On Mon, 2 Sep 2013 21:44:59 +0100, "Ophelia"
> wrote:

>
>
>"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

Cabbage is very easy to grow... and freshly harvested tastes worlds
apart from typical storage cabbage found at markets

On Mon, 2 Sep 2013 13:37:54 -0700 (PDT), Kalmia
> wrote:

>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.

Thanks

>I keep the leftover 'dressing' for the next batch. Does anyone think this is food-poisoning dangerous?

I think it'd be pretty safe.

Southern Fried Cabbage Recipe | Just A Pinch Recipes

On Tue, 03 Sep 2013 06:07:26 +1000, Jeßus > wrote:

> 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.

Are you a convert to oven roasting your vegetables? I certainly am!
I do it a lot when I'm cooking for more than two people, but I usually
only do it for just us if I am using the oven for something else
already. No toaster oven here.

--
Food is an important part of a balanced diet.

[quote='Ophelia[_9_];1862012']"Brooklyn1" wrote in message
news Robertracemaildrop wrote:[color=green][i]
"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.


Simple, I use cabbage fry as a snacks item. My children likes to eat by this way. So avoid eating raw

thats why i use to fry them and give it as snacks. I let you know how to prepare cabbage fry.
Ingredients: Cabbage chopped as spring shape,
Besan Powder(Bengal gram powder)
Water to make paste.
Olive oil (pour oil lot to make deep fry)
Ginger & Garlic paste. Salt
How: Take 5 tbspoon powder, add ginger garlic paste and pinch of salt, then add some water to

make this flour into thick paste. Put chopped cabbage into paste keep aside. Heat oil in vessel then

sprinkle cabbage mixure until it gets light brown then take it out place it on tissue paper so that oil get

absorbed in paper. Now its ready to serve with tomato sauce.
Hope you try this fry enjoy...

You can use cabbage in many dishes, such as salads, soups and casseroles, cabbage is prepared by cutting it into quarters and removing the hard core in the centre. The leaves are then chopped or finely shredded. Overcooking cabbage can intensify its pungent odour -- instead, lightly saute, boil or stir-fry it to achieve best results.

On 9/2/2013 6:53 PM, Jeßus wrote:
> 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.
>
Do green beans have strings these days? I remember, as a child, being
conscripted to remove the strings but I have never noticed any recently.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 9/2/2013 6:53 PM, Jeßus wrote:
>> 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.
>>
> Do green beans have strings these days? I remember, as a child, being
> conscripted to remove the strings but I have never noticed any recently.

He same for me. I think they must have bred the strings out

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

So I did make a sampler platter of cabbage recipes yesterday. I was
going to make 3 but I ended up making 5 different ones. About an hour
in the kitchen for prep and cooking.

All were very tasty.

I'm including a link to a picture of the plate even though it does
look like crap. I live alone and don't worry about presentation...I
care about the taste...and all of these 5 were very good tasting. I
made enough of each for one meal, plus some 2nd's and one more small
meal of all today.

On the top are 2 stuffed cabbage rolls (I made 4).
Aren't they pretty? hahaha (NOT!)
2nd level is James Silvertons potato/cabbage recipe on the left
To the right of that is Sheldon's cabbabe and egg noodles
Bottom level is my favorite cole slaw. Next to that is sw's recipe
for cabbage with Chili garlic sauce. Notice that I blackened them
a bit...a very good taste.

Like I mentioned, the pic is not pretty but it
shows what I made and all was good. :-D


http://i39.tinypic.com/v79u39.jpg

G.

"Gary" > wrote in message ...
> So I did make a sampler platter of cabbage recipes yesterday. I was
> going to make 3 but I ended up making 5 different ones. About an hour
> in the kitchen for prep and cooking.
>
> All were very tasty.
>
> I'm including a link to a picture of the plate even though it does
> look like crap. I live alone and don't worry about presentation...I
> care about the taste...and all of these 5 were very good tasting. I
> made enough of each for one meal, plus some 2nd's and one more small
> meal of all today.
>
> On the top are 2 stuffed cabbage rolls (I made 4).
> Aren't they pretty? hahaha (NOT!)
> 2nd level is James Silvertons potato/cabbage recipe on the left
> To the right of that is Sheldon's cabbabe and egg noodles
> Bottom level is my favorite cole slaw. Next to that is sw's recipe
> for cabbage with Chili garlic sauce. Notice that I blackened them
> a bit...a very good taste.
>
> Like I mentioned, the pic is not pretty but it
> shows what I made and all was good. :-D
>
>
> http://i39.tinypic.com/v79u39.jpg

Each thing looks good!!! If you had put each thing on a separate plate I
think you might see it differently. They all look pretty good to me)
Like you, that is the most important thing)

If you were inviting me to come and sample I wouldn't say no! ) (well,
except for the one with chili... but you know me)

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

Ophelia wrote:
>
> If you were inviting me to come and sample I wouldn't say no! ) (well,
> except for the one with chili... but you know me)

That garlic chili sauce is very hot so I kept it to a minimum. I
wanted to use the heat but still be able to taste the cabbage. :-D

G.

