This time I tried this recipe:

http://www.cdkitchen.com/recipes/rec...law94519.shtml

I added a couple of green bell peppers to it just because I had them. They
were shredded in the FP along with the carrots. I cut the cabbage by hand.

Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
it and it and it hasn't had time yet to sit and mellow. Am thinking it
might get a bit sweeter by tomorrow. Next time I make it I will add a small
amount of sugar to the dressing. But overall it's a pretty good recipe.

Now I just have to figure out what to do with the other half of the cabbage.
The one I got this week was twice as big as the one i got last week, and
thankfully came from a different farm. I am really thinking last week the
problem was bitter cabbage. This one tastes very sweet, as do the carrots.

Julie Bove wrote:
>
> Now I just have to figure out what to do with the other half of the
> cabbage.

When I have a leftover "other half" of the cabbage, I fry some bacon
then drain and crumble, shred the cabbage and sauté in the bacon fat,
adding a little water, vinegar and sugar near the end. Top with the
crumbled bacon.

"Julie Bove" > wrote in message
news:N6Ajj.8535$s67.3896@trndny05...
> This time I tried this recipe:
>
> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>
> Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
> it and it and it hasn't had time yet to sit and mellow.

> Now I just have to figure out what to do with the other half of the
> cabbage.


Do it again. Use it to work out your recipe. You know you've got a good
head, so now's the time -- strike while the iron is hot!

Dee Dee

"limey" > wrote in message
...
> Julie Bove wrote:
>>
>> Now I just have to figure out what to do with the other half of the
>> cabbage.
>
> When I have a leftover "other half" of the cabbage, I fry some bacon then
> drain and crumble, shred the cabbage and sauté in the bacon fat, adding a
> little water, vinegar and sugar near the end. Top with the crumbled
> bacon.
>

When I have left-over cabbage, I use it gradually in soups, too. Last night
I steamed the last of a head with carrots and turnips.

I should add that I like it fried like limey suggests, but I like it fried
with added onion.

Dee Dee

Dee.Dee wrote:
> "limey" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>> When I have a leftover "other half" of the cabbage, I fry some bacon
>> then drain and crumble, shred the cabbage and sauté in the bacon
>> fat, adding a little water, vinegar and sugar near the end. Top
>> with the crumbled bacon.
>>
>
> When I have left-over cabbage, I use it gradually in soups, too. Last
> night I steamed the last of a head with carrots and turnips.
>
> I should add that I like it fried like limey suggests, but I like it
> fried with added onion.
>
> Dee Dee

Yep - forgot to mention the onion. Memory just ain't what she used to
be.

On Jan 17, 11:33�am, "Dee.Dee" > wrote:
> "limey" > wrote in message
>
> ...
>
> > Julie Bove wrote:
>
> >> Now I just have to figure out what to do with the other half of the
> >> cabbage.
>
> > When I have a leftover "other half" of the cabbage, I fry some bacon then
> > drain and crumble, shred the cabbage and saut� in the bacon fat, adding a
> > little water, vinegar and sugar near the end. � Top with the crumbled
> > bacon.
>
> When I have left-over cabbage, I use it gradually in soups, too. �Last night
> I steamed the last of a head with carrots and turnips.
>
> I should add that I like it fried like limey suggests, but I like it fried
> with added onion.

And wide egg noodles.

"limey" > wrote in message
...
> Julie Bove wrote:
>>
>> Now I just have to figure out what to do with the other half of the
>> cabbage.
>
> When I have a leftover "other half" of the cabbage, I fry some bacon then
> drain and crumble, shred the cabbage and sauté in the bacon fat, adding a
> little water, vinegar and sugar near the end. Top with the crumbled
> bacon.

I don't know. I like bacon but not so fond of cooked cabbage.

Thanks!

limey wrote:

>> I should add that I like it fried like limey suggests, but I like it
>> fried with added onion.
>>
>> Dee Dee
>
> Yep - forgot to mention the onion. Memory just ain't what she used to be.

When I was growing up I had a friend's mom who made "Dutch Curried
Cabbage" and as much as I've tried to recreate it (I used to have the
her recipe but long since lost) I've was never able to make it smell or
taste like hers . I can still mentally smell it to this day. I just wish
I could make it!

"Dee.Dee" > wrote in message
...
>
> "Julie Bove" > wrote in message
> news:N6Ajj.8535$s67.3896@trndny05...
>> This time I tried this recipe:
>>
>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>
>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>> of it and it and it hasn't had time yet to sit and mellow.
>
>> Now I just have to figure out what to do with the other half of the
>> cabbage.
>
>
> Do it again. Use it to work out your recipe. You know you've got a good
> head, so now's the time -- strike while the iron is hot!

I'll just have to get more carrots. I have purple ones but am not so sure
how well they'll look in there.

