Hi.....here is what I do about cooking cabbage....learned from my
mother and grandmother ......as far as I know this way of cooking it
is common in France and in French speaking Canada

Chop cabbage but not in quarters but rather into smaller size like
strips .....Steam cabbage (normal whitish green cabbage) till done to
the right texture. Remove water from pot. Put steamed cabbage in
pot....turn element to off or warm.....drizzle cabbage with white wine
vinegar ....melt a little butter (or Becel Margerine, EVO or other
healthy oils).....sprinkle a little sea salt.....smidgen of black
pepper.......and then sprinkle with caraway seeds.....stir
gently.......then let sit on the element at the off or warm position
with the lid on the pot for about 3 to 5 minutes....stir again
gently.......then serve....love it.....tastes great to me.

TJ

On Fri, 10 Sep 2004 16:23:17 GMT, (Derek Lyons)
wrote:

>Kate Connally > wrote:
>
>>But what's up with the vinegar? What do you do with that???
>>I just can't see pouring vinegar on any of this stuff.
>
>You lightly dress the cabbage with vinegar, preferably done by the
>individual diner to taste.
>
>D.