I usually boil them in water with some butter, salt and about half a
cup of regular milk. The wife just came in from the grocery store
with a bag full of the tiny morsels and was wondering if y'all have
any other ways of preparing and serving them. We are thinking of
serving them tonite with turkey cutlets smothered in cranberry sauce
(with the whole berries), and a nice blush wine.

Thanks in advance,

Ray
Austin, TX
==

On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
> wrote:

>I usually boil them in water with some butter, salt and about half a
>cup of regular milk. The wife just came in from the grocery store
>with a bag full of the tiny morsels and was wondering if y'all have
>any other ways of preparing and serving them. We are thinking of
>serving them tonite with turkey cutlets smothered in cranberry sauce
>(with the whole berries), and a nice blush wine.

I cut them in halves or quarters, depending on how big they are. Dice
up some bacon and render it, add some minced garlic, some diced onion,
and then the sprouts. Saute until tender with a little caramelization.
Splash with some lemon or lime juice or a balsamic or flavored vinegar
and serve.

On Thu 23 Feb 2006 01:32:36p, Thus Spake Zarathustra, or was it J. Eric
Durbin?

> On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
> > wrote:
>
>>I usually boil them in water with some butter, salt and about half a
>>cup of regular milk. The wife just came in from the grocery store
>>with a bag full of the tiny morsels and was wondering if y'all have
>>any other ways of preparing and serving them. We are thinking of
>>serving them tonite with turkey cutlets smothered in cranberry sauce
>>(with the whole berries), and a nice blush wine.
>
> I cut them in halves or quarters, depending on how big they are. Dice
> up some bacon and render it, add some minced garlic, some diced onion,
> and then the sprouts. Saute until tender with a little caramelization.
> Splash with some lemon or lime juice or a balsamic or flavored vinegar
> and serve.

Also very good roasted with olive oil, garlic, and herbs.



--
Wayne Boatwright o¿o
____________________

BIOYA

"Ray S. & Nayda Katzaman" > wrote in message
...
>I usually boil them in water with some butter, salt and about half a
> cup of regular milk. The wife just came in from the grocery store
> with a bag full of the tiny morsels and was wondering if y'all have
> any other ways of preparing and serving them. We are thinking of
> serving them tonite with turkey cutlets smothered in cranberry sauce
> (with the whole berries), and a nice blush wine.
>
> Thanks in advance,
>
> Ray
> Austin, TX
> ==
>

Trim and parboil until partially cooked, about 5 min. Put in a baking dish
with melted butter, salt, pepper. Bake at 350, covered, until crispy-done.


--
Peter Aitken

"Ray S. & Nayda Katzaman" > wrote in message
...
>I usually boil them in water with some butter, salt and about half a
> cup of regular milk. The wife just came in from the grocery store
> with a bag full of the tiny morsels and was wondering if y'all have
> any other ways of preparing and serving them. We are thinking of
> serving them tonite with turkey cutlets smothered in cranberry sauce
> (with the whole berries), and a nice blush wine.
>
> Thanks in advance,
>
> Ray
> Austin, TX
> ==
>

You probably don't have any caraway seeds on hand, but for next time, get
some. Bruise/crush maybe 1/2 teaspoon in a mortar & pestle, or a small food
processor. Warm them gently in some butter, along with a couple of cloves of
finely minced garlic. Steam the sprouts, drain well, and then toss with the
butter. Sounds odd, tastes outrageous, assuming you like caraway.

In article >,
"Ray S. & Nayda Katzaman" > wrote:

> I usually boil them in water with some butter, salt and about half a
> cup of regular milk. The wife just came in from the grocery store

Why the milk? Color me Curious.
"The wife, huh." Is that like "The dog?"
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

On Thu 23 Feb 2006 03:41:39p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> "Ray S. & Nayda Katzaman" > wrote:
>
>> I usually boil them in water with some butter, salt and about half a
>> cup of regular milk. The wife just came in from the grocery store
>
> Why the milk? Color me Curious.
> "The wife, huh." Is that like "The dog?"

