/ck/ - Food & Cooking

[Anonymous No.19762222]

What a pointless fucking vegetable

[Anonymous No.19762227]

>>19762222
Checked and wrongpilled

[Anonymous No.19762239]

It's one of the best fucking vegetables

[Anonymous No.19762260]

>>19762222
You're a pointless vegetable, and a waster of gets.

[Anonymous No.19762265]

>>19762222
>quads of pure retardation

[Anonymous No.19762583]

>>19762222
That's what your parents will be saying about you after I find where you live bitch

[Anonymous No.19762608]

>>19762222
try this fag

[Anonymous No.19762619]

I wish I could get smaller cabbages. I never use it enough to eat an entire one and it often goes to waste
I like shredding it and putting some on a sandwich or serving it alongside some fried foots tossed in a little vinegar
I guess I just don't know enough what do with it.

[Anonymous No.19762620]

>>19762222
>>19762222
>stuffed cabbage
>slaw
>sauerkraut
>pot roast fixings
>>19762583
>based

[Anonymous No.19762637]

Sorry, meant to post this

[Anonymous No.19762642]

>>19762619
Okinomiyaki

[Anonymous No.19762653]

>>19762642
Gesundheit

[Anonymous No.19762656]

>>19762222
Well yeah, it's fucking round anon.

[Anonymous No.19762698]

>What a pointless fucking vegetable

[Anonymous No.19762707]

>>19762619
How does it go to waste? Before I had a family, I'd buy a cabbage and it'd last me literal months before i finished it. Never had one go bad on me. And it's not like I was making sauerkraut or using up a bunch at a time or anything. It's an extremely long lasting vegetable.
Also, I'm actually about to cook a red one with dinner tonight.

>>19762656
lol

[Anonymous No.19762713]

>>19762222
Cabbage love

[Anonymous No.19762714]

>>19762222
It has indigestible sugars that make you fart like an elephant. Its only use is sauerkraut.

[Anonymous No.19762722]

>>19762619
move to japan, they sell halved cabbages

[Anonymous No.19762727]

>>19762722
They do in America, too. Even quartered or, marvel of marvels, preshredded.

[Anonymous No.19762870]

cabbagebros... what is our response?

[Anonymous No.19763886]

>>19762222
Sorry, meant to post this

[Anonymous No.19763936]

>>19762222
t. cooklet

[Anonymous No.19763945]

>>19762870
The vast array of delicious cabbage-based dishes and sides. You can even caramelize cabbage and it's amazing.

[Anonymous No.19764280]

>>19762222
Ferment it.

[Anonymous No.19764286]

>>19762222
You just don't know how to cook it right.

[Anonymous No.19764349]

>>19764280
where is the carawy you monkey.

[Anonymous No.19764354]

Sorry, meant to post this

[Anonymous No.19764368]

It's perfect for my morning crams. Really helps get the juices flowing if you catch my drift.

[Anonymous No.19764375]

>>19764349
And the juniper berries...

[Anonymous No.19764390]

>>19762608
was gonna post this
OP proving again how much of a massive faggot he is

[Anonymous No.19764397]

>>19762608
Cabbage rolls are based. They're like Slavic tamales but with none of the effort required. You can batch cook a shitload of them for a couple bucks with maybe 30 mins of prep work.

[Anonymous No.19764398]

>fuking vegetable
Well there's your problem. Cabbage is for eating. Grapefruit is for fucking.

[Anonymous No.19764598]

>>19762222
Maybe the greatest fucking vegetable

[Anonymous No.19764606]

>>19763886
Aww. I fucking love cucumber.

[Anonymous No.19764667]

>>19762222
>just had it
why anon?

[Anonymous No.19764676]

>>19762222
Fat, acid, and accent change everything for the better.

[Anonymous No.19764732]

>>19764676
Honestly this.
Its so easy too make cabbage tasty, literally just sautee it in some pork lard, add some spices, garlic, onion and its already great.
Add some potatoes, maybe a bell pepper or two, some smoked sausage or crack a few eggs and you have yourself a whole meal

[Anonymous No.19764741]

>>19764598
No, that's either potato or onion.

