Nothing TO do other than turning things over to the Dept of Patience. One important reminder is to be extremely careful not to over-water. Use a wood dowel as a 'tell'. The wooden stick (bottom row of tools and toward the right) is something I use as a root pic, but it's almost exactly what you would use as a 'tell', only difference being your tell would be 24" long and sharpened at both ends. Use a 48" x 1/4 or5/16" birch dowel rod from a hardware or home improvement store. Cut it in half and sharpen all 4 ends in a pencil sharpener. Push the dowel deep into the pot (as in all the way to the bottom), then remove it. If it comes out moist or stained dark by the soil, withhold water. You can also use a bamboo skewer in a pinch, but the dowel is better. If the plant is going to live, you should see signs of back-budding inside of 2-3 weeks, but it might take longer. I've worked with temperate plants I thought were dead go a full summer with no signs of life, only to wake up the next spring and grow like nothing was wrong. Some of the tools I use for repotting ^^^. Al

I'm just a beginner, but here's the rundown: -1 Chamaedorea Elegans, doing REALLY well although I bought it from IKEA and it didnt look the best, but now its all happy and perky. It's on top of my radiator in the bathroom and I water it every other day, it pops out fronds like its nobody's business, it also doesn't mind the dry air when I'm not showering, what a plus! it gets whatever extra fert i have left over from doing my other plants. This houseplant deserves more recognition because I give it a 5 star rating. -1 Musa Basjoo banana.its in pretty good shape, its down to 1 LEAF now because one of them burnt for a reason i still don't know why?,its putting out another one with more on the way. It puts out 1 leaf per week. I fert it once a month. This one is another great plant of mine. -1 Aechmea Fasciata. This one has had a love-hate relationship with me, but now its produced 2 pups and is powering along nicely. The pink bloom is gone, but the fountain-look and whiteness of the foliage always mesmerizes me. It takes dry air now, didnt use to. Likes tons of sun also. This one goes to the garden with the banana in the summer, because I've tipped it over as far back as I can fathom, its very top heavy so beware! But anyways now here's the list of what I've killed: -2 Sabal Palmetto seedlings. These were never ment for my house, but unknowingly I got them in November and babied them for 5 months before they bid farewell. After that I stuck em outside and let Mother Nature take over. -1 WodXVeitchia seedling. I bought this for $20 on ebay in september and It only survived until December. I think it died due to pink rot on the crownshaft. -1 Guzmania Bromeliad. I bought this at Home Depot in a 16in pot for $15 in October and it died in March. The unusual thing is that one of the old stems where the old plants were(they produced pups before this) had fell off and was missing. The plant also stopped growing and died, so again I let Mother Nature take care of it, well I can always go back to Home Depot and buy another! Thanks Home Depot!

· Posted by: hnwillis z8 SC (My Page) on Thu, Nov 29, 01 at 15:22 Ya'll gotta be some of the funniest people. After going through the ordeal of many a gardenia suicides, I decided it was time to plant them outside (great humidity and heat-Z8 SC). I hate to say this but two years ago I planted 2 gardenia plants on the northwest side of my house. They have been doing just fine. They are just at 2-3 feet tall. I have pruned them together this past sprng into a low hedge next to my white picket fence. I have planted the trimmings amongst a groundcover of Gerbera Daisies in a 24 inch plastic pot that I also planted a 10 ft crooked willow tree on the southside of my house. I also put some trimmings into small pots with cheap Wal-Mart garden soil. To my surprise, they have taken root and are growing like crazy. I put one particular cutting into a pot by itself to be able to bring in the house. I left it outside all spring and summer (it rained constantly when I first planted them). This one stayed in 5 inches of water/dirt for 2 months. I have brought the sole potted plant into my sunroom and placed it inside a miniture greenhouse. I doesn't seem to be growing like it did outside. I'm really thinking that it likes to be outdoors in humidity, heat and southern exposure. Go figure? So from 1 pruning of two plants I have successfully propagated 10+ little ones. I can't wait until they bloom. Also, the main idea for planting them outside is that my neighbor has a 10 ft tall, 7 ft wide "gardenia bush" that is heavenly when it blooms. I have taken pictures of it because people don't believe me. I know she doesn't do anything special to any of her plants. One thing we do have in common is acidic clay soil which our azaleas and camellias seem to thrive on. · Posted by: bedou z10 Ft. L. Fl (My Page) on Fri, Dec 7, 01 at 1:15 Its 1:09 in the morning. My laughter must have woken my husband up, so I suppose I should put the kettle on! From a nude plot of land in Ft. Lauderdale, I have tried to fill it up with fragrant choices. Yes, Gardenia included. Its yellow leaves tend to give me a good contrast against all those green ones that are flourishing. Alas, they tend to fall off, so I just use them as mulch where they land. Time to find something else! I certainly shall not spend time agonizing over it, from what you have all said. Oh well, I had such high hopes!!! Joanmary · Posted by: fpogoda 5 N NJ (My Page) on Mon, Dec 17, 01 at 12:21 Just wanted to be sure regarding the indoor gardenia temp. issue: is the optimum temperature 70 degrees during the day, then 55 degrees at night? Thanks · Posted by: yugoslava 6 ) on Sat, Dec 29, 01 at 20:56 I have been fairly successful with azaleas and rhododendrons and wonder if it would be possible to keep gardenia dormant over winter and bring it out in spring, plant it among rhodos and leave it until it gets cold. I have admired gardenias from afar for the longest time, but I knew indoor conditions in the winter were not the best, so I have never had one to call my own. Would it be possible to keep gardenia cool over winter as I do with my fig tree and brugmansia? The scent is absolutely intoxicating! One word about people who live in warm or coastal areas. You have no trouble growing tropical plants which we can only see when we take tropical vacations for which we have to pay dearly. I live in Great Lakes Region with short seasons but we all dream of exotic plants growing luxuriantly indoors. Which is why we fret and fuss endlessly. · Posted by: Jenn z9/19 SoCal (My Page) on Tue, Jan 8, 02 at 10:16 This has to be the funniest thread I've ever read at the GardenWeb. I laughed so hard I could hardly talk and had tears in my eyes!! I printed out the whole thread to share with other pour souls who have tried to grow Gardenias according to all the best recommendations, only to watch them wither away. We have a Gardenia growing on a slight slope in alkaline clay soil under a Japanese Black Pine tree. It gets mid-to-late sun. It gets watered whenever we run the lawn sprinklers. It isn't the most prolific plant we grow, but at least it's alive and produces some blooms for us each year. The success is probably due to the fact that my husband is the one who cares for it, and he is not a by-the-book gardener... he just waters whenever he thinks the lawn needs water, feeds it when he remembers (I think the last time was about 2 years ago), etc. LOL!!! · Posted by: Rosalie 5-6 salt lake (My Page) on Wed, Jan 9, 02 at 11:30 this thread is hilarious! and now famous -- a link to it is posted at the garden party forum, so some of us have wandered over to check out your battles -- i believe i will stick with xeric types -- no chicken dances for me -- thanks for the laughs! and good luck to all -- rosalie · Posted by: ccl38 8A Savannah, GA (My Page) on Thu, Jan 17, 02 at 15:59 I too have had trouble with vetchii. Mine was so large and so heavy with blooms I decided