replacement for butter on cabbage?

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley

"brockley"...heehee....

--
Best
Greg

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

Nutmeg OR
lemon juice and/or
anchovy (;possibly dissolved in hot olive oil)

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

I put Sriracha sauce on my cabbage. And butter.

-sw

Steve Wertz said:

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

I put Sriracha sauce on my cabbage. And butter.

Ok, I'll bite since we eat a lot of cabbage - what is Sriracha?

-L.

-L said:

Ok, I'll bite since we eat a lot of cabbage - what is Sriracha?

Asian chile-garlic sauce.

http://en.wikibooks.org/wiki/Cookbook:Sriracha

I'd have to say it's my favorite condiment.

Bob

On 21 Mar 2006 18:29:02 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

-L said:

Ok, I'll bite since we eat a lot of cabbage - what is Sriracha?

Asian chile-garlic sauce.

http://en.wikibooks.org/wiki/Cookbook:Sriracha

I'd have to say it's my favorite condiment.

Huy Fong is 3X better than any other brand I've tried. Gotta have
the green top. Goes great on avocados, too. Today I used it on
scrambled eggs.

I use a fair amount of their chili garlic paste as well.

-sw

On Tue 21 Mar 2006 04:11:00p, Thus Spake Zarathustra, or was it jw 1111?

Quoted message said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

I often add fat-free sour cream to chopped, lightly steamed cabbage, along
with a sprinkling of caraway seed.

--
Wayne Boatwright o¿o
____________________

BIOYA

"jw 1111" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our

family

Quoted message said:

Quoted message said:

have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

Now, back in the Jurrassic Era when I was a kid the only way I could get
cabbage past my nose was to drown it in catsup -- NOTHING helped with the
broccoli.
I still use catsup on sour kraut on a hot dog.

Lefty

--
Life is for learning

Quoted message said:

"jw 1111" <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

Hi, we all know how a bit of butter over cabbage and brockley and
other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our
family have stopped using butter is there an alternative ( preferably
a healthy one) that we can use to put on the cabbage. many thanks.

I'm not sure who I'm quoting here. There are a lot of healthier butter
substitutes but in my experience, olive oil or a butter substitute with
seasonings is good. However, I refuse to compromise my corned beef and
cabbage with new potato fix. It's gotta be butter 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

In article <[email hidden]>,

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

A light sprinkling of salt free lemon pepper and a little EVOO.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Wayne Boatwright said:

I often add fat-free sour cream to chopped, lightly steamed cabbage, along
with a sprinkling of caraway seed.

--
Wayne Boatwright o¿o
____________________

Damn, that sounds good Wayne. I love cabbage, but I seldom cook it
since DH is still traumatized by childhood memories of stinky, boiled
to mush, gray cabbage. Betting that once I've dolled it up with a
little sour cream & caraway and nestled it next to a nice juicy pork
chop he'll be enjoying steamed cabbage before he knows it...I got him
over the Brussels Sprouts hurdle, so there's hope. Thanks for the good
idea!

Nancy T

On Tue 21 Mar 2006 11:56:47p, Thus Spake Zarathustra, or was it
ntantiques?

Quoted message said:

Wayne Boatwright said:

I often add fat-free sour cream to chopped, lightly steamed cabbage,
along with a sprinkling of caraway seed.

--
Wayne Boatwright o¿o ____________________

Damn, that sounds good Wayne. I love cabbage, but I seldom cook it
since DH is still traumatized by childhood memories of stinky, boiled
to mush, gray cabbage. Betting that once I've dolled it up with a
little sour cream & caraway and nestled it next to a nice juicy pork
chop he'll be enjoying steamed cabbage before he knows it...I got him
over the Brussels Sprouts hurdle, so there's hope. Thanks for the good
idea!

You're welcome, Nancy! It will great with a pork chop. Keep it a little
crisp. Enjoy!

--
Wayne Boatwright o¿o
____________________

BIOYA

Bob Terwilliger said:

-L said:

Ok, I'll bite since we eat a lot of cabbage - what is Sriracha?

