Guest guest Posted June 13, 2008 Report Share Posted June 13, 2008 Someone told me when they made cabbage they put white cabbage in the bottom of the steamer as it took longer to cook and green in the top. Their cabbage is always lovely. I did this today and the white cabbage tasted lovely and we ate it, but the spring cabbage that I steamed on the top had this really horrible bitter taste and we threw it away. My two questions are firstly, does anyone know why this is and how to stop it from being bitter, and secondly, what are the nutrient comparisons like between white and green cabbage? I presume because the white cabbage is not green that it is no where near as good for us. Any help welcome. Cheers, Shell. -- I am using the free version of SPAMfighter for private users. It has removed 2062 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.