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Old 04-09-2012, 11:17 PM   #11
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The recipe sounds great. I actually have quite a bit of Danish in my heritage, but will be the first to admit I haven't exactly embraced the culinary part of the culture.
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Old 04-09-2012, 11:40 PM   #12
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Originally Posted by Gourmet Greg View Post
Does red cabbage taste or cook differently than green cabbage? I like the recipe but (it's probably just me) I'm not totally thrilled by the red appearance of the end result. I think I'd be happier with using green cabbage.
I do believe the red cabbage cooks slightly differently than other cabbages. You don't really get that sulphur smell when it is cooking. Of course, that might be the vinegar. Yes, I find that red cabbage does taste a bit different than other cabbage, but it still tastes like cabbage.

I'm sure the red colour indicates some sort of micro nutrient that is really good for you. You should try it with the red cabbage and then experiment with a green or savoy cabbage. Oh yeah, I find the leaves are a bit wrinklier with the red one and that is good when you are slicing it. It tends to get darker with age. The red cabbage in the photo was cooked in early February.
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Old 04-09-2012, 11:45 PM   #13
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I do believe the red cabbage cooks slightly differently than other cabbages. You don't really get that sulphur smell when it is cooking. Of course, that might be the vinegar. Yes, I find that red cabbage does taste a bit different than other cabbage, but it still tastes like cabbage.
I've heard others describing a sulfur smell resulting from cooking Brassica but I've never noticed that myself. It could be individual differences in sense of taste and smell.

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I'm sure the red colour indicates some sort of micro nutrient that is really good for you. You should try it with the red cabbage and then experiment with a green or savoy cabbage. Oh yeah, I find the leaves are a bit wrinklier with the red one and that is good when you are slicing it. It tends to get darker with age. The red cabbage in the photo was cooked in early February.
Well if you cooked it in early February and now it's April then I guess after three months it might get a bit darker with age. Just kidding!
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Old 04-09-2012, 11:51 PM   #14
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I've heard others describing a sulfur smell resulting from cooking Brassica but I've never noticed that myself. It could be individual differences in sense of taste and smell.



Well if you cooked it in early February and now it's April then I guess after three months it might get a bit darker with age. Just kidding!
Two months, no kidding. The stuff keeps forever in the fridge (for some values of forever )
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Old 04-10-2012, 12:27 AM   #15
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Well I was kidding, but seriously fresh cabbage is one of the longest lasting vegetables I can think of, in terms of refrigerator longevity. I was just reading this in some topic here on the forum yesterday, maybe posted by you TL, you just put back in the fridge any part you don't need, then next time you take it out you peel off the outer leaves and trim the cut part and you're good to go for another portion cut off.

If only lettuce were this nice, particularly bag lettuce that gets orange and/or brown after only 4-6 days in the fridge. I bet a cabbage could go 3 months easy...
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Old 04-10-2012, 12:41 AM   #16
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Well I was kidding, but seriously fresh cabbage is one of the longest lasting vegetables I can think of, in terms of refrigerator longevity. I was just reading this in some topic here on the forum yesterday, maybe posted by you TL, you just put back in the fridge any part you don't need, then next time you take it out you peel off the outer leaves and trim the cut part and you're good to go for another portion cut off.

If only lettuce were this nice, particularly bag lettuce that gets orange and/or brown after only 4-6 days in the fridge. I bet a cabbage could go 3 months easy...
Wasn't me, but I do that too.

I find that the best way to make lettuce last is to put it in a plastic bag and just put a clothes pin in the middle at the top, so both sides are still open. That way it doesn't dry out and it doesn't get slimy for a long time.
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Old 04-10-2012, 12:27 PM   #17
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I do a similar thing with lettuce (either bag lettuce or whole lettuce) put it in a plastic bag with a couple paper towels loosely thrown in. My theory is that they absorb excess moisture instead of letting it condense on the lettuce.
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Old 04-19-2013, 04:33 PM   #18
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Old 04-19-2013, 05:24 PM   #19
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Bump to subscribe.
Just curious - why do you want to subscribe to an old thread? Do you think someone will add to it?
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Old 04-19-2013, 05:50 PM   #20
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Just curious - why do you want to subscribe to an old thread? Do you think someone will add to it?
When you subscribe to a thread it shows up under Subscribed Threads.
Since I plan on making this tonight I wanted it where I knew I could easily find it and review it.
And a year from now when I'm wondering what that pork and hot dog dish was and who posted it... it will still be there under my subscribed threads.
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Linda's pot of pork This recipe is my interpretation of "Friedas Kasserolle", which we had in a pub in Denmark, owned by Frieda. 1 lb/500 gr pork, cut into cubes 3 strips stripey bacon 2 European style wiener sausages cut into 2 cm/1 inch pieces (if you can find high quality, tasty cocktail wieners, then use them instead) hot paprika to taste 1 small onion, sliced stock, it could be pork, chicken, or vegi cream In a Dutch oven or similar, cook the bacon until most of the fat had been rendered. Put the bacon aside. Fry the onion a little bit in the rendered bacon fat. Fry half the pork cubes with the onion, when browned, put the pork and onion aside. Fry the other half of the pork and before it is fully browned, sprinkle with hot paprika. Continue frying until well browned. Return the first half of the pork, the onions, and the bacon to the Dutch oven. Add the stock to within ~1 cm (1/2 inch) of the top of the meat. Simmer for about 10 minutes. Add the pieces of wiener (or cocktail wieners). Add some cream - enough that it looks creamy. Turn up the heat after ~5 minutes and reduce to a nice thick sauce. Serve with boiled potatoes or mashed potatoes. [URL="http://www.discusscooking.com/forums/f21/danish-red-cabbage-r-dk-l-roedkaal-69012.html?highlight=r%F8dk%E5l"]Rødkål[/URL] goes well with this dish too. 3 stars 1 reviews
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