For Cabbage Lovers

Quoted message said:

"jmcquown" writes:

There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep it
simple, this one caught my eye. I'll be preparing this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.) 6 garlic cloves, finely sliced 3 Tbs. olive oil
1/2 c. chicken broth 1 tsp. course or kosher salt freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage firmly
down on the stalk on the counter or cutting board, then pull the stalk free off the leaves.]

Jill, you must be built like a young Arrrrnold... with iceberg lettuce okay, but I seriously doubt
any mere mortals can accomplish that feat with a head of cabbage.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

PENMART01 said:

Quoted message said:

"jmcquown" writes:

There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep
it simple, this one caught my eye. I'll be preparing this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.) 6 garlic cloves, finely sliced 3 Tbs. olive oil
1/2 c. chicken broth 1 tsp. course or kosher salt freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage firmly
down on the stalk on the counter or cutting board, then pull the stalk free off the leaves.]

Jill, you must be built like a young Arrrrnold... with iceberg lettuce okay, but I seriously doubt
any mere mortals can accomplish that feat with a head of cabbage.

Sheldon ````````````

Puleeeze! I don't eat lettuce. With a fresh green cabbage (probably the smaller ones) it is easily
accomplished. Although, I find with all the ingredients set out on the counter, it is easier to
quarter the cabbage and V-cut out the stalk with a sharp chefs knife. I like a bit of the stalk left
along the center of the quarters, anyway, to hold the quarters together when cooking.

I'm thinking this would also make one hell of a dish if a couple of diced potatoes were added to the
pan (remember, I'd rather use a pan with more depth). There's a name for it (not bubble & squeak,
but something rather similar).

How's them kitties doing?

Jill

Brush cabbage wedges with olive oil, salt, and pepper (or whatever you like) and grill on the BBQ or
your grill pan. Easily, delicious, good for you.

--
----------------------------------------------------------------------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep it
simple, this one caught my eye. I'll be preparing this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.) 6 garlic cloves, finely sliced 3 Tbs. olive oil
1/2 c. chicken broth 1 tsp. course or kosher salt freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage firmly
down on the stalk on the counter or cutting board, then pull the stalk free off the leaves.] Cut
into 4 wedges. Saute the garlic in hot oil in an ovenproof skillet over medium heat until golden.
Add the cabbage, cut side down; cook 5 minutes. Turn to other cut sides

and

Quoted message said:

cook 2-3 minutes. Stir in broth and sprinkle evenly with salt. Bake at 350F for 20-25 minutes or
until crisp-tender. Sprinkle evenly with

pepper.

Quoted message said:

Serve immediately.

More of my notes: I'd cook this in a slightly deeper oven-safe pan - I

have

Quoted message said:

a nice Lodge cast iron 'chicken cooker' pan. And I'd add a bit more

liquid,

Quoted message said:

perhaps even a bit of nice dry white wine. If I wanted the cabbage crisp-tender I'd stir fry it,
not brown and then bake it. But that's just
me.

Also, since the cabbage is cooked in the oil after the garlic is cooked

for

Quoted message said:

about 8 minutes I wouldn't cook the garlic until "golden" necessarily; depending on your stove/oil
temp it the garlic may easily go from golden

to

Quoted message said:

brown. Again, that's just me.

Jill

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
: There are a number of cabbage recipes in the new issue of
Southern Living.
: Since I like to keep it simple, this one caught my eye. I'll
be preparing
: this tomorrow.
:
: Cabbage with Garlic
:
:
<snipping lovely recipe>

That reminds me... I'm making Colcannon (sp?) next month to go with our little Irish fest.

Corned Beef Colcannon Guiness Carrots Baked Parsnips Irish Soda Bread Irish Glazed Tea Cake

Woo-Hoo! Can hardly wait!
--
Cyndi <Remove a "b" to reply

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep it
simple, this one caught my eye. I'll be preparing this tomorrow.

Cabbage with Garlic

1 small cabbage (about 2 lbs.) 6 garlic cloves, finely sliced 3 Tbs. olive oil
1/2 c. chicken broth 1 tsp. course or kosher salt freshly ground pepper to taste

Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage firmly
down on the stalk on the counter or cutting board, then pull the stalk free off the leaves.] Cut
into 4 wedges. Saute the garlic in hot oil in an ovenproof skillet over medium heat until golden.
Add the cabbage, cut side down; cook 5 minutes. Turn to other cut sides and cook 2-3 minutes. Stir
in broth and sprinkle evenly with salt. Bake at 350F for 20-25 minutes or until crisp-tender.
Sprinkle evenly with pepper. Serve immediately.

