On 2013-09-02, jmcquown > wrote:

> SEASONING MIX
> 2 1/2 teaspoons salt
> 1 1/2 teaspoons paprika
> 1 teaspoon white pepper
> 1/2 teaspoon onion powder
> 1/2 teaspoon garlic powder
> 1/2 teaspoon cayenne
> 1/2 teaspoon black pepper
> 1/2 teaspoon thyme
> 1/4 teaspoon basil
> mix well and set aside

.....or use any Creole spice mix like Emeril's or even Old Bay.

> CABBAGE, APPLES & ANDOUILLE

Sounds mighty tasty. Thanks for copying it and making it printer
friendly, Jill.

nb

"Brooklyn1" > wrote in message
news
> Robertracemaildrop wrote:
>>"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.
>>
>>Creamed cabbage with ham
>>egg rolls
>>cabbage rolls
>>sauerkraut
>>cabbage soup
>
> All that from one stinkin' small cabbage?

No they are just some suggestions.

Robert

On 9/2/2013 9:03 AM, notbob wrote:
> On 2013-09-02, jmcquown > wrote:
>
>> SEASONING MIX
>> 2 1/2 teaspoons salt
>> 1 1/2 teaspoons paprika
>> 1 teaspoon white pepper
>> 1/2 teaspoon onion powder
>> 1/2 teaspoon garlic powder
>> 1/2 teaspoon cayenne
>> 1/2 teaspoon black pepper
>> 1/2 teaspoon thyme
>> 1/4 teaspoon basil
>> mix well and set aside
>
> ....or use any Creole spice mix like Emeril's or even Old Bay.
>
>> CABBAGE, APPLES & ANDOUILLE
>
> Sounds mighty tasty. Thanks for copying it and making it printer
> friendly, Jill.
>
> nb
>
You're welcome! It does sound tasty. I'll add andouille and cabbage to
my shopping list.

Jill

"Ophelia" > wrote in message
...
>
>
> "Brooklyn1" > wrote in message
> news
>> Robertracemaildrop wrote:
>>>"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.
>>>
>>>Creamed cabbage with ham
>>>egg rolls
>>>cabbage rolls
>>>sauerkraut
>>>cabbage soup
>>
>> All that from one stinkin' small cabbage?
>
> Hmm he might have meant one at a time ...
>
>

He wanted some favorite recipe using cabbage. I listed my top 5.

Robert

On 9/2/2013 6:41 AM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>
>> Have you tried the Irish dish Colcannon? It's also called
>> Rumbledythumps in Scotland.
>>
>> Ingredients:
>> 1 pound boiled and mashed potatoes
>> 1 pound boiled cabbage, drained
>> 1 ounce butter (or margarine)
>> Salt and black pepper
>> Method:
>> Mash the potatoes and finely chop the cabbage and mix in a large
>> saucepan in which the butter has been melted. Keep the saucepan over a
>> low heat to keep it hot. Season to taste and serve piping hot.
>> The mixture can also be put into a greased oven-proof dish and cooked
>> at 400F/200C until the top is browned.
>
> I don't know why but I am always surprised that you know these recipes
>
> I much prefer it done in the oven. The top gets lovely and brown and
> crispy

I guess i find out about them because I read the food columns in the
Washington Post :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sun, 01 Sep 2013 23:00:12 -0400, James Silverton
> wrote:

>On 9/1/2013 8:43 PM, Robert wrote:
>>
>> "Jeßus" > wrote in message
>> ...
>>> 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.
>>
>> Creamed cabbage with ham
>> egg rolls
>> cabbage rolls
>> sauerkraut
>> cabbage soup
>>
>>
>> Robert
>
>Have you tried the Irish dish Colcannon? It's also called
>Rumbledythumps in Scotland.
>
>Ingredients:
>1 pound boiled and mashed potatoes
>1 pound boiled cabbage, drained
>1 ounce butter (or margarine)
>Salt and black pepper
>Method:
>Mash the potatoes and finely chop the cabbage and mix in a large
>saucepan in which the butter has been melted. Keep the saucepan over a
>low heat to keep it hot. Season to taste and serve piping hot.
>The mixture can also be put into a greased oven-proof dish and cooked at
>400F/200C until the top is browned.

