There are a number of cabbage recipes in the new issue of Southern Living.
Since I like to keep it simple, this one caught my eye. I'll be preparing
this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.)
6 garlic cloves, finely sliced
3 Tbs. olive oil
1/2 c. chicken broth
1 tsp. course or kosher salt
freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun -
slam the cabbage firmly down on the stalk on the counter or cutting board,
then pull the stalk free off the leaves.] Cut into 4 wedges. Saute the
garlic in hot oil in an ovenproof skillet over medium heat until golden.
Add the cabbage, cut side down; cook 5 minutes. Turn to other cut sides and
cook 2-3 minutes. Stir in broth and sprinkle evenly with salt. Bake at
350F for 20-25 minutes or until crisp-tender. Sprinkle evenly with pepper.
Serve immediately.

More of my notes: I'd cook this in a slightly deeper oven-safe pan - I have
a nice Lodge cast iron 'chicken cooker' pan. And I'd add a bit more liquid,
perhaps even a bit of nice dry white wine. If I wanted the cabbage
crisp-tender I'd stir fry it, not brown and then bake it. But that's just
me.

Also, since the cabbage is cooked in the oil after the garlic is cooked for
about 8 minutes I wouldn't cook the garlic until "golden" necessarily;
depending on your stove/oil temp it the garlic may easily go from golden to
brown. Again, that's just me.

Jill

"jmcquown" writes:

There are a number of cabbage recipes in the new issue of Southern Living.
Since I like to keep it simple, this one caught my eye. I'll be preparing
this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.)
6 garlic cloves, finely sliced
3 Tbs. olive oil
1/2 c. chicken broth
1 tsp. course or kosher salt
freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun -
slam the cabbage firmly down on the stalk on the counter or cutting board,
then pull the stalk free off the leaves.]

Jill, you must be built like a young Arrrrnold... with iceberg lettuce okay,
but I seriously doubt any mere mortals can accomplish that feat with a head of
cabbage.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Brush cabbage wedges with olive oil, salt, and pepper (or whatever you like)
and grill on the BBQ or your grill pan. Easily, delicious, good for you.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"jmcquown" wrote in message
...
There are a number of cabbage recipes in the new issue of Southern Living.
Since I like to keep it simple, this one caught my eye. I'll be preparing
this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.)
6 garlic cloves, finely sliced
3 Tbs. olive oil
1/2 c. chicken broth
1 tsp. course or kosher salt
freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun -
slam the cabbage firmly down on the stalk on the counter or cutting board,
then pull the stalk free off the leaves.] Cut into 4 wedges. Saute the
garlic in hot oil in an ovenproof skillet over medium heat until golden.
Add the cabbage, cut side down; cook 5 minutes. Turn to other cut sides
and
cook 2-3 minutes. Stir in broth and sprinkle evenly with salt. Bake at
350F for 20-25 minutes or until crisp-tender. Sprinkle evenly with
pepper.
Serve immediately.

More of my notes: I'd cook this in a slightly deeper oven-safe pan - I
have
a nice Lodge cast iron 'chicken cooker' pan. And I'd add a bit more
liquid,
perhaps even a bit of nice dry white wine. If I wanted the cabbage
crisp-tender I'd stir fry it, not brown and then bake it. But that's just
me.

Also, since the cabbage is cooked in the oil after the garlic is cooked
for
about 8 minutes I wouldn't cook the garlic until "golden" necessarily;
depending on your stove/oil temp it the garlic may easily go from golden
to
brown. Again, that's just me.

Jill

PENMART01 wrote:
"jmcquown" writes:

There are a number of cabbage recipes in the new issue of Southern
Living. Since I like to keep it simple, this one caught my eye.
I'll be preparing this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.)
6 garlic cloves, finely sliced
3 Tbs. olive oil
1/2 c. chicken broth
1 tsp. course or kosher salt
freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is
fun - slam the cabbage firmly down on the stalk on the counter or
cutting board, then pull the stalk free off the leaves.]

Jill, you must be built like a young Arrrrnold... with iceberg
lettuce okay, but I seriously doubt any mere mortals can accomplish
that feat with a head of cabbage.