> wrote in message
...
> On Tue, 3 Sep 2013 14:30:08 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Gary" > wrote in message
...
>>> So I did make a sampler platter of cabbage recipes yesterday. I was
>>> going to make 3 but I ended up making 5 different ones. About an hour
>>> in the kitchen for prep and cooking.
>>>
>>> All were very tasty.
>>>
>>> I'm including a link to a picture of the plate even though it does
>>> look like crap. I live alone and don't worry about presentation...I
>>> care about the taste...and all of these 5 were very good tasting. I
>>> made enough of each for one meal, plus some 2nd's and one more small
>>> meal of all today.
>>>
>>> On the top are 2 stuffed cabbage rolls (I made 4).
>>> Aren't they pretty? hahaha (NOT!)
>>> 2nd level is James Silvertons potato/cabbage recipe on the left
>>> To the right of that is Sheldon's cabbabe and egg noodles
>>> Bottom level is my favorite cole slaw. Next to that is sw's recipe
>>> for cabbage with Chili garlic sauce. Notice that I blackened them
>>> a bit...a very good taste.
>>>
>>> Like I mentioned, the pic is not pretty but it
>>> shows what I made and all was good. :-D
>>>
>>>
>>> http://i39.tinypic.com/v79u39.jpg
>>
>>Each thing looks good!!! If you had put each thing on a separate plate I
>>think you might see it differently. They all look pretty good to me)
>>Like you, that is the most important thing)
>>
>>If you were inviting me to come and sample I wouldn't say no! ) (well,
>>except for the one with chili... but you know me)
>>
>>--
> +5, I find chili is like an assault on my taste buds, it ruins the
> flavours of everything else.

But see, I am a wimp because I don't like spicy stuff at all Well, so I
am told anyway

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

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> If you were inviting me to come and sample I wouldn't say no! ) (well,
>> except for the one with chili... but you know me)
>
> That garlic chili sauce is very hot so I kept it to a minimum. I
> wanted to use the heat but still be able to taste the cabbage. :-D

Enjoy, but I wouldn't want to be your mouth)

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

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.


Here's one:

Pork
Cabbage
Rice
Wine
Brown sugar
Soy sauce
Vinegar (rice vinegar?)


Very tasty.

Lenona.

> wrote in message
...
> On Tue, 3 Sep 2013 15:23:28 +0100, "Ophelia"
> > wrote:
>
>>>>
>>>>--
>>> +5, I find chili is like an assault on my taste buds, it ruins the
>>> flavours of everything else.
>>
>>But see, I am a wimp because I don't like spicy stuff at all Well, so
>>I
>>am told anyway
>>
>>--
> I don't feel it is wimpyness. I can eat hot stuff, even Vindaloo,
> but I just don't enjoy it. I like to taste the individual flavours
> in dishes and once heat is introduced, I find it dulls the taste buds.
> Where's the point in that ?

Thank you!!!!

Not wimpy O

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

Sqwertz <swertz.clueless> wrote:
>Kalmia wrote:
>
>> 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?
>
>It's probably too wet if you have enough leftover dressing worth
>saving.
>
>Not sure what kerbies are. Cucumbers (kerby, they're not little)?

They're kirbys, you illiterate know nothing dwarf... and they're
whatever size they are when picked... typically harvested when small
(under 6" for pickling) but if left too long will become huge,
especially in diameter, and they will develop large woody seeds and
very tough skin.
http://www.thekitchn.com/cucumber-pr...-gherkin-58507
http://www.foodsubs.com/Squcuke.html

On Tue, 03 Sep 2013 10:49:33 -0300, wrote:

>On Tue, 03 Sep 2013 08:38:38 -0400, James Silverton
> wrote:
>
>>On 9/2/2013 6:53 PM, Jeßus wrote:
>>> 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.
>>>
>>Do green beans have strings these days? I remember, as a child, being
>>conscripted to remove the strings but I have never noticed any recently.
>
>Home grown ones sometimes do and I notice that in the summer our local
>stupidmarket is supplied by a farmer with snow peas. They frequently
>do too, but they are delicious, twice as good as the rest of the year.
>They also don't look uniform, they are naturally different one to
>another. I feel this desire to have all tomatoes round, a certain
>size and colour was what did flavour in.