I do sliced potatoes and chopped cabbage in water until almost tender,
drain, add a medium white sauce that has been seasoned with Dijon,
bake at 350F for 30 minutes or until the vegetables are done.
Janet US

On 9/2/2013 9:00 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 9/2/2013 6:41 AM, Ophelia wrote:
>>> "James Silverton" > wrote
>>>> Have you tried the Irish dish Colcannon? It's also called
>>>> Rumbledythumps in Scotland.
>>>>
>>>> Ingredients:
>>>> 1 pound boiled and mashed potatoes
>>>> 1 pound boiled cabbage, drained
>>>> 1 ounce butter (or margarine)
>>>> Salt and black pepper
>>>> Method:
>>>> Mash the potatoes and finely chop the cabbage and mix in a large
>>>> saucepan in which the butter has been melted. Keep the saucepan over a
>>>> low heat to keep it hot. Season to taste and serve piping hot.
>>>> The mixture can also be put into a greased oven-proof dish and cooked
>>>> at 400F/200C until the top is browned.
>>>
>>> I don't know why but I am always surprised that you know these
>>> recipes
>>>
>> Having lived in Scotland as a child could explain it!
>
> I know, which is why I said I don't know why I am surprised

My mother cooked simple food very well mostly but I had to leave home to
find that cabbage did not have to be stewed to death and was good with
only a few minutes boiling or even shredded and uncooked. Another thing
that was overcooked at home was beef tho' fish was not. We could get
really fresh fish since Oban, Argyll had a small fishing fleet. I
learned then that fresh sea fish has a special flavor that is readily
lost with aging. The only fresh-water fish that I ate was salmon. It was
the age old privilege of crofters (small farmers) with access to the sea
to net salmon by rowing a net around and then pulling it to shore. The
salmon made the difference to their lives since crofting is pretty
nearly subsistence living.

Lobster was readily available. They were kept alive in tanks near the
railroad station. One of childhood's treats was to visit the tanks and
see people picking out lobsters bare handed for shipment in ice to London.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"Robert" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Brooklyn1" > wrote in message
>> news
>>> Robertracemaildrop wrote:
>>>>"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.
>>>>
>>>>Creamed cabbage with ham
>>>>egg rolls
>>>>cabbage rolls
>>>>sauerkraut
>>>>cabbage soup
>>>
>>> All that from one stinkin' small cabbage?
>>
>> Hmm he might have meant one at a time ...
>>
>>
>
> He wanted some favorite recipe using cabbage. I listed my top 5.

Indeed. I wasn't referring to you, I was responding to Brooklyn)

--
--
http://www.helpforheroes.org.uk/shop/

"James Silverton" > wrote in message
...
> On 9/2/2013 6:41 AM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>
>>> Have you tried the Irish dish Colcannon? It's also called
>>> Rumbledythumps in Scotland.
>>>
>>> Ingredients:
>>> 1 pound boiled and mashed potatoes
>>> 1 pound boiled cabbage, drained
>>> 1 ounce butter (or margarine)
>>> Salt and black pepper
>>> Method:
>>> Mash the potatoes and finely chop the cabbage and mix in a large
>>> saucepan in which the butter has been melted. Keep the saucepan over a
>>> low heat to keep it hot. Season to taste and serve piping hot.
>>> The mixture can also be put into a greased oven-proof dish and cooked
>>> at 400F/200C until the top is browned.
>>
>> I don't know why but I am always surprised that you know these recipes
>>
>> I much prefer it done in the oven. The top gets lovely and brown and
>> crispy
>
> I guess i find out about them because I read the food columns in the
> Washington Post :-)

And past memories perhaps?