[Anonymous No.19764744]

>>19762608
>>19764390
>>19764397
Post a recipe then, retards. No one wants to Google that shit and read about some sentimental bitch's dead grandma and scroll through some ads just to get to the ingredients list.

[Anonymous No.19764746]

What's the wrinkly, veiny cabbage called in English? The one in OP is very sweet and good sauteed/caramelised and eaten as a side dish, especially for roast duck, goose or pork, but the wrinkly/veiny one gets stewed with garlic and tomato then added to rice as it cooks, making a one pot dish eaten with grated cheese. Love that shit. Lemme find a pic.

[Anonymous No.19764749]

>>19764744
>>19764732

[Anonymous No.19764751]

>>19764746
Kale?

[Anonymous No.19764763]

>>19764744
I could, but the way we make them differs greatly from the way Slavs and Magyars do it and idk how they do their sour tomato version.
Also, I think we use a different variety of cabbage, the one I was talking about in >>19764746

Anyway, here's one person's rice and cabbage dish. They use more tomato than I do and they add bacon (my family do from time to time, too, but we prefer ham ends if we use meat at all).
My ex is Black American and said that the way I make this is very similar to soul food and American Southern cooking in general.

[Anonymous No.19764767]

>>19764751
No. Fucking love make too, tho.
It actually forms a head, but the leaves are dark green rather than pale green and look as described. I'll find a pic

[Anonymous No.19764771]

>>19764767
>>19764751
This

[Anonymous No.19764813]

>>19764746
>>19764751
Savoy cabbage, usually, but there are other varieties too. Gotta love those Brassicas!

[Anonymous No.19764816]

>>19764771
>pic rel

[Anonymous No.19764839]

>>19764744
It's an easy recipe and great for reusing . Take cooked rice and mix it with cooked ground or chopped meat and cooked bell pepper. Roll it up in a cabbage leaf and simmer in a spiced tomato sauce until the leaves are tender (~20 minutes).

Also, click the "Jump to Recipe" button on recipe blogs

[Anonymous No.19764847]

>>19764813
>>19764816
>Savoy cabbage
lol
Savoy is literally our royal family so I guess it makes sense, except when I look up savoy cabbage, all the descriptions in English say that it's sweeter than OP's green cabbage. Ours is more "vegetal" tasting, like a halfway point between kale and green cabbage. It's a "best of both worlds" sort of veg and I fucking love It. I love all cabbages, really.

[Anonymous No.19764856]

>>19764839
Retard, nothing(good) will happen.
It should be marinated cabage leaf(sauerkraut?)

[Anonymous No.19764860]

>>19764856
>sauerkraut?
Isn't marinated, really. It's just salt + cabbage + time. I'm curious how different cabbages would taste krautified. Like... Would krauted Brussels sprouts taste nice?

[Anonymous No.19764869]

>>19764860
>Would krauted Brussels sprouts taste nice?
Bet they would. I'd slice them in half and use a bit of lacto-bacter starter,(a tiny bit of live sauerkraut or even kimchi)
I'll bet they'd be great, but you'd probably want to ensure somehow that the brine fully penetrates the halves. Maybe setting them on a solid baking pan and putting a palm sander without the sandpaper on the same pan once a day to vibrate out the bubbles.

[Anonymous No.19764878]

>>19764860
Same shit, my point is you dont make sarma/dolma from fresh cabbage

[Anonymous No.19764888]

>>19764878
Wait... My grandmother literally did. She would get raw cabbage and steam it the cook and stuff. Is that not cabbage sarma/dolma?
She used pickled/marinated grape leaves when making the grape leaf version, tho.

