tag:blogger.com,1999:blog-11944565.post113517891636795538..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Day 262: Microwave Cabbage & Onion with Apple & Ginger ♥Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-11944565.post-50638412811929454412013-02-04T12:28:06.233-06:002013-02-04T12:28:06.233-06:00Anonymous ~ Apple would be a great choice because ...<i>Anonymous ~ Apple would be a great choice because it repeats the flavor. But use what you have, its purpose is for sweetness not fruitiness so honey or sorghum or even molasses would work. Enjoy! </i>Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-18633769707450330922013-02-04T12:07:54.853-06:002013-02-04T12:07:54.853-06:00you don't say what flavor of Jam/Jelly you use...you don't say what flavor of Jam/Jelly you used? Does it matter? I am thinking apple since you have apples in the dish?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-1135267448965411052005-12-22T10:04:00.000-06:002005-12-22T10:04:00.000-06:00Hi Alanna...I love it when you post my stuff, make...Hi Alanna...I love it when you post my stuff, make your little changes, etc! Makes me feel useful...<BR/><BR/>Some comments on the recipe...as you say, microwaves vary, so to know when the cabbage is done, it should be very tender -- none of that crunch you get with fresh cabbage. Also, I find that it cooks more evenly if I give it a stir about halfway through...and, I like to let it rest for at least 15 minutes, tightly covered, after the cooking. Remember, I developed this recipe from one that called for slow braising (hours!) in a low oven, during which the flavors mingled into a mellow blend. Done that way it's a great dish, and if you rush it too much it's good but not as good as it can be, so the rest after cooking is important. Finally, your readers should know that this dish is better if made the day before serving, and that while I love it with the ginger, this is a variation from the original. Without ginger it's different but just as good!<BR/><BR/>Thanks again for your continued interest in Stephencooks!Anonymousnoreply@blogger.com