|
Anthony Ewell wrote:
> Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! I put caraway seed in the water if I boil, but I prefer to steam. It is very very tasty as gado gado, which is good hot, cold or lukewarm: one small califlower 1 small green cabbage 1 cup string beans 1/2 cup bean sprouts 3 medium potatoes 3 medium carrots (I usually don't use the sprouts) Cut the cabbage into 1/4-1/2 inch strips, the caulif into medium florets, slice the others (I leave beans whole...also I like to through in frozen edame near the end). Steam the veggies. The potatoes (and yams are good too) will take awhile, so either start them first, or do them in a seperate pot. Steamed taters are more firm than boiled, but the latter could be used, especially for little mouths used to mushy taters. The sauce is poured over these veggies when they are slightly cooled, so it is more a lukewarm dish, which is fine for little mouths and summer food as well. The sauce could be made in a chili-less version for the littleones, too. 1 cup raw skinned peanuts (I get plump valencias at the local co op) Fry these over medium heat in 4 T peanut or other oil until browned and crispy. Drain on paper towel, let cool a bit so it won't melt any thing plastic, and then grind in blender/blender substitute. I like to leave a little chunky in it. Separately in the blender, grind 2 cloves garlic (or more) 4 shallots or a small onion, 0-4 fresh red chilis, or soaked dried ones, a teas of sugar, salt and pepper with enough water or broth to make this into a smooth paste. Fry this paste in 2 T oil for a minute or two, until you start to smell the garlic coming up, add a little under 2 cups water, bring to a boil, add the ground peanuts, and simmer until thick and smells cooked (this takes very little time). Pour this over the veggies and serve. |
need cabbage advice
Hi All,
I just brought home the most gorgeous head of organic cabbage from the store. Now, I am not picky about my cabbage: I just boil it with with a little salt, then serve with butter. Looking at this head, I am starting to wonder if I am missing a better way to cook and/or season it. (I am feeling brave!) Anyone have any favorite ways to prepare cabbage? (please no season mixes, unless you have the recipe to the mix.) Also, bear in mind that I am an amateur, so please not so complicated! Many thanks, --Tony -- ------------------------- I Fish. Therefore, I am. ------------------------- |
On Fri, 04 Feb 2005 18:33:19 -0800, Anthony Ewell > wrote:
> Anyone have any favorite ways to prepare cabbage? >(please no season mixes, unless you have the recipe >to the mix.) Also, bear in mind that I am an amateur, >so please not so complicated! Chop or shred 1/4 head of the cabbage. Heat a little olive oil and butter in a frying pan, add the cabbage and saute until translucent. Salt and pepper, and you've got a feast. Carol, who can't stand boiled cabbage. -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
"Anthony Ewell" > wrote in message ... > Hi All, > > I just brought home the most gorgeous head of organic > cabbage from the store. Now, I am not picky about my > cabbage: I just boil it with with a little salt, then > serve with butter. Looking at this head, I am starting > to wonder if I am missing a better way to cook and/or > season it. (I am feeling brave!) > > Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! > > Many thanks, > --Tony Boy oh boy - about a gazillion. Stir fry with some onions just until tender. Better that boiled cutting through the core cut unto 6ths or 8ths and steam until tender. If you don't have a steamer use a colander over a Dutch oven and cover with the lid. Sweet & sour Cabbage soup! Dimitri |
In article >,
Anthony Ewell > wrote: > Hi All, > > I just brought home the most gorgeous head of organic > cabbage from the store. Now, I am not picky about my > cabbage: I just boil it with with a little salt, then > serve with butter. Looking at this head, I am starting > to wonder if I am missing a better way to cook and/or > season it. (I am feeling brave!) > > Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! > > Many thanks, > --Tony I like to quarter it, add a little lemon pepper and a chopped onion, then steam it with sausages... :-) -- K. Sprout the Mung Bean to reply... As we go through life thinking heavy thoughts, thought particles tend to get caught between the ears causing truth decay- so be sure to use mental floss twice a day. >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Anthony Ewell wrote:
> Hi All, > > I just brought home the most gorgeous head of organic > cabbage from the store. Now, I am not picky about my > cabbage: I just boil it with with a little salt, then > serve with butter. Looking at this head, I am starting > to wonder if I am missing a better way to cook and/or > season it. (I am feeling brave!) > > Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! > > Many thanks, > --Tony Corned beef and.... March is coming up! Jill |
i cut cabbage in 1-2 inch strips, and lightly fry it in a frying pan
with lots of butter, salt, pepper and dill. (color of cooked cabbage is still lime green when done) -- http://img195.exs.cx/my.php?loc=img1...dcp00330kx.jpg |
Anthony Ewell > wrote:
> Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! Something I posted before... Here's June Oshiro's (in)famous recipe, in her own words. I find it very good. FWIW, I've also made it with kimchi, omitting most of the chili sesame oil and black pepper called for in the recipe. Victor "chop cabbage to chunks. add water or stock and simmer in a pan until the leaves are wilted and soft. add 5 big squirts of hot chili sesame oil (rayu or layu, i have seen it spelled both ways). add soy sauce or memmi to taste. add a splash of aji-mirin. add lots of fresh cracked black pepper. simmer until everything is as soft as you like it. add more water if necessary." |
Cut it into four and remove the core part, now slice it into 1" strips.
