Re: [gardeners] In the garden

George Shirley (gardeners@globalgarden.com)
Sun, 22 Feb 1998 21:15:08 -0800 

Tried freezing cabbage rolls last year and they thawed nasty. Don't know if
it's something I did or the recipe. Would appreciate your friends recipe. Just
send it to gshirley@iamerica.net.

thanks,

George

Jane Burdekin wrote:

> 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
> the
> > >garden. Put up about 1.5 lbs in the fridge to eat raw and pressure
> cooked
> > >the rest except for a good bit that went into a slaw. New batch of
> carrot
> > >seed goes in the ground tomorrow.
> > >
> > >A question. I have a 3-gallon crock full of kraut sauering or whatever
> the
> > >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
> a
> > >long day. What in the world else am I gonna do with the other 9 or 10
> heads
> > >of Savoy cabbage that are out there grinning at me? Anybody got any
> ideas
> > >on how to preserve cabbage other than sauerkraut, spring rolls, or
> > >freezing. Froze some last year and it was nasty when thawed, went
> straight
> > >to the compost. Would like to keep some of it to eat later but can
> always
> > >give it to the food bank if necessary.
> > >
> > >He'p, he'p.
> >
> > Savoy cabbage, like Napa cabbage?  It makes great green salads, just use
> a
> > vinagrette dressing.  If you have a cool damp place it should last then
> do
> > another batch of kraut and can it when its done. You could use it in a
> picallili
> > (sp?) when the kraut is done.  How about making big batches of borscht
> and/or
> > 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
> the
> > salt out of the corned beef?
> >
> > I'll try to think of more ways to use cabbage.
> >
> >
> > Terry King                  North Central Eastern Washington
> > taeking@televar.com        USDA zone 4, Sunset Zone 1
> >
> >