|
|
Article: Cabbage fever - Corned beef's humble sidekick takes center stage.(Food)
- Article from:
- The Boston Herald
- Article date:
- March 11, 2001
- Author:
CopyrightCOPYRIGHT 2001 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
In that old St. Patrick's Day standby, corned beef and cabbage, it's generally the corned beef that gets all the attention. Maybe the meat is the sexier - if that's the word - of the two, but cabbage has its own set of merits, too: it's cheap, it's nutritious and, if cooked properly, it's delicious.
"Cooked properly" is, of course, the operative phrase here. In some quarters, cabbage has the reputation, and not entirely undeserved, of being strong-flavored and smelly. Those qualities both result from the same mistake: overcooking. Like fellow members of the brassica family, cabbage can indeed become unpleasantly pungent when it's left to stew for hours (as in ...