I have three heads of partially cooked cabbage. Can I make sauerkraut from that? Or do you have other advice!
Answers:
Saute a sliced onion until tender, but don't brown, add cabbage and a small amount of water, continue cooking until cabbage is thoroughly done!. Mash with hot steamed potatoes, milk and butter for a dish called colcannon, it's an Irish peasant dish that is very rich but very good!. You can also put the concoction in individual baking dishes and sprinkle with cheddar and parmesan cheese and bake until browned and bubbly, these are called rumbledethumps, a scottish dish!. You can also fry up with kielbasa and sliced potatoes and onions, I make something like that and call it my polish stir fry!. It's not only fast, it's hearty and filling!.Www@FoodAQ@Com
SWEET AND SOUR PORK
1/2 cup Catsup
1/2 cup Apple juice
1/4 Cup Apricot fruit spread
2 Tablespoons Apple cider vinegar
2 teaspoons Ginger root, Freshly grated
1 1/2 Pounds pork loin, lean, boneless, Cut into 3/4" cubes
8 Ounces peas, frozen, Sugar snap or snow
16 Ounces Pineapple chunks in juice, Drained
5 Ounces water chestnuts, Drained
2 Whole Carrots, Shredded
2 Cups cabbage, Napa Chinese, thinly sliced
2 Whole Garlic cloves, Minced
1 Package noodles, fresh, cooked and drained
1 Tablespoon peanut oil
In a saucepan, combine juice, fruit spread, catsup, vinegar and ginger!. Continue stirring until sauce has thickened, two to three minutes!.
Cook Chinese noodles according to package directions and drain!.
Meanwhile in a skillet, saute pork in 1 tablespoon oil until lightly browned and nearly cooked, five to six minutes!.
Add the garlic cloves, the Chinese cabbage and shredded carrots, water chestnuts and peas!.
Reduce heat and simmer until snow peas are tender, about three to four minutes!.
Pour sauce over pork and stir to combine!.
Serve over Chinese noodles!.
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MANGO SHRIMP ROLLS
5 tiger shrimp
1 mango
6 slices cucumber
shredded cabbage, as desired
mayonnaise, as desired
Blanch shrimp in boiling water until fully cooked!. Cover with ice water for 5 minutes!. Remove shell, leaving head and tail in place!. Set aside!.
Peel mango and slice thinly!. Place shrimp in center and wrap up!. Arrange on serving dish lined with shredded cabbage and cucumber slices!.
Top with mayonnaise as desired!.Www@FoodAQ@Com
1/2 cup Catsup
1/2 cup Apple juice
1/4 Cup Apricot fruit spread
2 Tablespoons Apple cider vinegar
2 teaspoons Ginger root, Freshly grated
1 1/2 Pounds pork loin, lean, boneless, Cut into 3/4" cubes
8 Ounces peas, frozen, Sugar snap or snow
16 Ounces Pineapple chunks in juice, Drained
5 Ounces water chestnuts, Drained
2 Whole Carrots, Shredded
2 Cups cabbage, Napa Chinese, thinly sliced
2 Whole Garlic cloves, Minced
1 Package noodles, fresh, cooked and drained
1 Tablespoon peanut oil
In a saucepan, combine juice, fruit spread, catsup, vinegar and ginger!. Continue stirring until sauce has thickened, two to three minutes!.
Cook Chinese noodles according to package directions and drain!.
Meanwhile in a skillet, saute pork in 1 tablespoon oil until lightly browned and nearly cooked, five to six minutes!.
Add the garlic cloves, the Chinese cabbage and shredded carrots, water chestnuts and peas!.
Reduce heat and simmer until snow peas are tender, about three to four minutes!.
Pour sauce over pork and stir to combine!.
Serve over Chinese noodles!.
*********************
MANGO SHRIMP ROLLS
5 tiger shrimp
1 mango
6 slices cucumber
shredded cabbage, as desired
mayonnaise, as desired
Blanch shrimp in boiling water until fully cooked!. Cover with ice water for 5 minutes!. Remove shell, leaving head and tail in place!. Set aside!.
Peel mango and slice thinly!. Place shrimp in center and wrap up!. Arrange on serving dish lined with shredded cabbage and cucumber slices!.