--
--
http://www.helpforheroes.org.uk/shop/

"James Silverton" > wrote in message
...
> On 9/2/2013 9:00 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 9/2/2013 6:41 AM, Ophelia wrote:
>>>> "James Silverton" > wrote
>>>>> Have you tried the Irish dish Colcannon? It's also called
>>>>> Rumbledythumps in Scotland.
>>>>>
>>>>> Ingredients:
>>>>> 1 pound boiled and mashed potatoes
>>>>> 1 pound boiled cabbage, drained
>>>>> 1 ounce butter (or margarine)
>>>>> Salt and black pepper
>>>>> Method:
>>>>> Mash the potatoes and finely chop the cabbage and mix in a large
>>>>> saucepan in which the butter has been melted. Keep the saucepan over a
>>>>> low heat to keep it hot. Season to taste and serve piping hot.
>>>>> The mixture can also be put into a greased oven-proof dish and cooked
>>>>> at 400F/200C until the top is browned.
>>>>
>>>> I don't know why but I am always surprised that you know these
>>>> recipes
>>>>
>>> Having lived in Scotland as a child could explain it!
>>
>> I know, which is why I said I don't know why I am surprised
>
> My mother cooked simple food very well mostly but I had to leave home to
> find that cabbage did not have to be stewed to death and was good with
> only a few minutes boiling or even shredded and uncooked.

Yes, that was common at the time. Things have improved enormously since
then

Another thing
> that was overcooked at home was beef tho' fish was not. We could get
> really fresh fish since Oban, Argyll had a small fishing fleet. I learned
> then that fresh sea fish has a special flavor that is readily lost with
> aging. The only fresh-water fish that I ate was salmon. It was the age old
> privilege of crofters (small farmers) with access to the sea to net salmon
> by rowing a net around and then pulling it to shore. The salmon made the
> difference to their lives since crofting is pretty nearly subsistence
> living.
>
> Lobster was readily available. They were kept alive in tanks near the
> railroad station. One of childhood's treats was to visit the tanks and see
> people picking out lobsters bare handed for shipment in ice to London.

You didn't do so bad then



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On 9/2/2013 10:11 AM, Ophelia wrote:
>
>
> "Robert" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Brooklyn1" > wrote in message
>>> news >>>> Robertracemaildrop wrote:
>>>>> "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.
>>>>>
>>>>> Creamed cabbage with ham
>>>>> egg rolls
>>>>> cabbage rolls
>>>>> sauerkraut
>>>>> cabbage soup
>>>>
>>>> All that from one stinkin' small cabbage?
>>>
>>> Hmm he might have meant one at a time ...
>>>
>>>
>>
>> He wanted some favorite recipe using cabbage. I listed my top 5.
>
> Indeed. I wasn't referring to you, I was responding to Brooklyn)
>
Sheldon was just trying to stir up trouble. I suspect he knew exactly
what that list was about.

Jill

"jmcquown" > wrote in message
...
> On 9/2/2013 10:11 AM, Ophelia wrote:
>>
>>
>> "Robert" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Brooklyn1" > wrote in message
>>>> news >>>>> Robertracemaildrop wrote:
>>>>>> "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.
>>>>>>
>>>>>> Creamed cabbage with ham
>>>>>> egg rolls
>>>>>> cabbage rolls
>>>>>> sauerkraut
>>>>>> cabbage soup
>>>>>
>>>>> All that from one stinkin' small cabbage?
>>>>
>>>> Hmm he might have meant one at a time ...
>>>>
>>>>
>>>
>>> He wanted some favorite recipe using cabbage. I listed my top 5.
>>
>> Indeed. I wasn't referring to you, I was responding to Brooklyn)
>>
> Sheldon was just trying to stir up trouble. I suspect he knew exactly
> what that list was about.

Just Sheldon being Sheldon )
--
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On 9/1/2013 11:41 PM, sf wrote:
> On Sun, 01 Sep 2013 15:55:17 -0600, casa contenta > wrote:
>
>> On 9/1/2013 3:36 PM, 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.
>>>
>> Rough chopped and then served with marinated skirt steak, beans and
>> cheese in a burrito:
>>
> It's the greenery in fish tacos too.
>
>

Indeed yes, chopped romaine pales by comparison...