Sheldon
````````````
Puleeeze! I don't eat lettuce. With a fresh green cabbage (probably the
smaller ones) it is easily accomplished. Although, I find with all the
ingredients set out on the counter, it is easier to quarter the cabbage and
V-cut out the stalk with a sharp chefs knife. I like a bit of the stalk
left along the center of the quarters, anyway, to hold the quarters together
when cooking.

I'm thinking this would also make one hell of a dish if a couple of diced
potatoes were added to the pan (remember, I'd rather use a pan with more
depth). There's a name for it (not bubble & squeak, but something rather
similar).

How's them kitties doing?

Jill

"jmcquown"

PENMART01 wrote:
"jmcquown" writes:

Remove the outside leaves and stalk from cabbage. [My note; this is
fun - slam the cabbage firmly down on the stalk on the counter or
cutting board, then pull the stalk free off the leaves.]

Jill, you must be built like a young Arrrrnold... with iceberg
lettuce okay, but I seriously doubt any mere mortals can accomplish
that feat with a head of cabbage.


Puleeeze! I don't eat lettuce.

Whether you eat lettuce doesn't figure into it.

With a fresh green cabbage (probably the
smaller ones) it is easily accomplished.

Probably now, eh... now we're not so sure, you may not be sure, but I am 100%
positive.

I grow cabbage. I pick em and prepare em within the hour (can't get fresher),
young small heads are my favorite for slaw. I've tried slamming them to remove
the core innumerable times, can't be done. Nope, NOT possible with *any* size
head cabbage... cabbage just does not have a structure/texture that lends
itself to that core removal trick one can easily accomplish with iceberg
lettuce.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"jmcquown" wrote in message
...
: There are a number of cabbage recipes in the new issue of
Southern Living.
: Since I like to keep it simple, this one caught my eye. I'll
be preparing
: this tomorrow.
:
: Cabbage with Garlic
:
:
snipping lovely recipe

That reminds me... I'm making Colcannon (sp?) next month to go
with our little Irish fest.

Corned Beef
Colcannon
Guiness Carrots
Baked Parsnips
Irish Soda Bread
Irish Glazed Tea Cake

Woo-Hoo! Can hardly wait!
--
Cyndi
Remove a "b" to reply

(PENMART01) wrote:

I grow cabbage. I pick em and prepare em within the hour (can't get
fresher), young small heads are my favorite for slaw. I've tried
slamming them to remove the core innumerable times, can't be done.
snip
////////////

I also have to remove the core with a knife... I'd chip or break
something if I tried to do it like lettuce. A little OT but I have to
ask... what dressing do you make for your slaw? All I know is mayo, very
little vinegar, pinch of sugar etc. What do you do? Is there something
better?

Sincerely, Helen

"jmcquown" wrote in
:

There are a number of cabbage recipes in the new issue of Southern
Living. Since I like to keep it simple, this one caught my eye. I'll
be preparing this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.)
6 garlic cloves, finely sliced
3 Tbs. olive oil
1/2 c. chicken broth
1 tsp. course or kosher salt
freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is
fun - slam the cabbage firmly down on the stalk on the counter or
cutting board, then pull the stalk free off the leaves.] Cut into 4
wedges. Saute the garlic in hot oil in an ovenproof skillet over
medium heat until golden. Add the cabbage, cut side down; cook 5
minutes. Turn to other cut sides and cook 2-3 minutes. Stir in broth
and sprinkle evenly with salt. Bake at 350F for 20-25 minutes or
until crisp-tender. Sprinkle evenly with pepper. Serve immediately.

More of my notes: I'd cook this in a slightly deeper oven-safe pan -
I have a nice Lodge cast iron 'chicken cooker' pan. And I'd add a bit
more liquid, perhaps even a bit of nice dry white wine. If I wanted
the cabbage crisp-tender I'd stir fry it, not brown and then bake it.
But that's just me.

Also, since the cabbage is cooked in the oil after the garlic is
cooked for about 8 minutes I wouldn't cook the garlic until "golden"
necessarily; depending on your stove/oil temp it the garlic may easily
go from golden to brown. Again, that's just me.

Jill




Sounds good, Jill, but I have to ask...were there any "creamed cabbage"
recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15 years.
Also have 2 decades of their annual cookbooks, but I finally had to stop.
G

Wayne

Wayne Boatwright wrote:
"jmcquown" wrote in
:

There are a number of cabbage recipes in the new issue of Southern
Living. Since I like to keep it simple, this one caught my eye. I'll
be preparing this tomorrow.

Cabbage with Garlic

Jill


Sounds good, Jill, but I have to ask...were there any "creamed
cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15
years. Also have 2 decades of their annual cookbooks, but I finally
had to stop. G

Wayne

I searched their site and found this:

Creamed Cabbage

2 tablespoons butter or margarine
40 saltine crackers, crushed
1 large cabbage, shredded