[Anonymous No.19764889]

>>19764888
>steam it the cook and stuff
Steam it THEN COOL and stuff, rather. Fucking autocorrect

[Anonymous No.19764897]

>>19762222
I hate ‘em, throw it in the pot

[Anonymous No.19764899]

>>19764888
Your grandma was cringe then

[Anonymous No.19764908]

>>19764888
Other way around, you can make it with fresh grape leafs, but the cabbage ones should be made from sour cabbage.
Pretty sure at least, I fucking hate the grape leaf ones, but I have memories that my family makes them with fresh leafs sometimes
t. Balkanfag

[Anonymous No.19764923]

>>19764869
>brine
When my family make sauerkraut, it's just salted cabbage. Shred cabbage, salt it and place into a plastic bag.
Squeeze as much air as possible and twist the bag shut.
Once the cabbage is submerged in its own cast off juices, drain, reserving the liquid then rinse and dry the cabbage.
Next, wet your hand with the salty cabbage juice, grab a handful or two of dry cabbage and place into the jar. Add a slice of garlic l, a laurel and some cracked pepper and juniper then wet your hands again and grab more cabbage to repeat.
I was thinking doing this same process, but with shredded Brussels sprouts instead.
Would that little bit of cabbage water on your hands count as brine, then?

>lacto-bacter starter
While my family don't do this, I know there are people who use salty whey instead of salty cabbage water to make sauerkraut. It's not super common in Italy where I'm from, but it's done a lot in the Balkans and Greece (they had to find some way to use up all the whey they strain from their yoghurt, I guess).

[Anonymous No.19764927]

>>19762222
Is cabbage actually useless? Is it not even a decent source of fiber?
It’s relatively cheap where I live and I’m living in a flat share with lots of people and only one kitchen so I thought I could just make quick but healthy stir fry rice for lunch and dinner on week days (rice, cabbage and carrot pieces, cut up chicken, and some soy sauce – and this would be compared to all the fried food I normally eat). But for my goal of losing weight and eating healthy, should I avoid cabbage and use broccoli instead? Broccoli’s a bit more expensive though…

[Anonymous No.19764932]

>>19764908
lol
My grandmother was a chauvinist who believed women belonged in the kitchen and men should never set for there but I've still seen the jars of grape leaves she pickled to make her sarma as well as the heads of cabbages she bought fresh for the same purpose.
The grape leaf ones would be stuffed with meat and grilled but the cabbage ones were usually stuffed with just rice and served cold.

[Anonymous No.19764935]

>>19764932
>set for there
Set FOOT there

[Anonymous No.19764972]

>>19762222
the most versatile veggie. it can be used in soup, stew, noodles, ramen, pasta, sandwiches, fried, boiled, pickled, baked, whatever

[Anonymous No.19764979]

>>19764927
All types of cabbages brought people through winters centuries ago.

[Anonymous No.19764983]

>>19764923
Sounds like a great method.
Two of my greatest equipment losses were my grandfather's Kraut board,(a sort of mandoline just for cabbage,) and the 2 big stoneware crocks with wooden press lids...I had a storage space flood, then freeze 2 weeks later while I was out of state.
I'll have to try your method.
Ty anon.

[Anonymous No.19764992]

>>19762714
>It has indigestible sugars that make you fart like an elephant.
just say "fibre" bro

[Anonymous No.19765007]

>>19764983
>stoneware crocks with wooden press lids
Yeah, I've seen those. You put a weight on the lid and it keeps the cabbage submerged, right? We never had any use for it since Italy, even the North, tends to be warmer than Germany, Netherlands and Denmark, where I think those crocks are most common. With our hotter temperatures, our kraut doesn't take as long to sauer as theirs.

[Anonymous No.19765016]

>>19764972
Cabbage soup might be the most underrated shit on earth

[Anonymous No.19765021]

>>19764923
БГ?

[Anonymous No.19765040]

>>19765007
Northern Italian weather shouldn't be so much warmer than that in Rhineland or Alsace.

[Anonymous No.19765049]

>>19765021
Same flag colours.

>>19765040
idk about Alsace but even north Italy has the occasional palm tree. It's pretty warm, bruh.