Asian chile-garlic sauce.

http://en.wikibooks.org/wiki/Cookbook:Sriracha

I'd have to say it's my favorite condiment.

Bob

Thanks. 🙂 That's not the same as the red chile oil stuff with seeds
they serve at Thai and Chinese restaurants, is it? (I never knew the
name for that stuff - we just call it the hot, red stuff...)

-L.

On 21 Mar 2006 23:46:57 -0800, "-L." <[email hidden]>

Quoted message said:

Thanks. 🙂 That's not the same as the red chile oil stuff with seeds
they serve at Thai and Chinese restaurants, is it? (I never knew the
name for that stuff - we just call it the hot, red stuff...)

That's chili oil (w/chilis). Sriracha is more the consistency of
ketchup and bright orange. You'll usually see it on the tables of
Vietnamese restaurants. If it's not there, it's available for the
asking.

I use more siracha than ketchup. Sometimes I mix the two.
Sriracha and mayo go great together, too.

-sw

OmManiPadmeOmelet <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and
other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our
family have stopped using butter is there an alternative (
preferably a healthy one) that we can use to put on the cabbage.
many thanks.

A light sprinkling of salt free lemon pepper and a little EVOO.

I like cabbage cooked quickly so that it's still crisp and then sprinkled
with soy sauce. Lemon juice is also good on some green vegies.

--
Rhonda Anderson
Cranebrook, NSW, Australia

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

....maybe Oyster sauce. I'd try some nut oils (Sesame, Grapeseed, etc),
and Olive oils, those are usually flavoursome. Mint sauce?

....someone told me "a bit of something you fancy does you good"... so
maybe a bit of butter is okay. The flavour of butter is quite unique,
probably hard to substitute.

"I can't believe it's not butter"....? 😄
http://www.google.co.uk/search?hl=en&q=%22I+can%27t+believe+it%27s+not+butter%22&meta=

dee said:

jw 1111 said:

Hi, we all know how a bit of butter over cabbage and brockley and other

Quoted message said:

green vegetables can make it seem a lot more interesting. Since our family
have stopped using butter is there an alternative ( preferably a healthy
one) that we can use to put on the cabbage. many thanks.

...maybe Oyster sauce. I'd try some nut oils (Sesame, Grapeseed, etc),
and Olive oils, those are usually flavoursome. Mint sauce?

...someone told me "a bit of something you fancy does you good"... so
maybe a bit of butter is okay. The flavour of butter is quite unique,
probably hard to substitute.

Agree, a little pat of butter adds a lot of taste and none of the "space
butter" products even come close.

Quoted message said:

"I can't believe it's not butter"....? 😄
http://www.google.co.uk/search?hl=en&q=%22I+can%27t+believe+it%27s+not+butter%22&meta=

Steve Wertz said:

On 21 Mar 2006 18:29:02 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

-L said:

Ok, I'll bite since we eat a lot of cabbage - what is Sriracha?

Asian chile-garlic sauce.

http://en.wikibooks.org/wiki/Cookbook:Sriracha

I'd have to say it's my favorite condiment.

Huy Fong is 3X better than any other brand I've tried. Gotta have
the green top. Goes great on avocados, too. Today I used it on
scrambled eggs.

I always look for the rooster printed on the bottle and I also think it
is the best.

Quoted message said:

I use a fair amount of their chili garlic paste as well.

Same here.

Quoted message said:

-sw

jw 1111 said:

Hi,

We all know how a bit of butter over cabbage and brockley and other
green vegetables can make it seem a lot more interesting.

Since our family has stopped using butter is there an alternative(preferably a healthy one) that we can use to put on the cabbage?

We like EarthBalance. We find the texture to be the closest to
butter, and it's the first vegan margarine we've liked, rather than
just tolerated. Doesn't hurt that it's healthier (no transfats, etc.)
than margarine.

http://www.earthbalance.net

serene