Hi you guys,

Well after 90 minutes searching, I give up, I guess I just have to ask!

One important thing in LC eating seems to me to be using veggies in new ways -- as potatoes, as pasta, things like that.

I have seen various suggestions for 'removing taste' -- or certain ASPECTS of taste from veggies.

I recall that for eggplant it was something like, slice it, and lightly salt it, and let it sit salted for at least 20 minutes. I heard this removes some bitterness.

There was one for cabbage, which somehow related to boiling, can't remember, but searching and reading didn't turn it up for me.

I think those kind of tips are incredibly important for people just learning to cook low-carb, many people have never even used the veggies recommended in some recipes.

Would anybody happen to remember the tip for removing most of the cabbag-y taste from cabbage? I'd like to experiment with cabbage but as I loathe boiled cabbage normally, I want to be sure I try the tip about lessening the taste, and then try stuffing it in something with a strong taste it will hopefully take on.

Are there any other removing-taste-from "tips" anybody could add to this list?

PJ