I’m still on that cabbage abomination..soz
Suggesting a table spoon of oil and balsamic vinegar to fry
If it’s a 10th of a cabbage it’s gonna be a slimy soggy oil slick. Balsamic isn’t gonna “dry up” when it’s in the pan with a tablespoon of oil and soggy cabbage you
twit. Balsamic either needs reducing on its own in the pan for a long time to produce a thicker consistency that will caramelise to give it a charred/crispy look/taste or drizzling over once you’ve fried the cabbage.unt!
@Nottonightbabe vinegar and cabbage is a match made in heaven...but not jack style
Trifle defender is my spirit animal and she knows her
onions cabbages
*Also from last post bread knife - segregated edge
I meant serrated