Years ago when I shared an apartment, my roommate cooked them this way. He
said the milk made them less bitter and reduced the strong odor.

--
Wayne Boatwright o¿o
____________________

BIOYA

.. He
> said the milk ..... reduced the strong odor.
> Wayne Boatwright o¿o
> ____________________

Is that before or after they are cooked?
Dee Dee

On Thu 23 Feb 2006 04:06:15p, Thus Spake Zarathustra, or was it Dee Randall?

> . He
>> said the milk ..... reduced the strong odor.
>> Wayne Boatwright o¿o ____________________
>
> Is that before or after they are cooked?
> Dee Dee

Cooked with milk and water.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 23 Feb 2006 01:25:19p, Thus Spake Zarathustra, or was it Ray S. &
Nayda Katzaman?

> I usually boil them in water with some butter, salt and about half a
> cup of regular milk. The wife just came in from the grocery store
> with a bag full of the tiny morsels and was wondering if y'all have
> any other ways of preparing and serving them. We are thinking of
> serving them tonite with turkey cutlets smothered in cranberry sauce
> (with the whole berries), and a nice blush wine.
>
> Thanks in advance,

I like them oven-roasted 'til they're just beginning to brown nicely. Tossed
or brushed with olive oil, garlic, and herbs.

--
Wayne Boatwright o¿o
____________________

BIOYA

Melba's Jammin' wrote:

> In article >,
> "Ray S. & Nayda Katzaman" > wrote:
>
> > I usually boil them in water with some butter, salt and about half a
> > cup of regular milk. The wife just came in from the grocery store
>
> Why the milk? Color me Curious.
> "The wife, huh." Is that like "The dog?"
> --
> http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

===
The milk, it's a tradition - my father did them that way, and on my wife's side
they did the same, so we kinda tagged along. The "wife" on the other hand, usually
refers to me as "my room mate." After 36 years of marriage, anything we call each
other seems to be OK as long as we don't refer to each other as "the old lady or old
man."

Cheers, now go cook something,

Ray
Austin, TX
===

In article >,
"Ray S. & Nayda Katzaman" > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > "Ray S. & Nayda Katzaman" > wrote:
> >
> > > I usually boil them in water with some butter, salt and about half a
> > > cup of regular milk. The wife just came in from the grocery store
> >
> > Why the milk? Color me Curious.
> > "The wife, huh." Is that like "The dog?"
> > --
> > http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review.
> > :-)
>
> ===
> The milk, it's a tradition - my father did them that way, and on my
> wife's side they did the same, so we kinda tagged along.

Fine, but what are the benefits of cooking them in milk?

> Cheers, now go cook something,

Me go cook something? Supper's over. I'm pretty much done cooking for
tonight, thanks.
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

On Thu 23 Feb 2006 06:37:38p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> "Ray S. & Nayda Katzaman" > wrote:
>
>> Melba's Jammin' wrote:
>>
>> > In article >,
>> > "Ray S. & Nayda Katzaman" > wrote:
>> >
>> > > I usually boil them in water with some butter, salt and about half
>> > > a cup of regular milk. The wife just came in from the grocery
>> > > store
>> >
>> > Why the milk? Color me Curious.
>> > "The wife, huh." Is that like "The dog?" --
>> > http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church
>> > review.
>> > :-)
>>
>> ===
>> The milk, it's a tradition - my father did them that way, and on my
>> wife's side they did the same, so we kinda tagged along.
>
> Fine, but what are the benefits of cooking them in milk?
>
>> Cheers, now go cook something,
>
> Me go cook something? Supper's over. I'm pretty much done cooking for
> tonight, thanks.