"Dee.Dee" > wrote in message
...
>
> "limey" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>> When I have a leftover "other half" of the cabbage, I fry some bacon then
>> drain and crumble, shred the cabbage and sauté in the bacon fat, adding a
>> little water, vinegar and sugar near the end. Top with the crumbled
>> bacon.
>>
>
> When I have left-over cabbage, I use it gradually in soups, too. Last
> night I steamed the last of a head with carrots and turnips.
>
> I should add that I like it fried like limey suggests, but I like it fried
> with added onion.

I do add it to soup sometimes. Trouble is, my family isn't too keen on soup
so I usually wind up throwing it out.

"Sheldon" > wrote in message
...
On Jan 17, 11:33?am, "Dee.Dee" > wrote:
> "limey" > wrote in message
>
> ...
>
> > Julie Bove wrote:
>
> >> Now I just have to figure out what to do with the other half of the
> >> cabbage.
>
> > When I have a leftover "other half" of the cabbage, I fry some bacon
> > then
> > drain and crumble, shred the cabbage and saut? in the bacon fat, adding
> > a
> > little water, vinegar and sugar near the end. ? Top with the crumbled
> > bacon.
>
> When I have left-over cabbage, I use it gradually in soups, too. ?Last
> night
> I steamed the last of a head with carrots and turnips.
>
> I should add that I like it fried like limey suggests, but I like it fried
> with added onion.

And wide egg noodles.

Allergic, but thanks!

"Julie Bove" > wrote in message
news:H9Mjj.7777$U4.2558@trndny01...
>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> news:N6Ajj.8535$s67.3896@trndny05...
>>> This time I tried this recipe:
>>>
>>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>>
>>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>>> of it and it and it hasn't had time yet to sit and mellow.
>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>>
>> Do it again. Use it to work out your recipe. You know you've got a good
>> head, so now's the time -- strike while the iron is hot!
>
> I'll just have to get more carrots. I have purple ones but am not so sure
> how well they'll look in there.
>

"Julie Bove" > wrote in message
news:H9Mjj.7777$U4.2558@trndny01...
>
> "Dee.Dee" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> news:N6Ajj.8535$s67.3896@trndny05...
>>> This time I tried this recipe:
>>>
>>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>>
>>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>>> of it and it and it hasn't had time yet to sit and mellow.
>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>>
>> Do it again. Use it to work out your recipe. You know you've got a good
>> head, so now's the time -- strike while the iron is hot!
>
> I'll just have to get more carrots. I have purple ones but am not so sure
> how well they'll look in there.
Who's to care -- might be a new trend.
Dee Dee

"Julie Bove" wrote:
> This time I tried this recipe:
>
> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>
> I added a couple of green bell peppers to it just because I had them. �They
> were shredded in the FP along with the carrots. �I cut the cabbage by hand.
>
> Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
> it and it and it hasn't had time yet to sit and mellow. �Am thinking it
> might get a bit sweeter by tomorrow. �Next time I make it I will add a small
> amount of sugar to the dressing. �But overall it's a pretty good recipe.
>
> Now I just have to figure out what to do with the other half of the cabbage.


Shredded green bell peppers sounds gross... that's why it wasn't so
wonderful, shredding releases too much juice... shoulda done a small
dice with a sharp knife. And two whole peppers is too much for a half
head of cabbage worth of slaw, even one is a lot... about a quarter
cup is plenty. Instead of sugar add some raisins... um, not the whole
box... a shy ounce is plenty. Remember, with all cooking it's much
simpler to add than to take out... even with a small amount of raisins
if you don't like them they can be picked out, just try to pick out
sugar. And you really need to shit can that food processor.

Julie Bove wrote:

> Now I just have to figure out what to do with the other half of the cabbage.

Experiment. Try a different slaw. No one in my family is much of a
coleslaw fan, but they like this stuff.

Gunsmoke Slaw (from _Vegetarian_Planet_ by Didi Emmons)

2 Tbsp smooth Dijon mustard
2 garlic cloves
3 Tbsp sugar
1 tsp salt
1-2 Tbsp chopped chipotle peppers (dried and soaked in hot water
for 30 minutes, or canned in adobo sauce)
1/2 c. apple cider vinegar
1/4 c. canola or corn oil
2 seedless oranges
1/2 head green cabbage, cored and sliced as thin as possible
2 carrots, grated
5 scallions, both green and white parts, minced

Mince the garlic and chipotles and combine them with the mustard,
sugar, salt, vinegar and oil for the dressing.

Section the oranges and cut out the flesh from the membranes with a
sharp knife.

Mix the oranges and veggies together. Pour the dressing over them and
mix. Let it sit for a couple of hours before serving.

Note: 2 Tbsp of chipotles blow my head clean off, so I'd suggest you
use 1 Tbsp or even less, depending on how much of a chile freak you
are.