to prune it. We couldn't get past it down the walk. Once prunned it went into a decline and it has never been the same. I have another variety that I rooted about three years ago from a large bush growing at the edge of the swamp near where I work. It is mostly in shade, never gets watered and would probably measure 5 feet, and it has those huge saucer size blossoms and smells wonderful. I don't shake a chicken so I guess I must have held my mouth right when I planted it. They are my favorite plant. For me it is a pass along plant. I root them all summer and give them to anyone who comes along and wants one. · Posted by: Joanmary_z10 z10 Ft. L. Fl. (My Page) on Thu, Jan 17, 02 at 19:23 cc 138 you must have 'the magic touch'Well done, and I say that with honest envy. The question is, are you ready, willing and able to produce 75-+ rooted cuttings from a 'proven' specimen with the right karma, one for each of the above postings, to restore our faith in this plant and to bring aid and comfort to all of us who have been brought down by this picky, picky plant? lol!!! Joanmary · Posted by: Lily 5 IL (My Page) on Fri, Jan 18, 02 at 21:16 I got a Gardenia "Veitchii" last January as a gift, loaded with buds. Looking for culture info I found this thread. Aftering reading everyone's experience, I thought I was going to kill it for sure. I held my breath when I was anywhere near it. I misted it daily and then decided not to mist after my hard water left ugly mineral stains on the leaves. More then half of the buds dropped and it refused to bloom indoor! It got a lot of half yellowed leaves before I dragged it outside in late Spring. It thrived outside and bloomed! In the mean time I got hooked on orchids. I started using the leftover orchid water (rain water with 1/4 strenth of fertilizer and a drop of Superthrive/per gallon) to water the gardenia. It's been growing like crazy! Now it's back in the house in front of my south facing window, and in bloom! It's in a 12" plastic pot and about 2 feet tall. Maybe it's the rain water or the superthrive, but there is definitely hope for all gardenia lovers! · Posted by: Jenn z9/19 SoCal (My Page) on Sun, Jan 20, 02 at 13:40 So that's the trick... "water with leftover orchid water". Why don't the gardening books say that?!? LOL! · Posted by: Lali z9, 18, So Cal (My Page) on Mon, Jan 21, 02 at 15:16 I can't believe how long this topic has gone on for. It is sooo hilarious! Anyway, I'm trying my first attempt to grow gardenias. I put them in the backyard (northern exposure) with ferns and azaleas, so I'm hoping they will be ok. Now that I've read this post, I'm really really really skeptical that they will bloom or even live by my hand. Thanks for the laugh! Lali · Posted by: freesias Z9 ) on Tue, Feb 19, 02 at 23:35 Oh My GOD! I just planted THREE 1 gal. 'Veitchii' gardenias in my front yard mixed border. I have a feeling, my are gonna DIE on me. I am definitely not touching these guys! Will water once every couple of weeks. THAT'S IT!!!! · Posted by: susan_CA z9 CA ) on Sun, Feb 24, 02 at 16:05 What a great thread! Gardenia culture is such a thrill of success/agony of defeat experience. Anticipating an unknown failure rate, I bought 6 'Veitchii'! The two planted directly under a tree (where I wanted to sit) and northern foundation exposure died. The two planted in eastern foundation exposure with shade mid-day on bloom copiously all summer. The two planted in western foundation exposure, where light tree shade relieves afternoon heat after 4pm do almost as well. All get composted manure in early spring, pine needle mulch, half-strength chelated minerals whenever leaves begin to pale or MirAcid if I think of it, water from sprinkler system early a.m. (including on leaves) daily in summer in the hot, dry central valley, and have FAST drainage. The two that died were in locations with slower drainage and more shade. The only year I had some bud drop was the year we had a late, wet spring, but they bloomed fine all summer. I have seen specimens in full sun in the central valley; they bloom well, but leaves & blossoms show sunburn damage. So I'm going with the sun/shade, wet/dry, feed/not theory. · Posted by: jxnphx Zn9 AZ (My Page) on Fri, Mar 8, 02 at 0:42 Oh my, oh my! The woman at the nursery said I could have an indoor gardenia in my east-window-garden (morning sun, high level of light the rest of the day), but it sounds like she forgot to tell me I'd need to install a swamp for it, as well. I certainly have plenty of heat for it, here on the low desert. I may be joining the ranks of the guilty gardenia group: I'm not likely to "mist" the miserable thing, nor am I likely to change my habits in on-going care (I am sadly irregular about watering and feeding my only other plant--a low-maintenance Madagascar Palm--dracena). I prepared the soil well enough though (a standard potting soil mixed with half-again as much peat moss), I placed the plant "high" in the middle of the pot, added a layer of peat moss on the top, and covered it all with some additional organic mulch, watered it in with an "acid" feeding, and set it above a large, relatively deep saucer with plenty of water for evaporation. I may have misunderstood the nursery lady's comment about the roots, though, because I removed a great deal of the soil from the root ball and treated the roots with hormone before placing it in the new pot and soil mix. I read in the messages above that this plant may not have liked that messing about with its roots. I believe I'll acquire one of those devices that gives a reading of the humidity, to see just how dry my window garden area really is. We'll see what happens. While I may be capable of sustaining this thing's life for a short while, after reading all of this, I'm not planning on much success with it. I tend to move on to other projects, and I'm afraid the poor thing will have to shift for itself more than it is constitutionally capable. Of course, reading about the success of those who largely ignored their gardenia gives me some hope. That's more my style. At least I have a good excuse for turning the AC down to 70 starting in April. I just don't think the local power usage police are going to understand it when I tell them that my astronomical power draw is necessary for the health of a plant. This is going to be expensive emotionally and monetarily. Who would have thought a trip to the nursery would result in such bondage? · Posted by: Joanmary_z10 z10 Ft. L. Fl. (My Page) on Fri, Mar 8, 02 at 13:16 Oh, what a wonderful laugh this has been! My poor old gardenia is there in Florida, with no one to care for it, depending on the sprinkler system to 'do its thing' and I have no clue what is happening to it. However I have my dark moments when I can see the Christmas lights decorating its bare twigs come December! Taking it that I will be using its twigs as mulch sometime soon, I have bought as a replacement, the African Gardenia. Now I wonder if this is in the same category? Here's to Gardenias who can take neglect!! · Posted by: jxnphx Zn9 AZ (My Page) on Sat, Mar 9, 02 at 15:31 I discussed my newly acquired gardenia issue with my elder sister who, smirking, told me it would probably do me good to have something to worry about. I can only think she was being complimentary about my faultless children and long-ago departed harpy of a wife. She herself has a half-dozen off-spring who provide her with plenty of heart-rending despair. Just in case she was being a smart-ass though, I bought my plant an ultrasonic humidifier which pumps 2.6 gallons of water vapor into the air each day, and I hurried to the used book store and increased my holdings in James Lee Burke (setting: southern Louisiana). I suppose I could have picked up some Faulker, as well, but he's so damned hard to read. I can't stand Tennessee Williams. I am thinking that a few dark and decadent thought-waves might make the gardenia feel a little more at home here in the bright, parched protestant desert southwest. Although it's only been a couple of days, I'm sure it's