I've got a couple medium size heads of cabbage in my refrigerator, and
I'm looking for something original to do with them for supper tonight.
Normally, I'll chop it up and fry it with bacon, or make Haluski with
egg noodles. I will probably go shopping today, but I do have kielbasa
in the refrigerator.

Any good cabbage supper ideas?

On Saturday, March 27, 2021 at 11:53:11 AM UTC-4, Michael Trew wrote:
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles. I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?

I love roasted cabbage:

<https://smittenkitchen.com/2019/11/roasted-cabbage-with-walnuts-and-parmesan/>

I haven't ever bothered with the walnuts and parm.

Cindy Hamilton

On 3/27/2021 12:38 PM, Cindy Hamilton wrote:
> On Saturday, March 27, 2021 at 11:53:11 AM UTC-4, Michael Trew wrote:
>> I've got a couple medium size heads of cabbage in my refrigerator, and
>> I'm looking for something original to do with them for supper tonight.
>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>> egg noodles. I will probably go shopping today, but I do have kielbasa
>> in the refrigerator.
>>
>> Any good cabbage supper ideas?
>
> I love roasted cabbage:
>
> <https://smittenkitchen.com/2019/11/roasted-cabbage-with-walnuts-and-parmesan/>
>
> I haven't ever bothered with the walnuts and parm.
>
> Cindy Hamilton
>
That looks nice and I doubt I'd bother with the walnuts and parm either.
Sometimes simple is best.

Jill

On 2021-03-27 6:00 p.m., jmcquown wrote:
> On 3/27/2021 12:38 PM, Cindy Hamilton wrote:
>> On Saturday, March 27, 2021 at 11:53:11 AM UTC-4, Michael Trew wrote:
>>> I've got a couple medium size heads of cabbage in my refrigerator, and
>>> I'm looking for something original to do with them for supper tonight.
>>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>>> egg noodles. I will probably go shopping today, but I do have kielbasa
>>> in the refrigerator.
>>>
>>> Any good cabbage supper ideas?
>>
>> I love roasted cabbage:
>>
>> <https://smittenkitchen.com/2019/11/roasted-cabbage-with-walnuts-and-parmesan/>
>>
>>
>> I haven't ever bothered with the walnuts and parm.
>>
>> Cindy Hamilton
>>
> That looks nice and I doubt I'd bother with the walnuts and parm either.
> Â*Sometimes simple is best.
>
> Jill
I sometimes braise shredded red cabbage with apples and walnuts.

On Saturday, March 27, 2021 at 11:53:11 AM UTC-4, Michael Trew wrote:
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles. I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?

Make cole slaw with it and have fried chicken. Or simmer it with corned beef for three or four hours..

>On Saturday, March 27, 2021 Michael Trew wrote:
>
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles. I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?

I don't think there's anything original to do with cabbage. But for a
good supper meal you can't beat a hearty cabbage soup, especially
loaded with kielbasa coins. Add a large can of whole tomatoes
squished with clean hands. Add a handful of raisins (sweet), and the
juice of a fresh lemon (sour). S n'P of course. I usually add a cup
of diced carrots and another of diced potato. Usually I'd make mine
with a hunk of beef chuck, but kielbasa would be good too, I've even
used frankfurters. NO garlic or onion,those don't go well with
cabbage, those strong flavors fight each other. Add a couple of bay
leaves and some curley leaf parsely. Curley leaf is mild, flat leaf
is harsh, only good for Italian tomato sauce.

