I looked through my recipe files, and it seems I mostly eat cabbage in soups. I have fond memories of mom making boiled dinner with cabbage, carrots and potatoes as a kid, but now that I'm a vegetarian, without corned beef it is just boiled vegetables, lol! I tend to roast potatoes and carrots for flavor. I've heard you can do that with cabbage but have never tried. Mom also made a potato, cabbage kielbasa recipe that I loved, but again, without sausage it is not much other than a version of "bubble and squeak." So I tend to eat cabbage primarily in soup, coleslaw and stir fry. There are a gazillion recipes for coleslaw, I even saved our infamous coleslaw thread from here. It seems like Bobby Flay is the king of coleslaw on the Foodnetwork Web site, where I get a lot of my recipes. That man has quite the way with salads I must say, even though that is now what he is known for. So here's the recipe that is in my "to try" file right now. It came from someone here on CF, I believe from one of our "hearty winter soups" threads, but I copied it very early on in my CF days and did not put a credit on it. So if this is your recipe, step forward, lol! I'm going to use fake sausage because I'm vegetarian. I have used it before in recipes calling for sausage, it is pretty good. There are no instructions, so you have to know basic soup making techniques to use this recipe. Sausage Cabbage Soup 1 med. onion, chopped 1 TBLSP olive oil 1 TBLSP butter or margarine 2 med. carrots, halved and thinly sliced 1 celery rib, thinly sliced 1/2 tsp. ground caraway seeds (or whole ones I guess, I happen to have ground caraway on hand, thank you Penzey's!) 2 cups chicken or vegetable broth 2 cups chopped cabbage 1/2 lb. fully cooked smoked kielbasa or polish sausage, halved and cut into 1/4 inch slices (I'll be using Morningstar Farms fake sausage links) 1 14.5 oz. can of diced tomatoes, undrained 1 TBLSP brown sugar 1 can white kidney beans, rinsed and drained (I'll probably use great northern) 1 tsp. vinegar 1 tsp. salt 1/4 tsp. pepper Minced fresh parsley for a garnish. I adore cabbage rolls, but with three jobs and commuting it just aint ever gonna happen in my kitchen. Here's one more cabbage recipe for now. I got this from a REdbook magazine issue, April 1999. It was from an article on how to get your kids to eat vegetables. The recipes came from the Moosewood restaurant. Potato Cabbage TRaingles 1 cup peeled and sliced Idaho potatoes (or local PA potatoes, lol!) 3 cups finely chopped green cabbage 1/2 onion, finely chopped 1 TBLSP butter 1 cup lowfat cottage cheese 1 cup grated cheddar cheese 2 eggs 1/4 cup chopped flat leaf parsley 1 TBLSP fresh dill (I dunno, maybe 1 tsp. dried dill, I never have fresh on hand except in the summer, so that's my guess.) 1/2 tsp. salt 1/4 tsp. pepper 2 refrigerator piecrusts from a 15 oz. package (you can make your own piecrust but as you know I'm dough-challenged, so the store-bought kind is fine for me.) Preheat oven to 400 degrees. Boil potatoes in salted water until tender. Drain and roughly mash. Saute onion and cabbage in oil and butter in a skillet over med. hi heat until tender, about 15 min. Add to potatoes and stir in cottage cheese, cheddar, one egg, parsley, dill and salt and pepper. Cut each pie crust into 4 traingle shaped wedges. Divide the filling and spoon it into the center of each wedge. Lightly beat the remaining egg with 1 TBLSP water. With a pastry brush, coat edges of the pastry with the egg mixture and fold over to form a triangle. Press edges with a fork to seal. Arrage pastries on a greased baking sheet. Brush each pastry with the egg/water mixture and spinkle with sesame and/or poppy seeds. Bake for 25 minutes until golden brown. Makes 8 pastries. Note: these are not low fat, so if you are a hardcore health nut or vegetarian you can sub all or half tofu for the cottage cheese, and use less cheddar, say 2/3 cup. These are very good to make ahead and reheat for lunch at work or a snack. You can also add other vegetables like shredded carrots or zuchinni.

Thanks, Teresa, I don't think I've ever seen a chicken pie recipe without vegetables, that looks really interesting and efficient, because Bud and Makayla wouldn't have to pick out the pieces of veggies, LOL. Ruthanna, the chicken pudding looks good, I'm going to try a couple of these as meals when Elery's family comes. I'll have 11 visitors for 5 days over the 4th of July weekend, so I'm going to have to find things that I can bake ahead or multiply to get enough servings. The following week is Fair Week too, so Bud and Makayla are spending the night tomorrow night, the fair entries will just have to be baked and frozen, then thawed for the fair. (shrug) Just as well, they're getting too complacent about all those ribbons every year, make 'em work at it this time! Ryse, where are you that you need to move to Tennessee for a better climate? I live in North/West Michigan and I really like to process chickens in the fall, far fewer flies and I don't rush so much to get the birds on ice like I do when it's warmer here. sleevendog, the traffic cones actually worked pretty well, but they weren't quite deep enough. Hey, I'm creative! I didn't have enough room to partially freeze all those halves before packaging, that was part of the problem, I think. On another food related note, the second calf of the year was born today, hooray. I left Mama to tend it and didn't bother them by getting close enough to determine whether it was a heifer or bull, I'll know soon enough. Oh, and Elery and I had chicken on the grill last night. No salting or pre-brining, because I wanted to see just how it was. Elery cooked it slowlyl on the cooler side of the grill and it was moist, juicy and delicious. I'm happy. Annie

I agree that I'd skip regular bread with an asian salad. You can buy the crispy wonton noodles at most grocery stores--saving the mess and time of frying them yourself, although, freshly fried is always nice. Besides making sure peanuts are okay with your guests, you may also want to warn them that the salad has fresh ginger in it--I'm fine with the grated spice, but the fresh? Can't eat even a little bit of it. I do love asian salads, but I get some funny looks from waiters when I order them with honey mustard instead of the usual ginger dressing. Maybe, to be on the safe side, you could serve the dressing 'on the side' and have another option for anyone who prefers to skip the fresh ginger?

Korean Cabbage Kimchi 3 tablespoons plus 1 teaspoon pickling salt 6 cups water 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares 6 scallions, cut into 2-inch lengths, then slivered 1 1/2 tablespoons minced fresh ginger 2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper) 1 teaspoon sugar [anchovy paste, to taste - my addition] Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months. Makes about 1 1/2 Quarts from The Joy of Pickling by Linda Ziedrich It's best to use the Korean red chili powder for this to get the right flavor. Every time someone mentions cabbage, I have to go to the fridge and eat some Kimchi. The kimchi I buy in Koreatown has shrimp sauce or anchovies added to it, and so you might want to add that to the recipe. I don't like too strong of an anchovy flavor, however. You could also make sauerkraut, but I don't have a recipe for that. Lars