Re: [gardeners] In the garden
George Shirley (gardeners@globalgarden.com)
Sat, 07 Mar 1998 20:48:12
Hey Pat! Tried the German cabbage recipe tonight and it was outstanding.
Just the right amount of sweet and sour. A single recipe made enough for
the two of us to pig out and still put up 2 quart containers in the
freezer. Thanks
George
>From: asidv@fbg.net
>Organization: Assessment Systems, Inc.
>To: gardeners@globalgarden.com
>Date: Fri, 20 Feb 1998 20:36:35 +0000
>Subject: Re: [gardeners] In the garden
>Sender: owner-gardeners@globalgarden.com
>Reply-To: gardeners@globalgarden.com
>
>George asked what to do with an excess of cabbage.
>Make Wurst-Kohl Eintopf
>
>1 head cabbage cut into 8 pieces
>4 to 5 medium potatoes, peeled and quartered
>A package of HEALTHY CHOICE fat-free sausage
>1 large onion, diced
>1 cup water
>Pepper to taste
>
>In a large saucepan saute onion in a bit of broth until nicely limp.
>Add water. Arrange cabbage in bottom of pan, top with potatoes.
>Each pkg of sausage has two big pieces; cut each in fourths. Cover
>tightly and simmer very slowly about 35 minutes. Add a bit of water
>or broth if cabbage wants to brown. Serves 4 to 6.
> OR, make German cabbage
>
>1 head cabbage shredded
>1 TBS canola oil
>1 medium onion, sliced
>1 or 2 tart apples, peeled, cored and diced
>1 cup water
>1/2 cup vinegar
>1/2 cup sugar
>1/4 (or more) pepper
>2 whole cloves
>Juice of half lemon
>
>Heat oil in large saucepan, saute onion and apples for 3 or 4
>minutes. Add rest of ingredients except cabbage. Stir and bring to
>boil. Add cabbage, cover, and simmer for 45 until tender. CAN BE
>FROZEN WHEN COOKED.
>
> Pat (who can't cook with salt or more than a bit of fat) but lives
>in a German community where cabbage is taken very seriously.
>
>