Sheldon Martin wrote:
>> On Saturday, March 27, 2021 Michael Trew wrote:
>>
>> I've got a couple medium size heads of cabbage in my refrigerator, and
>> I'm looking for something original to do with them for supper tonight.
>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>> egg noodles. I will probably go shopping today, but I do have kielbasa
>> in the refrigerator.
>>
>> Any good cabbage supper ideas?
>
> I don't think there's anything original to do with cabbage. But for a
> good supper meal you can't beat a hearty cabbage soup, especially
> loaded with kielbasa coins. Add a large can of whole tomatoes
> squished with clean hands. Add a handful of raisins (sweet), and the
> juice of a fresh lemon (sour). S n'P of course. I usually add a cup
> of diced carrots and another of diced potato. Usually I'd make mine
> with a hunk of beef chuck, but kielbasa would be good too, I've even
> used frankfurters. NO garlic or onion,those don't go well with
> cabbage, those strong flavors fight each other. Add a couple of bay
> leaves and some curley leaf parsely. Curley leaf is mild, flat leaf
> is harsh, only good for Italian tomato sauce.
>

Excellent meal. All jewish delis sell this, and yoose can get a
bowl free at any gin mill.

The amish also sell it from roadside stands. Even the Apache
indians sell it on their reservation in southern arizona.

In russia, it's known as Popeye soup.
At the vatican, it is served as monk soup (with the added
ingredient saltpetre)

On 2021-03-27 11:53 a.m., Michael Trew wrote:
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles.Â* I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?

If we gave you ideas they would not be original.

On 3/27/2021 11:21 AM, Dave Smith wrote:
> On 2021-03-27 11:53 a.m., Michael Trew wrote:
>> I've got a couple medium size heads of cabbage in my refrigerator, and
>> I'm looking for something original to do with them for supper tonight.
>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>> egg noodles.Â* I will probably go shopping today, but I do have kielbasa
>> in the refrigerator.
>>
>> Any good cabbage supper ideas?
>
> If we gave you ideas they would not be original.
>


I think the suggestion of "simmer it with corned beef for three or four
hours" would be pretty original. No idea where you would find any
cabbage left intact after that.

On 3/27/2021 2:21 PM, Dave Smith wrote:
> On 2021-03-27 11:53 a.m., Michael Trew wrote:
>> I've got a couple medium size heads of cabbage in my refrigerator, and
>> I'm looking for something original to do with them for supper tonight.
>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>> egg noodles. I will probably go shopping today, but I do have
>> kielbasa in the refrigerator.
>>
>> Any good cabbage supper ideas?
>
> If we gave you ideas they would not be original.

Perhaps instead of original, I should have said "your favorite cabbage
recipe". Sometimes I'm not very creative, and I don't typically do
anything with it aside from fried with noodles.

On 2021 Mar 27, , Dave Smith wrote
(in article >):

> If we gave you ideas they would not be original.

Sure we can. Dip long and inch wide strips of raw cabbage in hot-crack
caramel that you made yourself and sprinkle the product with, oh say, caraway
seeds. Let cool on a rack. I haven´t tried it, but I´d eat one if you
made it.
I also haven´t googled. Is it a thing?

On Monday, March 29, 2021 at 3:32:01 AM UTC-4, Leo wrote:
> On 2021 Mar 27, , Dave Smith wrote
> (in article >):
> > If we gave you ideas they would not be original.
> Sure we can. Dip long and inch wide strips of raw cabbage in hot-crack
> caramel that you made yourself and sprinkle the product with, oh say, caraway
> seeds. Let cool on a rack. I haven´t tried it, but I´d eat one if you
> made it.
> I also haven´t googled. Is it a thing?

Cabbage. And. Caramel.

On Saturday, March 27, 2021 at 5:53:11 AM UTC-10, Michael Trew wrote:
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles. I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?

Shred the cabbage finely. Mix it up with some eggs and whatever you got left over in your refrigerator with some salt and pepper. Shrimp is a good choice. Fry in a pan with a good amount of oil. Flip over when done and fry until cooked through. It's good and cheap.

https://photos.app.goo.gl/SU7WMD7kRXceZq1cA
https://photos.app.goo.gl/frMYyFupQAizF4uv9

On Saturday, March 27, 2021 at 4:41:29 PM UTC-4, dsi1 wrote:
> On Saturday, March 27, 2021 at 5:53:11 AM UTC-10, Michael Trew wrote:
> > I've got a couple medium size heads of cabbage in my refrigerator, and
> > I'm looking for something original to do with them for supper tonight.
> > Normally, I'll chop it up and fry it with bacon, or make Haluski with
> > egg noodles. I will probably go shopping today, but I do have kielbasa
> > in the refrigerator.
> >
> > Any good cabbage supper ideas?
> Shred the cabbage finely. Mix it up with some eggs and whatever you got left over in your refrigerator with some salt and pepper. Shrimp is a good choice. Fry in a pan with a good amount of oil. Flip over when done and fry until cooked through. It's good and cheap.

