Cabbage, cabbage, let me sing thy praise!

First off, you've got a zillion MittelEuropa things to do with cabbage: cream it, make soup, stuff it. Dang, there's *everythng* in the world to do.

Secondly, you've got a zillion Asian things to do with cabbage: stir fry, use it in currys, stuf it. Dang, there's *everything* in the world to do.

And I'm not even going to start on Mediterranean and Latino stuff (so to speak).

Cabbage really really is a world-class ingredient. Plus, it's GOOD for you!

In KC we eat tons of it with our bbq!!

An brussel sprouts are an underated vegetable. So many people claim to hate it. I think its delicious.

Me too! I love Brussels sprouts. Especially cooked in bacon.

It was the fact that I dislike boiled brussels sprouts but love them roasted that inspired me to try roasting cabbage. I figured that what works for mini cabbages ought to work for big ones. I was right!

LAZ wrote:It was the fact that I dislike boiled brussel sprouts but love them roasted that inspired me to try roasting cabbage. I figured that what works for mini cabbages ought to work for big ones. I was right!

Not too many would like a well marbled ribeye either if it was boiled... i know it's a drastic example but i think alot of people say that they "dont like" something because it was prepared/cooked wrong....i know someone who "hated" green beans but were basing this off canned varieties....once they had a fresh green bean salad (and nothing too fancy , just prepared correctly) they loved them

gocubs88 wrote:Not too many would like a well marbled ribeye either if it was boiled... i know it's a drastic example but i think alot of people say that they "dont like" something because it was prepared/cooked wrong....i know someone who "hated" green beans but were basing this off canned varieties....once they had a fresh green bean salad (and nothing too fancy , just prepared correctly) they loved them

Excellent example! I never "give up" on any food -- if I dislike something, I figure it's because I haven't hit on the right preparation yet and keep trying. Brussels sprouts taught me that. So far, it's worked for everything except shad roe.

Canned Vegetables.
I know, it's heretical, but I'd never really eaten them before. Wouldn't eat them as a kid and didn't encounter them professionally. However, lately at home I find a lot of canned goods are better than frozen, and way better than the out of season/shipped a million miles, tasteless/but good looking fresh offerings; and ashamedly they're often better than my amateur attempts at canning.
Like green beans, fully cooked green beans. with bacon and onions. or maybe cooked with ham, potatoes and a undiscernable whiff of cinnamon. squeaky wax beans. sweet corn niblets.

Yeah, they're crunchy, but barely blanched haricot verts got nothing approaching the flavor. YMMV

I really like canned baby peas - with lots of butter, salt and pepper.

The only veg I eat from cans are beans of various types EXCEPT green, tomatoes, roasted peppers (usually Jarred), and creamed corn.

I always stock canned tomato products, especially in winter, when they are much better than most of what's available fresh; canned pumpkin; hominy; and chipotles in adobo. I sometimes buy canned or jarred artichoke hearts, hearts of palm, roasted red peppers and water chestnuts.

For convenience's sake, I also usually keep canned beans as a backup when I don't have time for long soaking and cooking. On certain other products, such as corn in winter, I'll weigh the prices of canned vs. frozen -- there's not much difference so I buy what's on sale. (During summer, I only buy fresh corn.) If you wrote canned vegetables off in favor of frozen years ago, you might give them another try, changes in technology have improved canned versions quite a bit.

Peas, however, are almost like three different vegetables -- fresh, frozen and canned. In season, when I can get them, I'll buy fresh peas; otherwise, I prefer frozen for most uses.

The canned vegetable I use that shocks foodie sensibilities most is canned potatoes -- they're a great time saver for hash browns, fried potatoes, oven-roasted potatoes, etc.

LAZ wrote: If you wrote canned vegetables off in favor of frozen years ago, you might give them another try, changes in technology have improved canned versions quite a bit.

I suspected something like that. I was honestly shocked at how unbelievably good a can of corn was recently. Good, as in picking it off the stalk and eating it in the field, good. ...well, close anyhow

dk wrote:

LAZ wrote: If you wrote canned vegetables off in favor of frozen years ago, you might give them another try, changes in technology have improved canned versions quite a bit.

I suspected something like that. I was honestly shocked at how unbelievably good a can of corn was recently. Good, as in picking it off the stalk and eating it in the field, good. ...well, close anyhow

Well, maybe not that good ... but yes, corn in particular. I bought some canned corn awhile back only because a recipe I was testing called for it and was surprised to find it just as good as frozen. As with everything, some brands are better than others.

I only use canned corn in one application, as I'm not a big corn fan - but in a black bean salad, it works great, and eliminates any cooking. Takes about ten minutes to prepare, tops.

Should you want to try it: Just drain & rinse one can of black beans and a small can o' corn, and add a big chopped red jalapeno, a chopped red bell pepper, and a couple of green onions, and dress with a vinaigrette composed of lime juice, EVOO, 1/2 tsp of kosher salt, and a BIG pinch each of cumin, Mexican oregano, and raw sugar (shake together in a jar to ensure that the salt & sugar dissolve). if you don't have a lime, rice vinegar is OK - say, 1/4 C or so. Chill, and eat with grilled meats or fried chicken. Easy to double, obviously, and keeps very well.

Yay canned corn!

sundevilpeg wrote:I only use canned corn in one application, as I'm not a big corn fan - but in a black bean salad, it works great, and eliminates any cooking. Takes about ten minutes to prepare, tops.

I make something similar, with soybeans.

Re: canned vegetables

A few years ago, a relative was diagnosed with diabetes. I pulled some canned vegetables that she had in her cupboard, and was surprised to find how many included added sugar as an ingredient. Most frozen vegetables don't. So that is another reason I use more frozen than canned vegetables, although canned cannellini beans are always on hand to make a quick pasta fagioli.

LAZ wrote:

gocubs88 wrote:Not too many would like a well marbled ribeye either if it was boiled... i know it's a drastic example but i think alot of people say that they "dont like" something because it was prepared/cooked wrong....i know someone who "hated" green beans but were basing this off canned varieties....once they had a fresh green bean salad (and nothing too fancy , just prepared correctly) they loved them

Excellent example! I never "give up" on any food -- if I dislike something, I figure it's because I haven't hit on the right preparation yet and keep trying. Brussels sprouts taught me that. So far, it's worked for everything except shad roe.

I'm still a hater of olives, no matter how much the husband and in-laws try to sway me. And celery (especially raw) and raw peppers. Not bad.