You apprently didn't read my post.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Thu 23 Feb 2006 01:25:19p, Thus Spake Zarathustra, or was it Ray S. &
> Nayda Katzaman?
>
> > I usually boil them in water with some butter, salt and about half a
> > cup of regular milk. The wife just came in from the grocery store
> > with a bag full of the tiny morsels and was wondering if y'all have
> > any other ways of preparing and serving them. We are thinking of
> > serving them tonite with turkey cutlets smothered in cranberry sauce
> > (with the whole berries), and a nice blush wine.
> >
> > Thanks in advance,
>
> I like them oven-roasted 'til they're just beginning to brown nicely. Tossed
> or brushed with olive oil, garlic, and herbs.
>
> --
> Wayne Boatwright o¿o

Love them roasted, but my favorite brussel sprouts treatment is to boil
until just tender, drain well, then toss in browned butter with a good
squeeze of lemon, a bit of finely grated zest, and a couple of grinds
of black pepper. That's how I convinced my Sprouts hating husband that
they didn't have to be the deadly awful overcooked veggies of his
youth. Loves 'em now.

Nancy T

On Thu 23 Feb 2006 11:17:05p, Thus Spake Zarathustra, or was it
ntantiques?

>
> Wayne Boatwright wrote:
>> On Thu 23 Feb 2006 01:25:19p, Thus Spake Zarathustra, or was it Ray S.
>> & Nayda Katzaman?
>>
>> > I usually boil them in water with some butter, salt and about half a
>> > cup of regular milk. The wife just came in from the grocery store
>> > with a bag full of the tiny morsels and was wondering if y'all have
>> > any other ways of preparing and serving them. We are thinking of
>> > serving them tonite with turkey cutlets smothered in cranberry sauce
>> > (with the whole berries), and a nice blush wine.
>> >
>> > Thanks in advance,
>>
>> I like them oven-roasted 'til they're just beginning to brown nicely.
>> To ssed or brushed with olive oil, garlic, and herbs.
>>
>> --
>> Wayne Boatwright o¿o
>
> Love them roasted, but my favorite brussel sprouts treatment is to boil
> until just tender, drain well, then toss in browned butter with a good
> squeeze of lemon, a bit of finely grated zest, and a couple of grinds
> of black pepper. That's how I convinced my Sprouts hating husband that
> they didn't have to be the deadly awful overcooked veggies of his
> youth. Loves 'em now.
>
> Nancy T

I've done that, too, and they're delicious. Never thought of using the
zest, but I'll give that a try.

--
Wayne Boatwright o¿o
____________________

BIOYA

Melba's Jammin' wrote:
> In article >,
> "Ray S. & Nayda Katzaman" > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article >,
>>> "Ray S. & Nayda Katzaman" > wrote:
>>>
>>>
>>>>I usually boil them in water with some butter, salt and about half a
>>>>cup of regular milk. The wife just came in from the grocery store
>>>
>>>Why the milk? Color me Curious.
>>>"The wife, huh." Is that like "The dog?"
>>>--
>>>http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review.
>>> :-)
>>
>>===
>>The milk, it's a tradition - my father did them that way, and on my
>>wife's side they did the same, so we kinda tagged along.
>
>
> Fine, but what are the benefits of cooking them in milk?
>
>
>>Cheers, now go cook something,
>
>
> Me go cook something? Supper's over. I'm pretty much done cooking for
> tonight, thanks.

Barbara, The Brussel sprouts of my childhood were tougher and tasted
more of cabbage. They were cooked in milk, because it was believed
that the milk made the sprouts softer and neutralized strong cabbage
taste. I have no idea whether it really worked. I could never figure
out whether I hated the taste of milk or cabbage more.

On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
> wrote:

>I usually boil them in water with some butter, salt and about half a
>cup of regular milk. The wife just came in from the grocery store
>with a bag full of the tiny morsels and was wondering if y'all have
>any other ways of preparing and serving them. We are thinking of
>serving them tonite with turkey cutlets smothered in cranberry sauce
>(with the whole berries), and a nice blush wine.
>
>Thanks in advance,
>
>Ray
>Austin, TX
>==


Brussel Sprouts ala Japan (My way)


1 lb Fresh Brussell Sprouts (rinsed)
2 Stalks Green Onion
1/4 cup Soy Sauce
1/4 tsp 5 spice
4 tbs oil

Trim about 1/4-1/2 inch off the bottom of each sprout (depending on
size).
Slice/chop sprouts fine (think shreded cabbage).
Slice/chop green onion as fine as the sprouts.


