tag:blogger.com,1999:blog-6301914167518111492.post2173633399146591001..comments2023-05-26T02:01:45.511-07:00Comments on Eat Boise: Sauteed CabbageDebbie Courson Smithhttp://www.blogger.com/profile/00776324320153239092noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6301914167518111492.post-92016502439415607172008-11-03T19:12:00.000-08:002008-11-03T19:12:00.000-08:00It's funny you write about Brussels sprouts. I've ...It's funny you write about Brussels sprouts. I've had awful ones, for sure, but a friend recently told me the trick is to cook them quickly, and then they're good. I will give your method a try. Do you buy them fresh? Or use frozen?Debbie Courson Smithhttps://www.blogger.com/profile/00776324320153239092noreply@blogger.comtag:blogger.com,1999:blog-6301914167518111492.post-9366330939094676472008-10-29T03:29:00.000-07:002008-10-29T03:29:00.000-07:00Hi Boise Diva! Thank you for coming over and comme...Hi Boise Diva! Thank you for coming over and commenting on my Villigen blog (posts about saffron). Yep, you should definitely use up the beautiful stuff before it loses all its flavor.<BR/><BR/>I'm not sure I'm ready to tackle cabbage but I have found a new respect, even affection, for brussel sprouts. I halve or quarter them, depending on their relative sizes, then boil or steam them for 5 minutes and afterwards saute them in garlic and crushed red pepper flakes until they brown a little bit. Surprisingly good!Zhttps://www.blogger.com/profile/03348318649247181165noreply@blogger.com