Top with mayonnaise as desired!.Www@FoodAQ@Com
Triple this recipe for 3 heads of cabbage!.
Ingredients
1 large head of cabbage
2 teaspoons white vinegar
2 teaspoons sugar
1 teaspoon pickling salt
boiling water
Directions
1) Wash and chop (or shred) cabbage!.
2) Pack jars tightly!.
3) Add vinegar, sugar and salt to each jar!.
4) Pour boiling water into jar to cover!.
5) Place lids on jars tightly!.
6) This will be ready to eat in about 3 weeks!.
7) Stays fresh and crisp for years!.
8) No need to seal lids--the salt preserve the cabbage, some jars seal anyways!.Www@FoodAQ@Com
Ingredients
1 large head of cabbage
2 teaspoons white vinegar
2 teaspoons sugar
1 teaspoon pickling salt
boiling water
Directions
1) Wash and chop (or shred) cabbage!.
2) Pack jars tightly!.
3) Add vinegar, sugar and salt to each jar!.
4) Pour boiling water into jar to cover!.
5) Place lids on jars tightly!.
6) This will be ready to eat in about 3 weeks!.
7) Stays fresh and crisp for years!.
8) No need to seal lids--the salt preserve the cabbage, some jars seal anyways!.Www@FoodAQ@Com
Sauerkraut requires a special brining in a crock process, too time consuming for the average cook!. I would stic to store bought products, here!.
As far as the partially cooked cabbage!.!.!.I would suggest shredding it and sauteeing it in a large fry pan in either salad oil or bacon fat, salt & pepper and simmer until tender, cover if necessary and serve as a side dish with a pork product like sausage, ham or chops!. Delish!Www@FoodAQ@Com
As far as the partially cooked cabbage!.!.!.I would suggest shredding it and sauteeing it in a large fry pan in either salad oil or bacon fat, salt & pepper and simmer until tender, cover if necessary and serve as a side dish with a pork product like sausage, ham or chops!. Delish!Www@FoodAQ@Com
By Mabel Mertz
of Southern Alberta
5 lbs shredded cabbage (About 6 quarts, pressed)
2 oz salt (3 tablespoons)
Shred cabbage finely, put it in a large pan!. Mix cabbage and salt with your hands!. Pack gently with hands or potato masher!. Repeat until crock (Al uses a 6 gal plastic bucket) is nearly full!. Cover with cloth, plate and clean rock or something heavy!. During the curing process, kraut needs daily attention!. Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold!. At room temperature, fermentation will be complete in 10 to 12 days!. Pack into jars adding enough juice to fill jars!. Often there is not enough juice!. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water!. Screw bottle lids on tight and process in a boiling water bath for 15 minutes!. After bottles are cool be sure they have sealed before putting them away!.Www@FoodAQ@Com
of Southern Alberta
5 lbs shredded cabbage (About 6 quarts, pressed)
2 oz salt (3 tablespoons)
Shred cabbage finely, put it in a large pan!. Mix cabbage and salt with your hands!. Pack gently with hands or potato masher!. Repeat until crock (Al uses a 6 gal plastic bucket) is nearly full!. Cover with cloth, plate and clean rock or something heavy!. During the curing process, kraut needs daily attention!. Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold!. At room temperature, fermentation will be complete in 10 to 12 days!. Pack into jars adding enough juice to fill jars!. Often there is not enough juice!. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water!. Screw bottle lids on tight and process in a boiling water bath for 15 minutes!. After bottles are cool be sure they have sealed before putting them away!.Www@FoodAQ@Com
Follow the link on how to make sauerkraut!. http://www!.wildfermentation!.com/resource!.!.!.
Cabbage is also wonderful in stirfry, stews/soups, cole slaw etc!.!.!.!.!. There are many wonderful recipes out there for cabbage!.Www@FoodAQ@Com
Cabbage is also wonderful in stirfry, stews/soups, cole slaw etc!.!.!.!.!. There are many wonderful recipes out there for cabbage!.Www@FoodAQ@Com
sauerkraut is made from raw cabbage!. I don't think it will work w/ cooked cabbage!.Www@FoodAQ@Com