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.

"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

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

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:

http://www.elguerocanelo.com/index2.html

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?

Here is a recipe for cabbage rolls/stuffed cabbage leaves, namely
Russian golubtsy, from 'The Russian Cookbook' by Nina Nicolaieff and
Nancy Phelan I posted many years ago. Note: I wouldn't boil the cabbage
the way it is described in the recipe, but would detach the leaves, wrap
them in aluminium foil, and put them in the hot oven for about 7
minutes. That way, the leaves will be tastier, more elastic, and will
retain all their juices.

Golubtsy
Cabbage Rolls

1 medium-sized cabbage
enough boiling water to cover cabbage

For filling
1 1/4 pounds finely-minced beef
1 cup boiled rice
1/2 cup chopped onion fried in
1 tablespoon butter
1 1/2 teaspoon salt
pepper
2 tablespoons butter for frying
1 cup water or beef stock
1 cup sour cream

Cut off outside leaves and remove core of the cabbage head so that the
cooking liquid can get to the leaves more easily. Put it upside down in
the saucepan and pour in enough boiling water to fill and cover cabbage.
Boil for 10 minutes. Drain off water thoroughly and detach leaves.
Trim the thick centre vein so that the leaf will fold over easily.
Mix the filling thoroughly, season it and put 1 or 2 tablespoons -
depending on the size of the leaves - on the thicker part of a leaf.
Fold in 3 sides, then roll it into a parcel. Repeat process till all
leaves are filled.
Heat butter in frying-pan and fry cabbage rolls lightly. Put them in
the saucepan and pour 1 cup water or beef stock over them. Cover, bring
to the boil, reduce the heat and simmer for 1 hour, till leaves are
tender, if necessary adding more liquid. When cooked pour over the sour
cream and simmer for another 5 minutes. Serve hot in a deep dish, as a
complete course.
__________________________________________________ _________________

And here's a recipe for stuffed whole cabbage I posted some time last
century. It is from 'The Food Lover's Guide to Paris' by Patricia
Wells.

Chou Farcie Ambassade d'Auvergne
(Ambassade d'Auvergne's Stuffed Cabbage)

Stuffing:
6 ounces (185 g) fresh Swiss chard or spinach, rinsed, dried, and
coarsely chopped
1 large bunch parsley, minced
1 large onion, minced
1 clove garlic, minced
10 ounces (310 g) pork sausage meat
1 egg
1 slice white bread, soaked in 2 tablespoons milk
Salt and freshly ground black pepper

1 cabbage
Salt and freshly ground black pepper to taste
6 ounces (185 g) prunes, pitted
1 cup (250 ml) dry white wine
1 quart (1 liter) meat or poultry stock
6 ounces (185 g) slab bacon, rind removed, cut into bite-size pieces

1. Preheat the oven to 475°F (245°C).
2. In a large bowl, combine the stuffing ingredients and mix until well
blended. Season to taste.
3. Bring a large pot of water to boil. Separate the leaves of the
cabbage and blanch them in the boiling water for 5 minutes. Rinse under
cold water until cool, then drain.
4. Lay a dampened 24x24-inch (60x60-cm) piece of cheesecloth on a work
surface. "Reconstruct" the cabbage, beginning with the largest leaves,
arranging the leaves so the outer side, where the rib is most prominent,
is on the inside. Season each layer with salt and pepper. Continue
until all the leaves have been used.
5. Form the stuffing into a ball, pushing 4 pitted prunes into the
center. Place the ball of stuffing in the center of the cabbage and
bring the leaves up to envelope the stuffing. Bring the cheesecloth up
around the rounded cabbage and tie securely. Place the cabbage in a
deep baking dish. Add the remaining prunes and the wine, season to
taste, and cover with the stock.
6. Bake for 1 1/2 to 2 hours. Just before serving, sauté the slab
bacon in a small skillet until very crisp. Unwrap the cabbage and place
on the serving platter. Garnish with the prunes and grilled bacon. Cut
into wedge-shaped pieces and serve immediately.

Victor

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.

"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

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

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.
>
Grilled! Cut it into quarters. It carmelizes nicely.

Jill

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.

Tara

On 9/1/2013 6:10 PM, l not -l wrote:

> 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.
>
I made a big batch of stuffed cabbage (rolled and folded like blintzes)
a few days ago. The extras were packed in meal-size portions and frozen.

On 2013-09-01, jmcquown > wrote:

> Grilled! Cut it into quarters. It carmelizes nicely.

That sounds interesting, but I got no grill. I usually make slaw or
jes steam it. I've been looking for an excuse to by a grill, but I
don't like these cheapo plate-over-the-burner types one sees today. I
wanna lava rock grill.

nb

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.

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.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"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

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?

On 9/1/2013 6:29 PM, 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.
>
+1

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...

On 9/1/2013 7:14 PM, notbob wrote:
> On 2013-09-01, jmcquown > wrote:
>
>> Grilled! Cut it into quarters. It carmelizes nicely.
>
> That sounds interesting, but I got no grill. I usually make slaw or
> jes steam it. I've been looking for an excuse to by a grill, but I
> don't like these cheapo plate-over-the-burner types one sees today. I
> wanna lava rock grill.
>
> nb
>
Lava rock? You mean faux fire?

Jill

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, 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.

Judy

On 9/1/2013 8:04 PM, 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...
>

Please...

http://static.sandiego.com/articlefi...ish%20taco.jpg

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.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2013-09-02, 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.
>
> -sw

On Sunday, September 1, 2013 2:36:18 PM UTC-7, 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.

