I forgotten when I cook this. But that's okay.
I love Cabbages. They are sweet, crunchy, nutritious, not expensive and most importantly, it can store longer in my fridge. I will always keep a head of cabbage at home when I knew I have busy schedule in a week ahead. It can keep very well up to a week. But I try not to keep them for that long.
Savoy, green and red cabbage are popular in Western countries. But in Asia, the most general and cheaper one is the green cabbage that we commonly see in the market. Cabbages can be rounded, flattened or pointed. I personally like flattened type. Usually comes from Cameron Highland, Malaysia. They taste sweeter. And Cabbages does best in a cooler climate. Those mini sized round Cabbages that we usually see in NTUC comes from China, and they labelled it as Beijing Cabbage. They taste mild bitter, which I don't buy it often. But still, I will grab one once in a blue moon, when the Cabbages imported from Malaysia is out of stock.
I'm just lovin' it :)
Annie, The bacon looks so sinfully delicious on tob of the cabbage! I love cabbage - it's so versatile! Stir fry with julienned carrots, or with dried shrimps, oooh, add some tang Hoon too! keep your lovely recipes coming! And the backdrop you use for most photos (greenery) is refreshing!ReplyDelete
Hi Michelle, i love cabbage too! I can eat a big bowl of cabbage just like that! Dried shrimps is the usual combination that I cook at home. It's simple and it's versatile! You're right :)ReplyDelete