NEVER Boil Your Cabbage Again — Try This Old TEXAS FARM Trick

Everything I know in one place. The Cookshack Book: https://earlhargrove.shop/ Pull up nearly any corned beef and cabbage recipe and read what it says to do with the cabbage. Drop the wedges in the pot water and simmer fifteen minutes. A food scientist named Harold McGee wrote that the rotten-egg gas in boiled cabbage doubles between the fifth minute and the seventh. The recipe asks for fifteen, and that's why your house smells like it does. My daddy Roy fed twelve men cabbage noon and night for four days while they set a mile of fence in January of 1958. One fourteen-inch iron skillet, a fire under the shed, and not one head of cabbage ever went into water. On the fourth day a man came back to the fire and asked for more. Not more meat. More cabbage. I'm Earl Hargrove. Eighty-four, cattle and a little field in Gonzales County, Texas. Forty years cooking for fifteen men at a time, out of one pot. In this one: - why the smell comes from time, not from the cabbage, and why boiled cabbage never gets a chance to taste sweet - NO WATER. Cabbage is ninety-two percent water already, and it cooks in its own juice under a lid - the cut straight through the core, and why cutting the core out first leaves you a pile of leaves that can't brown - the sear on hot iron, and why every time you lift a wedge to check, you start steaming it again - the knife in the core, not the color, and how to tell done from gone - vinegar last, never first, and the pepper sauce bottle that sat on our table every meal of my life - the eighth piece, Roy's, which is the weight Did your daddy or your mama boil their cabbage or fry it? Tell me their name and what county they cooked in. I read every one.