Smothered Cabbage Failure

[BrianGSDTexoma]

I seen this smothered cabbage that Chef Greg Collier a guest judge on Top Chef made. Did not see him make it. Everyone raved on it and being a cabbage lover had to try it. Found ingredient list but no instructions. Started by roasting pork neck bones.



Than into pressure cooker for 2 hours.



Started out putting cabbage in pan with some water and covered with foil at 300. An hour into it realized not going to get any color on cabbage so took foil off and drained water. Sprayed them with oil. Went another hour. Fried up some bacon and andouille. Put equal parts pork stock and cream in pan and added cabbage. Reduced until liquid like a gravy. Should of used more. Poured gravy over cabbage. It all got sucked up. Cabbage had a real weird taste that I could not get past. Not sure if was just a bad cabbage or the process? I will not be revisiting this.



Now I have this pork stock left and taste pretty good. What to do with it?

 

[Jim_C]

Not everything we do works out. We keep at it though.

The off-taste may have been the cooking spray. I use it on pots, pans, etc. but avoid using it on food. It tastes weird to me. I had a similar issue the other night when I finished a salmon with a blow torch to make it pretty. All I could taste was butane.

As for the pork stock........Might be a good base for a Chile Verde.

 

[BrianGSDTexoma]

Not everything we do works out. We keep at it though.

The off-taste may have been the cooking spray. I use it on pots, pans, etc. but avoid using it on food. It tastes weird to me. I had a similar issue the other night when I finished a salmon with a blow torch to make it pretty. All I could taste was butane.

As for the pork stock........Might be a good base for a Chile Verde.

I dont use can oil. I use a EVO sprayer with olive oil. It one of my favorite tools. I tried using a weed torch on sous vide stuff and it just seems to just turn it black. I done with that also. I really kind of baffled what caused it but like you say things dont always go your way.

 

[chopsaw]

Cabbage has a certain amount of sulfer in it naturally . That can cause a reation depending on the pan it's cooked in .

covered with foil

Might be the cause if it was touching the cabbage for a long period .

Is that spray bottle clear ? If so make sure you keep it in a dark place . Olive oil can go rancid pretty fast when exposed to light . That's why the better ones are in green or colored / covered bottles at the store .

 

[Jim_C]

Cabbage has a certain amount of sulfer in it naturally . That can cause a reation depending on the pan it's cooked in.

Might be the cause if it was touching the cabbage for a long period .

This is one of the reasons we handed off our aluminum cookware. It seemed to add an off flavor depending on what we cooked in it. Having said that, it seems to be what the restaurant kitchens use.

The other reason we got rid of our aluminum cookware at the time was because of some articles in the mid to late 90's stating the higher risk of dementia for people who cook with aluminum cookware. Now I don't know how valid that really is, but it made for good headlines at the time. The articles were probably sponsored by All-Clad.

 

[BrianGSDTexoma]

Is that spray bottle clear ? If so make sure you keep it in a dark place . Olive oil can go rancid pretty fast when exposed to light . That's why the better ones are in green or colored / covered bottles at the store

The bottle is green and refilled and cleaned often. I use it daily

 

[zwiller]

Ever use cream with cabbage before? Does not sound good and made me cringe reading that.

 

[indaswamp]

@zwiller -I have used cream in a cabbage soup, with the cabbage pureed. Yes, it is good.