More of my notes: I'd cook this in a slightly deeper oven-safe pan - I have a nice Lodge cast iron
'chicken cooker' pan. And I'd add a bit more liquid, perhaps even a bit of nice dry white wine. If
I wanted the cabbage crisp-tender I'd stir fry it, not brown and then bake it. But that's just me.

Also, since the cabbage is cooked in the oil after the garlic is cooked for about 8 minutes I
wouldn't cook the garlic until "golden" necessarily; depending on your stove/oil temp it the
garlic may easily go from golden to brown. Again, that's just me.

Jill

Sounds good, Jill, but I have to ask...were there any "creamed cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15 years. Also have 2 decades of
their annual cookbooks, but I finally had to stop.
<G>

Wayne

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep
it simple, this one caught my eye. I'll be preparing this tomorrow.

Cabbage with Garlic

Jill

Sounds good, Jill, but I have to ask...were there any "creamed cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15 years. Also have 2 decades of
their annual cookbooks, but I finally had to stop. <G>

Wayne

I searched their site and found this:

Creamed Cabbage

2 tablespoons butter or margarine 40 saltine crackers, crushed 1 large cabbage, shredded
1/2 cup water 1 teaspoon salt 1 teaspoon pepper
2/4 cup butter or margarine
3/4 cup all-purpose flour 2 cups milk

Melt 2 tablespoons butter in a skillet over medium heat; add crackers, and saute until browned.
Remove from skillet, and set aside. Bring cabbage and 1/2 cup water to a boil in a large saucepan.
Cover and cook 5 to 7 minutes or until tender; drain. Stir in salt and pepper; keep warm.

Melt 1/4 cup butter in skillet over low heat; whisk in flour until smooth. Cook, whisking
constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until
thickened and bubbly. Stir sauce and crackers into cabbage. 8 to 10 servings

and

Scalloped Cabbage

2 cups crushed cornflakes cereal
4/4 cup butter or margarine, melted 1 (10-ounce) package shredded angel hair cabbage 1 large sweet
onion, halved and thinly sliced
5/2 cup milk
6/2 cup mayonnaise
6 (1 1/2-ounce) can cream of celery soup, undiluted 1 cup (4 ounces) shredded sharp Cheddar cheese

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch
baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with cheese and remaining
cereal mixture.

Bake, covered, at 350° for 1 hour.

Note: To lighten this recipe, use light butter, fat-free milk, reduced fat mayonnaise, reduced-fat
soup and reduced fat-cheese. 6 to 8 servings

Jill

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep
it simple, this one caught my eye. I'll be preparing this tomorrow.

Cabbage with Garlic

Jill

Sounds good, Jill, but I have to ask...were there any "creamed cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15 years. Also have 2 decades of
their annual cookbooks, but I finally had to stop. <G>

Wayne

I searched their site and found this:

Creamed Cabbage

2 tablespoons butter or margarine 40 saltine crackers, crushed 1 large cabbage, shredded
1/2 cup water 1 teaspoon salt 1 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour 2 cups milk

Melt 2 tablespoons butter in a skillet over medium heat; add crackers, and saute until browned.
Remove from skillet, and set aside. Bring cabbage and 1/2 cup water to a boil in a large saucepan.
Cover and cook 5 to 7 minutes or until tender; drain. Stir in salt and pepper; keep warm.

Melt 1/4 cup butter in skillet over low heat; whisk in flour until smooth. Cook, whisking
constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until
thickened and bubbly. Stir sauce and crackers into cabbage. 8 to 10 servings

and

Scalloped Cabbage

2 cups crushed cornflakes cereal
1/4 cup butter or margarine, melted 1 (10-ounce) package shredded angel hair cabbage 1 large sweet
onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted 1 cup (4 ounces) shredded sharp Cheddar
cheese

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch
baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with cheese and remaining
cereal mixture.

Bake, covered, at 350° for 1 hour.

Note: To lighten this recipe, use light butter, fat-free milk, reduced fat mayonnaise, reduced-fat
soup and reduced fat-cheese. 6 to 8 servings

Jill

Jill, that you SO much for checking finding these for me! Both sound quite good. It didn't occur to
me that SL had a website with recipes. Duh! I'll have to check it out.