looking a little better than when I brought it home from the nursery; but just the same, I'm going to keep my eye on a new leaf that is looking a little yellowish. I don't want my dear sister to have the last laugh. · Posted by: BarbC coastal SC (My Page) on Fri, Apr 12, 02 at 15:53 LOL - I have tears rolling down my face and flooding the den. I have 2 unknown variety gardenias that I bought at HD 4 years ago. Since then, I have done ABSOLUTELY NOTHING to them and yet they thrive. They survived the great flood of '99 (were under 6 FEET of nasty swamp/river water and were still green 3 months later when the water finally went away) They were only 1ft tall at the time, so literally had 5ft of nasty black water on top of them. I even had to pick dried toilet paper off them, as the flood had taken the contents of 1000 septic tanks along its path. Those two gardenias and the roses were the only plants to survive that mess. Anyway, once I could finally walk through my yard again (without sinking up to my eyeballs in slimy mud) I dug those suckers up and moved them to my new (dry) house (roses too). They are still there and doing beautifully in full southern afternoon sun. I do ABSOLUTELY NOTHING special to them. I don't even ater then during droughts. Maybe that's the secret? The guy across the street has a couple and he also does ABSOLUTELY NOTHING to his and his are even nicer than mine. Perhaps we are killing these plants with kindness? Maybe what they really want is to just be left alone?

Cookalong #43 ------ CABBAGE! Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:08 As Annie wrote on choosing cabbage..... "Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sautéed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss." Everyone is encouraged to share their T+T recipes...I'm just sure some are holding out! There are a couple of recipes I'm on the watch for, they've been posted before but I lost them and they were winners for me.. This Cookalong will run until March 26, 2012. Nancy Here is a link that might be useful: Cookalong # 42 -------- PORK Follow-Up Postings: o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Mon, Mar 12, 12 at 20:13 Cabbage, the long distance food. You cook it for a day, smell it for a mile, and burp it for a week.... :-) Colcannon A traditional Irish dish consisting of cabbage (or kale) and potatoes is a traditional Halloween dish, but it goes well with corned beef. It's also something different to make with some leftover mashed potatoes. Traditional Fried Colcannon 1 bowl of mashed potatoes 1 bowl cooked cabbage or curly kale, chopped 1 onion 2 T. drippings per pound vegetables Sea salt and freshly ground black pepper to taste Milk if necessary Combine the mashed potatoes and cabbage or kale. Mix well. Peel and chop the onion. Melt a little of the drippings in a large, heavy frying pan or griddle and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the drippings to the hot pan and when very hot, turn the potato and cabbage into the pan and spread out. Fry until golden, then roughly cut it and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring. --------------------------------- My favorite Colcannon recipe: 1 pound all-purpose potatoes, peeled 1 pound green cabbage, shredded (4 cups) 1 large onion, chopped (1 cup) (I generally use 1/2 c.) 1/4 c. skim or low-fat milk 1 T. butter or margarine 3 oz. sharp Cheddar (or other hard cheese), coarsely grated, divided Freshly ground black pepper to taste Salt, if desired, to taste (I never need more salt.) 1. Boil the potatoes in lightly salted water until they are tender but not mushy. Drain them, RESERVING the cooking liquid, and set them aside to cool somewhat. 2. Using the potato water (you may need to add more water and bring it back to a boil), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside. 3. Place potatoes in a bowl, add the milk and butter and mash until they are smooth. 4. Add the reserved boiled cabbage and onion to the potato mixture. 5. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer it to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top. 6. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical -- it can be between 350-425-degrees F, depending on what else you are using the oven for). Let the cheese on top brown slightly. ------------------------------------------ I got this recipe when I took a class on Irish Cookery. Calico Salad 1-1/2 c. finely shredded red cabbage 1-1/2 c. finely shredded green cabbage 2-T. to 1/4 c. minced onion (I also use fresh chives instead of onion.) Mix together. Dressing: 1/4 c. salad dressing (Miracle Whip or Mayo) 1/2 T. vinegar 1 T. sugar dash of salt 1/4 t. celery seed Mix together and add to the vegetables and mix well. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Mon, Mar 12, 12 at 20:15 Oooh, what a great one! I recently discovered that cooked purple cabbage, when sprinkled with lime juice, turns the most amazing neon pink around the edges. I am hoping to see some recipes in the acidulated/pickled/fermented category. I think sour cabbage is so delicious. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Mar 13, 12 at 9:22 My new all time favorite way to cook cabbage is to slice the head into about 1 inch slices/pieces, place on baking sheet, drizzle with olive oil, salt and pepper, roast at about 425 for about 20-30 minutes until lightly brown on edges. So good. This method is really really good with fresh from the garden cabbage. Store bought will work but just doesn't taste the same. Cabbage in my garden this year for the first time! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Mar 13, 12 at 9:37 I have some cabbage that's just about prime to pick. I'm excited about this cookalong. I don't have a recipe yet, but I'll do some research. Otherwise, just steamed and served with butter and a bit of pepper vinegar, or the vinegar of your choice, is great. Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 13, 12 at 9:43 Perfect timing, Annie. Because of St. Patrick's Day, cabbage should be at loss leader prices in the stores this week. My repertoire of cabbage recipes has increased since the advent of microwave ovens, which are great for steaming or parcooking it quickly without that cooked cabbage odor permeating the house. Here's a good winter cabbage soup that doesn't take long to make, once the knife work is completed. SAUSAGE CABBAGE SOUP 1 medium onion, chopped 1 Tbsp. vegetable oil 1 Tbsp. butter or margarine 2 medium carrots, halved and thinly sliced 1 celery rib, thinly sliced 1/2 tsp. caraway seeds 2 cups chicken or ham broth 1 cup water 2 cups chopped cabbage 1/2 pound fully cooked smoked kielbasa, quartered and cut into 1/4 inch slices 1 can (14-1/2 ounces) diced tomatoes, undrained 1 Tbsp. brown sugar 1 can (15 ounces) white kidney beans, rinsed and drained 1 tsp. vinegar Salt and pepper to taste minced fresh parsley (optional) In a 3-qt. saucepan, saute onion and celery in oil and butter until almost tender. Add carrots, caraway seeds, broth, water, cabbage, sausage, tomatoes, and brown sugar; bring to a boil. Reduce heat; cover and simmer for 35-30 minutes or until vegetables are tender. Add beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley. Yield: 6 servings. Photobucket No real recipe for this one but I'll steam chopped cabbage in the microwave; then saute it with sliced mushrooms and leeks. When the veegetables are soft, I mix in some barley cooked in broth, marjoram and Old Bay (my two favorite cabbage seasonings). Photobucket o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 13, 12 at 9:48 We love cabbage. Love it steamed/boiled, and stir-fried. I like shredding cabbage, carrots and onions and saute it. I had some tetra-paks of apple juice and put some in, and it added a real nice flavour. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 13, 12 at 9:51 I forget to cook cabbage except for this time of the with corned beef or in the summer as slaw. I like cabbage steamed in a little water in a covered pan until it's just crisp tender, so the white parts still has a little crunch....about 20 minutes cooking time. Then a few dots of butter and a sprinkle of cider or malt vinegar. My favorite slaw is a marinates one. I used to make one with a creamy dressing too, but everyone likes the Fred Harvey one so well, I never make anything else. Fred Harvey Cole Slaw: Shred one medium head of cabbage and one small onion, cover with 1/2 cup of sugar. Bring to a boil 1 tsp sugar 1/2 Tablespoon salt 1/2 tsp dry mustard 1/2 tsp celery seed 1/2 c peanut oil 1/2 c cider vinegar. Pour over the cabbage and let stand at least 4 hours before eating. Keeps well in the refrigerator o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Tue, Mar 13, 12 at 10:05 Jessica - And a tiny pinch of baking soda will turn your purple cabbage blue! Just a TINY bit though or it'll turn aqua and taste like baking soda. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Tue, Mar 13, 12 at 10:39 Cool! Do I sprinkle it on the cabbage or put it in the cooking water? o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Mar 13, 12 at 11:02 Alrighty then! I've got both potatoes and cabbage on hand, so tonight is colcannon for dinner! I love cabbage, cooked or raw, in coleslaw, on fish tacos, in stir fries, but I love my mom's cooked cabbage wedges best. Don't know what she does to plain cooked cabbage, but mine is never as good as hers. When we were little girls, we didn't like for mom to put cabbage in vegetable soup, but now I love cabbage in soup. Teresa o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by islay_corbel (My Page) on Tue, Mar 13, 12 at 11:11 Bubble and squeak. It's made with left-over potatoes and cabbage fried together in a sort of rough cakey shape or blob depending on how it turns out. Fry it until it goes brown and crispy at the edges. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Tue, Mar 13, 12 at 11:19 After, if only because you wouldn't know how much to add up front. I can't emphasize enough that it only takes a tiny bit. To keep this Cookalong related, I highly recommend Ann_T's stuffed cabbage, both the Greek style with avgolemono sauce and the more traditional ones with pork and tomatoes. I'll let Ann (hopefully) repost those here, but I've linked a thread from 2008 when I first tried them. There are other recipes worth looking at there, too. Here is a link that might be useful: Cabbage Roll Thread o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Mar 13, 12 at 11:26 My favourtie cabbage roll recipe is Craftyrn's. I make a ton of them every Fall when the cabbage is dirt cheap. Cabbage Rolls - Dianes 2 Lb lean chuck (or round), Ground 1 Lb lean pork, Ground 1 Lb veal, Ground 1 1/2 Cup long grain rice, Cooked 2 head of cabbage 1 Large onion, chopped 2 egg, beaten salt & pepper 2 -3 garlic, minced 1 TBSP horseradish, Ground 1 Can condensed tomato soup 2 Tbl brown sugar 2 TBSp vinegar 2 Cups good beef broth 2 TBSP Worcestershire 4 Cups Tomato Sauce Remove the core from the cabbage, place "core" hole down in large pot 1/4 filled with water & steam for 15-20 min. Remove head of cabbage , CAREFULLY peel down leaves by placing head core hole up and doing one leaf at a time. Mix ground meats, egg, onion, rice ,salt ,pepper, garlic and horseradish. Scoop out 1/2 -3/4 c of mixture and GENTLY pat into oval- place oval on thickest part of cabbage leaf-roll once then tuck edges over roll part & continue to roll up in leaf- Place all rolls into heavy pan that is lined with a few cabbage leaves-layer up rolls as needed- Mix undiluted soup, beef broth, br sugar & vinegar-pour over rolls-cover & bake in 350 oven 2 -2 1/2 hrs. o ((( Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Mar 13, 12 at 11:37 I'm going to assume sauerkraut classifies as cabbage! This dish is awesome and can be adjusted to feed from 4 to 100 and 4! Leave out what meats you want to or sub other sausages. It's very flexible. I serve with perogies and sour cream but boiled parsley mini potatoes works too. Choucroute Ingredients 1 3/4 pounds smoked meaty ham hocks 1 pound fully cooked bratwurst 4 smoked pork chops 2 large onions, chopped 1teaspoon juniper berries (optional) (I used 1/4 cup gin but it can be omitted totally) 1 teaspoon whole black peppercorns 3 bay leaves 3 tart apples, unpeeled, cored, cut into 1-inch pieces 2 2-pound jars sauerkraut, squeezed dry 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces 1 pound fully cooked knockwurst 2 cups Alsatian Pinot Blanc or other dry white wine Assorted mustards Prepared white horseradish Preparation Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours Preheat oven to 350�F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Saut� until bacon is crisp and bratwurst is brown, about 10 minutes. Add onions, spices and bay leaves to same pot. Saut� until onions are tender, about 5 minutes. Add apples; saut� 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours. Arrange sauerkraut and meats on platter. Serve with mustards and horseradish. NOTE: You can save a bunch of time by using a crockpot. Simply chop onion and apple and dumped everything in the crockpot on high for two hours, low for two hours......low for 6 hours would work too. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 13, 12 at 13:47 I made this a few weeks ago. It was quite good, but made a lot. I didn't bother with the mace. Cabbage and Leeks in Cream Sauce (Slow Cooker Cafe) 1/2 head cabbage, coarsely chopped 3 large leeks, sliced 1 large garlic clove, minced 2 tablespoons sherry or dry white wine 2 tablespoons water 1 tablespoon butter 2 tablespoons butter 2 tablespoons flour 3/4 to 1 cup half and half or milk 1/4 teaspoon mace, or nutmeg salt and pepper, to taste Put cabbage and leeks in crock pot. Add minced garlic, sherry and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours. Melt butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture. Serves 4 as a side dish o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 13, 12 at 14:07 Oh yum, I want to make that charcroute and the creamed cabbage and leeks and some cabbage rolls and, well, all of it. Cabbage is on sale this week for 19 cents a pound. I'm going to get a couple of heads now! Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by noinwi (My Page) on Tue, Mar 13, 12 at 14:42 Not a contribution, but a question. Other than coleslaw, I never cared for cabbage, but back in the 70s the canteen for my workplace served a cabbage dish that I loved. It was sort of pink so I'm thinking it was red cabbage. It was sweet/sour with kielbasa-type sausage slices. Does anybody know what it is, or have a recipe? TIA o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 13, 12 at 14:48 Lots of great-sounding recipes already on this thread. I am anxiously awaiting the end of income tax season to try them and ones from the other recent Cookalongs. Photobucket It's rare to walk into my house and not find a container of pepper cabbage in the fridge (pic above). I haven't made any for years because a local dairy store makes it exactly as we like it - grating cabbage, carrots and green peppers in an ancient machine that looks like an old wringer washer. The dressing is vinegar, sugar, salt and pepper. Sometimes I even eat some for breakfast. When I do make coleslaw, this is my recipe of choice. COLORFUL COLESLAW 1/2 cup vegetable oil 3/4 cup sugar 3/4 cup cider vinegar 3/4 tsp. celery seeds 2 tsp. dried mustard 1/2 tsp. salt 1/4 tsp. black pepper 1/2 head green cabbage, cut into thin shreds 1/2 head red cabbage, cut into thin shreds 1 carrot peeled and coarsely grated 1 small onion, peeled, halved and thinly sliced 1 green pepper, seeded and halved crosswise and thinly sliced 1 sweet red pepper, seeded and halved crosswise and thinly sliced Put red cabbage in a storage container in the refrigerator. Combine oil, sugar and vinegar in small nonaluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seeds, mustard, salt and pepper. Remove from heat. Combine all remaining ingredients in a large bowl except for red cabbage. Pour dressing over vegetables and toss. Chill covered for at least four hours, or preferably overnight, stirring occasionally. Add red cabbage about an hour before serving. 