I wonder if you'd have Korean stir-fry or even a chinese egg roll if you wrap a tortilla around it?

On Saturday, March 27, 2021 at 10:44:30 PM UTC-10, bruce bowser wrote:
> On Saturday, March 27, 2021 at 4:41:29 PM UTC-4, dsi1 wrote:
> > On Saturday, March 27, 2021 at 5:53:11 AM UTC-10, Michael Trew wrote:
> > > I've got a couple medium size heads of cabbage in my refrigerator, and
> > > I'm looking for something original to do with them for supper tonight..
> > > Normally, I'll chop it up and fry it with bacon, or make Haluski with
> > > egg noodles. I will probably go shopping today, but I do have kielbasa
> > > in the refrigerator.
> > >
> > > Any good cabbage supper ideas?
> > Shred the cabbage finely. Mix it up with some eggs and whatever you got left over in your refrigerator with some salt and pepper. Shrimp is a good choice. Fry in a pan with a good amount of oil. Flip over when done and fry until cooked through. It's good and cheap.
> I wonder if you'd have Korean stir-fry or even a chinese egg roll if you wrap a tortilla around it?

Beats me what you'd have. Things are all mixed up over here. This morning I had a grilled pork belly with a Korean type glaze. It was good.
https://photos.app.goo.gl/AXbgy2Kx2d3Gddnz7

On 28/03/2021 10:34, dsi1 wrote:
> On Saturday, March 27, 2021 at 10:44:30 PM UTC-10, bruce bowser wrote:
>> On Saturday, March 27, 2021 at 4:41:29 PM UTC-4, dsi1 wrote:
>>> On Saturday, March 27, 2021 at 5:53:11 AM UTC-10, Michael Trew wrote:
>>>> I've got a couple medium size heads of cabbage in my refrigerator, and
>>>> I'm looking for something original to do with them for supper tonight.
>>>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>>>> egg noodles. I will probably go shopping today, but I do have kielbasa
>>>> in the refrigerator.
>>>>
>>>> Any good cabbage supper ideas?
>>> Shred the cabbage finely. Mix it up with some eggs and whatever you got left over in your refrigerator with some salt and pepper. Shrimp is a good choice. Fry in a pan with a good amount of oil. Flip over when done and fry until cooked through. It's good and cheap.
>> I wonder if you'd have Korean stir-fry or even a chinese egg roll if you wrap a tortilla around it?
>
> Beats me what you'd have. Things are all mixed up over here. This morning I had a grilled pork belly with a Korean type glaze. It was good.
> https://photos.app.goo.gl/AXbgy2Kx2d3Gddnz7
>

MMmmmm that looks lovely

On Sunday, March 28, 2021 at 12:12:13 AM UTC-10, Ophelia wrote:
> On 28/03/2021 10:34, dsi1 wrote:
> > On Saturday, March 27, 2021 at 10:44:30 PM UTC-10, bruce bowser wrote:
> >> On Saturday, March 27, 2021 at 4:41:29 PM UTC-4, dsi1 wrote:
> >>> On Saturday, March 27, 2021 at 5:53:11 AM UTC-10, Michael Trew wrote:
> >>>> I've got a couple medium size heads of cabbage in my refrigerator, and
> >>>> I'm looking for something original to do with them for supper tonight.
> >>>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> >>>> egg noodles. I will probably go shopping today, but I do have kielbasa
> >>>> in the refrigerator.
> >>>>
> >>>> Any good cabbage supper ideas?
> >>> Shred the cabbage finely. Mix it up with some eggs and whatever you got left over in your refrigerator with some salt and pepper. Shrimp is a good choice. Fry in a pan with a good amount of oil. Flip over when done and fry until cooked through. It's good and cheap.
> >> I wonder if you'd have Korean stir-fry or even a chinese egg roll if you wrap a tortilla around it?
> >
> > Beats me what you'd have. Things are all mixed up over here. This morning I had a grilled pork belly with a Korean type glaze. It was good.
> > https://photos.app.goo.gl/AXbgy2Kx2d3Gddnz7
> >
> MMmmmm that looks lovely