Heat oil to HOT in a wok or fry pan. Add sprouts and stir fry for
about 2 min. Add green onion and continue stir frying for about 2-3
min. more.

Add soy sauce and wait for heat to return.

Stir fry for 5 min, add 5 spice, stir fry for 1 min, remove, serve.

This lends a real nutty flavor.


I also like to put them in a cast iron pot with butter and a pinch of
salt in the grill with mesquite wood goin and cookin them. The smoke
makes them sweet!


Gene

> On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
> > wrote:
>
> >I usually boil them in water with some butter, salt and about half a
> >cup of regular milk. The wife just came in from the grocery store
> >with a bag full of the tiny morsels and was wondering if y'all have
> >any other ways of preparing and serving them. We are thinking of
> >serving them tonite with turkey cutlets smothered in cranberry sauce
> >(with the whole berries), and a nice blush wine.
> >
> >Thanks in advance,
> >
> >Ray
> >Austin, TX
> >==

Since seeing Julia Child quarter the raw sprouts i have followed her
technique of boiling the cut in quarters sprouts for about 5 minutes,
then finishing in a sauté with butter and garlic.

This way they dont over cook as the tend to do when blanched whole.
Julia served hers with slivered almonds but i didn't think it was all
that much of an enhancement.
---
JL

On Tue 07 Mar 2006 01:31:39a, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

>
>
>> On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
>> > wrote:
>>
>> >I usually boil them in water with some butter, salt and about half a
>> >cup of regular milk. The wife just came in from the grocery store
>> >with a bag full of the tiny morsels and was wondering if y'all have
>> >any other ways of preparing and serving them. We are thinking of
>> >serving them tonite with turkey cutlets smothered in cranberry sauce
>> >(with the whole berries), and a nice blush wine.
>> >
>> >Thanks in advance,
>> >
>> >Ray
>> >Austin, TX
>> >==
>
> Since seeing Julia Child quarter the raw sprouts i have followed her
> technique of boiling the cut in quarters sprouts for about 5 minutes,
> then finishing in a sauté with butter and garlic.

I learned from that, too, although unless the sprouts are very large, I
find that cutting them in half is sufficient.

> This way they dont over cook as the tend to do when blanched whole.
> Julia served hers with slivered almonds but i didn't think it was all
> that much of an enhancement.

I've never done the almonds. Almost always butter, sometimes garlic.

As of late, I am sometimes roasting them tossed in olive oil and herbs,
instead of cooking in water.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:

> On Tue 07 Mar 2006 01:31:39a, Thus Spake Zarathustra, or was it Joseph
>
> Littleshoes?
>
> >
> >
> >> On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
> >> > wrote:
> >>
> >> >I usually boil them in water with some butter, salt and about half
> a
> >> >cup of regular milk. The wife just came in from the grocery store
>
> >> >with a bag full of the tiny morsels and was wondering if y'all
> have
> >> >any other ways of preparing and serving them. We are thinking of
> >> >serving them tonite with turkey cutlets smothered in cranberry
> sauce
> >> >(with the whole berries), and a nice blush wine.
> >> >
> >> >Thanks in advance,
> >> >
> >> >Ray
> >> >Austin, TX
> >> >==
> >
> > Since seeing Julia Child quarter the raw sprouts i have followed her
>
> > technique of boiling the cut in quarters sprouts for about 5
> minutes,
> > then finishing in a sauté with butter and garlic.
>
> I learned from that, too, although unless the sprouts are very large,
> I
> find that cutting them in half is sufficient.

Yes, and i forgot to mention i think it makes them easier to eat &
serve when already cut up.

>
>
> > This way they dont over cook as the tend to do when blanched whole.
> > Julia served hers with slivered almonds but i didn't think it was
> all
> > that much of an enhancement.
>
> I've never done the almonds. Almost always butter, sometimes garlic.

I used to get hearts of palm and cut them into small pieces for their
texture but then i was told that they are not one of the healthyer
things to include in ones diet.

>
>
> As of late, I am sometimes roasting them tossed in olive oil and
> herbs,
> instead of cooking in water.