--
Silvar Beitel

Julie Bove wrote:
> "Dee.Dee" > wrote in message
> ...
>> "Julie Bove" > wrote in message
>> news:N6Ajj.8535$s67.3896@trndny05...
>>> This time I tried this recipe:
>>>
>>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>>
>>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>>> of it and it and it hasn't had time yet to sit and mellow.
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>> Do it again. Use it to work out your recipe. You know you've got a good
>> head, so now's the time -- strike while the iron is hot!
>
> I'll just have to get more carrots. I have purple ones but am not so sure
> how well they'll look in there.
>
>
Their colour could very well change to something less aesthetic in the
presence of vinegar.

"flitterbit" > wrote in message
...
> Julie Bove wrote:
>> "Dee.Dee" > wrote in message
>> ...
>>> "Julie Bove" > wrote in message
>>> news:N6Ajj.8535$s67.3896@trndny05...
>>>> This time I tried this recipe:
>>>>
>>>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>>>
>>>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>>>> of it and it and it hasn't had time yet to sit and mellow.
>>>> Now I just have to figure out what to do with the other half of the
>>>> cabbage.
>>>
>>> Do it again. Use it to work out your recipe. You know you've got a
>>> good head, so now's the time -- strike while the iron is hot!
>>
>> I'll just have to get more carrots. I have purple ones but am not so
>> sure how well they'll look in there.
> Their colour could very well change to something less aesthetic in the
> presence of vinegar.


Close eyes.
Dee Dee

Julie Bove wrote:
> "limey" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>> When I have a leftover "other half" of the cabbage, I fry some bacon
>> then drain and crumble, shred the cabbage and sauté in the bacon
>> fat, adding a little water, vinegar and sugar near the end. Top
>> with the crumbled bacon.
>
> I don't know. I like bacon but not so fond of cooked cabbage.
>
> Thanks!

Don't be too sure, Julie! I was raised on plain boiled cabbage (back
in the days when the English cooked very plainly) and heartily disliked
the stuff, but sautéed with bacon and onion it's a totally different
animal. Try it - nothing to lose, if you're going to possibly throw it
out anyway.

Dora

On Thu, 17 Jan 2008 03:40:29 GMT, "Julie Bove" >
wrote:

>This time I tried this recipe:
>
>http://www.cdkitchen.com/recipes/rec...law94519.shtml
>
>I added a couple of green bell peppers to it just because I had them. They
>were shredded in the FP along with the carrots. I cut the cabbage by hand.
>
>Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
>it and it and it hasn't had time yet to sit and mellow. Am thinking it
>might get a bit sweeter by tomorrow. Next time I make it I will add a small
>amount of sugar to the dressing. But overall it's a pretty good recipe.
>
>Now I just have to figure out what to do with the other half of the cabbage.
>The one I got this week was twice as big as the one i got last week, and
>thankfully came from a different farm. I am really thinking last week the
>problem was bitter cabbage. This one tastes very sweet, as do the carrots.
>

did you get yourself some rice vinegar?

your pal,
blake

"Julie Bove" > wrote in
news:RaMjj.12956$6F6.2926@trndny09:

>
> "Sheldon" > wrote in message
> .
> .. On Jan 17, 11:33?am, "Dee.Dee" > wrote:
>> "limey" > wrote in message
>>
>> ...
>>
>> > Julie Bove wrote:
>>
>> >> Now I just have to figure out what to do with the other half of
>> >> the cabbage.
>>
>> > When I have a leftover "other half" of the cabbage, I fry some
>> > bacon then
>> > drain and crumble, shred the cabbage and saut? in the bacon fat,
>> > adding a
>> > little water, vinegar and sugar near the end. ? Top with the
>> > crumbled bacon.
>>
>> When I have left-over cabbage, I use it gradually in soups, too.
>> ?Last night
>> I steamed the last of a head with carrots and turnips.
>>
>> I should add that I like it fried like limey suggests, but I like it
>> fried with added onion.
>
> And wide egg noodles.
>
> Allergic, but thanks!
>
>
>

So the cabbage was to blame....no stopping you from trying the first
recipe of coleslaw now as the dressing was more to your liking wasn't it?

Cabbage rolls...tomato sauce, cabbage, ground meat and maybe rice...

Form logs with the ground meat (actually your favorite meatball recipe)
maybe add rice).

Boil for a few seconds the cabbage leaves or freeze overnight....the idea
to to make the cabbage leaves limp.

roll the gound meat logs up in the leaves...cover with tomato sauce and
bake.

This is just rough outline...Various spices and seasonings can go in the
meat and in the tomato sauce.

