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Once cabbage is wilted and tossed with a bit of butter and seasoning, you'll want to make it as a side dish more often.

Source: Everyday Food, April 2006
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  • AnneGeorge
    12 MAR, 2008
    Great Idea, adding the vinegar to the water. I love cabbage, always dreaded making corned beef and cabbage for St. Patricks day just for that reason. Thanks much
    Reply
  • doe-doe
    11 MAR, 2008
    Add some caraway seeds to the water
    Reply
  • Knits4All
    11 MAR, 2008
    Dear Auntiegen, Try splashing a tablespoon of plain white vinegar in the cooking water. It doesn't add a flavor, but it neutralizes the odor. Russians eat a LOT of cabbage, every which way you can imagine. Stuffed, brined, stuffed into pasta, sauted, stuffed into pastry, shredded into soup, you name it, we've done it. Tastes so good, but can be stinky!
    Reply
  • mymischa
    11 MAR, 2008
    My grandmother was from Ireland and every meal had cabbage. Even as a child I loved cabbage. Raw, cooked, baked, and steamed.
    Reply
  • auntiegen
    11 MAR, 2008
    Being Irish I remember the smell f cooking cabbage when I was small and I have never cooked it to this day! Is that aroma part of the deal?
    Reply
  • bearsforever
    11 MAR, 2008
    Cooking for so long, with or without a lid, makes an unappetizing mush of a good vegetable. Whatever happened to "crisp tender?"
    Reply
  • lucretiaborgia
    11 MAR, 2008
    Far too long to cook Savoy cabbage !! And never with the lid on !!! My grandmother is writhing in her grave !!
    Reply
  • DAReam
    11 MAR, 2008
    This is so great, a very overlooked side dish. You can also do it on the grill. I prefer regular cabbage, either way....delicious and healthy.
    Reply

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