Cabbage now 10 Cents/Lb.!

Van said:

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

The mushiness won't matter in soup. Cabbage-tomato soup is
one of my favorite ways to prepare cabbage. It freezes fine.

--Lia

Quoted message said:

Any ideas to take advantage of this?

You store the stuff for months in a cool cellar.

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

Quoted message said:

One of the local stupidmarket chains (Hannaford) must have
over-projected the St Paddy's Day demand, I'm guessing.
Both local major chains had been offering cabbage at 25¢
until yesterday (3/17). I stopped into Hannaford yesterday
afternoon to see a huge display promenently priced 10¢/lb.

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

I did stock up on the 99¢/lb. Corned Beef (point). That's
a deal, too!

Van

Thanks for the heads up Van...I think I'm going to take a
second trip of the week to Halfanerd and see if the one near
me has cheap cabbages....and pray that the flat cut corned
beef is on sale.

Storing cabbage....cool basement a couple of months,
freezing is fine as long as it's cooked in the final dish,
make kraut....

Jessica

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

Quoted message said:

One of the local stupidmarket chains (Hannaford) must have
over-projected the St Paddy's Day demand, I'm guessing.
Both local major chains had been offering cabbage at 25¢
until yesterday (3/17). I stopped into Hannaford yesterday
afternoon to see a huge display promenently priced 10¢/lb.

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

I did stock up on the 99¢/lb. Corned Beef (point). That's
a deal, too!

Van

Go here:

ohioline.osu.edu5513.htmlOpen ↗

Freezer Coleslaw 1 cup vinegar
1/4 cup water 2 cups sugar 1 tsp. mustard seed 1 tsp. celery
seed 1 medium cabbage, shredded 1 carrot, grated 1 green
pepper, chopped 1 tsp. salt Place vinegar, water, sugar,
mustard seed and celery seed in a saucepan. Boil 1 minute.
Cool. Shred cabbage and mix with salt. Let stand 1 hour.
Squeeze out excess moisture. Combine 3 vegetables. Pour
cooled dressing over slaw and mix well. Pack and freeze.
Makes 3 pints.

In article <[email hidden]>,

Van said:

One of the local stupidmarket chains (Hannaford) must have
over-projected the St Paddy's Day demand, I'm guessing.
Both local major chains had been offering cabbage at 25¢
until yesterday (3/17). I stopped into Hannaford yesterday
afternoon to see a huge display promenently priced 10¢/lb.

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

I did stock up on the 99¢/lb. Corned Beef (point). That's
a deal, too!

Van

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandolin?

K.

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

Quoted message said:

One of the local stupidmarket chains (Hannaford) must have
over-projected the St Paddy's Day demand, I'm guessing.
Both local major chains had been offering cabbage at 25¢
until yesterday (3/17). I stopped into Hannaford yesterday
afternoon to see a huge display promenently priced 10¢/lb.

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

I did stock up on the 99¢/lb. Corned Beef (point). That's
a deal, too!

Van

SWEET & SOUR CABBAGE SOUP

2 lbs. short ribs & flanken 1 lg. onion Salt & pepper Med.
cabbage head, shredded Citric acid (a few crystals) Lemon,
squeezed for the juice Apple, sliced very thin Tomato sauce
or can of tomatoes

Cook meat until partially done. Remove cooked onion. Add
cabbage, tomato sauce or can of tomatoes, lemon juice,
sliced apple and the brown sugar according to your
individual tastes. Do not overcook the cabbage. It's more
digestible when not overcooked. Always add meat, bones, or
chicken for soup to boiling water so you won't have to skim.
Freezes well.

Sorry yell is just sounds good.

Dimitri

Julia Altshuler said:

Van said:

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

The mushiness won't matter in soup. Cabbage-tomato soup
is one of my favorite ways to prepare cabbage. It
freezes fine.

--Lia

Nor will it matter in stuffed cabbage; wrap a meat and
starch stuffing in steamed cabbage leaves. Since corned beef
is a bargain at the moment, or you might have leftovers, I
think I'd make a hash of corned beef and rice or diced
potato to stuff some of the leaves. Or ground beef and rice
(I use orzo). Place a few of these in a casserole in the
morning to thaw in the fridge, top with prepared pasta sauce
and pop in the oven for a bit to warm and you have a quick
after work meal.

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

Quoted message said:

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

Quoted message said:

One of the local stupidmarket chains (Hannaford)
must have

over-projected

Quoted message said:

Quoted message said:

the St Paddy's Day demand, I'm guessing. Both local
major chains had

been

Quoted message said:

Quoted message said:

offering cabbage at 25¢ until yesterday (3/17). I
stopped into

Hannaford

Quoted message said:

Quoted message said:

yesterday afternoon to see a huge display promenently
priced 10¢/lb.

Can't really freeze it, gets too mushy, right?

Any ideas to take advantage of this?

I did stock up on the 99¢/lb. Corned Beef (point).
That's a deal, too!

Van

Thanks for the heads up Van...I think I'm going to take a
second trip of

the

Quoted message said:

week to Halfanerd and see if the one near me has cheap
cabbages....and

pray

Quoted message said:

that the flat cut corned beef is on sale.

Storing cabbage....cool basement a couple of months,
freezing is fine as long as it's cooked in the final dish,
make kraut....