On Mon, 2 Sep 2013 11:41:17 +0100, "Ophelia"
> wrote:

>
>
>"James Silverton" > wrote in message
...
>
>> Have you tried the Irish dish Colcannon? It's also called Rumbledythumps
>> in Scotland.
>>
>> Ingredients:
>> 1 pound boiled and mashed potatoes
>> 1 pound boiled cabbage, drained
>> 1 ounce butter (or margarine)
>> Salt and black pepper
>> Method:
>> Mash the potatoes and finely chop the cabbage and mix in a large saucepan
>> in which the butter has been melted. Keep the saucepan over a low heat to
>> keep it hot. Season to taste and serve piping hot.
>> The mixture can also be put into a greased oven-proof dish and cooked at
>> 400F/200C until the top is browned.
>
>I don't know why but I am always surprised that you know these recipes
>
>I much prefer it done in the oven. The top gets lovely and brown and
>crispy

Mee too, even with some cheese on top.

JB

>--

"JBurns" > wrote in message
...
> On Mon, 2 Sep 2013 11:41:17 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"James Silverton" > wrote in message
...
>>
>>> Have you tried the Irish dish Colcannon? It's also called
>>> Rumbledythumps
>>> in Scotland.
>>>
>>> Ingredients:
>>> 1 pound boiled and mashed potatoes
>>> 1 pound boiled cabbage, drained
>>> 1 ounce butter (or margarine)
>>> Salt and black pepper
>>> Method:
>>> Mash the potatoes and finely chop the cabbage and mix in a large
>>> saucepan
>>> in which the butter has been melted. Keep the saucepan over a low heat
>>> to
>>> keep it hot. Season to taste and serve piping hot.
>>> The mixture can also be put into a greased oven-proof dish and cooked at
>>> 400F/200C until the top is browned.
>>
>>I don't know why but I am always surprised that you know these recipes
>>
>>I much prefer it done in the oven. The top gets lovely and brown and
>>crispy
>
> Mee too, even with some cheese on top.

Especially with cheese on top))))
--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 02 Sep 2013 10:20:20 -0400, jmcquown >
wrote:

>On 9/2/2013 10:11 AM, Ophelia wrote:
>>
>>
>> "Robert" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Brooklyn1" > wrote in message
>>>> news >>>>> Robertracemaildrop wrote:
>>>>>> "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.
>>>>>>
>>>>>> Creamed cabbage with ham
>>>>>> egg rolls
>>>>>> cabbage rolls
>>>>>> sauerkraut
>>>>>> cabbage soup
>>>>>
>>>>> All that from one stinkin' small cabbage?
>>>>
>>>> Hmm he might have meant one at a time ...
>>>>
>>>>
>>>
>>> He wanted some favorite recipe using cabbage. I listed my top 5.
>>
>> Indeed. I wasn't referring to you, I was responding to Brooklyn)
>>
>Sheldon was just trying to stir up trouble. I suspect he knew exactly
>what that list was about.
>
>Jill

Actually I'm still not sure what was meant by a "small" cabbage...
I've grown every size from A cups to H cups and larger. This has been
a bad garden year weatherwise, my cabbages are still growing but I'll
be lucky if any attain B cup size. And the OP didn't ask for favorite
recipeS... asked for "your favourite recipe (singular) using
cabbage... if you have _one_". Offering five different recipes is
indicative of someone with an insecurity complex, hoping at least one
would be acceptible... and the OP actually didn't offer a recipe...
and none of those dishes would be suitable for a "small" cabbage
except "egg roll"... would have been useful to offer the egg roll
recipe.

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
...
>>>> 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.

On Mon, 02 Sep 2013 07:36:18 +1000, 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.

Wow, thanks for so many great ideas everyone!
I'm working my way through them now...

On Sun, 1 Sep 2013 23:58:29 +0200, (Victor Sack)
wrote:

>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.
>
>How about cabbage rolls or stuffed whole cabbage?

Sounds very good to me...
Thanks Victor, have saved this recipe.

<snip>

On Sun, 01 Sep 2013 17:09:14 -0500, Tara >
wrote:

>On Mon, 02 Sep 2013 07:36:18 +1000, 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.
>
>Cole slaw or grilled wedges for Labor Day.

Like the grilling idea, thanks!