Or layer the cabbage with the meat mixture and bake covered with the
sauce for a unrolled version.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"limey" > wrote in message
...
> Julie Bove wrote:
>> "limey" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>>
>>>> Now I just have to figure out what to do with the other half of the
>>>> cabbage.
>>>
>>> When I have a leftover "other half" of the cabbage, I fry some bacon
>>> then drain and crumble, shred the cabbage and sauté in the bacon
>>> fat, adding a little water, vinegar and sugar near the end. Top
>>> with the crumbled bacon.
>>
>> I don't know. I like bacon but not so fond of cooked cabbage.
>>
>> Thanks!
>
> Don't be too sure, Julie! I was raised on plain boiled cabbage (back in
> the days when the English cooked very plainly) and heartily disliked the
> stuff, but sautéed with bacon and onion it's a totally different animal.
> Try it - nothing to lose, if you're going to possibly throw it out anyway.
>
> Dora


I probably mentioned previously, but last night I had steamed cabbage -
nothing but salt on it. Geez, I like cabbage!
Dee Dee

"Dee.Dee" > wrote in message
...
>
> "Julie Bove" > wrote in message
> news:H9Mjj.7777$U4.2558@trndny01...
>>
>> "Dee.Dee" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> news:N6Ajj.8535$s67.3896@trndny05...
>>>> This time I tried this recipe:
>>>>
>>>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>>>
>>>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>>>> of it and it and it hasn't had time yet to sit and mellow.
>>>
>>>> Now I just have to figure out what to do with the other half of the
>>>> cabbage.
>>>
>>>
>>> Do it again. Use it to work out your recipe. You know you've got a
>>> good head, so now's the time -- strike while the iron is hot!
>>
>> I'll just have to get more carrots. I have purple ones but am not so
>> sure how well they'll look in there.
> Who's to care -- might be a new trend.

Daughter generally won't eat stuff that doesn't *look* right to her.
Exception being wax beans. She tried those without a fuss.

"flitterbit" > wrote in message
...

>> I'll just have to get more carrots. I have purple ones but am not so
>> sure how well they'll look in there.
> Their colour could very well change to something less aesthetic in the
> presence of vinegar.

Exactly. That's how I feel about purple potatoes.

"hahabogus" > wrote in message
...
> "Julie Bove" > wrote in
> news:RaMjj.12956$6F6.2926@trndny09:
>
>>
>> "Sheldon" > wrote in message
>> .
>> .. On Jan 17, 11:33?am, "Dee.Dee" > wrote:
>>> "limey" > wrote in message
>>>
>>> ...
>>>
>>> > Julie Bove wrote:
>>>
>>> >> Now I just have to figure out what to do with the other half of
>>> >> the cabbage.
>>>
>>> > When I have a leftover "other half" of the cabbage, I fry some
>>> > bacon then
>>> > drain and crumble, shred the cabbage and saut? in the bacon fat,
>>> > adding a
>>> > little water, vinegar and sugar near the end. ? Top with the
>>> > crumbled bacon.
>>>
>>> When I have left-over cabbage, I use it gradually in soups, too.
>>> ?Last night
>>> I steamed the last of a head with carrots and turnips.
>>>
>>> I should add that I like it fried like limey suggests, but I like it
>>> fried with added onion.
>>
>> And wide egg noodles.
>>
>> Allergic, but thanks!
>>
>>
>>
>
> So the cabbage was to blame....no stopping you from trying the first
> recipe of coleslaw now as the dressing was more to your liking wasn't it?
>
> Cabbage rolls...tomato sauce, cabbage, ground meat and maybe rice...
>
> Form logs with the ground meat (actually your favorite meatball recipe)
> maybe add rice).
>
> Boil for a few seconds the cabbage leaves or freeze overnight....the idea
> to to make the cabbage leaves limp.
>
> roll the gound meat logs up in the leaves...cover with tomato sauce and
> bake.
>
> This is just rough outline...Various spices and seasonings can go in the
> meat and in the tomato sauce.
>
> Or layer the cabbage with the meat mixture and bake covered with the
> sauce for a unrolled version.

I don't know if I liked the first dressing or not. I didn't actually taste
it. I think this second recipe will be good with a small amount of sugar
added.

I can't say that I like stuffed cabbage too much. I know they make it a lot
in PA. I seem to only be able to take cooked cabbage in very small
amounts. Like in a soup.

"Sheldon" > wrote in message
...
"Julie Bove" wrote:
> This time I tried this recipe:
>
> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>
> I added a couple of green bell peppers to it just because I had them.
> ?They
> were shredded in the FP along with the carrots. ?I cut the cabbage by
> hand.
>
> Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
> it and it and it hasn't had time yet to sit and mellow. ?Am thinking it
> might get a bit sweeter by tomorrow. ?Next time I make it I will add a
> small
> amount of sugar to the dressing. ?But overall it's a pretty good recipe.
>
> Now I just have to figure out what to do with the other half of the
> cabbage.


Shredded green bell peppers sounds gross... that's why it wasn't so
wonderful, shredding releases too much juice... shoulda done a small
dice with a sharp knife. And two whole peppers is too much for a half
head of cabbage worth of slaw, even one is a lot... about a quarter
cup is plenty. Instead of sugar add some raisins... um, not the whole
box... a shy ounce is plenty. Remember, with all cooking it's much
simpler to add than to take out... even with a small amount of raisins
if you don't like them they can be picked out, just try to pick out
sugar. And you really need to shit can that food processor.

Raisins? Ugh. That would guarantee that nobody in the house would eat it.
We all hate raisins in things.