12 servings. Note: You can add the red cabbage at the same time as the green but since the color will bleed out of it over time (no change in flavor), the presentation is prettier if you add it right before serving. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Tue, Mar 13, 12 at 15:14 noinwi - Probably started with something like this, whether homemade or store bought: o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaweeda (My Page) on Tue, Mar 13, 12 at 16:25 Here's one I posted before but I'll do it again. Smoked Sausage and Kale Ingredients: 2 pkgs. smoked sausage or Kielbasa, sliced into 2-inch pieces 6 large potatoes, cubed into large pieces, approx. 1/1/2 inches 1 large onion, sliced 2 cups baby carrots, whole 1 bunch kale or collards, washed and trimmed, or one small cabbage, cut into wedges 1 cup chicken stock 1 stick butter or olive oil salt, pepper to taste crushed red pepper flakes to taste (optional) Directions: In dutch oven, on medium-high, heat butter or oil, add sausage and brown on all sides. Add onions, potatoes, carrots, stir about 1 minute. Add kale or cabbage, salt, pepper, red pepper, and chicken stock. Bring to a boil, stir until kale has wilted, then turn down heat to simmer, covered, cook about 2 hours. Or put in a 300 degree oven for about 2 hours. Don't forget to make cornbread! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Mar 13, 12 at 17:25 German red cabbage cooked with cider vinegar is very popular here. I live in Mennonite country. It is a sweet and sour, and served with Schnitzel. It's delicious! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Tue, Mar 13, 12 at 18:51 Sweet and sour red cabbage.... I have no recipe as such....because it's always mostly by taste. chop coarsely one smallish head of red cabbage Slice a large red onion thinly and quarter the slices. Put all into a non aluminum pan add ahout 3/4 cup brown sugar and 3/4 cup cider vinegar....or red wine vinegar. Simmer stirring often for about 45 minutes, taste and correct seasonings ( I usually want to add more vinegar) and add either sliced or chunked kielbasa or Dutch balogna or even brat wurst.....simmer another 20 to 30 minutes to cook the meat.... Yum! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Tue, Mar 13, 12 at 19:14 This is from Southern Living a hundred years ago. Who names something "Sausage Surprise." It's good in spite of the name. Sausage Surprise 2 lbs smoked sausage or kielbasa, cut into 1/2 - 3/4 inch slices 1 lg onion, cut into eighths 1 medium cabbage, cut into small chunks 1/2 cup water 1 lb carrots, cut into 1/2" slices 5 medium potatoes, peeled and cut into 3/4" cubes Brown sausage in a Dutch oven; remove and drain on paper towels. Drain off drippings, reserving 1 tablespoon in Dutch oven. Saute onion in reserved drippings 3 - 5 minutes; add sausage, cabbage, and water. Cover and cook over low heat 10 minutes. Stir in carrots and potatoes; cover and cook an additional 20 minutes or until the vegetables are tender. Serves 8. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by mabeldingeldine (My Page) on Tue, Mar 13, 12 at 19:17 Yum, these recipes sound so tasty, and this time of year cabbage is one of the few veggies readily available at the farmers market. Here's what we just enjoyed for dinner with corn and black bean tacos: Quick Jalapeno-Lime Cabbage Salad 1/3 c mayonnaise Juice from 1/2 lime or more 1/4 t cumin 1/8 t ground chipotle chile powder diced pickled jalapeno rings to taste 1/3 c chopped cilantro, leaves and stems Stir together and taste for heat. Toss with 3+/- cups thinly sliced cabbage. Great with tacos, especially fish tacos. I use home canned candied jalapenos and add more lime juice. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Mar 13, 12 at 19:21 Sharon, thanks for posting Craftyrn's recipe for the cabbage rolls, I lost that recipe somehow. Last time I made them I had to do it from memory. As much as I hate to use canned soup, there is a flavor there that is just what I like. I also misplaced a recipe for a creamy coleslaw that I liked, I'll keep a watch to see if it gets posted. There are already some really great recipes here. I have to look at my recipes and see if there are any favorites that need to be on here, but it seems like my favorites are all originally from here.... Nancy o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by noinwi (My Page) on Tue, Mar 13, 12 at 21:09 Thank you Linda...I will definitely have to try it! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Mar 13, 12 at 21:25 This is really good. It's Sharon CB's recipe. The comments are from her. BRAISED SWEET AND SOUR RED CABBAGE Serves 4 - 6 1 TBS olive oil 1 onion, sliced 1 large apple, cored and chopped 1 small red cabbage, quartered, cored and thinly shredded - (6 cups shredded) 1 full cup (9 fl oz) apple juice (250 ml) 3 TBS balsamic vinegar 1 TBS sugar substitute 1 teasp sea salt 1/2 teasp freshly ground black pepper 1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well. Add the apple juice, vinegar, sugar substitute and seasoning and stir. 2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve. Leftovers can be chilled for one day and reheated over a moderate heat. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook This is a really good, tangy side dish for those who love red cabbage! I halved the recipe for just the two of us but it was so good we nearly finished it all, so no problem with making too much. When finely shredded � with a mandolin - the cabbage measured exactly 3 cups (200 grams) for my halved version. I used one small apple and half an onion but didn�t reduce the olive oil. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Tue, Mar 13, 12 at 22:07 Grainlady, I made your favorite Colcannon recipe with the cheese for dinner tonight. It was really delicious! I cooked the cabbage and onions in the microwave and there was no smell of cooked cabbage in the house at all! Could not find you said to do this, but.....thank you! Teresa o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaweeda (My Page) on Wed, Mar 14, 12 at 8:29 Asian Slaw 3 to 4 cups shredded cabbage, Napa is the best 1 cup shredded carrots 1 small onion or 1 bunch scallions, sliced 1 small bell pepper, preferably red, sliced 1 cup snow peas 1 cup cooked brown rice Dressing: 1/2 cup seasoned rice vinegar 3 Tbls. soy sauce 2 Tbls. Asian chili sauce with garlic 2 Tbls. brown sugar 1 Tbls. finely sliced ginger 2 Tbls. peanut butter 1 tsp. sesame oil 1/4 cup peanut oil or you can use olive oil You can add any other crunchy vegetable you choose, also. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Wed, Mar 14, 12 at 8:30 Teresa, thanks for reporting back on Grainlady's Colcannon. It looks really good!! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by grainlady (My Page) on Wed, Mar 14, 12 at 12:26 Teresa- Glad you liked it. It's one of those recipes, once made, you can make it with almost any amount of potatoes/cabbage without having an exact amount and never use the recipe again. Great idea cooking the cabbage/onion in the microwave. ;-) -Grainlady ~~~~~~~~~~~~~~~~~~~~~~~ HIGH-CALCIUM CABBAGE BREAD 1/2 c. finely shredded red cabbage 1/2 c. finely shredded green cabbage (you can use all one color if you'd like) 1 t. lemon juice 1/2 c. plain yogurt 1/4 c. orange juice concentrate or 1/4 c. orange juice + 1 T. sugar 1/2 c. vegetable oil 1/4 c. nonfat dry milk powder 1 egg 1 c. whole wheat flour 3/4 c. all-purpose flour 1/4 c. toasted sesame seeds 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/8 t. mace 1/8 t. ground ginger 1. Preheat oven to 350-degrees F. 2. Place cabbage in small bowl and toss with lemon juice. 3. In a large measuring cup or medium bowl, combine yogurt, orange juice, oil, milk powder and egg, blending well. Stir in cabbage. 