I bought a very small cabbage and shredded it in the FP. It's remarkable
the volume that results. I used a large Emile Henry lidded pot and
layered cabbage, onion + garlic and sausage meat, finishing with cabbage
followed by a glug of white wine. Baked at 300F for about 2 hours.
Really tasty and I enjoyed it with a glass of NZ pinot noir.

On 2018-11-10 7:56 p.m., graham wrote:
> I bought a very small cabbage and shredded it in the FP. It's remarkable
> the volume that results. I used a large Emile Henry lidded pot and
> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
> followed by a glug of white wine. Baked at 300F for about 2 hours.
> Really tasty and I enjoyed it with a glass of NZ pinot noir.

I forgot that I also cooked a few fingerling potatoes to go with it.

On Saturday, November 10, 2018 at 8:57:01 PM UTC-6, graham wrote:
>
> I bought a very small cabbage and shredded it in the FP. It's remarkable
> the volume that results. I used a large Emile Henry lidded pot and
> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
> followed by a glug of white wine. Baked at 300F for about 2 hours.
> Really tasty and I enjoyed it with a glass of NZ pinot noir.
>
I saw an episode of 'America's Test Kitchen' or it might have been 'Cooks
Country' where they did dry rubbed country style pork ribs in the crockpot.
No liquid is added and I tried this method today.

They're ok, not spectacular but not bad either. They will be dinner for
Sunday and Monday as well but I don't think I'll cook them like this again.

On Sat, 10 Nov 2018 19:56:58 -0700, graham > wrote:

>I bought a very small cabbage and shredded it in the FP. It's remarkable
>the volume that results. I used a large Emile Henry lidded pot

Phew, I was hoping you'd say you used an Emile Henry lidded pot!

On Sat, 10 Nov 2018 19:56:58 -0700, graham > wrote:

>I bought a very small cabbage and shredded it in the FP. It's remarkable
>the volume that results. I used a large Emile Henry lidded pot and
>layered cabbage, onion + garlic and sausage meat, finishing with cabbage
>followed by a glug of white wine. Baked at 300F for about 2 hours.
>Really tasty and I enjoyed it with a glass of NZ pinot noir.

that sounds really good. I'll have to try that sometime soon.
Janet US

"graham" wrote in message news
I bought a very small cabbage and shredded it in the FP. It's remarkable
the volume that results. I used a large Emile Henry lidded pot and
layered cabbage, onion + garlic and sausage meat, finishing with cabbage
followed by a glug of white wine. Baked at 300F for about 2 hours.
Really tasty and I enjoyed it with a glass of NZ pinot noir.

==

I looked up an 'Emile Henry lidded pot' but there are several with that
name.

Which one is yours?

On 2018-11-11 3:15 a.m., Ophelia wrote:
>
>
> "graham"Â* wrote in message news >
> I bought a very small cabbage and shredded it in the FP. It's remarkable
> the volume that results. I used a large Emile Henry lidded pot and
> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
> followed by a glug of white wine. Baked at 300F for about 2 hours.
> Really tasty and I enjoyed it with a glass of NZ pinot noir.
>
> ==
>
> I looked up an 'Emile Henry lidded pot' but there are several with that
> name.
>
> Which one is yours?
This is the closest I can find on their website:
https://shop.emilehenry.com/fr/226-c...eurs-grand_cru

Mine is a little more bulbous and might no longer be made.

On 2018-11-10 11:11 p.m., U.S. Janet B. wrote:
> On Sat, 10 Nov 2018 19:56:58 -0700, graham > wrote:
>
>> I bought a very small cabbage and shredded it in the FP. It's remarkable
>> the volume that results. I used a large Emile Henry lidded pot and
>> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
>> followed by a glug of white wine. Baked at 300F for about 2 hours.
>> Really tasty and I enjoyed it with a glass of NZ pinot noir.
>
> that sounds really good. I'll have to try that sometime soon.
> Janet US
>
I sometimes do something similar with red cabbage, apples and walnuts.
Like this but with added walnuts:

http://tiny.cc/ep8v0y

This recipe is similar but uses cranberries and looks enticing:

http://tiny.cc/iq8v0y

Ideal for the season, I would have thought.
Graham

"graham" wrote in message news
On 2018-11-11 3:15 a.m., Ophelia wrote:
>
>
> "graham" wrote in message news >
> I bought a very small cabbage and shredded it in the FP. It's remarkable
> the volume that results. I used a large Emile Henry lidded pot and
> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
> followed by a glug of white wine. Baked at 300F for about 2 hours.
> Really tasty and I enjoyed it with a glass of NZ pinot noir.
>
> ==
>
> I looked up an 'Emile Henry lidded pot' but there are several with that
> name.
>
> Which one is yours?
This is the closest I can find on their website:
https://shop.emilehenry.com/fr/226-c...eurs-grand_cru

Mine is a little more bulbous and might no longer be made.
==

Thanks. I have these cast iron pots

https://www.johnlewis.com/le-creuset...E&gclsrc=aw.ds

Which look at lot like yours. Would I treat them the same for your recipe?

In article >, says...
>
> On 2018-11-10 11:11 p.m., U.S. Janet B. wrote:
> > On Sat, 10 Nov 2018 19:56:58 -0700, graham > wrote:
> >
> >> I bought a very small cabbage and shredded it in the FP. It's remarkable
> >> the volume that results. I used a large Emile Henry lidded pot and
> >> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
> >> followed by a glug of white wine. Baked at 300F for about 2 hours.
> >> Really tasty and I enjoyed it with a glass of NZ pinot noir.
> >
> > that sounds really good. I'll have to try that sometime soon.
> > Janet US
> >
> I sometimes do something similar with red cabbage, apples and walnuts.
> Like this but with added walnuts:
>
> http://tiny.cc/ep8v0y
>
> This recipe is similar but uses cranberries and looks enticing:
>
> http://tiny.cc/iq8v0y
>
> Ideal for the season, I would have thought.
> Graham

I love braised red cabbage, my recipe includes sultanas or those big
raisins. Hadn't thought of walnuts or cranberries but what a great
combination

Janet UK

"Ophelia" wrote in message ...



"graham" wrote in message news
On 2018-11-11 3:15 a.m., Ophelia wrote:
>
>
> "graham" wrote in message news >
> I bought a very small cabbage and shredded it in the FP. It's remarkable
> the volume that results. I used a large Emile Henry lidded pot and
> layered cabbage, onion + garlic and sausage meat, finishing with cabbage
> followed by a glug of white wine. Baked at 300F for about 2 hours.
> Really tasty and I enjoyed it with a glass of NZ pinot noir.
>
> ==
>
> I looked up an 'Emile Henry lidded pot' but there are several with that
> name.
>
> Which one is yours?
This is the closest I can find on their website:
https://shop.emilehenry.com/fr/226-c...eurs-grand_cru

Mine is a little more bulbous and might no longer be made.
==

Thanks. I have these cast iron pots

https://www.johnlewis.com/le-creuset...E&gclsrc=aw.ds

Which look at lot like yours. Would I treat them the same for your recipe?

==

Well that didn't work too well did it <g> Anyway, mine are le creuset cast
iron pots, looks a lot like yours. Oh and mine are a nice blue)