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Jeßus[_3_]

On Sun, 1 Sep 2013 19:42:23 -0700 (PDT), wrote:

>On Sunday, September 1, 2013 1:36:18 PM UTC-8, Jeßus wrote:
>
>> I have a small cabbage to use... just for something different, I would be interested to hear of your favourite recipe using cabbage... if you have one TIA.
>............................
>
>Whenever I think of cabbage, immediately I think of corned beef & cabbage,

Yum yum yum yum yum... I haven't had corned beef in ages... it's now
on my shopping list for the next time I go into town.

>slaw or cabbage rolls, but we also like it in soups, or using it for a "boiled dinner" with onions, potatoes, sausage, etc. I make a casserole our daughter loves, so always invite her over when I plan to make it...coarsely shredded cabbage with a layer of seasoned browned hamburger
>and onions between two layers of the cabbage and topped with Healthy Request tomato soup with some Worcestershire mixed in for a little "kick", and baked covered for 1-1/2 hrs. at 350. (I can just hear the groans about using the canned soup!).
>
>My favorite way to fix it though is:
>
>Rhineland Beans & Cabbage
>
>1 lb. can of cut green beans
>3 slices bacon, cut into pieces
>1/2 cup cider vinegar
>1/4 cup sugar
>3 tbsp. chopped onion
>3/4 tsp. salt
>1/4 tsp. pepper
>3 cups shredded cabbage
>
>Drain beans. Fry bacon until crisp; drain on paper towel. To bacon drippings, add vinegar, sugar, onion, salt, pepper and cabbage. Cover and cook for 5 minutes, or till cabbage is tender. Add drained beans and heat again. Spoon into serving dish and garnish with bacon pieces.
>
>This is real tangy 'n tasty.

Sounds great Judy, thanks!
One question though: green beans are of the tinned variety obviously,
do you know of another name for them? Not sure if they are available
here in Aus or not..