NYT: Cabbage is the new bacon

More proof the New York Times is detached and irrelevant .

Poor is the new rich!

Cabbage has a cabbage smell.

I always pop some cabbage in the oven when I'm roasting meat and potatoes. Just sauce it with something that includes fat and sugar.

2 things that will fuckkkk my stomach up - bacon and cabbage.

I love cabbage when it's cooked correctly. The problem is, except for my Grandma and Mom, not many people cook it correctly.

It is really so healthy, especially purple cabbage, and so inexpensive, it should be a bigger part of the American diet. I always have a container of raw chopped red cabbage in the fridge to add to soups and salads.

I like it cooked in butter with turmeric and bay leaves.

Cabbage Burgers

It doesn't make you fart?

If cabbage is eaten regularly, it doesn't cause an increase in flatulence in most people, the same is true of beans.

Nothing smells worse than cabbage cooking.

Cabbage makes me fart my brains out. I love it... but it's chaos in the intestine!

I bought a cabbage recently and the checkout girl had to ask me what it was.

Oregon is always a bit behind the trends.

I was hipped to it a year or so ago when I saw “cabbage and feta cheese” presented in a Datalounge thread as a low-calorie option when you’re cutting calories and find that you’re hungry at night. It works.

Charred cabbage wedges look interesting.

I like cabbage.

I recently ran out of rice and needed to put stew over something, so decided on steamed shredded cabbage. It worked like a charm.

I love red cabbage, especially pickled red cabbage. It's incredibly healthy and cheap. When fermented (pickled), it makes very healthy and tasty prebiotics (food for your gut bacteria).

You can also use cabbage to create your winter garden.

[quote]Nothing smells worse than cabbage cooking.

Broccoli's pretty close.

I love raw cabbage, but it loses its appeal for me when it's cooked.

I don't cook either one, r19. Doesn't cabbage take longer to cook than broccoli, creating a more pervasive stench?

I don't know, R20, I don't cook cabbage, but a friend of mine who lived two doors down from me in a college apartment building loved it and the entire complex knew what she was having for dinner.

Braised red cabbage is a delicious side dish to pork, beef, and duck.

[quote] "It is really so healthy, especially purple cabbage, and so inexpensive, it should be a bigger part of the American diet. I always have a container of raw chopped red cabbage in the fridge to add to soups and salads."

I like it too, R7. I usually chop it (sliced into "slabs", and separated by hand), toss it in a generous amount fresh lemon juice, salt, pepper, and olive oil, and roast it on a lined baking sheet until tender.

Per the roasting process, the finished product is naturally sweet to a degree, and the cabbage itself is allowed to shine given the few simple added ingredients merely enhance the existing flavors (and it will stand up to all kinds of flavor combinations/profiles...herbs, spices, oils, and so on). Red cabbage is really pretty mixed in with other oven roasted vegetables as well, because it retains its color beautifully.

Raw or roasted, salad or soup, I love it.

Ha. Cauliflower is my favorite. I was so excited when cauliflower rice became available.

Just make sure you always carry your Beano with you, and you'll be fine.

I can never eat cabbage, because I was traumatized last time I had a warmed dish of it with corned beef left for me coming home late at night after work, when suddenly my older brother ran shouting through the kitchen clad in a pleated plaid skirt with dad yelling and chasing after him with a workboot. I've never quite gotten over that image or been able to include cabbage in my dietary reality again since.

[quote]I can never eat cabbage, because I was traumatized last time I had a warmed dish of it with corned beef left for me coming home late at night after work, when suddenly my older brother ran shouting through the kitchen clad in a pleated plaid skirt with dad yelling and chasing after him with a workboot. I've never quite gotten over that image or been able to include cabbage in my dietary reality again since.

Oh my god. You bitches keep me in stitches.

Smells sulfuric but doesn't disturb my digestive system strangely. I like the southern American way cabbage is prepared, cooked in "fatback". But I can eat cabbage any way it is prepared. Southern American coleslaw is very good.

I love cabbage and of course, plan to have it next Sunday with corned beef.

My problem is that I also love halushki. It's a great side, Unfortunately, I need to stop with the noodles.

