On Mon, 2 Sep 2013 20:59:59 +0100, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Sun, 1 Sep 2013 23:08:05 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Jeßus" > wrote in message
...
>>>> On Sun, 1 Sep 2013 22:51:52 +0100, "Ophelia"
>>>> > wrote:
>>>>
>>>>>"Jeßus" > wrote in message
om...
>>>>>> 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.
>>>>>
>>>>>To share 'different' we need to know what you usually do
>>>>
>>>> Oh! Well, I don't do anything particularly special with cabbage. I
>>>> seem to lack imagination when it comes to this particular veg.
>>>> Stews or cooked with other veg plus bacon is what I usually do. I used
>>>> to make sauerkraut but haven't done so for a while now, will have to
>>>> get around to that again when I get more free time.
>>>
>>>ok well ... I only usually buy two types of cabbage. The round white ones
>>>I
>>>slice up for coleslaw, or spring greens which I steam and toss with
>>>butter.
>>>I too would like to hear other ways of using them
>>
>> Yes, I should clarify that I had white cabbage in mind here.
>
>Oh ok! Well I only use those for coleslaw. I expect you already know about
>that though

They're the same cabbage... green cabbage... those harvested in spring
meant for "new kraut" have been blanched the same as white asparagus
(protected from the sun)... it's fermented half sour... still crisp
and white.
http://www.batamptepickle.com/products.php
http://www.foodfacts.com/NutritionFa...---fl-oz/18878