[Anonymous No.19765057]

>>19764744
All these blogs have a "Jump to recipe" button at the top, you're overreacting.

[Anonymous No.19765068]

>>19765049
>>19765040
See?

[Anonymous No.19765075]

>>19765049
I looked up the average temperatures of Turin and Cologne and they were very close.

[Anonymous No.19765082]

>>19765007
>You put a weight on the lid and it keeps the cabbage submerged, right?
Yep..With a couple clean stones too sometimes.
I never got to use them.
the flood killed a couple dutch ovens too.(I may try to salvage them, but they look a bit dodgy in a few places)
:/

[Anonymous No.19765088]

>>19765075
Turin is the Northwest. My family are from the German and Slovenian-speaking Northeast. You can see palms in the Alps >>19765068
idk wtf turinese people do except stir Nutella into their coffee like a bunch of psychopaths.

[Anonymous No.19765095]

>>19765088
>stir Nutella into their coffee like a bunch of psychopaths.
that sounds good. unironically going to try that now

[Anonymous No.19765101]

>>19765095
Drink it out of a wine goblet for the most authentic turinese experience lol

[Anonymous No.19765109]

>>19765101
Forgot Pic

[Anonymous No.19765110]

>>19762222
Fuck now I want some corned beef and cabbage.

[Anonymous No.19765116]

>>19765049
>Same flag colours
Shit, didnt read your whole post. Had no idea sour cabbage was popular in Italy too and you guys basically prepare it the exact same way. Tho, here its usually rarely shreded, people marinate whole cabbages in huge barrels, mostly, because you'd want whole leafs for stuff like
>>19762608

Even the laurel leaf when cooking it kek, which I always found absolutely pointless because I dont really feel the difference, but I still add it cos my family always did

[Anonymous No.19765117]

>>19764856
>no it's impossible to do it that way you can only make cabbage rolls with fermented cabbage leaves
Italians got their gatekeeping faggot genes from the Balkans confirmed

[Anonymous No.19765121]

>>19765109
nice

[Anonymous No.19765129]

>>19765117
Hes right tho, raw stuffed cabbage just feels... wrong

[Anonymous No.19765231]

>>19765129
Like >>19764888 said, the leaves used are typically steamed or boiled. Otherwise, they can't easily be rolled around a filling.

>>19765116
It's popular in areas with heavy German culinary influence like the Northeast and, weirdly, Naples.

[Anonymous No.19765322]

>>19763945
>You can even caramelize cabbage and it's amazing.
Please tell me more I haven't heard of doing this before.

[Anonymous No.19765337]

>>19762222
PROPA SLOPPA

[Anonymous No.19765358]

>>19765337
Grim

[Anonymous No.19765428]

>>19765358
nah, that's your face LMAO gotem

[Anonymous No.19765435]

>>19765231
Not so weird. Naples used to be under French rule, which is why they have ragout sauces like the Venetians and Bolognese. And choucroute as well.

[Anonymous No.19765468]

>>19765435
>Bolognese
Fuck Bologna.
The oldest known recipe for bolognese was published in Naples in the Neapolitan language (and didn't include milk) yet Bologna gets all the credit for what, imo, is a vastly inferior version.
idky, but Naples has a tendency to name dishes after other places. Genovese, for example, is indisputably Neapolitan and not from Genova.

[Anonymous No.19765511]

>>19765468
>tendency to name dishes after other places
So does France. They could have named all sauces after French regions but chose otjer countries or towns.

[Anonymous No.19765519]

>>19765468
>idky, but Naples has a tendency to name dishes after other places.
Americans do the same thing. We consider Taco Bell to be Mexican food even though everything is probably an American invention and none of that stuff ever came from Mexico (excluding the food items that were cheaply produced in Mexico).