I love the food processor. It's a Big Mouth. I generally only use it for
shredding stuff.

As for the pepper, I think it works fine in the slaw. It is a Mexican slaw
after all.

"Janet" > wrote in message
...
>
> "Julie Bove" > wrote in message
> news:N6Ajj.8535$s67.3896@trndny05...
>
>> Now I just have to figure out what to do with the other half of the
>> cabbage. The one I got this week was twice as big as the one i got last
>> week, and thankfully came from a different farm. I am really thinking
>> last week the problem was bitter cabbage. This one tastes very sweet, as
>> do the carrots.
>
> My two favorites are colcannon and a Madhur Jaffrey Indian recipe. Totally
> different, but both delicious.

MIL used to make mashed potatoes with cabbage in it. I can still picture my
FIL's face as he tried to eat it. He'd say, "Why'd she have to go ruin good
mashed potatoes like this?"

"Silvar Beitel" > wrote in message
...
> Julie Bove wrote:
>
>> Now I just have to figure out what to do with the other half of the
>> cabbage.
>
> Experiment. Try a different slaw. No one in my family is much of a
> coleslaw fan, but they like this stuff.
>
> Gunsmoke Slaw (from _Vegetarian_Planet_ by Didi Emmons)
>
> 2 Tbsp smooth Dijon mustard
> 2 garlic cloves
> 3 Tbsp sugar
> 1 tsp salt
> 1-2 Tbsp chopped chipotle peppers (dried and soaked in hot water
> for 30 minutes, or canned in adobo sauce)
> 1/2 c. apple cider vinegar
> 1/4 c. canola or corn oil
> 2 seedless oranges
> 1/2 head green cabbage, cored and sliced as thin as possible
> 2 carrots, grated
> 5 scallions, both green and white parts, minced
>
> Mince the garlic and chipotles and combine them with the mustard,
> sugar, salt, vinegar and oil for the dressing.
>
> Section the oranges and cut out the flesh from the membranes with a
> sharp knife.
>
> Mix the oranges and veggies together. Pour the dressing over them and
> mix. Let it sit for a couple of hours before serving.
>
> Note: 2 Tbsp of chipotles blow my head clean off, so I'd suggest you
> use 1 Tbsp or even less, depending on how much of a chile freak you
> are.

Interesting. Husband might like that. He loves garlic and chipotles, but I
can't stand either one. Thanks!

"blake murphy" > wrote in message
...

>
> did you get yourself some rice vinegar?

Yes. I went back to the store where I saw it. I had only just glanced and
thought they had many different brands. Turns out what they had was a lot
of flavored rice vinegars and only one plain one. Star brand. It has a
nice mellow flavor.

> Shredded green bell peppers sounds gross... that's why it wasn't so
> wonderful, shredding releases too much juice... shoulda done a small
> dice with a sharp knife. *And two whole peppers is too much for a half
> head of cabbage worth of slaw, even one is a lot... about a quarter
> cup is plenty. *Instead of sugar add some raisins... um, not the whole
> box... a shy ounce is plenty. *Remember, with all cooking it's much
> simpler to add than to take out... even with a small amount of raisins
> if you don't like them they can be picked out, just try to pick out
> sugar. *And you really need to shit can that food processor.

My mom put raisins in her cole slaw, and I always thought her's was
the best.

"Janet" > wrote in message
...
>
> "Silvar Beitel" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>
>> Experiment. Try a different slaw. No one in my family is much of a
>> coleslaw fan, but they like this stuff.
>
> That reminds me, a friend of mine makes something called "Cowboy
> Coleslaw." I don't have the recipe, but I do know that it has diced red
> and green apples in it. And it is REALLY good.
>
> It might be this:
> http://www.cdkitchen.com/recipes/rec...law64252.shtml

Allergic to mayo and with the apples, would be too many carbs for me. Plus
daughter wouldn't touch it with pickles in it. But thanks!

On Thu 17 Jan 2008 09:09:48a, limey told us...

> Julie Bove wrote:
>>
>> Now I just have to figure out what to do with the other half of the
>> cabbage.
>
> When I have a leftover "other half" of the cabbage, I fry some bacon
> then drain and crumble, shred the cabbage and sauté in the bacon fat,
> adding a little water, vinegar and sugar near the end. Top with the
> crumbled bacon.
>
>
>

That is SO good! I do similarly.

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/17(XVII)/08(MMVIII)
*******************************************
'Courage is... mastery of fear--not
absence of fear.' -- Mark Twain
*******************************************

On Thu 17 Jan 2008 10:16:44a, limey told us...

> Dee.Dee wrote:
>> "limey" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>>
>>>> Now I just have to figure out what to do with the other half of the
>>>> cabbage.
>>>
>>> When I have a leftover "other half" of the cabbage, I fry some bacon
>>> then drain and crumble, shred the cabbage and sauté in the bacon
>>> fat, adding a little water, vinegar and sugar near the end. Top
>>> with the crumbled bacon.
>>>
>>
>> When I have left-over cabbage, I use it gradually in soups, too. Last
>> night I steamed the last of a head with carrots and turnips.
>>
>> I should add that I like it fried like limey suggests, but I like it
>> fried with added onion.
>>
>> Dee Dee
>
> Yep - forgot to mention the onion. Memory just ain't what she used to
> be.
>
>

And if you take that dish and mix it with halushki or noodles, it can make
the whole meal. Delicious!

