise brussel sprouts (basically cook in a thin layer of water). I roast them or steam them. With roasting, I'd quarter them, lay them flat on a sheet, spray with a little olive oil and sprinkle with a little salt and pepper. Cook at 400 degrees for 20 minutes or so? Not exactly sure. If they are bitter it means they aren't cooked.
Brussel sprouts - brussel sprouts are probably my favorite vegetable. Cook's illustrated says you should braise brussel sprouts (basically cook in a thin layer of water). I roast them or steam them. With roasting, I'd quarter them, lay them flat on a sheet, spray with a little olive oil and sprinkle with a little salt and pepper. Cook at 400 degrees for 20 minutes or so? Not exactly sure. If they are bitter it means they aren't cooked.
You quarter them? That could be my problem. I do them whole. Told you I didn't know what to do with them!
You quarter them? That could be my problem. I do them whole. Told you I didn't know what to do with them!
Well you could do them whole as well but I think with quartering, they cook faster and you get more surface area to be roasted which means more yum. You could also halve them.
I run brussels through my food processors shredder blade or thinly slice them and then saute them with a little bit of oil, S&P, and garlic until they start to brown.
I agree that the best cooked cabbage is sauteed pretty much the same way.
I also absolutely love roasted green beans. I usually use a bag of the frozen, S&P, garlic powder, Mrs Dash and spray with oil. Roast at 425 for anywhere from 20-50 minutes depending on how brown I want them that day.
If you cook the brussels sprouts whole when you braise them, cut an "x" in the base. That will help them cook through, since the base is the thickest part.
I also quarter them & roast them after dipping them in a mixture of olive oil & balsamic vinegar. The latter carmelizes nicely. But when it touches the pan, it blackens, so I'd really advise covering the cookie sheet or pan with tin foil so you can toss it later.
Extremely yummy. Some people find that the brassica family (cabbage, cauliflower, brussels sprouts, etc) give them wind (gas?) but caraway seeds help you to digest it easily.
Nice with good, grilled sausages, I think.
I can actually hear your accent in your writing. How cool is that?
Brussel sprouts are really good thrown in with a pork roast. Something about the combination takes the strong taste away.
Thanks for the suggestions for cabbage ladies. I'm going to give a couple of them a try. The slowly sauteed with onion sounds good & with apple & onion sounds like it might be good too.
nelie - when you stem cabbage does it smell like when you make corned beef & cabbage for instance?
saef - that bit about the UPS guy was funny, thanks I always appreciate a good laugh
CD3 - hmm I don't know how I'd say it smells but I think steaming mellows the cabbage out a bit. Maybe I'll make cabbage tonight and see if I notice a smell.
Told you I didn't know what to do with them! 
I didn't know that mint was a plant. I thought it was just a candy flavor.
LOL!
I'll have to work harder on my disguise ...