All beans develop strings when left too long on the vine, but they are
very easy to destring.

On Tue, 3 Sep 2013 15:23:28 +0100, "Ophelia"
> wrote:

>
>
> wrote in message
.. .
>> On Tue, 3 Sep 2013 14:30:08 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Gary" > wrote in message
...
>>>> So I did make a sampler platter of cabbage recipes yesterday. I was
>>>> going to make 3 but I ended up making 5 different ones. About an hour
>>>> in the kitchen for prep and cooking.
>>>>
>>>> All were very tasty.
>>>>
>>>> I'm including a link to a picture of the plate even though it does
>>>> look like crap. I live alone and don't worry about presentation...I
>>>> care about the taste...and all of these 5 were very good tasting. I
>>>> made enough of each for one meal, plus some 2nd's and one more small
>>>> meal of all today.
>>>>
>>>> On the top are 2 stuffed cabbage rolls (I made 4).
>>>> Aren't they pretty? hahaha (NOT!)
>>>> 2nd level is James Silvertons potato/cabbage recipe on the left
>>>> To the right of that is Sheldon's cabbabe and egg noodles
>>>> Bottom level is my favorite cole slaw. Next to that is sw's recipe
>>>> for cabbage with Chili garlic sauce. Notice that I blackened them
>>>> a bit...a very good taste.
>>>>
>>>> Like I mentioned, the pic is not pretty but it
>>>> shows what I made and all was good. :-D
>>>>
>>>>
>>>> http://i39.tinypic.com/v79u39.jpg
>>>
>>>Each thing looks good!!! If you had put each thing on a separate plate I
>>>think you might see it differently. They all look pretty good to me)
>>>Like you, that is the most important thing)
>>>
>>>If you were inviting me to come and sample I wouldn't say no! ) (well,
>>>except for the one with chili... but you know me)
>>>
>>>--
>> +5, I find chili is like an assault on my taste buds, it ruins the
>> flavours of everything else.
>
>But see, I am a wimp because I don't like spicy stuff at all Well, so I
>am told anyway

I don't like spicey either, but I do enjoy hot nipples.

On Tue, 3 Sep 2013 15:23:56 +0100, "Ophelia"
> wrote:

>
>
>"Gary" > wrote in message ...
>> Ophelia wrote:
>>>
>>> If you were inviting me to come and sample I wouldn't say no! ) (well,
>>> except for the one with chili... but you know me)
>>
>> That garlic chili sauce is very hot so I kept it to a minimum. I
>> wanted to use the heat but still be able to taste the cabbage. :-D
>
>Enjoy, but I wouldn't want to be your mouth)

Even worse at the other end... hehe

On Tue, 03 Sep 2013 09:24:48 -0400, Gary > wrote:

>So I did make a sampler platter of cabbage recipes yesterday. I was
>going to make 3 but I ended up making 5 different ones. About an hour
>in the kitchen for prep and cooking.
>
>All were very tasty.
>
>I'm including a link to a picture of the plate even though it does
>look like crap. I live alone and don't worry about presentation...I
>care about the taste...and all of these 5 were very good tasting. I
>made enough of each for one meal, plus some 2nd's and one more small
>meal of all today.
>
>On the top are 2 stuffed cabbage rolls (I made 4).
>Aren't they pretty? hahaha (NOT!)
>2nd level is James Silvertons potato/cabbage recipe on the left
>To the right of that is Sheldon's cabbabe and egg noodles
>Bottom level is my favorite cole slaw. Next to that is sw's recipe
>for cabbage with Chili garlic sauce. Notice that I blackened them
>a bit...a very good taste.
>
>Like I mentioned, the pic is not pretty but it
>shows what I made and all was good. :-D
>
>http://i39.tinypic.com/v79u39.jpg

Looks good but would look better with a little editing...
http://i43.tinypic.com/ycgub.jpg ...and it needed some garnish, even
if just a sprinkle of paprika and/or minced parsley.

