Thursday, November 19, 2009

Cabbage baffle

Have you ever made cabbage curry and seen it wither before it has been cooked? Today is the second time it has happened to me. A kilogram of cabbage reduced to just a small bowl of curry!!The first time it happened, I figured I had added salt too early in the cooking process. This morning I was really careful to add salt only after the cabbage was nicely done. Imagine my horror when the cabbage again withered and I was left with only a small bowl of curry. I mentioned this to my mom in our chat session and she tells me that while picking cabbages I need to make sure the leaves are densly packed and the cabbage feels heavy. Damn! I always thought the ones that feel fluffy are the fresh and best ones. Better late than never I suppose.

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