4. In a large bowl, cimbine flours, sesame seeds, baking powder., baking soda, salt, mace and ginger; mix well. 5. Gradually add the cabbage mixture to the flour mixture, and mix the ingredients until they are just combined. Pour the batter into a greased 8X4-inch loaf pan. 6. Place the pan in the preheated oven, and bake for 35-45-minutes or until a tester inserted into the center of the bread comes out clean. Turn the bread out onto a rack to cool completely before slicing it. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sprout26 (My Page) on Wed, Mar 14, 12 at 16:52 I cannot recommend enough Alton Brown's cabbage. Not lo-cal but oh so yummy. Leave out the caraway if you're not fond of it like my kiddies. FoodNetwork.com Shred, Head, Butter and Bread Recipe courtesy Alton Brown Prep Time: 20 min Inactive Prep Time: -- Cook Time: 10 min Level: -- Serves: 4 servings Ingredients 1/2 stick unsalted butter 1/2 cup pulverized, seasoned croutons 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar Directions Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan. Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly. Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Mar 14, 12 at 17:12 My DD#2 was by yesterday and mentioned she had some corned beef to cook but couldn't decide what to cook with it. After several suggestions, I said"you could always make colcannon" and she said which is----? WhenI told her what the 2 main ingredients were her response was---"why would you do that to mashed potatoes? Silly woman! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Mar 15, 12 at 8:19 Thanks to Cloudy Christine and Sharon CB, I made the Braised Sweet and Sour Red Cabbage posted above for dinner last night. The only change I made was to use brown sugar instead of the sugar substitute and to simmer it an extra 15 minutes. It was very tasty and I would make it again. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Thu, Mar 15, 12 at 13:19 Ruthanna, I never used the sugar substitute either. I should have mentioned that. Glad you liked it. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 16, 12 at 10:06 Cabbage is our mainstay green salad vegetable, particularly in the winter. I also add it to everything--soups, stir fries, casseroles, etc. And I make it as a side vegetable, usually braised. BF and I have a bit of a "coleslaw issue" lol! He does not like anything with a sweet-and-sour taste so he doesn't care for the type of slaw with an oil and vinegar and sugar type dressing. And I don't really love the creamy kind, because of all the saturated fat and calories. Why do that to a good, low calorie veggie? Don't answer, rhetorical question! But anyway, we compromise and eat slightly tangy, slightly creamy versions. Here's what's on the docket for dinner tonight, to go with grilled salmon and either potatoes or rice. Napa Cabbage and Snow Pea Slaw (from "Cooking Light") This salad tastes best after chilling in the refrigerator for about 30 minutes. YIELD: 4 servings (serving size: 1 cup) Ingredients Dressing: 2 tablespoons sugar 2 tablespoons fresh lime juice 1 tablespoon fish sauce 1 teaspoon dark sesame oil 1/2 teaspoon grated peeled fresh ginger Dash of ground red pepper Slaw: 4 cups (1/4-inch) slices napa (Chinese) cabbage (I'll use regular cabbage, it is cheaper) 1/2 cup snow peas, trimmed and cut lengthwise into (1/8-inch) thin strips 1/2 cup fresh bean sprouts (I am not organized enough to sprout my own and hardly ever find good ones in the store, so I omit this.) 1/2 cup (1/8-inch) julienne-cut peeled jicama (I never have this on hand, so I use red radishes for the color) 1/4 cup (1/8-inch) julienne-cut red bell pepper (again, I use green peppers because they are cheaper) 2 tablespoons thinly sliced green onions 2 tablespoons finely chopped fresh cilantro Preparation To prepare dressing, combine first 6 ingredients, stirring with a whisk. To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes. Lpink's notes: I usually don't have cilantro on hand so will use a combo of parsley with dried ground corriander seeds added to the dressing. Also will proably ad a dab of lite mayo for BF's taste. Also, I find Cooking Light recipes usually very "light" indeed on the dressing so will probably add more of everything, but your mileage may vary. Also, if you've never visited "Orangette's" blog, (great food writer IMHO), she has a couple of lovely cabbage articles with recipes. Here's a link to my favorite one about braising cabbage. However, I like her red cabbage and apple recipe better. Orangette - "Tender is the Cabbage." Orangette - "Outline of the Theory of Cabbage." (with a recipe for red cabbage with apples and caraway) o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Fri, Mar 16, 12 at 19:47 Oooo, goody. Cabbage was .38/lb. today so I have lots. Here's one more slaw. Our favorite... * Exported from MasterCook * Honey Mustard Slaw with Cranberries and Pine Nuts Recipe By :Katie, 2004 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 -5 cups shredded cabbage or 1 bag cole slaw mix 1/4 cup very thinly sliced red onions 1 handful dried cranberries 1/3 cup pine nuts 1/3 cup lemon juice 1/4 cup vegetable oil 3 tablespoons honey 1 tablespoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper Combine cole slaw mix, red onions, dried cranberries and pine nuts. Whisk remaining ingredients and pour over slaw. Mix well and chill. -------- A friend from PA gave me a non-recipe for another favorite...haluski (sp?): Fry some bacon, add chopped cabbage, onion, S&P and when cooked, stir in noodles and fry a bit. Ugly but good comfort food. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by janicep (My Page) on Sat, Mar 17, 12 at 11:07 While visiting friends in South Carolina a few weeks ago, I went to a Publix market and sampled the recipes that they were demonstrating that day. Believe it or not, the best part of the menu was this. Really different and very good! Cole Slaw Crisp 2 TBSP butter, softened 8 ounce bag cole slaw mix 3/4 cup cole slaw dressing 1 1/4 cups shredded Cheddar-Jack cheese, divided 1/4 TSP salt 1/4 TSP pepper 3/4 cup plain bread crumbs Preheat oven to 400 degrees. Cut butter into pieces and place in a bowl. Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish. Mix bread crumbs and remaining 1/4 cup cheese into butter with fingertips until blended; spread over top. Bake 15 - 20 minutes or until golden and edges are bubbly. Let stand 5 minutes; serve warm. 6 servings A friend of mine makes haluski the same way as Katiec except she fries a pound of bacon sausage instead of bacon. Rich and REALLY good. Another friend of mine who came from PA gave me her family recipe for a similar dish. Not low-cal but wonderfully delicious comfort food: Haluski (Pan-Fried Cabbage and Noodles) Servings: 4 4 cups wide egg noodles 8 TBSP butter 2 cups sliced onions, about 1/8 inch thick 6 cups cabbage, sliced thin Half teaspoon salt pepper Directions Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. While noodles are cooking, melt butter in large deep skillet over medium-low heat. Add onion and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally. Cover, reduce heat to low, and let simmer until vegetables are soft. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though. Adjust seasoning if necessary and serve hot. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Mar 20, 12 at 10:07 I made Grainlady's Colcannon last night, and we enjoyed it very much. It would have been better if I hadn't used so much of the tough outer leaves, or maybe cooked the tougher leaves a little longer, but I will probably make it again. What happened was that I had a double head of cabbage from my garden at work, and when I tried to harvest the larger head, they both came up -they were conjoined twins. So, I decided to use the smaller head. Well, it turned out that the little bit of head there was was mostly core, with mostly tougher leaves surrounding. That's what I used. Anyway, I'll make it again for sure, but with the more tender leaves, or maybe with the kale that's needing to be harvested. Thanks, Grainlady! Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Mar 20, 12 at 10:21 I love colcannon, but made just cabbage with potatoes and onions along with my corned beef. I made this coleslaw to go on some Thai lettuce wraps we made with venison steak on Friday, I like this better than the creamy kind: SWEET AND SOUR COLESLAW 1 head cabbage 1 1/2 cups sugar 1 cup vinegar 1 tsp mustard seed 1 tsp celery seed 2 carrots, shredded Shred Cabbage and mix with shredded carrots. In saucepan heat sugar, vinegar, mustard and celery seed. Cook until sugar dissolves, about 10 minutes. Cool completely, pour over cabbage and carrots, and toss. Let sit at least 4 hours before serving. 12-16 servings Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Tue, Mar 20, 12 at 21:48 Lpink, that sounds awesome. I bought an extra head since they were 50 cents (well, I ordered up another head. Happily, bf does the shopping). Now I just need a thread on what to do with massive amounts of corned beef. . . o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 20, 12 at 22:21 Jessica, my mom used to make this salad when we had leftover corned beef. REUBEN SALAD � 6 servings 8 cups torn leaf lettuce 1 cup corned beef cut into thin strips 1 (8 oz.) can sauerkraut, rinsed, drained and chilled 1 cup cubed Swiss cheese (4 ounces) 1 cup rye croutons ** 3/4 cup thousand island salad dressing 1/2 tsp. caraway seed Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; pour over salad and toss. **Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/ 2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Wed, Mar 21, 12 at 0:53 Wow, these sound so good! All of this talk about sweet and sour cabbage has me craving German potato pancakes. (My mom always used the jarred kind, though- bet homemade would be just amazing.) I made a slaw salad with jicama, avocado, and roasted edamame, topped with a coconut caribbean jerk dressing. One day I will have a Cuisinart and the shreds will be beautiful and perfect- but that day was not today. But- today was the first time I've shredded my own cabbage for a slaw instead of using the bagged kind. What a difference! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by jessicavanderhoff (My Page) on Wed, Mar 21, 12 at 8:39 Ruthanna, that sounds really good. I put some in mac and cheese last night, but there's still some left! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Thu, Mar 22, 12 at 0:30 I have never participated in a cook along thread but am a avid reader of all your wonderful recipes. Here is my maiden contribution. My DD 7 loves this dish with rice or pitas. CABBAGE STIRFRY (A dish from southern India) INGREDIENTS cabbage � medium size � finely chopped green chillies � 2 nos. I prefer serrano or thai chillies. Minced (OR) Red chilli (whole) - 2 nos (do not use if you are using green chillis) turmeric powder � 1/2 tsp oil � 1 tbsp brown or black mustard seeds � 1 tsp split pigeon peas or channa dal � 1 tbsp curry leaves � a few (If you can find them in Indian grocery store) salt � to taste Asafoetida � a pinch (optional) Fresh coconut grated or dry unsweetened grated coconut - 2 tbsp (optional) carrots � 2 (optional) grated onion � medium � 1 no. (optional) - fine dice Mung beans soaked and cooked till tender but not too soft(optional) INSTRUCTIONS Keep everything ready as this dish moves fast. Heat a wok or a wide saute pan. Add the oil. When it begins to smoke a bit, add the mustard seeds and let them splutter (covering with the lid or a splatter screen is a good idea here). When the noise dies down, add the asafoetida, the split pigeon peas or channa dal and toast until it begins to turn brown. Add the chilli and and the curry leaves (crumple a bit with your hands to bruise the leaves. This releases the essential oils). Saute until the chilli looks toasted. The oil is now seasoned with all the spices and will work magic on the veggies that follow. Turn heat to high and add the onion if using. Stir fry. When the onion begins to brown, add the cabbage and stir fry till it is well mixed. Cover and let cook for 3 mins or so. Add grated carrots and cooked mung beans if using and mix well. Sprinkle the turmeric powder and salt and mix well. Cover and cook. The stirfry is done when the cabbage is crisp tender.It should look pale and not turn brown. Depending on how dry the cabbage was or how much water content it had, this can be 5 mins or more. Stir occasionally to avoid the cabbage browning. Take off the heat and garnish with the coconut if using. This works beautifully with plain steamed rice or flat breads like lavash, chapathi or as a filling for pitas or mushu wrappers. Lalitha o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Thu, Mar 22, 12 at 1:09 I have never participated in a cook along thread but am a avid reader of all your wonderful recipes. Here is my maiden contribution. My DD 7 loves this dish with rice or pitas. CABBAGE STIRFRY (A dish from southern India) INGREDIENTS cabbage - 1 medium size, finely chopped green chillies - 2 nos. I prefer serrano or thai chillies. Minced (OR) Red chilli (whole) - 2 nos (do not use if you are using green chillis) Turmeric powder - 1/2 tsp oil - 1 tbsp brown or black mustard seeds - 1 tsp split pigeon peas or channa dal - 1 tbsp curry leaves - a few (If you can find them in Indian grocery store) salt - to taste Asafoetida - a pinch (optional) Fresh coconut grated or dry unsweetened grated coconut - 2 tbsp (optional) carrots - 2 (optional) grated onion - medium - 1 no. (optional) - fine dice Mung beans (green whole)soaked and cooked till tender but not too soft(optional) INSTRUCTIONS Keep everything ready as this dish moves fast. Heat a wok or a wide saute pan. Add the oil. When it begins to smoke a bit, add the mustard seeds and let them splutter (covering with the lid or a splatter screen is a good idea here). When the noise dies down, add the asafoetida, the split pigeon peas or channa dal and toast until it begins to turn brown. Add the chilli and and the curry leaves (crumple a bit with your hands to bruise the leaves. This releases the essential oils). Saute until the chilli looks toasted. The oil is now seasoned with all the spices and will work magic on the veggies that follow. Turn heat to high and add the onion if using. Stir fry. When the onion begins to brown, add the cabbage and stir fry till it is well mixed. Cover and let cook for 3 mins or so. Add grated carrots and cooked mung beans if using and mix well. Sprinkle the turmeric powder and salt and mix well. Cover and cook. The stirfry is done when the cabbage is crisp tender.It should look pale and not turn brown. Depending on how dry the cabbage was or how much water content it had, this can be 5 mins or more. Stir occasionally to avoid the cabbage browning. Take off the heat and garnish with the coconut if using. This works beautifully with plain steamed rice or flat breads like lavash, chapathi or as a filling for pitas or mushu wrappers. Lalitha o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Mar 22, 12 at 9:34 Welcome, Lalitha! One of your listed ingredients, "Asafoetida - a pinch (optional)" is something I thought was a pouch of stinky stuff people used to wear to keep illness, and maybe every thing else away. Can you explain that ingredient? Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Mar 22, 12 at 12:32 Thank you, lalitha, and welcome out of lurkdom! Elery is so going to love this recipe. I'm headed for the Mediterranean grocery in a couple of weeks and I'm putting asafoetida, mung beans and channa dal on my list. So that's two green chilies, minced? It says green chilies - 2 nos. That's two whole chilies? Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lalitha (My Page) on Thu, Mar 22, 12 at 14:54 Sally --> Asafoetida is actually a commonly used ingredient in indian and srilankan cooking. It is derived from roots of a plant related to the parseley family. You can find in all indian grocery stores in a powder form in little boxes. It is highly fragrant and is believed to be a digestive aid. It is either used in seasoning a dish in the beginning when it is added to the oil seasoning or at the end when a tiny pinch can be dissolved in a tbsp of water and sprinkled on top. Annie --> Green chilli or red chilli is again for flavor.. feel free to reduce based on what your taste buds like. You can also just slit the chilli halfway and use that.. that will reduce the heat somewhat compared to mincing. For my daghter I usually use just 1 chilli slit. You can also use Urad dal (looks small white skinned and split lentil) instead of chana dal.. This is very fragrant and a great ingredient to have for making indian food. It kind of works like a flavoring/ thickening agent in chutneys and curries.. similar to how pinenuts or other nuts work in pesto. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Mar 22, 12 at 17:35 thanks, lalitha, I do have Urad dal, I have about 4 kinds of lentils, I like them and use them a lot. I'm a wuss so I'd go for the split chilies, but Elery likes stuff HOT, with a capital "H", so I'd make it for him with minced chilies. I'd just have to take my portion out first. Annie o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Mar 22, 12 at 23:10 Thanks for coming out of lurkdom Lalitha! I'm always interested in trying new Indian recipes, and this one sounds great. I already love palaak paneer, with another of my favorite veggies! I got some Asafoetida but I hardly ever use it. I can't even remember what I bought it for. I was thinking aloo mutter (sorry if that's not spelled correctly but I'm thinking of the dish with potatoes and peas) but I'm not sure it is one of the ingredients for that . . . I can't make aloo mutter anymore because my SO can't eat peas, he claims they are bad for his gout. I guess I could make it with broccoli, which he loves. I really miss peas, lol! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Mar 23, 12 at 9:44 I'm eager to try your recipe, too, Lalitha, if I can find the ingredients. I'm pretty sure I can - I can find almost anything in the Dallas area. I'm pretty sure there's an Indian grocery not to far from me. Thanks for the info on Asafoetida. Sally o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Fri, Mar 23, 12 at 10:33 Because last weekend was busy, I made the traditional corned beef and cabbage on Tuesday. I bought a point cut, I like it better because although it has that large fat cap, I can cut it off and the rest of the meat has less fat throughout than the flat. I simmered the meat in my largest Dutch oven, just covered with water for a couple of hours, added about a pound of peeled carrots, cooked another hour or a little more, then added 6 peeled russet potatoes. Red would have been better but I had none, and when the pot had come back to a simmer, added a wedged up a head of cabbage. Yum but with only 4 people there were a lot of leftovers. So last night I made scalloped cabbage and corned beef hash, and invited a friend who's family was out of town. Oh my! Almost better than the original meal! For the scalloped cabbage, I rough chopped the already cooked cabbage and layered it in a casserole with just a little thinly sliced onion, pepper on each layer, and poured about 3/4 cup of half and half mixed with a couple of Tablespoons of flour over the top....added some dry bread crumbs and a sprinkle of grated parmesan cheese. Baked it at 350 for about 45 minutes.....and it was heaven!! o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by dukerdawg (My Page) on Fri, Mar 23, 12 at 11:22 Scalloped cabbage!?? Interesting...sounds great! Never thought of that. I love cabbage but I usually just add a couple tablespoons of bacon fat to a big deep pan, added rough chopped cabbage and a sliced onion, a handful of garlic cloves ...it gets like oven roasted garlic...very tasty but I love garlic..drizzle with some olive oil or vegetable oil, salt, pepper and fry until it looks good enough to eat! Don't overcook or it turns to mush :-( Duane o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Fri, Mar 23, 12 at 11:29 Well....this was pretty well mush. A lot of the flavor was due to the fact that the cabbage had been cooked in with the corned beef, then cooked again in a sort of cream sauce... Yep...mush but good mush!! If you aren't cooking the cabbage in with the corned beef, then you need to add bacon drippings of some crumbled bacon. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 23, 12 at 12:51 Coleslaw report on the Cooking Light recipe I posted. BF downright hates it! It is just not "traditional" enough for him. Coleslaw must be creamy in his book. I like it and brought it to a party and it was well received. For cilantro lovers only, that's what makes the dish. This is another favorite of mine, sort of like cabbage rolls deconstructed. I have to alter, because again, BF doesn't like sweet sour tastes. Slow Cooked Italain Sausage Agrodolce (I usually make on the stovetop in my braising pan, and then finish in the oven. Also, I usually use fake meat italian sausages, or chicken or turkey ones) 2 TBLSP pine nuts toasted (can't afford these, usually use some other kind of seed or nut, like pepitas or walnuts) 1.5 lbs. mild italian pork sausage (or much less!) 1 TBLSP evoo 10 cups green cabbage, thinly sliced into bite sized pieces. Can use the savoy cabbage but I use regular, it's cheaper 3 cups peeled and diced red onion (how many onions this is depends on the size of onions you get. My local stores only seem to sell huge ones) 1/2 cup golden raisins (I use the regular brown ones most of the time) 1 14.5 oz can diced tomatoes with garlic and olive oil. Or add your own garlic to a can of diced tomatoes. 1 6 oz. can tomato paste 1/2 tsp. crushed red pepper 1/2 cup red wine vinegar (I use WAY less than this. I think I just add a splash of balsamic vinegar. It might work with 1/2 cup red wine, not vinegar but I haven't tried it that way.) 1 TBLSP sugar Brown sausage and set aside. I chop it up into smaller pieces. Layer cabbage and onions in slow cooker, if using. I just sautee them in the evoo. Combine raisins with tomato sauce ingredients. Pour atop the mixture and then top with the reserved sausages. Set cooker on high for 4-6 hours or low 8-10 hours. Honestly my cooker cooks so fast that 3 hours on high or 5 on low would be about all it would take. Serve garnished with toasted nuts if desired. I like also with a dab of lite sour cream. Could also serve with a poached egg. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Mar 25, 12 at 23:39 Time to think about our next ingredient, I draw a name tomorrow morning. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Mar 26, 12 at 0:52 LPink, the slaw sounds like it would be right up my alley, although I have yet to find a good substitute for fish sauce (and the vegan ones I've tasted haven't really compared.) My hubby is the same way- his slaws have to be drenched in mayo, which I just can't stand. Lalitha, your dish sounds wonderful as well. o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Mar 27, 12 at 8:43 Sorry, I got involved in spring house cleaning yesterday and forgot about this.... Just drew a name: *************LindaC************ Linda, I'll set up the next Cookalong when I find out what you want. Post it on this thread. Nancy o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Mar 27, 12 at 11:08 Linda has picked lamb for Cookalong #44 Here is a link that might be useful: Cookalong #44 -----Lamb o RE: Cookalong #43 ------ CABBAGE! clip this post email this post what is this? see most clipped and recent clippings Posted by sheilajoyce (My Page) on Thu, Mar 29, 12 at 23:39 FUMI SALAD 1 head cabbage 8 Tbsp slivered almonds (I double this) 8 Tbsp. toasted sesame seeds (I double this too) 8 green onions, chopped 2 pkgs Top Ramen Noodles, DRY Dressing (I make 1/2 this recipe) 3 Tbsp sugar 1 tsp pepper 1 c oil 2 tsp salt 6-8 Tbsp rice vinegar 1/4 tsp dry mustard Slice cabbage thin like cole slaw. Toast almonds and sesame seeds. Mix dressing and toss with salad. Throw out the Top Ramen seasoning packet. Crush the raw noodles and add them just before serving. This would taste good with shredded chicken added too.