October 14, 2011


Not a very appetizing picture...

Looking back at the original recipe for this on Food 52, I realized that I did not cook this cabbage dish correctly. The cabbage was supposed to be caramelized before you add the cream. Mine got to the soft stage and I decided that was enough. (It certainly took long enough.) I guess the heat has to been higher than medium to caramelize this amount of cabbage.

Anyway, regardless of whether or not I cooked this correctly, it still didn't taste bad. I am not a huge fan of cabbage and was happy to find a recipe that even sounded interesting enough to make. Perhaps if you like cabbage and take the time to properly caramelize it, you will love this recipe!

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