On Sun, 1 Sep 2013 22:10:41 GMT, "l not -l" > wrote:

>
>On 1-Sep-2013, 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.
>The two most common uses I make of a small cabbage a
>- cut into wedges, steamed, sprinkled with a dash or two of malt vinegar
>and eaten with any of several varieties of smoked sausage
>- cut into thin slices, sauteed in butter and olive oil, seasoned with
>salt pepper and, sometimes, caraway seeds.
>
>less often, I separate the leaves, boil them until soft and stuff with
>any of a variety of fillings similar to what might be in a meat loaf or
>meatballs or.... Depends on what ground meat I have around; sometimes
>lamb and rice. Smothered in diced tomatoes or tomato sauce and baked.

Sounds very nice, I always have plenty of lamb here so it covers that
as well. Thanks

On Sun, 01 Sep 2013 20:18:03 -0400, Brooklyn1
> wrote:

>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.
>
>Coarsely chopped and stir fried in butter with broad egg noodles....
>very easy and quick... doesn't pay to get too creative with a "small"
>cabbage.

True, not a very big cabbage in this case, thanks.

On Sun, 01 Sep 2013 20:29:39 -0400, James Silverton
> wrote:

>On 9/1/2013 5:36 PM, 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.
>>
>Shredded cabbage in fish tacos.

Wow... fish tacos, never heard or thought of such a thing.
I wonder how trout would go in such a dish...

On Sun, 01 Sep 2013 22:04:30 -0400, Brooklyn1
> wrote:

>casa contenta wrote:
>> James Silverton wrote:
>>> 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.
>>>>
>>> Shredded cabbage in fish tacos.
>>>
>>+1
>
>W T F is a fish taco supposed to be... a euphemism for odiferous
>female genitalia .. ain't yoose douchebags got any couth...

Ophelia was right... you DO need a woman by the sounds of it

On Sun, 1 Sep 2013 19:35:09 -0500, Sqwertz >
wrote:

>On Mon, 02 Sep 2013 07:36:18 +1000, 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.
>
>Cut into 1" chunks and sautee in butter and sriracha or chile garlic
>sauce.

Quick, simple and interesting...

On Sun, 1 Sep 2013 20:43:51 -0400, "Robert"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>>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.
>
>Creamed cabbage with ham

Sounds good Robert!

>egg rolls
>cabbage rolls
>sauerkraut
>cabbage soup
>
>
>Robert

"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
m...
>>>>> 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

--
--
http://www.helpforheroes.org.uk/shop/

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..

"Jeßus" > wrote in message
...
> On Sun, 01 Sep 2013 22:04:30 -0400, Brooklyn1
> > wrote:
>
>>casa contenta wrote:
>>> James Silverton wrote:
>>>> 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.
>>>>>
>>>> Shredded cabbage in fish tacos.
>>>>
>>>+1
>>
>>W T F is a fish taco supposed to be... a euphemism for odiferous
>>female genitalia .. ain't yoose douchebags got any couth...
>
> Ophelia was right... you DO need a woman by the sounds of it

<g>
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--
http://www.helpforheroes.org.uk/shop/

On Sun, 01 Sep 2013 22:39:49 -0700, sf > wrote:

>On Mon, 02 Sep 2013 07:36:18 +1000, 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.
>
>I love it oven roasted.

Yes that would be nice... I like roasted Brussel sprouts as well.

On Mon, 2 Sep 2013 07:42:05 -0500, heyjoe >
wrote:

>On Mon, 02 Sep 2013 07:36:18 +1000, 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.
>
>How about a Nebraska classic?
>Runza
><http://www.tasteofhome.com/Recipes/Runza>

Looks and sounds delicious heyjoe, this one is a bit bad for me as I
have a wheat intolerance, but I still indulge myself occasionally

On Sunday, September 1, 2013 11:23:16 PM UTC-4, ImStillMags wrote:

>
> http://www.hizzoners.com/index.php/s...es-a-andouille

I'm bookmarking this on for next winter. Looks good.

On Sunday, September 1, 2013 5:36:18 PM UTC-4, 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.

I'm not very original.

Cole Slaw - with those little Kirbies sliced thin.
I keep the leftover 'dressing' for the next batch. Does anyone think this is food-poisoning dangerous?