[Anonymous No.19765523]

>>19762222
nigga cabbage is one of the few reasons why we're all even alive without it our ancestors would have been eating dirty cookies

[Anonymous No.19765526]

>>19765519
Chalupa's the one thing that's really Mexican, everything else is pretty americanized but the chalupa is basically correct

[Anonymous No.19765542]

>>19765523
Retarded post

[Anonymous No.19765554]

>>19765322
It's just like caramelized onions, but with cabbage.

[Anonymous No.19765563]

>>19765511
Good point. Hollandaise ain't from Holland and you'd be hard pressed to find some ancient abuela in Galicia making sauce espagnol

[Anonymous No.19765708]

>>19765322
>checked
OH SHIDDING an' FARDING!!
Looks like you have a fun cooking project for tonight.
Stuff is delicious.
https://youtu.be/tA4IzFsJA7s

[Anonymous No.19765717]

>>19762222
That's not a picture of trump

[Anonymous No.19765768]

>>19765708
Wow that looks amazing, going to give it a try.

[Anonymous No.19765780]

>>19765717
Freest fucking rent on the net.

[Anonymous No.19765806]

>>19765768
It's great...Take your time, it'll be perfect.
Doesn't hurt that she's a qt too.

[Anonymous No.19765954]

>>19765780
He'll never win all the court cases and kamala harris will become pres when biden faceplants at an event. Seethe harder.

[Anonymous No.19766048]

PROTIP replace the rice in sarma with shredded cauliflower.

[Anonymous No.19766056]

>>19766048
You're the devil, aren't you?

[Anonymous No.19766075]

>>19765954
>simping for a dictatorship
Embarrassing.

[Anonymous No.19766152]

>>19766056
Just do it hehe

[Anonymous No.19766172]

>>19766152
Not today, Satan.

[Anonymous No.19766178]

>>19765057
Shut up, lady

[Anonymous No.19766695]

I like vinegar coleslaw on pulled pork. Very nice textural and flavor contrast.

[Anonymous No.19766832]

>>19764349
>where is the carawy
You put it on your roast pork, you heathen.

[Anonymous No.19766901]

I planted 7 cabbage seedlings this year and they're huge
I don't know what to do with them and they're taking up so much space

[Anonymous No.19767536]

>>19766172
Try it today then hehe

[Anonymous No.19767581]

>>19765954
And you will never be a woman either. Let that sink in numbnuts.

[Anonymous No.19767613]

I've seen in the anime onimai a recipe that involves pouring on fried rice on top of this. Does that make sense? I've never seen that done before. I think they also had one where it was a fries egg and bacon inside a piece of lettuce too.

[Anonymous No.19767747]

>>19762222
Shameful get of low culture.
Cabbage is delicious, versatile, and literally saves lives.

[Anonymous No.19767785]

>>19764744
No one's going to share recipes with you if you act like a giant faggot

[Anonymous No.19767849]

>>19766901
Use as much of it as you can and then make the rest into sauerkraut. Besides cabbage-centric dishes it also goes well with almost any potato dish as a healthy side. Besides Slavs and Magyars, Paddies used to basically live entirely off of cabbage, potatoes and bacon, Spaniards chop it up and throw it into bean or chickpea stews with cured pork. It makes a great combo with any basic carb and fresh or cured pork/beef. Cabbage rolls are a good way to use up a whole head and you can freeze them for a long time. Fry up some onion and garlic, veg like bell peppers or diced carrot, add paprika, caraway, nutmeg, salt & pepper and 1 kg of minced pork/beef/sausage/bacon/whatever. When it's browned and broken up, transfer it to a bowl and add a cup of uncooked rice, shredded sauerkraut, a couple tbsps of all purpose flour and 2 beaten eggs and mix it all together.
While that's cooling down, boil a whole head of cabbage in a large pot of salted water for 10-12 mins. Cut off the leaves one by one removing the core/stalk and gently flatten them on a flat surface. Spoon your mince/rice mix onto the leaf and fold it like a small burrito. Put it into a baking dish/tray and continue until you've used all your leaves and mix and they all fit snugly inside. Cover all the rolls with shredded sauerkraut and pour in some tomato sauce/paste and stock until the kraut is just covered and bake in your oven at 180C for 45mins-1hour. Serve with crispy bacon and a dollop of sour cream. Sauerkraut isn't completely necessary but if you've got shitloads of cabbage there's no harm in making some.

