Re: 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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