Thanks, Wayne

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

> There are a number of cabbage recipes in the new issue of Southern Living. Since I like to keep
> it simple, this one caught my eye. I'll be preparing this tomorrow.
>
> Cabbage with Garlic
>
> Jill
>

Sounds good, Jill, but I have to ask...were there any "creamed cabbage" recipes in that article?

I love Southern Living Magazine and subscribed to it for about 15 years. Also have 2 decades of
their annual cookbooks, but I finally had to stop. <G>

Wayne

I searched their site and found this:

Creamed Cabbage

2 tablespoons butter or margarine 40 saltine crackers, crushed 1 large cabbage, shredded
1/2 cup water 1 teaspoon salt 1 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour 2 cups milk

Melt 2 tablespoons butter in a skillet over medium heat; add crackers, and saute until
browned. Remove from skillet, and set aside. Bring cabbage and 1/2 cup water to a boil in a
large saucepan. Cover and cook 5 to 7 minutes or until tender; drain. Stir in salt and pepper;
keep warm.

Melt 1/4 cup butter in skillet over low heat; whisk in flour until smooth. Cook, whisking
constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until
thickened and bubbly. Stir sauce and crackers into cabbage. 8 to 10 servings

and

Scalloped Cabbage

2 cups crushed cornflakes cereal
1/4 cup butter or margarine, melted 1 (10-ounce) package shredded angel hair cabbage 1 large
sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted 1 cup (4 ounces) shredded sharp Cheddar
cheese

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch
baking dish. Top with cabbage and onion.

Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with cheese and remaining
cereal mixture.

Bake, covered, at 350° for 1 hour.

Note: To lighten this recipe, use light butter, fat-free milk, reduced fat mayonnaise, reduced-
fat soup and reduced fat-cheese. 6 to 8 servings

Jill

Jill, that you SO much for checking finding these for me! Both sound quite good. It didn't occur
to me that SL had a website with recipes. Duh! I'll have to check it out.

Thanks, Wayne

NOTE: You have to be a current magazine subscriber to access many portions of the site.

Jill

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Jill, that you SO much for checking finding these for me! Both sound

Quoted message said:

quite good. It didn't occur to me that SL had a website with recipes. Duh! I'll have to check
it out.

Thanks, Wayne

NOTE: You have to be a current magazine subscriber to access many portions of the site.

Jill

Damn! At least I already have hundreds if not more of their recipes.

Thanks, Wayne

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Jill, that you SO much for checking finding these for me! Both sound

Quoted message said:

quite good. It didn't occur to me that SL had a website with recipes. Duh! I'll have to check
it out.

Thanks, Wayne

NOTE: You have to be a current magazine subscriber to access many portions of the site.

Jill

Damn! At least I already have hundreds if not more of their recipes.

Thanks, Wayne

I am a subscriber, so ask away! I have some of their books from around 1969-76 books, bought at a
used bookstore for a $ a piece. I'm sure some of the recipes are great, but some of the photos
are like from

lileks.comgalleryOpen ↗

Always a favorite site! Especially cooking with Jell-O! Oh, and MEATS... mush have MEAT! ROFL

Jill

in article [email hidden], PENMART01 at
[email hidden] wrote on 2/27/04 8:19 PM:

Quoted message said:

Quoted message said:

"jmcquown"

PENMART01 said:

> "jmcquown" writes:
>
> Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage
> firmly down on the stalk on the counter or cutting board, then pull the stalk free off the
> leaves.]

Jill, you must be built like a young Arrrrnold... with iceberg lettuce okay, but I seriously
doubt any mere mortals can accomplish that feat with a head of cabbage.

Quoted message said:

Puleeeze! I don't eat lettuce.

Whether you eat lettuce doesn't figure into it.

We're all supposed to remember she doesn't eat lettuce. Remember, RFC is All About Jill on weekends.

Quoted message said:

Quoted message said:

With a fresh green cabbage (probably the smaller ones) it is easily accomplished.

Probably now, eh... now we're not so sure, you may not be sure, but I am 100% positive.

Sorry Jill, you're busted!

Quoted message said:

I grow cabbage. I pick em and prepare em within the hour (can't get fresher), young small heads
are my favorite for slaw. I've tried slamming them to remove the core innumerable times, can't be
done. Nope, NOT possible with *any* size head cabbage... cabbage just does not have a
structure/texture that lends itself to that core removal trick one can easily accomplish with
iceberg lettuce.