[Anonymous No.19767884]

https://m.youtube.com/watch?v=MvgtbxUhHjo

[Anonymous No.19768191]

>>19762698
I would've kept Terri schivo alive as a sexslave

[Anonymous No.19768212]

>>19768191
Not a bad idea. Women have use vegetables as sex toys all the time, men should get in on the action too.

[Anonymous No.19768224]

>>19767785
I guess that's why you don't have any to contribute

[Anonymous No.19768689]

>>19762239
This, it's my stir fry go to:
>onions, cabbage, ginger, garlic
>pepper, ghost chili, soy sauce, other spices as you like
>chicken/pork/beef/all of the above
>start the meat cubed/sliced in a hot pan with sesame oil, add veg/spices/siracha/etc about 90s later, cook until meat is your desired doneness and veg is just barely getting soft
>pour over soba or rice
Takes longer to prep than it does to cook, it's one of my favorites

[Anonymous No.19768707]

>>19764927
cabbage has plenty of vitamins and other healthy things for you, plus it's real cheap
>t.kept calling it useless in front of my sister until she got mad and listed off all its good qualities from some nutrition article or something

[Anonymous No.19768711]

>>19762222
Sir i think you meant lettuce, not based cabbage

[Anonymous No.19768714]

>>19764839
>Take cooked rice and mix it with cooked ground or chopped meat and cooked bell pepper
But you already have a food right there, why would you bother rolling it in gabbage

[Anonymous No.19768718]

I like salted cabbage fried rice. No, it's not sauerkraut. It's not allowed to sit and ferment. You just shred and salt it then drain, rinse and squeeze dry. Idky, but it changes the taste completely, not to mention the texture, and it works super well added to garlic fried rice.

[Anonymous No.19768817]

>>19762222
Based quads of truth. Big Cabbage in shambles.
Look at all the SEETHING shills itt

[Anonymous No.19768822]

>>19762222
I've never wanted someone to kill themselves more than this poster.

[Anonymous No.19768903]

>>19768718
that sounds delicious anon, I just bought a head of cabbage and I'm a wizard +4 so this will be a good excuse to eat extra bbage.

[Anonymous No.19769062]

>>19762222
But enough about OP

[Anonymous No.19769204]

>>19768817
>Big Cabbage in shambles.
Small Sprouts Rise Up!

[Anonymous No.19769292]

>>19765519
>We consider Taco Bell to be Mexican food
Maybe in the 70-80's we did when we but we don't now.

[Anonymous No.19769532]

>>19763886
this is meant to be eaten raw.

[Anonymous No.19769558]

>>19762222
Cabbage is good tier

[Anonymous No.19770232]

>>19762222
Sell me on this garbage, it tastes like broccoli without the nice texture. Can you even do anything but steam it?

[Anonymous No.19770430]

>>19768689
ok but it doesn't seem like cabbage is an essential part of that recipe
you could replace it with traditional bok choy and it would instantly improve

[Anonymous No.19770439]

>>19762222
You should try Taiwanese cabbage
Just stir-frying is good

[Anonymous No.19770457]

>>19764741
neither are vegetables

[Anonymous No.19770466]

>>19764979
how? does cabbage have a long shelf life?

[Anonymous No.19770575]

>>19770466
Yes and they can be farmed very lately. Especially kale.
>>19770457
Of course they are.

[Anonymous No.19772227]

>>19762222
kys

[Anonymous No.19772230]

>>19762698
Are you gonna eat that?

[Anonymous No.19772261]

>>19762619
Anon you really need to stop storing the cabbages in the pantry that is not the place they go.

[Anonymous No.19774568]

>>19762222
Y-Yeah, since they are round they tend to not have many points.