Uses for outer leaves of cabbage
ilene_in_neok
14 years ago
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livingthedream
14 years agoblueberrier1
14 years agoRelated Discussions
Thin-leaved slicing cabbage
Comments (1)Usually "White" cabbage is from storage and the inter most part of the head. We raised cabbage in Michigan and put them in a root celler for use later in the winter months. The outside turns brown or even starts to spoil so then the outer leaves are removed and only the middle portion of the head is used, this is the thinner leaves, very compacted. If there is a variety in all my life I haven't seen one but then they keep improving everything so nothing is a surprise anymore. Paul...See MoreOuter leaves bad; inner ones OK (?)
Comments (14)Mo, I didn't get any dessert containers, mostly because I DON'T HAVE ANY MORE ROOM. In fact, someone brought me a 35 gallon terrarium (it will be when I'm through with it). Now I have to figure where to put it and how to light it. It has a clear top, no lights. I have plants to put in it, just no place to put it. Grr. Argh! (I miss Buffy.) Oh yeah; I got to find one of our (sort of) cats in the street this morning on my way to the bus. This tops off yesterday's incident at Safeway; I tried to get them to mark down a mini Phal. orchid because it'd been there so long and I noticed it had mealies. Nope, new policy says don't mark it down, don't give it away, throw it out. I want to go home. Korina (mood not so foul after *big* cup of cocoa)...See MoreLuau
Comments (10)This is a recipe I am going to be making in the near future. In the highly rated reviews, there were many Hawaiians doing reviews and they all highly recommended this. I got the Red Alaea Hawaiian corase grind salt yesterday and plan to go to an Asian market to get the ti leaves of if they don't have them, banana leaves. You might be interested so I am posting the recipe. Kalua Pig in a Slow Cooker "This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard. Slow-cooker pork butt roast with delicious smoky taste." KIKUKAT@allrecipes Prep Time: 10 Minutes Cook Time: 20 Hours Ready In: 20 Hours 10 Minutes Servings: 12 1 6-pound pork butt roast (pork shoulder in the same as pork butt) 1 1/2 tablespoons Hawaiian sea salt (Red Alaea Hawaiian coarse grind salt not a fine grind salt) 1 tablespoon liquid smoke flavoring Pierce pork all over with a carving fork. Put on rubber gloves (prevents hands from smelling like smoke) and rub salt then liquid smoke over meat. Place roast in a slow cooker. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker and shred. Leave juices in the crockpot. Once meat is shredded, put meat back into the juice and cook on low for another hour. Note: The traditional pork cooked in the pit is wrapped in ti leaves which are nearly impossible to find here in the USA. You can use banana leaves (should be able to find in an Asian market) or use large outer leaves of cabbage and place one or two on the bottom of the crockpot, then one or two more on top of the pork when you have put it in the crockpot. There has also been a suggestion to rub the inside of banana peels all over the roast....See MoreLight green leaves, puckered and some torn at the outer edges. Normal?
Comments (8)Yes, I think the chili thrip does come from the chili plant. Unfortunately they like roses even more. I would not cut off the leaves because they do not look too damaged and can still feed the plant. If you do not see improvement, try a granular insecticide. Its not my favorite option, but chili thrips are hard to get rid of and sometimes only a systemic will work. What type of spray did you use? Let us know how it worked out for you. Also be sure to spray under the leaves because that's where they hang out. Good luck!...See Moreilene_in_neok
14 years agobonebloodyidle
14 years agodmhuyssoon
7 years agolast modified: 7 years agoUser
7 years agoRodney Hayes
7 years agolast modified: 7 years agoDanielle Crowley
7 years agoHU-75209631
4 years agoHU-927302343
3 years ago
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