What’s the defining good quality of cabbage when it comes to the texture? Because the watery taste is nothing particular to write home about. It’s rather the fact that it’s crunchy! And it stays crunchy when marinated! Unlike the spongy mess of boiled cabbage.
It also takes on the flavor from carrots and beets, turning the whole thing into delicious sour-sweet crunchy cocktail.
Ah, yes, the internet. Now we’re having an argument about cabbage. But, alright, I’ll bite. Just for the fun of it.
You are revealing yourself with that comment. You don’t seem to be a real cabbage-enjoyer, if you simply describe it’s flavor as watery and nothing particular and simply tolerate it for its texture. Or maybe you should find a different source of cabbage.
I refuse to subscribe to your narrow minded views.
What’s the defining good quality of cabbage when it comes to the texture? Because the watery taste is nothing particular to write home about. It’s rather the fact that it’s crunchy! And it stays crunchy when marinated! Unlike the spongy mess of boiled cabbage.
It also takes on the flavor from carrots and beets, turning the whole thing into delicious sour-sweet crunchy cocktail.
Ah, yes, the internet. Now we’re having an argument about cabbage. But, alright, I’ll bite. Just for the fun of it.
You are revealing yourself with that comment. You don’t seem to be a real cabbage-enjoyer, if you simply describe it’s flavor as watery and nothing particular and simply tolerate it for its texture. Or maybe you should find a different source of cabbage.