Still seems like a waste of a vegetable that tastes perfectly good raw though.
9 minutes boiled with some lemon juice/vinegar, some peppercorns and ground caraway seed, Yum!
Euggggggghhhh.
When my sister returns to the nest, her ‘meal of choice’ is boiled ham & cabbage. No kidding. I’m clearly less Irish than her.
Good for you!
I love boiled cabbage, by itself or with ham or Polish sausage, carrots, potatoes, etc. Cafeteria where I used to work made an excellent cabbage soup with chicken broth, which sorta toned down the cabbagey-ness.
Haven’t tried it with lemon juice and caraway seeds, but I will next time. Sounds pretty yummy.
Ooh, me love boiled cabbage. Not really boiled exactly, more simmered in a little water, vinegar (and/or lemon juice), butter & crumbled up bacon.
Just bought a head of cabbage on Sunday.
Depending on what interesting recipes end up in this thread, just might have me some cabbage for dinner.
And the next step, Tikki: brussels sprouts. Not for the faint of heart.
:eek: Brussels sprouts?!?!?! Noooooooooooooo! Please Og nooo!! :eek: Those little green alien heads are the work of the devil, I tell you! No brussels sprout has passed my lips since the 7th grade and they, like asparagus, are forever banished from my life!
Give me a nice fresh turnip though and we can talk.
I loves raw veggies.
Yummy! I usually simmer it with just vege stock (rather than water) but I like the sound of your combination too!
I’m afraid we can’t see each other anymore. I’m sorry. 
I like brussels sprouts, but one of our local grocery stores has frozen bags of petite ones that are even better. They don’t have the strong flavor that some of the bigger ones have.
Well, we had a good thing while it lasted. Farewell, my love.
Never thought of veggie stock, but I’ll try it. You can never have too many ways to have cabbage!
And Brussels sprouts are awesome too.
Cabbage, brussel sprouts, and asparagus.
Y’all have made half my shopping list for me.
Frank, your pee smells funny.
Oh! That’s what that is!
I’m not using the bathroom after you. 
Mental note to self: one’s quip isn’t as funny as it might have been if say, one hadn’t loaded the thread, wandered off for half an hour, and then come back to post, without refreshing. Sigh.
I love cabbage too. I usually boil mine with a pinch of salt, pinch of sugar, and splash of balsamic vinegar (if I’m not doing the full corned beef-and-cabbage extravaganza). It’s one of my favorite vegetables, though!
As for asparagus, I grill mine in a foil pouch after drizzling it with extra virgin olive oil, kosher salt, garlic, and occasionally something else like ginger.