On Mon, 29 Dec 2008 10:23:29 -0800, Lin >
wrote:



>I used some last night in a braised pork dish. I bought a HUGE head of
>cabbage at the Farmers Market this Saturday. Barely cut a third of it
>off and still have a lot to use. Now I'm contemplating getting
>sauerbraten started. Served with cabbage,and spaetzle. One of my
>favorite winter meals.
>
>Cabbage is your friend.
>
>--Lin

I made the kalua pig last night from Kili's recipe and wilted the
cabbage in the juice along with the meat. It is pretty good on it's
own (although needed more salt) but I am getting ideas for the
leftovers. It makes a HUGE amount..

I saw on one blog where it was used in quesadillas and I am thinking
that might be pretty darn good. Trying to decide what kind of cheese
would be good with it though.

And I had the weird idea that it might be a decent *******ized sort of
Cuban sandwich...

Stay tuned....

Christine