"Brooklyn1" > wrote in message
news
> On Tue, 03 Sep 2013 10:49:33 -0300, wrote:
>
>>On Tue, 03 Sep 2013 08:38:38 -0400, James Silverton
> wrote:
>>
>>>On 9/2/2013 6:53 PM, Jeßus wrote:
>>>> 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.
>>>>
>>>Do green beans have strings these days? I remember, as a child, being
>>>conscripted to remove the strings but I have never noticed any recently.
>>
>>Home grown ones sometimes do and I notice that in the summer our local
>>stupidmarket is supplied by a farmer with snow peas. They frequently
>>do too, but they are delicious, twice as good as the rest of the year.
>>They also don't look uniform, they are naturally different one to
>>another. I feel this desire to have all tomatoes round, a certain
>>size and colour was what did flavour in.
>
> All beans develop strings when left too long on the vine, but they are
> very easy to destring.

Ahh ok. I suspect we get them very young these days.

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

On Tue, 03 Sep 2013 08:38:38 -0400, James Silverton
> wrote:

> On 9/2/2013 6:53 PM, Jeßus wrote:
> > 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.
> >
> Do green beans have strings these days? I remember, as a child, being
> conscripted to remove the strings but I have never noticed any recently.

I think that variety is rarely sold in city grocery stores anymore,
because they require longer cooking. Aren't they the ones that people
in the south cook until they are gray with something else like a ham
hock?

--
Food is an important part of a balanced diet.

In article >,
says...
>
> On Tue, 03 Sep 2013 08:38:38 -0400, James Silverton
> > wrote:
>
> > On 9/2/2013 6:53 PM, Jeßus wrote:
> > > 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.
> > >
> > Do green beans have strings these days? I remember, as a child, being
> > conscripted to remove the strings but I have never noticed any recently.
>
> I think that variety is rarely sold in city grocery stores anymore,
> because they require longer cooking.

We've just eaten some home-grown string/runner beans with supper. They
cook in 8 minutes (steamed or boiled). I haven't needed to "string "
beans for decades, that's been bred out of modern varieties.

The green beans sold in tins here, are French beans which are shorter
and have a more narrow cylindrical pod. String beans, aka runner beans
in UK, have flat pods. I grow french beans some years but always grow
runners, our favourite.

Janet UK

On 9/1/2013 4:36 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.
>

Our family makes a soup/stew starring cabbage and a ham bone. One
meaty ham bone, chicken stock, a quartered onion and a couple stalks
of celery. Add chunks of carrots and potatoes and simmer for an hour
or so. About fifteen minutes before serving, cut a smallish head of
cabbage (preferably Savoy) into eighths and add to the pot. It's still
my favorite savory winter dish.

On Tuesday, September 3, 2013 9:24:48 AM UTC-4, Gary wrote:
> So I did make a sampler platter of cabbage recipes yesterday. I was
>
> going to make 3 but I ended up making 5 different ones. About an hour
>
> in the kitchen for prep and cooking.
>
>
>
> All were very tasty.
>
>
>
> I'm including a link to a picture of the plate even though it does
>
> look like crap. I live alone and don't worry about presentation...I
>
> care about the taste...and all of these 5 were very good tasting. I
>
> made enough of each for one meal, plus some 2nd's and one more small
>
> meal of all today.
>
>
>
> On the top are 2 stuffed cabbage rolls (I made 4).
>
> Aren't they pretty? hahaha (NOT!)
>
> 2nd level is James Silvertons potato/cabbage recipe on the left
>
> To the right of that is Sheldon's cabbabe and egg noodles
>
> Bottom level is my favorite cole slaw. Next to that is sw's recipe
>
> for cabbage with Chili garlic sauce. Notice that I blackened them
>
> a bit...a very good taste.
>
>
>
> Like I mentioned, the pic is not pretty but it
>
> shows what I made and all was good. :-D

My, but you ARE the industrious type. Which will you repeat?

On Tue, 3 Sep 2013 15:33:36 -0500, Sqwertz wrote:

> You actually got something
> RIGHT for a change. Of course you had to quote websites to do it, but
> that's a start!

So there is hope for you yet...

On Tue, 3 Sep 2013 15:27:01 -0500, Sqwertz wrote:

> And purple cabbage is purely for color
> and presentation (tastes like green).
>
> -sw

Oh thank you for sharing, now blow.

Kalmia wrote:
>
> Gary wrote:
> > So I did make a sampler platter of cabbage recipes yesterday. I was
> > going to make 3 but I ended up making 5 different ones.
> > All were very tasty.
> >

> My, but you ARE the industrious type. Which will you repeat?

