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Article: Cabbage soup with corned beef an easy, classic combination
- Article from:
- Oakland Tribune
- Article date:
- March 17, 2004
- Author:
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Copyright informationCopyright 2004 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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CABBAGE -- green, white or red -- is a favorite ingredient of old-
world cuisines, especially in soups and stews. The many versions of
borscht, a specialty of Hungarian, Polish, Czech and Russian cooking,
often include cabbage. So do French pot-au-feu and the classic boiled
dinners that are beloved in the British Isles, in New England and
other regions of the United States and elsewhere. A secret to cooking
any cabbage dish is gentle cooking, whether the cabbage is slow-
simmered at a low temperature or briefly cooked in boiling liquid.
Either method helps preserve cabbage's color, fresh taste and crisp
texture. Sour cream is a traditional accompaniment for many cabbage
soups. If you ...
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