Thursday, November 16, 2006
Update: Time Filled
I just got my last batch of produce for the winter. I now have ten pounds of red and green cabbage, 4 pounds of squash, and a bushel of carrots. So far, I have decided to dedicate Sunday to making and freezing pumpkin and carrot bread, but what do I do with the cabbage? Any suggestions? I wanted to make my own sauerkraut until I just discovered that takes one month. I can't have a stinky crock in my kitchen for a month. Soup? Freeze some shreds? What should I make? I have nothing but time this weekend...
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6 comments:
10 POUNDS of cabbage?
Holy Gas-Ex Batman!
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25994,00.html
Cabbage soup is AWESOME! With carrots and a little chicken or ground beef. Or boiled cabbage and spice mustard... sauteed cabbage...
My mom makes this really good cabbage soup with cream and ham. And coleslaw is always good. Oh and there is a restaurant near here that makes Sweet and Sour Cabbage soup, it has beef, tomatoes, etc. in it. And I think it's a kosher recipe. You could look it up ...
Now I'm hungry ...
judy makes stuffed cabbage! bring some for her....
Braised cabbage--cut the head of cabbage into six wedges, but some butter in the fry pan, saute five minutes, turn it over and cover for about ten minutes more, until it is all soft and browned. Yum! Jute's cabbage rolls freeze well and are the best. Take her up on her offer to make it.
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