JuliaCabbage was one of a few vegetables somewhat available when I was growing up in Moscow. There were also potatoes, carrots, and onions. Well, on good days, there were beets.<br>
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Taking about food with my compatriots who, like me, relocated to distant lands, it is strange to hear how they look down on this vegetable to the point of considering it unhealthy:<br>
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— You live now in the country where there is so much available and you still eat cabbage? Can’t you find something better for yourself? — was one of the comments I got the other day.<br>
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Guilty. I still eat cabbage. And love it. <br>
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After seeing so many variations with this vegetable Asians could come up with, I love it even more. And it’s so great how you can make a lot of it and have it popcorn style watching a movie.<br>
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This hand-torn stir-fry from The Woks of Life is downright amazing. Instead of using pork shoulder and adding meat, I cooked just cabbage in pork lard, my new discovery and addiction after out trip to Taiwan. <br>
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Garlic, ginger, chilies, soy and oyster sauces, Shaoxing wine, black vinegar. And white pepper, people, white pepper — very important. It’s a game changer when it comes to flavor.<br>
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