Jessica

Hmm..I had not even thought to buy either on sale after st
patricks day.. I am so programmed (by myself!) to get to the
store just after a 'chocolate holiday' for clearance
chocolates that I never thought of the yummy foods after
this holiday..

you know chocolate holidays..Halloween, xmas , valentines,
Easter , mothers day <grin> Seems I am missing some.. :_)

Jessica Vincent said:

Thanks for the heads up Van...I think I'm going to take a
second trip of the week to Halfanerd and see if the one
near me has cheap cabbages....and pray that the flat cut
corned beef is on sale.

I had a cold all week, so I never did get around to picking
up the corned beef and cabbage. Feeling better today, so I
ran over to the supermarket for the supplies. Guess what.
Not one single piece of corned beef left. Wiped out.

Steak and cabbage just doesn't have the same ring to it.
It'll be steak and peas tonight.

nancy

Katra said:

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandolin?

I just use a large knife and a cutting board; lately I've
been using a 10" chef knife.

-Bob

Katra said:

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandolin?

Howdy,

A "mandolin" is an eight stringed musical instrument.

You are thinking of a "mandoline." ^

Though, come to think of it a mandolin would probably work
about as well...<g>

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Nancy Young <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Jessica Vincent said:

Thanks for the heads up Van...I think I'm going to take
a second trip of the week to Halfanerd and see if the
one near me has cheap cabbages....and pray that the flat
cut corned beef is on sale.

I had a cold all week, so I never did get around to
picking up the corned beef and cabbage. Feeling better
today, so I ran over to the supermarket for the supplies.
Guess what. Not one single piece of corned beef left.
Wiped out.

Steak and cabbage just doesn't have the same ring to it.
It'll be steak and peas tonight.

nancy

"Boiled" beef and cabbage.

bwg Boil the cabbage down

Quoted message said:

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandolin?

K.

No dago gee-tar, but if you let me play with your squeeze-a-
box I'll let you play my bassoon.

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

In article <[email hidden]>,

(PENMART01) said:

Quoted message said:

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandoline?

K.

No dago gee-tar, but if you let me play with your squeeze-a-
box I'll let you play my bassoon.

Sheldon

In your dreams honey. ;-)

OTOH, a cabbage mandoline works well for slicing thin
sections of pants pythons too.....

fantes.comslicers mandolins.htmOpen ↗

K.

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In article <[email hidden]>,

zxcvbob said:

Katra said:

My mom always made saurkraut when cabbage hit that
price. :-) Do you have a large mandolin?

I just use a large knife and a cutting board; lately I've
been using a 10" chef knife.

-Bob

That's ok for a small amount, but when mom did saurkraut,
she made it in a 5 gallon bucket, then canned it. :-)

K.

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In article <[email hidden]>,

Kenneth said:

Katra said:

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandolin?

Howdy,

A "mandolin" is an eight stringed musical instrument.

You are thinking of a "mandoline."

Yes, I've realized at this point that I left off the
"e"! <grins>

My bad. <lol>

Quoted message said:

^

Though, come to think of it a mandolin would probably work
about as well...<g>

All the best,

<giggles> Prolly true...

Danke! <bows>

K.

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Katra said:

In article <[email hidden]>,

zxcvbob said:

Katra said:

My mom always made saurkraut when cabbage hit that price.
:-) Do you have a large mandolin?

I just use a large knife and a cutting board; lately I've
been using a 10" chef knife.

-Bob

That's ok for a small amount, but when mom did saurkraut,
she made it in a 5 gallon bucket, then canned it. :-)

K.

When I was a kid, my dad made sauerkraut in an 8 gallon
crock, and he sliced the cabbage with a 10" or 12" butcher
knife that was not nearly as sharp as the one I use.

I put up about 25 pounds of sauerkraut Tuesday and Wednesday
night. It doesn't take all that long to slice the cabbage
with a knife. It probably is a lot slower than with a
specially made cabbage slicer.

I bet a person could make a mandoline-type slicer; basically
a wooden tray with cleats on the sides for guides, a slot
cut in the middle, and a holder for a big knife slanting up
from the bottom and hld in place with little wooden wedges.

Hmmm... I wonder if a jointer would make a good cabbage
slicer? Three 6 inch rotating knives....

Best regards, "One Thumb" Bob

Gonna make the soup & see how long I can keep some in the
cool (40-ish) garage.

Thanks again, everybody.

Van

In article <[email hidden]>,

zxcvbob said:

Katra said:

In article <[email hidden]-

berlin.de said:

Katra wrote:

>
>My mom always made saurkraut when cabbage hit that
>price. :-) Do you have a large mandolin?
>

I just use a large knife and a cutting board; lately
I've been using a 10" chef knife.

-Bob

That's ok for a small amount, but when mom did
saurkraut, she made it in a 5 gallon bucket, then canned
it. :-)

K.

When I was a kid, my dad made sauerkraut in an 8 gallon
crock, and he sliced the cabbage with a 10" or 12" butcher
knife that was not nearly as sharp as the one I use.

I put up about 25 pounds of sauerkraut Tuesday and
Wednesday night. It doesn't take all that long to slice
the cabbage with a knife. It probably is a lot slower than
with a specially made cabbage slicer.

I bet a person could make a mandoline-type slicer;
basically a wooden tray with cleats on the sides for
guides, a slot cut in the middle, and a holder for a big
knife slanting up from the bottom and hld in place with
little wooden wedges.

Hmmm... I wonder if a jointer would make a good cabbage
slicer? Three 6 inch rotating knives....

Best regards, "One Thumb" Bob

<lol> So what do you can your final product in? Mom used to
finish it off with dry white wine.

K.

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