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/17(XVII)/08(MMVIII)
*******************************************
'Courage is... mastery of fear--not
absence of fear.' -- Mark Twain
*******************************************

On Thu 17 Jan 2008 12:55:18p, Dee.Dee told us...

>
> "limey" > wrote in message
> ...
>> Julie Bove wrote:
>>> "limey" > wrote in message
>>> ...
>>>> Julie Bove wrote:
>>>>>
>>>>> Now I just have to figure out what to do with the other half of the
>>>>> cabbage.
>>>>
>>>> When I have a leftover "other half" of the cabbage, I fry some bacon
>>>> then drain and crumble, shred the cabbage and sauté in the bacon
>>>> fat, adding a little water, vinegar and sugar near the end. Top with
>>>> the crumbled bacon.
>>>
>>> I don't know. I like bacon but not so fond of cooked cabbage.
>>>
>>> Thanks!
>>
>> Don't be too sure, Julie! I was raised on plain boiled cabbage (back
in
>> the days when the English cooked very plainly) and heartily disliked the
>> stuff, but sautéed with bacon and onion it's a totally different animal.
>> Try it - nothing to lose, if you're going to possibly throw it out
anyway.
>>
>> Dora
>
>
> I probably mentioned previously, but last night I had steamed cabbage -
> nothing but salt on it. Geez, I like cabbage!
> Dee Dee
>
>
>

Yes, it's good plain like that, too. Sometimes when I steam it, I sprinkle
it with caraway seed before cooking.

--
Wayne Boatwright

*******************************************
Date: Thursday, 01(I)/17(XVII)/08(MMVIII)
*******************************************
'Courage is... mastery of fear--not
absence of fear.' -- Mark Twain
*******************************************

On Jan 17, 6:51�pm, "Julie Bove" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
>
>
>
>
> "Julie Bove" wrote:
> > This time I tried this recipe:
>
> >http://www.cdkitchen.com/recipes/rec...law94519.shtml
>
> > I added a couple of green bell peppers to it just because I had them.
> > ?They
> > were shredded in the FP along with the carrots. ?I cut the cabbage by
> > hand.
>
> > Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
> > it and it and it hasn't had time yet to sit and mellow. ?Am thinking it
> > might get a bit sweeter by tomorrow. ?Next time I make it I will add a
> > small
> > amount of sugar to the dressing. ?But overall it's a pretty good recipe.
>
> > Now I just have to figure out what to do with the other half of the
> > cabbage.
>
> Shredded green bell peppers sounds gross... that's why it wasn't so
> wonderful, shredding releases too much juice... shoulda done a small
> dice with a sharp knife. �And two whole peppers is too much for a half
> head of cabbage worth of slaw, even one is a lot... about a quarter
> cup is plenty. �Instead of sugar add some raisins... um, not the whole
> box... a shy ounce is plenty. �Remember, with all cooking it's much
> simpler to add than to take out... even with a small amount of raisins
> if you don't like them they can be picked out, just try to pick out
> sugar. �And you really need to shit can that food processor.
>
> Raisins? �Ugh. �That would guarantee that nobody in the house would eat it.
> We all hate raisins in things.


You obviously don't know the difference between a suggestion and an
order. I don't live in your house (fortunately for me) so how would I
know that your family has an anti raisin fetish. Most folks like
raisins, and raisins are a common ingredient in salads, especially
slaws.

> I love the food processor. �It's a Big Mouth. �

You could have rented cyberMAW.

> As for the pepper, I think it works fine in the slaw. �It is a Mexican slaw
> after all.

There is nothing particularly Mexican about bell pepper or that
recipe, there's nothing Mexican about slaw. And you didn't follow the
recipe, not even close... you used way too much bell peper, and I've
never seen any recipe calling for shredded bell pepper... that's why
your results sucked... if it was so great why did you post with
complaints, if you didn't want suggestions to rectify your complaints
then you have proven by your post that you are mentally unbalanced.

On Jan 17, 7:42�pm, merryb > wrote:
> > Shredded green bell peppers sounds gross... that's why it wasn't so
> > wonderful, shredding releases too much juice... shoulda done a small
> > dice with a sharp knife. �And two whole peppers is too much for a half
> > head of cabbage worth of slaw, even one is a lot... about a quarter
> > cup is plenty. �Instead of sugar add some raisins... um, not the whole
> > box... a shy ounce is plenty. �Remember, with all cooking it's much
> > simpler to add than to take out... even with a small amount of raisins
> > if you don't like them they can be picked out, just try to pick out
> > sugar. �And you really need to shit can that food processor.
>
> My mom put raisins in her cole slaw, and I always thought her's was
> the best.

