Re: Holiday Food

My take on cooking the cole klan is to mix them up a bit. Collards are a terrific substitute for cabbage, but bland. If you combine the collards 50-50 with mustard greens, add a smoked turkey neck to the mix, and maybe a Thai devil, you've got a dish to sit down to.


On Sunday, December 28, 2003, at 10:13 PM, cathy carpenter wrote:

The key to cooking cabbage, or indeed any of that family, is to not over cook it. Cook to just tender. The longer it cooks the stronger the flavor gets. Sauerkraut, however is a different story...fermentation is involved.
Cathy
On Sunday, December 28, 2003, at 09:01 PM, Kitty wrote:

I like cabbage in soup where it's more dilute as opposed to cabbage the way
it is served w/corned beef. But whatever it is they do to make it into
sauerkraut is just, well, distasteful. I suppose there's a Rosen's in Indy,
but I'm not that desperate for good rye to go that far.

Wonderful that Bill brought you the bouquet, very thoughtful.

Kitty
---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE GARDENCHAT



Island Jim
Southwest Florida
Zone 10

---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE GARDENCHAT
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index