This is my all time favorite.

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

"Brooklyn1" > wrote in message
...
> 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...

Depends on where you get it. There was a commercial last year on TV that
made them using fish sticks and crunchy taco shells. I made them because I
had fish sticks to use up. They were eaten but not asked for again.

If you get them in a restaurant, you may have a choice of fish. The fish
may be breaded or not breaded. If it doesn't say, then you have to ask.

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.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

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.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

> 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
>>
>>--
>
> Plain old Savoy cabbage is lovely -

Yes, I used to love sweetheart cabbage too, but these days ... the spring
greens have it!

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

"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 ...

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

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...

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

"ImStillMags" > wrote in message
...
> On Sunday, September 1, 2013 2:36:18 PM UTC-7, 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.
>
> This is my all time favorite.
>
> http://www.hizzoners.com/index.php/s...es-a-andouille

It won't open for me

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

On 9/2/2013 6:41 AM, Ophelia wrote:
>
>
> "ImStillMags" > wrote in message
> ...
>> On Sunday, September 1, 2013 2:36:18 PM UTC-7, 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.
>>
>> This is my all time favorite.
>>
>> http://www.hizzoners.com/index.php/s...es-a-andouille
>>
>
> It won't open for me
>
It's a spicy dish, doubtful you'd like it. But here it is:

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


CABBAGE, APPLES & ANDOUILLE


4 tablespoons butter
2 cups onon -- julienned
10 cups cabbage -- chopped and packed
1 cup chicken stock
2 large bay leaves
3 cups apples -- unpeeled and juliened (use a firm
crisp apple like Braeburn)
3 tablespoons brown sugar
1 pound andouille sausage -- slicked thick

1. Mix together all ingredients for the seasoning mix and set aside.

2. In a large pot, saute onions in butter about 2 minutes.
3. Add cabbage, 1/2 cup stock, bay leaves and seasoning mix. Cook 20
minutes till cabbage is soft.
4. Stir in apples and cook 5 minutes.
5. Stir in brown sugar and rest of stock. Cook 10 minutes.
6. Add andouille sausage and cook 10 minutes.

To plate: Put a mound of mashed potatoes in the center of your plate.
Make a well in the mashed potatoes and pile in the cabbage mixture.

Jill

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.

Really. huh. I've got a head of cabbage and I'll try this today and
use my still unopened jar of Huy Fong Chili Garlic Sauce.

G.

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.

I'm also going to try your way today, Sheldon.

G.

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'll also try this today.
huh....3 different cabbage recipes today...and a little bit of fried
chicken to go on the plate with each.

G.

"jmcquown" > wrote in message
...
> On 9/2/2013 6:41 AM, Ophelia wrote:
>>
>>
>> "ImStillMags" > wrote in message
>> ...
>>> On Sunday, September 1, 2013 2:36:18 PM UTC-7, 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.
>>>
>>> This is my all time favorite.
>>>
>>> http://www.hizzoners.com/index.php/s...es-a-andouille
>>>
>>
>> It won't open for me
>>
> It's a spicy dish, doubtful you'd like it. But here it is:
>
> 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
>
>
> CABBAGE, APPLES & ANDOUILLE
>
>
> 4 tablespoons butter
> 2 cups onon -- julienned
> 10 cups cabbage -- chopped and packed
> 1 cup chicken stock
> 2 large bay leaves
> 3 cups apples -- unpeeled and juliened (use a firm
> crisp apple like Braeburn)
> 3 tablespoons brown sugar
> 1 pound andouille sausage -- slicked thick
>
> 1. Mix together all ingredients for the seasoning mix and set aside.
>
> 2. In a large pot, saute onions in butter about 2 minutes.
> 3. Add cabbage, 1/2 cup stock, bay leaves and seasoning mix. Cook 20
> minutes till cabbage is soft.
> 4. Stir in apples and cook 5 minutes.
> 5. Stir in brown sugar and rest of stock. Cook 10 minutes.
> 6. Add andouille sausage and cook 10 minutes.
>
> To plate: Put a mound of mashed potatoes in the center of your plate.
> Make a well in the mashed potatoes and pile in the cabbage mixture.

You know me too well .... <g>

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

"Gary" > wrote in message ...
> 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'll also try this today.
> huh....3 different cabbage recipes today...and a little bit of fried
> chicken to go on the plate with each.

lol
You going to make them all today??? )) Do report back
--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Gary" wrote:
> > I'll also try this today.
> > huh....3 different cabbage recipes today...and a little bit of fried
> > chicken to go on the plate with each.
>
> lol
> You going to make them all today??? )) Do report back

Yes, I will. I'm off today and will do this for a "late lunch." The 3
recipes are close enough to make each easily.

I might even make a small bit of coleslaw with carrots...my original
intent.

Cabbage Patch G.

PS - I will report back tonight or tomorrow. :-D

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!

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > I'll also try this today.
>> > huh....3 different cabbage recipes today...and a little bit of fried
>> > chicken to go on the plate with each.
>>
>> lol
>> You going to make them all today??? )) Do report back
>
> Yes, I will. I'm off today and will do this for a "late lunch." The 3
> recipes are close enough to make each easily.
>
> I might even make a small bit of coleslaw with carrots...my original
> intent.
>
> Cabbage Patch G.
>
> PS - I will report back tonight or tomorrow. :-D

Enjoy)
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"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
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