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Re: OT/Red stuff/various tastes - Great recipe


Auralie, I'm definitely going to try that. I put cabbage in my stir-fry dishes all the time.
zem
----- Original Message ----- From: "Bonnie Holmes" <holmesbm@usit.net>
To: <gardenchat@hort.net>
Sent: Monday, July 31, 2006 2:01 PM
Subject: Re: [CHAT] OT/Red stuff/various tastes - Great recipe


I'll try it soon...need a new head of cabbage.  thanks.


[Original Message]
From: <Aplfgcnys@aol.com>
To: <gardenchat@hort.net>
Date: 7/31/2006 2:41:12 PM
Subject: Re: [CHAT] OT/Red stuff/various tastes - Great recipe

Sounds good. Try this
Gingered Cabbage
Shred 1 small head of cabbage. Cut walnut-sized piece of
fresh ginger root into toothpick-size pieces.
Melt teaspoon butter or olive oil (butter tastes better, but
olive oil works too) in a heavy skillet over low heat until the
bottom of the pan is covered. Add cabbage, ginger, and a
few drops of water. Cover tightly and cook over low heat,
stirring once or twice, for 10-12 minutes, or until the cabbage
is tender. Salt and pepper to taste.

In a message dated 07/31/2006 10:24:00 AM Eastern Daylight Time,
holmesbm@usit.net writes:
Braised Cabbage
Prep time: 5 minutes; Total time: 25 minutes; Serves 4 generously

Leeks should be cleaned thoroughly. After slicing, place the pieces in a
large bowl of water. Let stand about ten minutes, then remove them with a
slotted spoon. (I have substituted onion but the leeks give it a better
flavor.)

2 cans (141/2 oz each) low-sodium chicken broth (or use chicken paste or
freshly made broth from chicken carcass)
1 teaspoon coarse salt
10 whole black peppercorns
1 bay leaf
1 small green cabbage (about 2 pounds), cut into 8 wedges
1 small leek, white and pale-green parts only, halved lengthwise and cut
crosswise into =-inch-thick-pieces

Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot
over
medium-high heat.  Add cabbage and leek.  Cover; reduce heat to medium.
Simmer until cabbage is tender, 12 to 15 minutes.  Transfer cabbage and
some of the broth to a serving platter.

Remaining broth makes a good starter for soup or as substitute for water
when cooking other vegetables.

This recipe originally came from Martha Stewart.

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