Re: 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.

---------------------------------------------------------------------
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