NEVER Cook Your Cabbage in Water Again — Try This Old IRISH Trick

If you can smell your cabbage from the front door, it's been in the pot too long. That smell, the grey colour and the soggy leaves all come from the same mistake, and almost everyone makes it. My mother's cabbage went on the table bright green, sweet and buttery, and the house didn't smell of a thing. It took her six minutes in a farmhouse kitchen outside Ballycroy in County Mayo, and she hardly used any water at all. In this video: How to pick a cabbage in the shop, and why one after the first frost tastes sweeter Where that cabbage smell really comes from, and how to stop it The way to cut it so every bit cooks in the same few minutes Why boiling it in a pot of water pours the best of it down the sink The six-minute method my mother used every day The neighbour's trick for keeping cabbage green, and what it cost her Why Irish families ate bacon and cabbage, not corned beef And what the girls of our road did with cabbages on Halloween night Tell me in the comments: how was cabbage cooked in your house growing up? And did you eat it, or did it go under the edge of your plate? Nana Bridie's Kitchen. Old Irish kitchen wisdom from a County Mayo farmhouse, written down before it goes. #cabbage #howtocookcabbage #irishcooking #irishgrandmother #oldfashionedcooking