Bring to the boil. and reduce heat to simmer, in the usual way, or steam if you prefer, and drain well. Now put back into the saucepan with butter and with a sharp knife chop up the butter and cabbage together...turning over and over adding more butter if needed...it'll end up glossy and creamy...definately easy to do, and definately tasty... HTH.....Keep Woking...cher "Anthony Ewell" > wrote in message ... > Hi All, > > I just brought home the most gorgeous head of organic > cabbage from the store. Now, I am not picky about my > cabbage: I just boil it with with a little salt, then > serve with butter. Looking at this head, I am starting > to wonder if I am missing a better way to cook and/or > season it. (I am feeling brave!) > > Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! > > Many thanks, > --Tony > > -- > ------------------------- > I Fish. Therefore, I am. > ------------------------- |
|
Damsel in dis Dress wrote:
> > Any idea whatever happened to June? I loved her posts. > > Carol Last she posted (maybe a year ago?) she was doing a post-doc somewhere hoity-toity-like--Harvard? Princeton? Still knitting, still busy. Think she got married, too. I looked up the post--she's doing a post-doc at Harvard. Here's the link to her blog if you're interested http://twosheep.livejournal.com/ . I was browsing, and get this http://twosheep.livejournal.com/?skip=5 ! Maybe you can meet up with her! And Barb can take her to Al's! Yum! rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** "[America] is filled with people who decided not to live in Europe. We had people who really wanted to live in Europe, but didn't have the energy to go back. We call them Canadians." ---Grover Norquist in Newsweek, November 22, 2004 |
"Anthony Ewell" > wrote in message ... > Hi All, > > I just brought home the most gorgeous head of organic > cabbage from the store. Now, I am not picky about my > cabbage: I just boil it with with a little salt, then > serve with butter. Looking at this head, I am starting > to wonder if I am missing a better way to cook and/or > season it. (I am feeling brave!) > > Anyone have any favorite ways to prepare cabbage? > (please no season mixes, unless you have the recipe > to the mix.) Also, bear in mind that I am an amateur, > so please not so complicated! > > Many thanks, > --Tony 000000000000000000000000 Let's see... boiled, steamed, and Colcannon! Colcannon 3-4 med. potatoes, peeled and cut in quarters 2 T milk or light cream 1/4 t salt 1/8 t pepper 2 c chopped cabbage 2 T butter or margarine 1/4 c chopped onions 2 T butter (for frying) Crumbled Bacon Cook potatoes in boiling water till tender; drain, reserving water. Place in a large bowl. Mash with hand masher till well-mashed. (I find the electric mixer makes it too gooey). Add milk, salt and pepper and beat till fluffy. In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender. Drain. Meanwhile, melt 2 tbsp. butter in frying pan and saute onion until tender. Add mashed potato and cooked cabbage to the onion. Heat throughly, stirring constantly. Place in a heated serving dish. Serve hot, topped with butter. Note: Bacon added just before serving is nice, too. |
Damsel in dis Dress > wrote:
> (Victor Sack) wrote: > > >Here's June Oshiro's (in)famous recipe, in her own words. > > Any idea whatever happened to June? I loved her posts. She no longer reads Usenet newsgroups much, but very occasionally, she reappears and I wish that happened more often. She is now at Harvard, doing postdoc work. Last October, she was supposed to get married, in case Matt had managed to get back from that hike in time... Her blog is at <http://twosheep.livejournal.com/>. None of this is private info. Victor |
Anthony Ewell wrote:
Hi All, Thank you all so very much for all the wonderful suggestions! :-) Now I have to go buy more cabbage to try them all! :') Many thanks, --Tony -- ------------------------- I Fish. Therefore, I am. ------------------------- |
| All times are GMT +1. The time now is 12:42 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter