Re: [gardeners] In the garden

Jane Burdekin (
Sun, 22 Feb 1998 19:25:21 -0700

Hi George,
How about making cabbage rolls, these are bread rolls stuffed with a ground
beef and cabbage mixture.  I have a friend that makes the best ones, and I
have her recipe if you want I can post it. I'm pretty sure they would
freeze well and I just love them.  Haven't had any for a while.  Jane 

> On Fri, 20 Feb 1998 17:03:32, George Shirley wrote:
> >Just put up 15 pints of carrots after cleaning up one little portion of
> >garden. Put up about 1.5 lbs in the fridge to eat raw and pressure
> >the rest except for a good bit that went into a slaw. New batch of
> >seed goes in the ground tomorrow.
> >
> >A question. I have a 3-gallon crock full of kraut sauering or whatever
> >word is, has been on eight days today. Gonna make a batch of Thai spring
> >rolls tomorrow and freeze them. Make handy snacks when we come in after
> >long day. What in the world else am I gonna do with the other 9 or 10
> >of Savoy cabbage that are out there grinning at me? Anybody got any
> >on how to preserve cabbage other than sauerkraut, spring rolls, or
> >freezing. Froze some last year and it was nasty when thawed, went
> >to the compost. Would like to keep some of it to eat later but can
> >give it to the food bank if necessary.
> >
> >He'p, he'p.
> Savoy cabbage, like Napa cabbage?  It makes great green salads, just use
> vinagrette dressing.  If you have a cool damp place it should last then
> another batch of kraut and can it when its done. You could use it in a
> (sp?) when the kraut is done.  How about making big batches of borscht
> minestrone soup then freezing? You could make pico de gallo, aka mexican 
> coleslaw.  Finally, how about corn beef and cabbage if you rinse a lot of
> salt out of the corned beef?
> I'll try to think of more ways to use cabbage.
> Terry King                  North Central Eastern Washington
>        USDA zone 4, Sunset Zone 1