Pork belly is great stuff. I don't eat it nearly enough.

https://www.youtube.com/watch?v=9LNtpV8oPWg

On Sun, 28 Mar 2021 02:34:10 -0700, dsi1 wrote:

> Beats me what you'd have.

FFS. He was asking for suggestions. You're Asian, so if you have friends,
some might be Japanese.

I was thinking along the lines of a vegetarian disk involving origami
performed on raddichio or white endive that opens upon baking to end up
resembling a fully fledged dead bird. Maybe split a Phillipine pepper for
the beak, etc.

On Sun, 28 Mar 2021 14:39:53 -0000 (UTC), Mike Duffy
> wrote:

>On Sun, 28 Mar 2021 02:34:10 -0700, dsi1 wrote:
>
>> Beats me what you'd have.
>
>FFS. He was asking for suggestions. You're Asian, so if you have friends,
>some might be Japanese.

Some leap...have you tried Niagara in a barrel?

On Sunday, March 28, 2021 at 10:39:58 AM UTC-4, Mike Duffy wrote:
> On Sun, 28 Mar 2021 02:34:10 -0700, dsi1 wrote:
>
> > Beats me what you'd have.
> FFS. He was asking for suggestions. You're Asian, so if you have friends,
> some might be Japanese.
>
> I was thinking along the lines of a vegetarian disk involving origami
> performed on raddichio or white endive that opens upon baking to end up
> resembling a fully fledged dead bird. Maybe split a Phillipine pepper for
> the beak, etc.
Piggy soup.
Brown ground beef
White rice
Tomato soup
Cabbage
Romano
Slow cooker
Add stuff you like

On Saturday, March 27, 2021 at 10:53:11 AM UTC-5, Michael Trew wrote:
>
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles. I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?
>
It's already been mentioned cooking kielbasa in the cabbage. Cubed ham
is another option and either dish service with a skillet of cornbread.

On 3/27/2021 11:53 AM, Michael Trew wrote:
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles. I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?


Thanks all!

I put on a pot of cabbage soup with kielbasa sliced up, large can
crushed tomatoes, potatoes, carrots, and celery.

I think I'll try to roast the other head in a couple of days.

On 3/27/2021 11:53 AM, Michael Trew wrote:
> I've got a couple medium size heads of cabbage in my refrigerator, and
> I'm looking for something original to do with them for supper tonight.
> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> egg noodles.Â* I will probably go shopping today, but I do have kielbasa
> in the refrigerator.
>
> Any good cabbage supper ideas?

If the weather is nice and you have a grill... grilled cabbage wedges
are excellent. You could heat the kielbasa on a cooler side of the
grill at the same time. Brush the cabbage wedges with a little neutral
oil, sprinkle with S&P and cook over low hot coals about 20 minutes,
using tongs to carefelly turn them at about 10 minutes. Grilled cabbage
releases the natural sugars and sort of carmelizes. It's delicious and
would work well with the kielbasa.

Jill

On Sat, 27 Mar 2021 11:53:06 -0400, Michael Trew >
wrote:

>I've got a couple medium size heads of cabbage in my refrigerator, and
>I'm looking for something original to do with them for supper tonight.
>Normally, I'll chop it up and fry it with bacon, or make Haluski with
>egg noodles. I will probably go shopping today, but I do have kielbasa
>in the refrigerator.
>
>Any good cabbage supper ideas?