I'll repeat them all but not at one time like I did. It was just a
test sampler. From now on, it will depend on what else I'm having.

The cole slaw wasn't a test. I've been making that for years and I
love the simple recipe. I make that often.

G.

On Mon, 2 Sep 2013 16:29:25 -0500, Sqwertz >
wrote:

>On Tue, 03 Sep 2013 05:46:04 +1000, Jeßus wrote:
>
>> On Sun, 1 Sep 2013 19:35:09 -0500, Sqwertz >
>> wrote:
>>
>>>Cut into 1" chunks and sautee in butter and sriracha or chile garlic
>>>sauce.
>>
>> Quick, simple and interesting...
>
>Add the chile paste/sauce the last 2 minutes after the cabbage has
>gotten somewhat limp. I also use a little bit of water to create
>steam, but not enough that it's in the resulting product (it
>evaporates)

Thanks

On Tue, 03 Sep 2013 08:38:38 -0400, James Silverton
> wrote:

>On 9/2/2013 6:53 PM, Jeßus wrote:
>> 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.
>>
>Do green beans have strings these days? I remember, as a child, being
>conscripted to remove the strings but I have never noticed any recently.

I don't have them very often and definitely not had fresh out of the
garden ones in ages... but no, I don't think so.

On Mon, 2 Sep 2013 21:44:59 +0100, "Ophelia"
> wrote:

>
>
>"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

I reckon

On Tue, 3 Sep 2013 02:24:07 +0100, bigwheel
> wrote:

>
>'Jeßus[_3_ Wrote:
>> ;1861873']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.
>
>'Southern Fried Cabbage Recipe | Just A Pinch Recipes'
>(http://tinyurl.com/oej7w6z)

This looks great, quick and easy... have bookmarked it... thanks
Bigwheel.

On Tue, 3 Sep 2013 07:18:11 +0100, goodfood
> wrote:

>
>You can use cabbage in many dishes, such as salads, soups and
>casseroles, cabbage is prepared by cutting it into quarters and removing
>the hard core in the centre. The leaves are then chopped or finely
>shredded. Overcooking cabbage can intensify its pungent odour --
>instead, lightly saute, boil or stir-fry it to achieve best results.

Thanks for the tip about overcooking!

On Tue, 3 Sep 2013 07:33:54 -0700 (PDT), wrote:

>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.
>
>
>Here's one:
>
>Pork
>Cabbage
>Rice
>Wine
>Brown sugar
>Soy sauce
>Vinegar (rice vinegar?)
>
>
>Very tasty.

Many thanks Lenona, pork and bacon really seems to go well with
cabbage.

On Tue, 03 Sep 2013 14:51:21 -0500, Moe DeLoughan >
wrote:

>On 9/1/2013 4:36 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.
>>
>
>Our family makes a soup/stew starring cabbage and a ham bone. One
>meaty ham bone, chicken stock, a quartered onion and a couple stalks
>of celery. Add chunks of carrots and potatoes and simmer for an hour
>or so. About fifteen minutes before serving, cut a smallish head of
>cabbage (preferably Savoy) into eighths and add to the pot. It's still
>my favorite savory winter dish.

Thanks Moe, I do something very similar to this myself - except that I
add the cabbage right from the start... more out of laziness than
anything else. Next time I'll add the cabbage towards the end of
cooking.

"clinicaltrials" > wrote in
message . ..
>
> Simple, I use cabbage fry as a snacks item. My children likes to eat by
> this way. So avoid eating raw thats why i use to fry them and give it as
> snacks. I let you know how to prepare cabbage fry.
>
> Ingredients: Cabbage chopped as spring shape,
> Besan Powder(Bengal gram powder)
> Water to make paste.
> Olive oil (pour oil lot to make deep fry)
> Ginger & Garlic paste. Salt
>
> How: Take 5 tbspoon powder, add ginger garlic paste and pinch of salt,
> then add some water to make this flour into thick paste. Put chopped
> cabbage into paste keep aside. Heat oil in vessel then sprinkle cabbage
> mixure until it gets light brown then take it out place it on tissue
> paper so that oil get absorbed in paper. Now its ready to serve with
> tomato sauce.
>
> Hope you try this fry enjoy...
>
>
>
>
> --
> clinicaltrials

The chances are that your post is not being seen because you post from
foodbanter, which has a bad reputation here.

I have made a note of this recipe and will give it a try this weekend.

Mike