Poaching them in a good chicken stock can be nice. I once used some
schmaltz to roast them with but it was really to intensely schmaltzy to
be good.

I just blanche and finish in a sauté with butter and garlic, i once
tried using a bit of white wine but it seemed as if the nice wine went
bitter, i cant recall ever using wine with any kind of cooked cabbage
other than drinking it with and even then i would think beer would be
more traditional.

I think i have a red wine and cabbage recipe but i will have too look it
up to make sure.
---
JL

Joseph Littleshoes wrote:

> Wayne Boatwright wrote:



> > Joseph Littleshoes wrote?
> >
> > As of late, I am sometimes roasting them tossed in olive oil and
> > herbs,
> > instead of cooking in water.
>
> I think i have a red wine and cabbage recipe but i will have too look
> it
> up to make sure.
> ---
> JL

Nope apparently i don't have a red wine cabbage recipe. I have a recipe
for "chou rouge a la flamande" but this is just a roasted red cabbage
with vinegar and apples & spices.

However i have so many cabbage recipes that call for various kinds of
vinegar's that i now wonder why not wine, perhaps my one experience
where it went bitter with the Brussels sprouts is more universal than i
was thinking?

Does any one know, does the wine or cabbage inevitably turn bitter when
cooked together?

Japanese Sake can be successfully used with raw cabbage, though i have
never tried it with cooked. I would assume the Chinese use their Shao
Xing rice wine with cabbage but i am not sure about that.
---
JL

On Tue 07 Mar 2006 04:23:55p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> Wayne Boatwright wrote:
>
>> On Tue 07 Mar 2006 01:31:39a, Thus Spake Zarathustra, or was it Joseph
>>
>> Littleshoes?
>>
>> >
>> >
>> >> On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
>> >> > wrote:
>> >>
>> >> >I usually boil them in water with some butter, salt and about half
>> >> >a cup of regular milk. The wife just came in from the grocery
>> >> >store
>>
>> >> >with a bag full of the tiny morsels and was wondering if y'all
>> >> >have any other ways of preparing and serving them. We are
>> >> >thinking of serving them tonite with turkey cutlets smothered in
>> >> >cranberry sauce (with the whole berries), and a nice blush wine.
>> >> >
>> >> >Thanks in advance,
>> >> >
>> >> >Ray
>> >> >Austin, TX
>> >> >==
>> >
>> > Since seeing Julia Child quarter the raw sprouts i have followed her
>>
>> > technique of boiling the cut in quarters sprouts for about 5
>> > minutes, then finishing in a sauté with butter and garlic.
>>
>> I learned from that, too, although unless the sprouts are very large,
>> I
>> find that cutting them in half is sufficient.
>
> Yes, and i forgot to mention i think it makes them easier to eat &
> serve when already cut up.
>
>>
>>
>> > This way they dont over cook as the tend to do when blanched whole.
>> > Julia served hers with slivered almonds but i didn't think it was
>> > all that much of an enhancement.
>>
>> I've never done the almonds. Almost always butter, sometimes garlic.
>
> I used to get hearts of palm and cut them into small pieces for their
> texture but then i was told that they are not one of the healthyer
> things to include in ones diet.

Hmm... I've never heard that. Do you know what makes them unhealthy?

>> As of late, I am sometimes roasting them tossed in olive oil and
>> herbs, instead of cooking in water.
>
> Poaching them in a good chicken stock can be nice. I once used some
> schmaltz to roast them with but it was really to intensely schmaltzy to
> be good.

Yes, the chicken stock would be good. I would agree that the schmaltz
would be too strong.

> I just blanche and finish in a sauté with butter and garlic, i once
> tried using a bit of white wine but it seemed as if the nice wine went
> bitter, i cant recall ever using wine with any kind of cooked cabbage
> other than drinking it with and even then i would think beer would be
> more traditional.

I've never tried white wine with cabbage, although I sometimes use it in
certain sauerkraut dishes.

> I think i have a red wine and cabbage recipe but i will have too look it
> up to make sure.