Here are 2:

CABBAGE CASSEROLE A (The Real One)

Cedric Adams' So-Good Cabbage Casserole

Posted more than once to rec.food.cooking by Barb Schaller
Serving Size: 4

1 medium head cabbage
1 # lean ground beef
1 small onion chopped
1 can tomato soup (10-1/2 oz.)

Shred cabbage rather coarsely. Sauté ground beef with onion; heat it
through, but don't brown. Season to taste. Put a layer of cabbage in
a
2-quart casserole. Cover that with beef and onion. Add the rest of
the
cabbage as a top layer. Over the whole business pour a can of tomato
soup. Cover the casserole and bake in a medium oven (350°) until the
cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up
from
the cabbage. The caloric content is low. And the whole thing is
lickin' good.

Source: Taste, October 16, 1974, as originally printed in one of
Cedric
Adams' columns in the 1950s perhaps.

Layered Corned Beef Bake
4 medium potatoes, pared and sliced ¼ inch thick (4 cups)
4 cups coarsely shredded cabbage
3 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1-1/4 cups milk
2 tablespoons Dijon-style mustard
1-12-ounce can corned beef, chilled and sliced
Cook potato slices, covered, in large amount of boiling salted water
till nearly tender, about 15 minutes. Add shredded cabbage; cook 5
minutes more. Drain; set aside. Meanwhile, in saucepan, melt butter;
blend in flour and salt. Add milk all at once. Cook and stir till
thickened and bubbly. Remove from heat; stir in mustard. Add the
drained vegetables. Turn half the vegetable mixture into a 2-quart
casserole; top with corned beef slices. Spoon remaining vegetable
mixture over all. Cover and bake in 350F oven for 25 to 30 minutes or
till heated through. Sprinkle with paprika if desired. Makes 6
servings.

Janet US

On 28/03/2021 00:03, US Janet wrote:
> On Sat, 27 Mar 2021 11:53:06 -0400, Michael Trew >
> wrote:
>
>> I've got a couple medium size heads of cabbage in my refrigerator, and
>> I'm looking for something original to do with them for supper tonight.
>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>> egg noodles. I will probably go shopping today, but I do have kielbasa
>> in the refrigerator.
>>
>> Any good cabbage supper ideas?
>
> Here are 2:
>
> CABBAGE CASSEROLE A (The Real One)
>
> Cedric Adams' So-Good Cabbage Casserole
>
> Posted more than once to rec.food.cooking by Barb Schaller
> Serving Size: 4
>
> 1 medium head cabbage
> 1 # lean ground beef
> 1 small onion chopped
> 1 can tomato soup (10-1/2 oz.)
>
> Shred cabbage rather coarsely. Sauté ground beef with onion; heat it
> through, but don't brown. Season to taste. Put a layer of cabbage in
> a
> 2-quart casserole. Cover that with beef and onion. Add the rest of
> the
> cabbage as a top layer. Over the whole business pour a can of tomato
> soup. Cover the casserole and bake in a medium oven (350°) until the
> cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up
> from
> the cabbage. The caloric content is low. And the whole thing is
> lickin' good.
>
> Source: Taste, October 16, 1974, as originally printed in one of
> Cedric
> Adams' columns in the 1950s perhaps.
>
> Layered Corned Beef Bake
> 4 medium potatoes, pared and sliced ¼ inch thick (4 cups)
> 4 cups coarsely shredded cabbage
> 3 tablespoons butter
> 2 tablespoons all-purpose flour
> ¼ teaspoon salt
> 1-1/4 cups milk
> 2 tablespoons Dijon-style mustard
> 1-12-ounce can corned beef, chilled and sliced
> Cook potato slices, covered, in large amount of boiling salted water
> till nearly tender, about 15 minutes. Add shredded cabbage; cook 5
> minutes more. Drain; set aside. Meanwhile, in saucepan, melt butter;
> blend in flour and salt. Add milk all at once. Cook and stir till
> thickened and bubbly. Remove from heat; stir in mustard. Add the
> drained vegetables. Turn half the vegetable mixture into a 2-quart
> casserole; top with corned beef slices. Spoon remaining vegetable
> mixture over all. Cover and bake in 350F oven for 25 to 30 minutes or
> till heated through. Sprinkle with paprika if desired. Makes 6
> servings.
>
> Janet US

==

Thank you!

