I like to hollow out a red cabbage and serve with a dijon dip in the hollow. How can I keep the cabbage/sulphur smell from running off my guests?
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Add a tablespoon of vinegar to the water when the cabbage is cooking.
I have only seen this done once and it was lovely. The hostess did not do anything and there was no smell. I think the only thing she did was keep it in the fridge until she served it.
YUM!
I have found that soaking fresh cabbage in ice water (drain well) and keeping in refrigerator until ready to serve removes most of the smell from raw cabbage.
Always try to use only fresh cabbage; especially when using raw.
Cabbage can be stored in refrigerator for several weeks if sealed in a plastic bag ( I only do this with cabbage I plan to cook) (do not wash until ready to prepare or cook).
You can also blanch cabbage and freeze for later cooking.
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