It should have a taste more like broccoli but kinda different but also a very different texture, if it’s crunchy it’s more bulky and crunchy than lettuce, if it’s cooked, well, you don’t usually cook lettuce. Napa cabbage is kinda thinner so it was probably that
Anyway i wish i could cook for you. One of my coworkers is an older lady who frequently tells me that i’m the only person who can get her to try new food, she didn’t like beets but she likes my beets, she didn’t like brussel sprouts but likes my brussel sprouts.
Are you vegan? If so have you had them steamed and drizzled in garlic butter (margarine)? What about the texture in particular do you not like? Do you find it bitter?
There’s a lot of bitter compounds in brassicas including iirc oxalates in broccoli but blanching can help wash some of the water soluble stuff out
i could fix that for you
you can’t address the textural revulsions without obliterating the plant, and even pureed it would retain the disgusting flavors.
Have you tried just getting a broccoli dish from a Chinese restaurant?
They’re everywhere and it’s probably the best broccoli you’ll get eating out for cheap
i assume panda express doesn’t count
Do you like cabbage or kale or other brassicas
i had some ramen with cabbage in it but whatever cultivar and the cooking it was basically just lettuce
It should have a taste more like broccoli but kinda different but also a very different texture, if it’s crunchy it’s more bulky and crunchy than lettuce, if it’s cooked, well, you don’t usually cook lettuce. Napa cabbage is kinda thinner so it was probably that
Anyway i wish i could cook for you. One of my coworkers is an older lady who frequently tells me that i’m the only person who can get her to try new food, she didn’t like beets but she likes my beets, she didn’t like brussel sprouts but likes my brussel sprouts.
Are you vegan? If so have you had them steamed and drizzled in garlic butter (margarine)? What about the texture in particular do you not like? Do you find it bitter?
There’s a lot of bitter compounds in brassicas including iirc oxalates in broccoli but blanching can help wash some of the water soluble stuff out