On Sun, 28 Mar 2021 10:49:23 +0100, Ophelia >
wrote:

>On 28/03/2021 00:03, US Janet wrote:
>> On Sat, 27 Mar 2021 11:53:06 -0400, Michael Trew >
>> wrote:
>>
>>> I've got a couple medium size heads of cabbage in my refrigerator, and
>>> I'm looking for something original to do with them for supper tonight.
>>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
>>> egg noodles. I will probably go shopping today, but I do have kielbasa
>>> in the refrigerator.
>>>
>>> Any good cabbage supper ideas?
>>
>> Here are 2:
>>
>> CABBAGE CASSEROLE A (The Real One)
>>
>> Cedric Adams' So-Good Cabbage Casserole
>>
>> Posted more than once to rec.food.cooking by Barb Schaller
>> Serving Size: 4
>>
>> 1 medium head cabbage
>> 1 # lean ground beef
>> 1 small onion chopped
>> 1 can tomato soup (10-1/2 oz.)
>>
>> Shred cabbage rather coarsely. Sauté ground beef with onion; heat it
>> through, but don't brown. Season to taste. Put a layer of cabbage in
>> a
>> 2-quart casserole. Cover that with beef and onion. Add the rest of
>> the
>> cabbage as a top layer. Over the whole business pour a can of tomato
>> soup. Cover the casserole and bake in a medium oven (350°) until the
>> cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up
>> from
>> the cabbage. The caloric content is low. And the whole thing is
>> lickin' good.
>>
>> Source: Taste, October 16, 1974, as originally printed in one of
>> Cedric
>> Adams' columns in the 1950s perhaps.
>>
>> Layered Corned Beef Bake
>> 4 medium potatoes, pared and sliced ¼ inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> ¼ teaspoon salt
>> 1-1/4 cups milk
>> 2 tablespoons Dijon-style mustard
>> 1-12-ounce can corned beef, chilled and sliced
>> Cook potato slices, covered, in large amount of boiling salted water
>> till nearly tender, about 15 minutes. Add shredded cabbage; cook 5
>> minutes more. Drain; set aside. Meanwhile, in saucepan, melt butter;
>> blend in flour and salt. Add milk all at once. Cook and stir till
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 to 30 minutes or
>> till heated through. Sprinkle with paprika if desired. Makes 6
>> servings.
>>
>> Janet US
>
>==
>
>Thank you!
>
lol

--
The real Bruce sniffs with uni-berlin.de - individual.net

> >> On Sat, 27 Mar 2021 11:53:06 -0400, Michael Trew >
> >> wrote:
> >>
> >>> I've got a couple medium size heads of cabbage in my refrigerator, and
> >>> I'm looking for something original to do with them for supper tonight.
> >>> Normally, I'll chop it up and fry it with bacon, or make Haluski with
> >>> egg noodles. I will probably go shopping today, but I do have kielbasa
> >>> in the refrigerator.
> >>>
> >>> Any good cabbage supper ideas?

Idea: Braised Cabbage
Use the list of ingredients from your favorite cabbage roll recipe. Toss the instructions.
Cut the cabbage into 4 thick slabs and arrange in a skillet. Layer the rest of the ingredients on top. Dot with butter.
Add about 1/4 inch water. Cover with a lid or foil. Set the lid on slightly ajar to allow steam to escape. Bring to a boil and then turn down the heat until it's just slightly bubbling.
About 30 minutes later, when all the water boils off, the sound will change from bubbling to hissing, indicating it is browning in the butter.
Remove all ingredients from the skillet into a serving bowl. Stir up any fond from the skillet with a little water or wine. Pour this pan sauce over the cabbage in the serving bowl.
Serve.