Fruit is a very common ingredient in slaw, especially raisins... for
slaw with a Mexican theme one can add pineapple.... but still there is
a Mexican link to raisins, illegal grape pickers. People typically
add bell pepper to some slaws but more as a garnish, they add very
little and most prefer to use red bell pepper, or both, the bell
pepper makes it festive, there shouldn't be so much that it becomes a
dominant flavor. But slaw in of itself is not at all Mexican, cole
slaw is primarilly Eastern European... also variations in China,
Japan, Korea, and that part of the planet. Cabbage is a cold weather
crop, there is no cabbage in Mexican dishes... there is probably not a
head of cabbage to be found from south of the Rio Grande all the way
to mid South America. The concept of Mexican cole slaw is laughable,
but in a grotesque farcical sort of way.

SHELDON

In article <N6Ajj.8535$s67.3896@trndny05>,
"Julie Bove" > wrote:

> This time I tried this recipe:
>
> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>
> I added a couple of green bell peppers to it just because I had them. They
> were shredded in the FP along with the carrots. I cut the cabbage by hand.
>
> Daughter doesn't exactly *love* the recipe but she did eat a large bowl of
> it and it and it hasn't had time yet to sit and mellow. Am thinking it
> might get a bit sweeter by tomorrow. Next time I make it I will add a small
> amount of sugar to the dressing. But overall it's a pretty good recipe.
>
> Now I just have to figure out what to do with the other half of the cabbage.
> The one I got this week was twice as big as the one i got last week, and
> thankfully came from a different farm. I am really thinking last week the
> problem was bitter cabbage. This one tastes very sweet, as do the carrots.

I've posted a recipe for Sweet-Sour Cabbage with Meatballs more than
once over the years. Maybe a Google search would turn it up.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Sheldon" > wrote in message
...
On Jan 17, 7:42?pm, merryb > wrote:
> > Shredded green bell peppers sounds gross... that's why it wasn't so
> > wonderful, shredding releases too much juice... shoulda done a small
> > dice with a sharp knife. ?And two whole peppers is too much for a half
> > head of cabbage worth of slaw, even one is a lot... about a quarter
> > cup is plenty. ?Instead of sugar add some raisins... um, not the whole
> > box... a shy ounce is plenty. ?Remember, with all cooking it's much
> > simpler to add than to take out... even with a small amount of raisins
> > if you don't like them they can be picked out, just try to pick out
> > sugar. ?And you really need to shit can that food processor.
>
> My mom put raisins in her cole slaw, and I always thought her's was
> the best.

Fruit is a very common ingredient in slaw, especially raisins... for
slaw with a Mexican theme one can add pineapple.... but still there is
a Mexican link to raisins, illegal grape pickers. People typically
add bell pepper to some slaws but more as a garnish, they add very
little and most prefer to use red bell pepper, or both, the bell
pepper makes it festive, there shouldn't be so much that it becomes a
dominant flavor. But slaw in of itself is not at all Mexican, cole
slaw is primarilly Eastern European... also variations in China,
Japan, Korea, and that part of the planet. Cabbage is a cold weather
crop, there is no cabbage in Mexican dishes... there is probably not a
head of cabbage to be found from south of the Rio Grande all the way
to mid South America. The concept of Mexican cole slaw is laughable,
but in a grotesque farcical sort of way.

I thought coleslaw was German?

Some Mexican restaurants here serve coleslaw and that is what I was after.
I wouldn't like pineapple in my slaw either. Just doesn't sound good. The
thought of fruit in a slaw reminds me of a nasty salad my mom used to serve.
Not sure if she bought it or made it. Had grated carrots, raisins and
pineapple in it. Ppppyuck!

"Melba's Jammin'" > wrote in message
...
> In article <N6Ajj.8535$s67.3896@trndny05>,
> "Julie Bove" > wrote:
>
>> This time I tried this recipe:
>>
>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>
>> I added a couple of green bell peppers to it just because I had them.
>> They
>> were shredded in the FP along with the carrots. I cut the cabbage by
>> hand.
>>
>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>> of
>> it and it and it hasn't had time yet to sit and mellow. Am thinking it
>> might get a bit sweeter by tomorrow. Next time I make it I will add a
>> small
>> amount of sugar to the dressing. But overall it's a pretty good recipe.
>>
>> Now I just have to figure out what to do with the other half of the
>> cabbage.
>> The one I got this week was twice as big as the one i got last week, and
>> thankfully came from a different farm. I am really thinking last week
>> the
>> problem was bitter cabbage. This one tastes very sweet, as do the
>> carrots.
>
> I've posted a recipe for Sweet-Sour Cabbage with Meatballs more than
> once over the years. Maybe a Google search would turn it up.

Meatballs are very much a pain for me to make because of our food allergies.
I did do some with coconut flour in them. The taste was good but I'd have
to call them meat lumps rather than balls. Husband liked them in red sauce
and he's Italian.