1/2 cup water
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk

Melt 2 tablespoons butter in a skillet over medium heat; add crackers, and
saute until browned. Remove from skillet, and set aside.
Bring cabbage and 1/2 cup water to a boil in a large saucepan. Cover and
cook 5 to 7 minutes or until tender; drain. Stir in salt and pepper; keep
warm.

Melt 1/4 cup butter in skillet over low heat; whisk in flour until smooth.
Cook, whisking constantly, 1 minute. Gradually add milk; cook over medium
heat, whisking constantly, until thickened and bubbly. Stir sauce and
crackers into cabbage. 8 to 10 servings

and

Scalloped Cabbage

2 cups crushed cornflakes cereal
1/4 cup butter or margarine, melted
1 (10-ounce) package shredded angel hair cabbage
1 large sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese

Stir together cereal and butter; spoon half of cereal mixture into a lightly
greased 11- x 7-inch baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with
cheese and remaining cereal mixture.

Bake, covered, at 350° for 1 hour.

Note: To lighten this recipe, use light butter, fat-free milk, reduced fat
mayonnaise, reduced-fat soup and reduced fat-cheese. 6 to 8 servings

Jill

In article ,
(Helen C.) wrote:

(PENMART01) wrote:

I grow cabbage. I pick em and prepare em within the hour (can't get
fresher), young small heads are my favorite for slaw. I've tried
slamming them to remove the core innumerable times, can't be done.
snip
////////////

I also have to remove the core with a knife... I'd chip or break
something if I tried to do it like lettuce. A little OT but I have to
ask... what dressing do you make for your slaw? All I know is mayo, very
little vinegar, pinch of sugar etc. What do you do? Is there something
better?

Sincerely, Helen

"Better" is subjective. My mom's coleslaw dressing was an oil and
vinegar combination with sugar, grated onion, and celery seed included.
I like both types. For the creamy kind, I buy a jar of Jimmy's Cole
Slaw dressing at the super. It's my "secret family recipe". It's
really good.
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

"jmcquown" wrote in
:

Wayne Boatwright wrote:
"jmcquown" wrote in
:

There are a number of cabbage recipes in the new issue of Southern
Living. Since I like to keep it simple, this one caught my eye.
I'll be preparing this tomorrow.

Cabbage with Garlic

Jill


Sounds good, Jill, but I have to ask...were there any "creamed
cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15
years. Also have 2 decades of their annual cookbooks, but I finally
had to stop. G

Wayne

I searched their site and found this:

Creamed Cabbage

2 tablespoons butter or margarine
40 saltine crackers, crushed
1 large cabbage, shredded
1/2 cup water
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk

Melt 2 tablespoons butter in a skillet over medium heat; add crackers,
and saute until browned. Remove from skillet, and set aside.
Bring cabbage and 1/2 cup water to a boil in a large saucepan. Cover
and cook 5 to 7 minutes or until tender; drain. Stir in salt and
pepper; keep warm.

Melt 1/4 cup butter in skillet over low heat; whisk in flour until
smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook
over medium heat, whisking constantly, until thickened and bubbly.
Stir sauce and crackers into cabbage. 8 to 10 servings

and

Scalloped Cabbage

2 cups crushed cornflakes cereal
1/4 cup butter or margarine, melted
1 (10-ounce) package shredded angel hair cabbage
1 large sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese

Stir together cereal and butter; spoon half of cereal mixture into a
lightly greased 11- x 7-inch baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle
with cheese and remaining cereal mixture.

Bake, covered, at 350° for 1 hour.

Note: To lighten this recipe, use light butter, fat-free milk, reduced
fat mayonnaise, reduced-fat soup and reduced fat-cheese. 6 to 8
servings

Jill



Jill, that you SO much for checking finding these for me! Both sound
quite good. It didn't occur to me that SL had a website with recipes.
Duh! I'll have to check it out.

Thanks,
Wayne

Dog3 dognospam@adjfkdla;not wrote in
4:

(Helen C.) deliciously posted in news:1695-40400FCA-
:

I also have to remove the core with a knife... I'd chip or break
something if I tried to do it like lettuce. A little OT but I have to
ask... what dressing do you make for your slaw? All I know is mayo,
very little vinegar, pinch of sugar etc. What do you do? Is there
something better?

Sincerely, Helen

Ohhh... I love slaw. Especially since I can't have it right now. I
really like the mayo dressings but I've also experimented with
different oils and vinegars. I never measure or write down what I do
but one of my favorites is using a sesame oil with a bit of soy sauce.
I'll also add a few finely diced/sliced veggies to the shredded
cabbage and maybe some toasted sesame seeds. The sky is the limit

Michael

Ah, there are SO many ways to make slaw and, in spite of recipes, I
usually make them up as I go along, much like Michael said.