On 2021 Mar 27, , Michael Trew wrote
(in article >):

> Any good cabbage supper ideas?

I recommend posole if you like Mexican flavors, pork, hominy and cabbage
soup. That should take care of one medium head.

On Sunday, March 28, 2021 at 9:47:22 PM UTC-10, Leo wrote:
> On 2021 Mar 27, , Michael Trew wrote
> (in article >):
> > Any good cabbage supper ideas?
> I recommend posole if you like Mexican flavors, pork, hominy and cabbage
> soup. That should take care of one medium head.

I've made that. It's posole by someone that's never tasted posole. It was okay. Next time, I'm using canned hominy instead of posole. The dried stuff is too much trouble. Ha ha - just call me "gringo."

https://photos.app.goo.gl/Yy63c8up7h29EYzK6

On 2021 Mar 29, , dsi1 wrote
(in >):

> I've made that. It's posole by someone that's never tasted posole. It was
> okay. Next time, I'm using canned hominy instead of posole. The dried stuff
> is too much trouble. Ha ha - just call me "gringo."

I would skip the cheese. Squirt some lemon juice in to finish. I use canned
hominy, 28 ounces?, for the stew. I even thicken the stew a bit with corn
starch to finish.
I use the juice from a previously roasted, in glass, side of pork ribs. I use
split pigs feet instead when I can find them without looking too hard.
I obtained the original recipe off of a Teasdale hominy can and adjusted to
"easy for me". Whenever I cook pork ribs, posole is sure to follow. Throw
the fatty rib liquid in the freezer until you´re ready for posole.
If ribs aren´t your thing, two split pigs feet and four hours simmering
them alone will suffice before doing anything else.

On Monday, March 29, 2021 at 12:16:28 AM UTC-10, Leo wrote:
> On 2021 Mar 29, , dsi1 wrote
> (in >):
> > I've made that. It's posole by someone that's never tasted posole. It was
> > okay. Next time, I'm using canned hominy instead of posole. The dried stuff
> > is too much trouble. Ha ha - just call me "gringo."
> I would skip the cheese. Squirt some lemon juice in to finish. I use canned
> hominy, 28 ounces?, for the stew. I even thicken the stew a bit with corn
> starch to finish.
> I use the juice from a previously roasted, in glass, side of pork ribs. I use
> split pigs feet instead when I can find them without looking too hard.
> I obtained the original recipe off of a Teasdale hominy can and adjusted to
> "easy for me". Whenever I cook pork ribs, posole is sure to follow. Throw
> the fatty rib liquid in the freezer until you´re ready for posole.
> If ribs aren´t your thing, two split pigs feet and four hours simmering
> them alone will suffice before doing anything else.

Okay, I leave out the cheese next time and use can hominy. Thanks for the tips!

On 2021-03-29, Leo > wrote:

> On 2021 Mar 29, , dsi1 wrote
> (in >):

>> I've made that. It's posole by someone that's never tasted posole. It was
>> okay. Next time, I'm using canned hominy instead of posole. The dried stuff
>> is too much trouble. Ha ha - just call me "gringo."

The best pozole I ever ate was goat's neck (bones 'n all) served with
raw cabbage, raw peppers, raw lime, raw radishes, dried Mex oregano,
guac, and corn tortilla chips.

> I would skip the cheese. Squirt some lemon juice in to finish. I use canned
> hominy, 28 ounces?, for the stew.

The best is "Jaunita's" Rojo Pork (Rojo De Poerco) soup. They are
usually known fer their No. 10 cans of pozole (hominy) and Menudo.
Their pozole is NOT true nixtamalized (neez-tamal-ized,) maize, but it's
close enough that it's on every Mex grocer's shelf (and quite a few
U.S. grocer's shelve's).

nb