Viewing post #1083850 by crittergarden
|Greene - Is the problem the texture?
Because they taste pretty much like cabbage to me.
I have heard that you should cut an X into the hard circular part where they were attached to the stem so that they will cook through.
I have also halved or quartered them lengthwise when looks didn't matter so much.
Usually I just steam them OR throw then into a soup.
Lots of people grew up eating them with vinegar on them but I never tried that.
AS you can see from the above comments, most people like them in butter or oil.
ANY way you do them, cut through that thick part somehow so they cook through.
Maybe try them in place of cabbage in a recipe you already like and see what difference (if any) they make.
SHOW ME YOUR CRITTERS! http://cubits.org/crittergarden/thread/view/73275/
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