My pointed cabbage adventures continue...

The backgrounod story is that yesterday I made 2 chickens in teh
oven , smothered them with Verde Pesto (parsleybased I believe) and
roastd them side by side in a roasting pan with a grill, so the juice
was picked up.
I ate one of them with the following dish.

Pointed cabbage with broadleaf parsley and sundried tomato

Mats: http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg

Butter/oil
Pointed cabbage
Bell pepper (only had yellow)
Sellery stick
Garlic
Sun dried tomato
Broadleaf parsley (seen it in safeway as "italian parsley")
Chicken broth diluted with a bit of water

Tactics:

Melt butter in the oil on the sautee pan, while you slice teh cabbage,
sellery stick and bell pepper.
Add the bell pepper, sellery stick and pointed cabbage. Let some of it
brown a bit on the edge, add the broth.
Slice the garlic and sundried tomato and add it a bit later.
Then slice the parsley and add it when the cabbage is about to be
tender. Let the parsley flavour mix well with the rest and its done.

http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg

On Nov 2, 12:18*pm, Michael Nielsen > wrote:
> My pointed cabbage adventures continue...
>
> The backgrounod story is that yesterday I made 2 chickens in teh
> oven , smothered them with Verde Pesto (parsleybased I believe) and
> roastd them side by side in a roasting pan with a grill, so the juice
> was picked up.
> I ate one of them with the following dish.
>
> Pointed cabbage with broadleaf parsley and sundried tomato
>
> Mats:http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg
>
> * Butter/oil
> * Pointed cabbage
> * Bell pepper (only had yellow)
> * Sellery stick
> * Garlic
> * Sun dried tomato
> * Broadleaf parsley (seen it in safeway as "italian parsley")
> * Chicken broth diluted with a bit of water
>
> Tactics:
>
> Melt butter in the oil on the sautee pan, while you slice teh cabbage,
> sellery stick and bell pepper.
> Add the bell pepper, sellery stick and pointed cabbage. Let some of it
> brown a bit on the edge, add the broth.
> Slice the garlic and sundried tomato and add it a bit later.
> Then slice the parsley and add it when the cabbage is about to be
> tender. Let the parsley flavour mix well with the rest and its done.
>
> http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg

Man, you're hooked on this pointy cabbage thing!

>
> Man, you're hooked on this pointy cabbage thing!- Hide quoted text -
>

Yeah, I will make a book called 100 ways to pointy cabbage

"Chemo the Clown" > wrote in message
...
On Nov 2, 12:18 pm, Michael Nielsen > wrote:
> My pointed cabbage adventures continue...
>
> The backgrounod story is that yesterday I made 2 chickens in teh
> oven , smothered them with Verde Pesto (parsleybased I believe) and
> roastd them side by side in a roasting pan with a grill, so the juice
> was picked up.
> I ate one of them with the following dish.
>
> Pointed cabbage with broadleaf parsley and sundried tomato
>
> Mats:http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg
>
> Butter/oil
> Pointed cabbage
> Bell pepper (only had yellow)
> Sellery stick
> Garlic
> Sun dried tomato
> Broadleaf parsley (seen it in safeway as "italian parsley")
> Chicken broth diluted with a bit of water
>
> Tactics:
>
> Melt butter in the oil on the sautee pan, while you slice teh cabbage,
> sellery stick and bell pepper.
> Add the bell pepper, sellery stick and pointed cabbage. Let some of it
> brown a bit on the edge, add the broth.
> Slice the garlic and sundried tomato and add it a bit later.
> Then slice the parsley and add it when the cabbage is about to be
> tender. Let the parsley flavour mix well with the rest and its done.
>
> http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg

Man, you're hooked on this pointy cabbage thing!

I was about to say the same thing....either that or the dude picked up one
hell of a big pointy cabbage and has to eat the thing before it turns.
-ginny

>
> I was about to say the same thing....either that or the dude picked up one
> hell of a big pointy cabbage and has to eat the thing before it turns.

I've eaten 2 heads during the course of posting these recipes and
about to start the 3rd head
Well... actually I have 2 broccoli heads, that are more urgent to use.