• FolknForage@lemm.eeEnglish
    0·
    2 months ago

    I discovered that most veggies I used to not like (eg cabbage, cauliflower, Brussels sprouts) was because I never had them properly done/cooked.

    Learning to cook has opened a world of opportunities in terms of taste and culinary adventures. It also helps me save money!

    Plug for the book that started it all for me: https://ohsheglows.com/

  • RBWells@lemmy.worldEnglish
    0·
    2 months ago

    I am omnivorous, and you can pull my cabbage from my cold dead hands, that vegetable is so delicious. Raw in coleslaw? Good. Stir fry al dente? Good. Braised till tender? Good. Burned in the iron skillet then topped with flavored oil and sesame seeds and seaweed? So good. It is so versatile and so delicious.

    • BonesOfTheMoon@lemmy.worldOPEnglish
      0·
      2 months ago

      I never did like cabbage rolls before becoming vegan, I’m just not into them, and that was all I really knew of cabbage before so I thought it was gross. But it’s a world of delicious.

  • BigBenis@lemmy.worldEnglish
    0·
    2 months ago

    People whose main diet has always been meat are used to being able to put one thing (a cut of meat) in a pan with some seasoning and have it be the primary component of a meal that could likely satisfy on its own. Any veggies are always an accessory supplement to the meal. Maybe they enjoy them, maybe it’s for the health benefits, but they are always on the side or as a garnish and would never satisfy on their own.

    When they try to imagine omitting meat from their diet, they replace it 1-for-1 with vegetables and imagine a chunk of some vegetable (like cabbage in this instance) as the main component of meal. I’ve been to restaurants that need a token menu item for vegans/vegetarians so they serve literally what I just described and it’s always disappointing and never satisfying.

    But most vegans/vegetarians know that making a good, satisfying meal without meat goes beyond that format of one primary component with optional accessory details. It requires a little more effort and some imagination but a well constructed meal without meat is just as (if not subjectively more) satisfying/healthy/delicious as one with meat.

  • Fushuan [he/him]@lemm.eeEnglish
    0·
    2 months ago

    There’s this misconception that vegan means forced healthy. It’s not. If I want to be an unhealthy vegan I will eat some pasta, bread, fries… All mixed up.

    Traditionally unhealthy stuff, all vegan. And don’t come with “you can fry with fat” no I’m from Spain not France, here we fry with virgin olive oil as a default.

    • tehmics@lemmy.worldEnglish
      0·
      2 months ago

      Sometimes I think “I don’t eat that much meat anyway, I could probably go vegan”, and then I read something like this to snap me out of it.

      • Canonical_Warlock@lemmy.dbzer0.comEnglish
        0·
        2 months ago

        Honestly I’m not even vegan myself. Would like to be eventually, just not there yet. I just like kraut. I actually picked up a taste for kraut when I was doing keto. I never used to like it but I’ve learned to love it.

  • Shortstack@reddthat.comEnglish
    0·
    2 months ago

    I know this dude posted about cabbage as a ‘this random vegetable sounds absurd’ bit, but cabbage is fantastic sheet pan roasted.

    He’s also tattling on himself that he’s never had good vegetables, ever

        • enkers@sh.itjust.worksEnglish
          0·
          2 months ago

          It looks fancy, but it’s actually pretty quick. It only takes me like 10-12m, and a lot of that is boiling the water which you can get everything else ready in.

          If I leave out the gyoza (which I steam for 3-4m once the water is boiling) then it’s even quicker.

      • washbasin@sh.itjust.worksEnglish
        0·
        2 months ago

        I had an X to close that pop-up. You can also try using Reader view in Firefox. I’m just copy and pasting recipe below, not bothering with markdown.

        Edit: never mind, that needed some markdown lol

        This vegan-friendly cabbage pasta recipe is delicious, easy, very cheap, and quick to make. Can feed lots of people with super simple ingredients.

        500g / 1.1 pounds farfalle pasta (aka bow tie pasta or pasta of choice)
1 head of green cabbage, roughly chopped
1 tablespoon salt
⅓ cup oil*
Pepper, to taste

        Cook Mode Prevent your screen from going dark

        • Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente. Drain and set aside.
        • In the meantime, in a large pot on high heat, add in the cabbage and salt and place the lid on.
        • Stir from time to time for it to cook down evenly. Cook with lid on for 10 minutes or until the cabbage is soft and has released water. At this stage, if the cabbage becomes too dry, add a splash of water to prevent burning.
        • Remove the lid and continue cooking for a further 10 minutes, stirring occasionally.
        • Add in the oil and stir well; this will help you achieve slight browning of the cabbage. Just make sure to continue stirring and that it doesn’t stick to the bottom, cooking for a further 10-15 minutes.
        • Add the cabbage to the pasta and stir well, adjust seasoning (if more salt is needed to taste).
        • Serve with freshly cracked pepper on top.

        Notes

        Oil: You can use olive oil, sunflower oil, rice bran oil, vegetable oil, canola oil, or grapeseed oil. I use the latter.

        Diet: Vegan