There are a couple of slaws, however, that I make from recipes. Both of
these I acquired somewhere and altered, but I cannot remember the
original source or the original version. It could even have been here.

Southern Coleslaw

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes Robb's
Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Buttermilk ranch dressing
3 tb Cider vinegar
2 tb Granulated sugar
1 1/2 ts Prepared mustard
1 t Celery seed
1 t Whole mustard seed
1/2 ts Freshly ground black pepper
6 c Shredded cabbage
1 c Shredded carrots
3 tb Chopped fresh parsley

In medium bowl, combine salad dressing, vinegar, sugar, mustard,
celery seed, mustard seed, and pepper. In large bowl combine cabbage,
carrots, and parsley. Pour dressing mixture over cabbage mixture and
toss gently to coat. Cover, refrigerate overnight or until serving
time, at least 2 hours.

Note: I use refrigerated buttermilk spice ranch style dressing such
as Marie's, Hartville Kitchen's, Litehouse, etc.


Cranberry-walnut Cabbage Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mayonnaise
1 tb Sweet pickle relish
1 tb Honey-mustard
1 tb Honey
1/4 ts Black pepper
1/8 ts Salt
1/8 ts Celery seed
5 c Shredded green cabbage
1/3 c Chopped walnuts
1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/4 c Finely chopped red pepper
1/4 c Dried cranberries

In a small bowl stir together mayonnaise, pickle relish,
honey-mustard, honey, black pepper, salt, and celery seed.

In a large mixing bowl combine cabbage, walnuts, celery, onion, red
pepper, and cranberries. Add mayonnaise mixture to cabbage mixture
and toss to coat. Cover and chill at least 4-5 hours prior to serving.

Note: I use Claussen's refrigerated sweet pickle relish and a coarse
grain honey-mustard.

Wayne Boatwright wrote:
"jmcquown" wrote in
:

Wayne Boatwright wrote:
"jmcquown" wrote in
:

There are a number of cabbage recipes in the new issue of Southern
Living. Since I like to keep it simple, this one caught my eye.
I'll be preparing this tomorrow.

Cabbage with Garlic

Jill


Sounds good, Jill, but I have to ask...were there any "creamed
cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15
years. Also have 2 decades of their annual cookbooks, but I finally
had to stop. G

Wayne

I searched their site and found this:

Creamed Cabbage

2 tablespoons butter or margarine
40 saltine crackers, crushed
1 large cabbage, shredded
1/2 cup water
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk

Melt 2 tablespoons butter in a skillet over medium heat; add
crackers, and saute until browned. Remove from skillet, and set
aside.
Bring cabbage and 1/2 cup water to a boil in a large saucepan. Cover
and cook 5 to 7 minutes or until tender; drain. Stir in salt and
pepper; keep warm.

Melt 1/4 cup butter in skillet over low heat; whisk in flour until
smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook
over medium heat, whisking constantly, until thickened and bubbly.
Stir sauce and crackers into cabbage. 8 to 10 servings

and

Scalloped Cabbage

2 cups crushed cornflakes cereal
1/4 cup butter or margarine, melted
1 (10-ounce) package shredded angel hair cabbage
1 large sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese

Stir together cereal and butter; spoon half of cereal mixture into a
lightly greased 11- x 7-inch baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle
with cheese and remaining cereal mixture.

Bake, covered, at 350° for 1 hour.

Note: To lighten this recipe, use light butter, fat-free milk,
reduced fat mayonnaise, reduced-fat soup and reduced fat-cheese. 6
to 8 servings

Jill



Jill, that you SO much for checking finding these for me! Both sound
quite good. It didn't occur to me that SL had a website with recipes.
Duh! I'll have to check it out.

Thanks,
Wayne

NOTE: You have to be a current magazine subscriber to access many portions
of the site.

Jill

"jmcquown" wrote in
:

Jill, that you SO much for checking finding these for me! Both sound
quite good. It didn't occur to me that SL had a website with
recipes. Duh! I'll have to check it out.

Thanks,
Wayne

NOTE: You have to be a current magazine subscriber to access many
portions of the site.

Jill

Damn! At least I already have hundreds if not more of their recipes.

Thanks,
Wayne

Wayne Boatwright wrote:
"jmcquown" wrote in
:

Jill, that you SO much for checking finding these for me! Both
sound
quite good. It didn't occur to me that SL had a website with
recipes. Duh! I'll have to check it out.

Thanks,
Wayne

NOTE: You have to be a current magazine subscriber to access many
portions of the site.

Jill

Damn! At least I already have hundreds if not more of their recipes.

Thanks,
Wayne

I am a subscriber, so ask away! I have some of their books from around
1969-76 books, bought at a used bookstore for a $ a piece. I'm sure some of
the recipes are great, but some of the photos are like from

http://www.lileks.com/institute/gallery/

Always a favorite site! Especially cooking with Jell-O! Oh, and MEATS...
mush have MEAT! ROFL

Jill