[quote]Braised red cabbage is a delicious side dish to pork, beef, and duck.

I have a couple of duck breasts in the freezer. Thanks for the tip!

I love purple cabbage but I don't cook cabbage. Either raw or a quick pickle with apple cider vinegar.

I had a Cabbage Patch doll as a boy.

These hippie liberals make up all kinds of shit. I’m sick of it!

I've always liked cabbage and recently tried Savoy cabbage for the first time (I like it).

This new popularity better not drive up the price.

I think I ate an entire head of cabbage on St. Patrick’s Day and had the worst stomach ache of my life. I was farting for days.

I like cabbage rolls. They're like grape leaves, but with cabbage leaves.

R34 If I ate an entire head of cabbage, I would be skywriting.

Trash flop newspaper continues writing garbage. Shocking.

Sautéed cabbage is one of the most delicious things ever. Remarkable what it does for it. In butter, or bacon and onions, or with apples.

Here in the Midwest, we've never stopped eating cabbage.

Cabbage gives me the shits.

If I’m ever constipated, a serving of cole slaw works every time.

Colcannon

Cabbage and Prune Tart with Tomatoes and Fish

Ingredients:

- 1 cabbage, shredded - 1 cup dried prunes, chopped - 2 tomatoes, sliced - 2 fillets of white fish (such as cod or tilapia) - 1 pre-made pie crust - 1 tablespoon olive oil - Salt and pepper to taste - Fresh herbs for garnish (such as parsley or dill)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the shredded cabbage and chopped prunes, and sauté until the cabbage is wilted and the prunes are softened, about 10 minutes. Season with salt and pepper to taste.

3. Roll out the pie crust and press it into a tart pan. Fill the tart shell with the cabbage and prune mixture.

4. Arrange the sliced tomatoes on top of the cabbage mixture.

5. Place the white fish fillets on top of the tomatoes. Season with salt and pepper.

6. Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the fish is cooked through.

7. Remove the tart from the oven and let it cool slightly before serving. Garnish with fresh herbs before serving. Enjoy!

Cabbage Soup

I like red cabbage slaw, home made. Once in a great while. But cooked cabbage give me the farts and the burps and the gas.

I love cabbage, and all cruciferous vegetables. I eat cabbage most every day. If you have the Herpes 1 virus in your system eating cruciferous vegetables daily will reduce the outbreak of cold sores dramatically. I haven't had one in years.

And we are grateful, R45.

Max Miller, Irish Tenor

Weird

Armen Ayvazyan, one of the chefs in the article at OP, is a hottie.

[quote] But cooked cabbage give me the farts and the burps and the gas.

BEANO, baby! It works!

Try 2 or 3 tablets at a time for larger servings of gas-inducing foods. Like a large bowl of cooked cabbage ;-)

[quote] But cooked cabbage give me the farts and the burps and the gas.

So does that Double Quarter Pounder with Cheese you eat twice a week, you fat whore!

My stars, such a cruciferous thread.

R51, Blanket gas is the worst.

I didn't realize Saint Patrick's Day is celebrated this weekend

R54 um....check a calendar?

I’m going to get some Beani tomorrow because I bought 2 heads of cabbage to cook tomorrow.

R56 Beanie Feldstein?

I'm fed up with cabbage water!

R50 Beano makes me sick.

Cruciferous sounds like someone should be nailed to a cross.

R60 If only...

Whole cabbage is great, not only because it's relatively inexpensive, but because it stays fresh for so long when stored properly (say, after cutting a head in half) -- longer than lettuce or other greens.

This Lebanese Slaw recipe is great! I make it often during summer & it's a big hit with friends. Light & bright, great with grilled chicken, steak, fish. Sometimes I'll make a super simplified version for myself -- just shredded cabbage, olive oil, lemon juice, fresh garlic, fresh mint & salt. It's still delicious!

I make a slaw with apples, celery, blue cheese, and oil & vinegar dressing. Really good. It's my own recipe.

[quote] Cruciferous sounds like someone should be nailed to a cross.

That's next week's gig, baby (Friday).