I do use red wine in my sweet and sour red cabbage recipe, but I'm sure
that the other flavors would probably mask any bitterness in that case. I
rarely ever cook red cabbage any other way.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:

> >
> >> On Tue 07 Mar 2006 01:31:39a, Joseph Littleshoes wrote?
> >>
> >> >
> > I used to get hearts of palm and cut them into small pieces for
> their
> > texture but then i was told that they are not one of the healthier
> > things to include in ones diet.
>
> Hmm... I've never heard that. Do you know what makes them unhealthy?

I have not actually looked it up, im not exactly sure how to, hearts of
palm are not in my 'food almanac'. But i have been told they are high
in a bad fat, i think, iirc, i was told by somebody i would expect to
know what they are talking about but i have not confirmed it. I can get
it fresh so don't have any tins laying about anymore to read the
contents label of, and fresh is so much better than tinned i doubt i
would ever buy a tin again.

>
>
> I do use red wine in my sweet and sour red cabbage recipe, but I'm
> sure
> that the other flavors would probably mask any bitterness in that
> case. I
> rarely ever cook red cabbage any other way.

I keep thinking i have a cooked red cabbage with red wine recipe but i
can find one.

I often times make up a large volume of boiling wine vinegar and flavor
it with a good amount of mustard and then pour this boiling vinegar over
a whole bunch of cut up veggies, i have done this alone with cabbage and
then used the cabbage to make a dish with. But never red wine or red
cabbage. I have started using red cabbage in my meat loaf recipe, if i
don't bake the meat loaf in cabbage leaves i routinely puree about 1/4
of a head of whole raw cabbage and add it to the meat mix.
---
JL

On Tue 07 Mar 2006 07:08:30p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> Wayne Boatwright wrote:
>
>> >
>> >> On Tue 07 Mar 2006 01:31:39a, Joseph Littleshoes wrote?
>> >>
>> >> >
>> > I used to get hearts of palm and cut them into small pieces for
>> > their texture but then i was told that they are not one of the
>> > healthier things to include in ones diet.
>>
>> Hmm... I've never heard that. Do you know what makes them unhealthy?
>
> I have not actually looked it up, im not exactly sure how to, hearts of
> palm are not in my 'food almanac'. But i have been told they are high
> in a bad fat, i think, iirc, i was told by somebody i would expect to
> know what they are talking about but i have not confirmed it. I can get
> it fresh so don't have any tins laying about anymore to read the
> contents label of, and fresh is so much better than tinned i doubt i
> would ever buy a tin again.

Well, I found that it's high in sodium, but it's low in calories, total
fat, and saturated fat. I guess you can take the sodium, it's okay.

Hearts of Palm/1 cup canned

Calories 41
Total fat (g) 0.9
Saturated fat (g) 0.2
Monounsaturated fat (g) 0.2
Polyunsaturated fat (g) 0.3
Dietary fiber (g) 3.5
Protein (g) 4
Carbohydrate (g) 7
Cholesterol (mg) 0
Sodium (mg) 622
Folate (mcg) 57
Iron (cg) 4.6
Magnesium (mg) 56

>> I do use red wine in my sweet and sour red cabbage recipe, but I'm
>> sure that the other flavors would probably mask any bitterness in that
>> case. I
>> rarely ever cook red cabbage any other way.
>
> I keep thinking i have a cooked red cabbage with red wine recipe but i
> can find one.
>
> I often times make up a large volume of boiling wine vinegar and flavor
> it with a good amount of mustard and then pour this boiling vinegar over
> a whole bunch of cut up veggies, i have done this alone with cabbage and
> then used the cabbage to make a dish with. But never red wine or red
> cabbage.

I would probably like this, and may just try it.

I have started using red cabbage in my meat loaf recipe, if i
> don't bake the meat loaf in cabbage leaves i routinely puree about 1/4
> of a head of whole raw cabbage and add it to the meat mix.

Everybody loses me on meatloaf. Over the years I've tried many meatloaf
recipes, but I find the only ones I like are those that have absolutely no
vegetables added, apart from onion and, occasionally, green pepper. I
guess I just like meatloaf and not veggie loaf. There's no convincing me
otherwise. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA