Either raw or cooked?

Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.

>"Kswck"
>
>Either raw or cooked?

Yes & Yes. Just be aware that raw cabbage once frozen is only good for cooked
dishes, when thawed will be way too soggy for cole slaw.

>Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.

A decent price but nothing special. Cabbage around here, in the North East US,
this time of year is dirt cheap, 10¢-15¢/lb at farm stands is typical, same as
St. Paddies Day prices in the spring.

With all the large outer leaves prepare stuffed cabbage, those freeze extremely
well, or if you're not so inclined to take the time then use to put up a big
potful of cabbage soup, that freezes well too... with all the inner sections
prepare coleslaw. The crisp sweet inner parts are best for cole slaw,
especially when it's fresh picked cabbage... would be sorrowful to freeze those
parts. And don't you dare toss those cores in the compost heap, they make the
best cook's treat... pare away the bitter outter portion and slice the core
into sticks. Then pour some kosher salt in a saucer, to dip the cabbage heart
sticks and eat.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Kswck"
>
>Either raw or cooked?

Yes & Yes. Just be aware that raw cabbage once frozen is only good for cooked
dishes, when thawed will be way too soggy for cole slaw.

>Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.

A decent price but nothing special. Cabbage around here, in the North East US,
this time of year is dirt cheap, 10¢-15¢/lb at farm stands is typical, same as
St. Paddies Day prices in the spring.

With all the large outer leaves prepare stuffed cabbage, those freeze extremely
well, or if you're not so inclined to take the time then use to put up a big
potful of cabbage soup, that freezes well too... with all the inner sections
prepare coleslaw. The crisp sweet inner parts are best for cole slaw,
especially when it's fresh picked cabbage... would be sorrowful to freeze those
parts. And don't you dare toss those cores in the compost heap, they make the
best cook's treat... pare away the bitter outter portion and slice the core
into sticks. Then pour some kosher salt in a saucer, to dip the cabbage heart
sticks and eat.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Kswck"
>
>Either raw or cooked?

Yes & Yes. Just be aware that raw cabbage once frozen is only good for cooked
dishes, when thawed will be way too soggy for cole slaw.

>Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.

A decent price but nothing special. Cabbage around here, in the North East US,
this time of year is dirt cheap, 10¢-15¢/lb at farm stands is typical, same as
St. Paddies Day prices in the spring.

With all the large outer leaves prepare stuffed cabbage, those freeze extremely
well, or if you're not so inclined to take the time then use to put up a big
potful of cabbage soup, that freezes well too... with all the inner sections
prepare coleslaw. The crisp sweet inner parts are best for cole slaw,
especially when it's fresh picked cabbage... would be sorrowful to freeze those
parts. And don't you dare toss those cores in the compost heap, they make the
best cook's treat... pare away the bitter outter portion and slice the core
into sticks. Then pour some kosher salt in a saucer, to dip the cabbage heart
sticks and eat.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >"Kswck"
>>
>>Either raw or cooked?
>
> Yes & Yes. Just be aware that raw cabbage once frozen is only good for
> cooked
> dishes, when thawed will be way too soggy for cole slaw.
>
>>Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.
>
> A decent price but nothing special. Cabbage around here, in the North East
> US,
> this time of year is dirt cheap, 10¢-15¢/lb at farm stands is typical,
> same as
> St. Paddies Day prices in the spring.
>
> With all the large outer leaves prepare stuffed cabbage, those freeze
> extremely
> well, or if you're not so inclined to take the time then use to put up a
> big
> potful of cabbage soup, that freezes well too... with all the inner
> sections
> prepare coleslaw. The crisp sweet inner parts are best for cole slaw,
> especially when it's fresh picked cabbage... would be sorrowful to freeze
> those
> parts. And don't you dare toss those cores in the compost heap, they make
> the
> best cook's treat... pare away the bitter outter portion and slice the
> core
> into sticks. Then pour some kosher salt in a saucer, to dip the cabbage
> heart
> sticks and eat.
>

Thank you.

"PENMART01" > wrote in message
...
> >"Kswck"
>>
>>Either raw or cooked?
>
> Yes & Yes. Just be aware that raw cabbage once frozen is only good for
> cooked
> dishes, when thawed will be way too soggy for cole slaw.
>
>>Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.
>
> A decent price but nothing special. Cabbage around here, in the North East
> US,
> this time of year is dirt cheap, 10¢-15¢/lb at farm stands is typical,
> same as
> St. Paddies Day prices in the spring.
>
> With all the large outer leaves prepare stuffed cabbage, those freeze
> extremely
> well, or if you're not so inclined to take the time then use to put up a
> big
> potful of cabbage soup, that freezes well too... with all the inner
> sections
> prepare coleslaw. The crisp sweet inner parts are best for cole slaw,
> especially when it's fresh picked cabbage... would be sorrowful to freeze
> those
> parts. And don't you dare toss those cores in the compost heap, they make
> the
> best cook's treat... pare away the bitter outter portion and slice the
> core
> into sticks. Then pour some kosher salt in a saucer, to dip the cabbage
> heart
> sticks and eat.
>

Thank you.

"PENMART01" > wrote in message
...
> >"Kswck"
>>
>>Either raw or cooked?
>
> Yes & Yes. Just be aware that raw cabbage once frozen is only good for
> cooked
> dishes, when thawed will be way too soggy for cole slaw.
>
>>Local farmstand has cabbage; 3 heads (the size of basketballs) for $2.
>
> A decent price but nothing special. Cabbage around here, in the North East
> US,
> this time of year is dirt cheap, 10¢-15¢/lb at farm stands is typical,
> same as
> St. Paddies Day prices in the spring.
>
> With all the large outer leaves prepare stuffed cabbage, those freeze
> extremely
> well, or if you're not so inclined to take the time then use to put up a
> big
> potful of cabbage soup, that freezes well too... with all the inner
> sections
> prepare coleslaw. The crisp sweet inner parts are best for cole slaw,
> especially when it's fresh picked cabbage... would be sorrowful to freeze
> those
> parts. And don't you dare toss those cores in the compost heap, they make
> the
> best cook's treat... pare away the bitter outter portion and slice the
> core
> into sticks. Then pour some kosher salt in a saucer, to dip the cabbage
> heart
> sticks and eat.
>

Thank you.