When you can't have eggs, meatballs are rather hard to do. Also can't have
breadcrumbs unless they are gluten free and those don't work so well.

--
--

merryb wrote:

> Shredded green bell peppers sounds gross... that's why it wasn't so
> wonderful, shredding releases too much juice... shoulda done a small
> dice with a sharp knife. And two whole peppers is too much for a half
> head of cabbage worth of slaw, even one is a lot... about a quarter
> cup is plenty. Instead of sugar add some raisins... um, not the whole
> box... a shy ounce is plenty. Remember, with all cooking it's much
> simpler to add than to take out... even with a small amount of raisins
> if you don't like them they can be picked out, just try to pick out
> sugar. And you really need to shit can that food processor.

My mom put raisins in her cole slaw, and I always thought her's was
the best.
------------------------------------------

GM:

Heck, Joan Crawford used pineapple in hers:

http://www.joancrawfordbest.com/r.htm

[This is from her 1966 tome _My Way Of Life_, scads of entertaining and
'life - style' tips...!!!]

"Coleslaw: I must brag...that I'm famous among a small group of regulars for
my coleslaw. The basic ingredients are shaved cabbage, green peppers, finely
chopped pimiento, and pineapple. Over this goes a dressing of mayonnaise, a
liberal amount of both dry mustard and prepared mustard, the juice of six
lemons, olive oil, cider vinegar, hot peppers, and a magic mixture of spices
and herbs that I buy from a restaurant in Hollywood, the Cock 'n Bull..."


More of Joan's recipes (from the URL above):

"Recipes. Some of Joan's favorites (from MWOL):

Meat Loaf: I use two pounds of ground sirloin, a pound of ground veal, and a
pound of sausage meat...thoroughly mixed with three eggs, a bottle of A-1, a
good lacing of Worcestershire, a lot of seasoned salt, and finely chopped
purple onion and green peppers. I hide four hard-boiled eggs inside the loaf
and before it goes into the oven I dribble over more A-1 and Worcestershire
and seasoned salt so that a crust will form.

Wilted Spinach Salad: I pour hot bacon grease and vinegar over the spinach
leaves until they sag, and then sprinkle crisp bacon on top. You can do this
with lettuce or dandelion greens, too.

Salad (best served with fried chicken or baked ham): ...made with kidney
beans, purple onions, green peppers, celery, and hot red peppers--all
chopped very fine and tossed with vinegar, Tabasco, kosher salt, and black
pepper. It should be refrigerated overnight to marinade..."

</>


In addition, the Frito-Lay (owned by Pepsi - Cola, Joan's one - time
employer) company issued a cookbook (year unknown) called Betcha can't eat
just one... that included a recipe for "Joan Crawford Dip":

Joan Crawford Dip

2 (3 oz. each) pkgs. cream cheese
2 tbsps. milk
1/2 cup sour cream
1 twin-pack FRITOS Horseradish Dip Mix
1 twin-pack FRITOS Green Onion Dip Mix
2 tbsps. lemon juice (1/2 lemon)

Soften cream cheese with milk; add sour cream and mix well. Add remaining
ingredients and let stand 30 minutes. Serve with FRITOS King-Size corn chips
or LAY'S potato chips...

</>

"Julie Bove" > wrote in message
news:cKVjj.10100$YW6.1308@trndny07...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article <N6Ajj.8535$s67.3896@trndny05>,
>> "Julie Bove" > wrote:
>>
>>> This time I tried this recipe:
>>>
>>> http://www.cdkitchen.com/recipes/rec...law94519.shtml
>>>
>>> I added a couple of green bell peppers to it just because I had them.
>>> They
>>> were shredded in the FP along with the carrots. I cut the cabbage by
>>> hand.
>>>
>>> Daughter doesn't exactly *love* the recipe but she did eat a large bowl
>>> of
>>> it and it and it hasn't had time yet to sit and mellow. Am thinking it
>>> might get a bit sweeter by tomorrow. Next time I make it I will add a
>>> small
>>> amount of sugar to the dressing. But overall it's a pretty good recipe.
>>>
>>> Now I just have to figure out what to do with the other half of the
>>> cabbage.
>>> The one I got this week was twice as big as the one i got last week, and
>>> thankfully came from a different farm. I am really thinking last week
>>> the
>>> problem was bitter cabbage. This one tastes very sweet, as do the
>>> carrots.
>>
>> I've posted a recipe for Sweet-Sour Cabbage with Meatballs more than
>> once over the years. Maybe a Google search would turn it up.
>
> Meatballs are very much a pain for me to make because of our food
> allergies. I did do some with coconut flour in them. The taste was good
> but I'd have to call them meat lumps rather than balls. Husband liked
> them in red sauce and he's Italian.
>
> When you can't have eggs, meatballs are rather hard to do. Also can't
> have breadcrumbs unless they are gluten free and those don't work so well.
>

I think I might just kill myself.