This evening I'm departing from the exotic. Though I'm doing spicy potato wedges, I'm making a steak and mushroom pie with an ale (Wold Top) gravy, along with cabbage and peas.
As an aside ...
Long ago, decades I mean, I was boiling potatoes and shoved white cabbage into the same water to cook. The two veg came out tasting horribly. My GF at the time said that this happened thanks to some kinda chemistry between the two. I've never done it since.
But I've started wondering ...
Is there some sound reason why you can't boil potatoes and cabbage in the same water, at the same time? Does it actually change the chemistry and make 'em taste yuk, or was it just that one time?