I've never tried it except on iceberg lettuce. Would it work with Savoy cabbage? It is a bit softer.
Still I prefer regular old, pale green cabbage.

Bought 2 heads today, small ones. One for New England Boiled Dinner tomorrow. And the other for
sauteed cabbage and onions with noodles (lots of black pepper). What? You want the recipe? Ok, here
it is: Sauté cabbage and onions (in butter). Add cooked noodles, salt and pepper. Done! Quantities
as needed.

Sheryl Rosen said:

in article [email hidden], PENMART01 at [email hidden] wrote on
2/27/04 8:19 PM:

Quoted message said:

Quoted message said:

"jmcquown"

PENMART01 wrote:
>> "jmcquown" writes:
>>
>> Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage
>> firmly down on the stalk on the counter or cutting board, then pull the stalk free off the
>> leaves.]
>
> Jill, you must be built like a young Arrrrnold... with iceberg lettuce okay, but I seriously
> doubt any mere mortals can accomplish that feat with a head of cabbage.
>

Quoted message said:

Puleeeze! I don't eat lettuce.

Whether you eat lettuce doesn't figure into it.

We're all supposed to remember she doesn't eat lettuce. Remember, RFC is All About Jill on
weekends.

F/U Sheryl.

Quoted message said:

Quoted message said:

Quoted message said:

With a fresh green cabbage (probably the smaller ones) it is easily accomplished.

Probably now, eh... now we're not so sure, you may not be sure, but I am 100% positive.

Sorry Jill, you're busted!

Quoted message said:

I grow cabbage. I pick em and prepare em within the hour (can't get fresher), young small heads
are my favorite for slaw. I've tried slamming them to remove the core innumerable times, can't be
done. Nope, NOT possible with *any* size head cabbage... cabbage just does not have a
structure/texture that lends itself to that core removal trick one can easily accomplish with
iceberg lettuce.

I've never tried it except on iceberg lettuce. Would it work with Savoy cabbage? It is a bit
softer. Still I prefer regular old, pale green cabbage.

Bought 2 heads today, small ones. One for New England Boiled Dinner tomorrow. And the other for
sauteed cabbage and onions with noodles (lots of black pepper). What? You want the recipe? Ok,
here it is: Sauté cabbage and onions (in butter). Add cooked noodles, salt and pepper. Done!
Quantities as needed.

"jmcquown" <[email hidden]> wrote in news:Bxe0c.5639$6e7.2834
@bignews1.bellsouth.net:

Quoted message said:

Sheryl Rosen said:

in article [email hidden], PENMART01 at [email hidden] wrote on
2/27/04 8:19 PM:

Quoted message said:

> "jmcquown"
>
> PENMART01 wrote:
>>> "jmcquown" writes:
>>>
>>> Remove the outside leaves and stalk from cabbage. [My note; this is fun - slam the cabbage
>>> firmly down on the stalk on the counter or cutting board, then pull the stalk free off the
>>> leaves.]
>>
>> Jill, you must be built like a young Arrrrnold... with iceberg lettuce okay, but I seriously
>> doubt any mere mortals can accomplish that feat with a head of cabbage.
>>

> Puleeeze! I don't eat lettuce.

Whether you eat lettuce doesn't figure into it.

We're all supposed to remember she doesn't eat lettuce. Remember, RFC is All About Jill on
weekends.

F/U Sheryl.

Now girls! <G>

Quoted message said:

Quoted message said:

Quoted message said:

> With a fresh green cabbage (probably the smaller ones) it is easily accomplished.

Probably now, eh... now we're not so sure, you may not be sure, but I am 100% positive.

Sorry Jill, you're busted!

Quoted message said:

I grow cabbage. I pick em and prepare em within the hour (can't get fresher), young small heads
are my favorite for slaw. I've tried slamming them to remove the core innumerable times, can't
be done. Nope, NOT possible with *any* size head cabbage... cabbage just does not have a
structure/texture that lends itself to that core removal trick one can easily accomplish with
iceberg lettuce.

I've never tried it except on iceberg lettuce. Would it work with Savoy cabbage? It is a bit
softer. Still I prefer regular old, pale green cabbage.

Bought 2 heads today, small ones. One for New England Boiled Dinner tomorrow. And the other for
sauteed cabbage and onions with noodles (lots of black pepper). What? You want the recipe? Ok,
here it is: Sauté cabbage and onions (in butter). Add cooked noodles, salt and pepper. Done!
Quantities as needed.