"Jeßus" > wrote in message
...
> On Mon, 2 Sep 2013 07:42:05 -0500, heyjoe >
> wrote:
>
>>On Mon, 02 Sep 2013 07:36:18 +1000, 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.
>>
>>How about a Nebraska classic?
>>Runza
>><http://www.tasteofhome.com/Recipes/Runza>
>
> Looks and sounds delicious heyjoe, this one is a bit bad for me as I
> have a wheat intolerance, but I still indulge myself occasionally

Looks like you are going to have to get a lot more cabbage now to use all
these lovely recipes

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http://www.helpforheroes.org.uk/shop/

On Monday, September 2, 2013 12:00:10 PM UTC-8, Jeßus wrote:

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..
............................

I've only known them to be called green beans,and sometimes string beans. Here we can get them canned, frozen, or fresh. There are the cut variety, or the French style, and I prefer the French myself. I don't care for the frozen ones for some reason, and actually have never been crazy about green beans, unless they are in some sort of dish with other ingredients.

Judy

> wrote in message
...
> On Monday, September 2, 2013 12:00:10 PM UTC-8, Jeßus wrote:
>
> 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..
> ...........................
>
> I've only known them to be called green beans,and sometimes string beans.
> Here we can get them canned, frozen, or fresh. There are the cut variety,
> or the French style, and I prefer the French myself. I don't care for the
> frozen ones for some reason, and actually have never been crazy about
> green beans, unless they are in some sort of dish with other ingredients.
--------------------------

We love fresh green/French beans. I steam them and then dress them with
balsamic vinegar.

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http://www.helpforheroes.org.uk/shop/

"Brooklyn1" > wrote in message
...

> Actually I'm still not sure what was meant by a "small" cabbage...
> I've grown every size from A cups to H cups and larger. This has been
> a bad garden year weatherwise, my cabbages are still growing but I'll
> be lucky if any attain B cup size. And the OP didn't ask for favorite
> recipeS... asked for "your favourite recipe (singular) using
> cabbage... if you have _one_". Offering five different recipes is
> indicative of someone with an insecurity complex, hoping at least one
> would be acceptible... and the OP actually didn't offer a recipe...
> and none of those dishes would be suitable for a "small" cabbage
> except "egg roll"... would have been useful to offer the egg roll
> recipe.

Were you looking in a mirror when you typed that?

In the Favorite things to make with onions tread you made this answer to a
similar question. Why a list instead of just one thing Brooklyn1. Are you
admitting you have an Insecurity Complex?

-------------------------------------------------Quote------------------------------------------------------------
>What is your favorite thing to do with onions?

Naturally on a burger.
Smothered liver. Also love raw onions on a liverwurst sandwich.
Fried onions n' eggs.
Herring in cream sauce with onions.
The best:
http://shop.russanddaughters.com/sto...ream%26Onions/
If you're feeling flush:
http://shop.russanddaughters.com/sto...AM-%26-ONIONS/
Sixty+ years ago Appy was considered Po' Folk food.
There are dozens more ways I enjoy onions.
---------------------------------------------------End
Quote-------------------------------------------------------------------

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

On Mon, 2 Sep 2013 15:20:21 -0700 (PDT), wrote:

>On Monday, September 2, 2013 12:00:10 PM UTC-8, Jeßus wrote:
>
>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..
>...........................
>
>I've only known them to be called green beans,and sometimes string beans. Here we can get them canned, frozen, or fresh. There are the cut variety, or the French style, and I prefer the French myself. I don't care for the frozen ones for some reason, and actually have never been crazy about green beans, unless they are in some sort of dish with other ingredients.

Ahh okay... string beans. I know what they are, thanks

I'm the same actually, never been a huge string bean fan but as you
say, would be okay as an ingredient.

On Mon, 2 Sep 2013 21:01:05 +0100, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Sun, 01 Sep 2013 22:04:30 -0400, Brooklyn1
>> > wrote:
>>
>>>casa contenta wrote:
>>>> James Silverton wrote:
>>>>> 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.
>>>>>>
>>>>> Shredded cabbage in fish tacos.
>>>>>
>>>>+1
>>>
>>>W T F is a fish taco supposed to be... a euphemism for odiferous
>>>female genitalia .. ain't yoose douchebags got any couth...
>>
>> Ophelia was right... you DO need a woman by the sounds of it
>
><g>

Hey, I have five mature female pussies, and two infant pussies.