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rob, Sun 1 Apr 2001, 1:00)
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I've never made cabbageit's something I'll eat if it's put in front of me, but I've never bothered to do it myself. It sounds marvellous though, so perhaps I shall.
(, Wed 17 Aug 2011, 11:59, 1 reply, 14 years ago)
only use savoyor pointed (sweetheart) cabbage. They are the tastiest and nicest in texture.
steam it or kind of fry it with a bit of oil and water in a big lidded pan for best results.
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Vipros. clever got me this far, then tricky got me in, Wed 17 Aug 2011, 12:01,
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