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

Thanks!  DH would love this!

Blessings,
Bonnie (SW OH - zone 5) 

-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On Behalf
Of Bonnie Holmes
Sent: Monday, July 31, 2006 10:22 AM
To: gardenchat@hort.net
Subject: Re: [CHAT] OT/Red stuff/various tastes - Great recipe

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.


> [Original Message]
> From: Jesse Bell <silverhawk@flash.net>
> To: <gardenchat@hort.net>
> Date: 7/31/2006 10:09:31 AM
> Subject: Re: [CHAT] OT/Red stuff/various tastes
>
> Hey now....cabbage may not smell the BEST in the world, but I LOVE 
> that stuff. Must be my Celtic heritage....I don't have much of it...
>
>   
>
> Pam Evans <gardenqueen@gmail.com> wrote:
>   No, I'm grateful for that. She wouldn't let that nasty ham and 
> cabbage
in
> the house either. Horrendous smell.
>
> On 7/28/06, Andrea Hodges wrote:
> >
> > No offense Bonnie, but that just sounds revolting. LOL! And Pam, I 
> > don't blame your Mom. ICK!
> > ----- Original Message -----
> > From: "Bonnie & Bill Morgan" 
> > To: 
> > Sent: Friday, July 28, 2006 7:09 AM
> > Subject: RE: [CHAT] OT/Red stuff/various tastes
> >
> >
> > > And then there is liver, which I dearly love and tongue is great 
> > > when cooked properly, but I couldn't develop a liking for pickled 
> > > pig feet. The
> > only
> > > time I get liver is when we eat out so that I'm not cooking two meals.
> > > LOL!
> > >
> > > Blessings,
> > > Bonnie (SW OH - zone 5)
> > >
> > > -----Original Message-----
> > > From: owner-gardenchat@hort.net [o*@hort.net] 
> > > On Behalf Of Theresa W.
> > > Sent: Thursday, July 27, 2006 11:56 PM
> > > To: gardenchat@hort.net
> > > Subject: Re: [CHAT] OT/Red stuff
> > >
> > > Amazing what a wide variety of taste buds the human population
> > possesses.
> > > My husband is totally grossed out when I eat crackers with cottage
> > cheese
> > > and sardines on top. I like it- got that one from my mom. And of
> > course,
> > > cottage cheese on potato chips is an old standby- used to always 
> > > eat
it
> > > when
> > > I was sick as a kid- so now it's sort of my version of comfort food.
> > >
> > > Theresa
> > >
> > > Zemuly Sanders wrote:
> > >> I love congealed salads -- and tomato aspic, a real standby in my 
> > >> family. But -- cherry jello tastes like cough syrup, IMHO. I like 
> > >> all the rest of the sugar free ones. I mix orange with shredded 
> > >> carrots, and I like that. I don't know if you could have tomato 
> > >> aspic, but
it's
> > >> great made with spicy V-8 juice. I also like it with cottage 
> > >> cheese and sliced green olives. Okay, I'm sure everybody is 
> > >> gagging by
now...
> > >> zem
> > >>
> > >> ----- Original Message ----- From: "Andrea Hodges"
> > >> 
> > >> To: 
> > >> Sent: Thursday, July 27, 2006 8:33 PM
> > >> Subject: [CHAT] OT/Red stuff
> > >>
> > >>
> > >>> OK, so many of us don't eat read meat, or at least not much. How 
> > >>> about red jello? I just tried my first sugar free, cherry jello. 
> > >>> Can I get an EEW?
> > >>>
> > >>> I had lime last night, which wasn't bad, but definitely not a 
> > >>> fan of the cherry. Keep in mind, I haven't eaten jello since I was
child.
> > >>> For me, thoughts of jello usually bring up one of the most 
> > >>> heinous dished my family used to make for holidays. "Congealed 
> > >>> Salad" Now
why
> > >>> on earth would you EVER refer to a food as congealed anything?
> > >>> Conjures up all sorts of visions of nasty stuff that congeals 
> > >>> like blood and fat. My mother used to take red jello, mix it 
> > >>> with cool whip (I think) fill it with fruit and nuts, dump it 
> > >>> all into a bundt pan, then dump it out on a plate when it was 
> > >>> cold and call it congealed salad. Yuck! Speak of the devil. She 
> > >>> just called. My bad, it wasn't cool whip. One recipe had cream 
> > >>> cheese and orange jello
and
> > >>> pineapple. The other had cream cheese, bananas, nuts, and orange 
> > >>> jello. So, there ya go.
> > >>> That's my story for the night. Has absolutely nothing to do with 
> > >>> plants. I just felt the need to rant about the evils of jello.
> > >>> A
> > >>>
> > >>> Andrea Hodges
> > >>> Beaufort, SC
> > >>> Blue Ridge Boxer Rescue
> > >>> www.blueridgeboxerrescue.com
> > >>>
> > >>>
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>
>
> --
> Pam Evans
> Kemp TX
> zone 8A
>
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