Guest guest Posted February 4, 2012 Report Share Posted February 4, 2012 What time is dinner, Rusty? I will bring fresh baked bread and wine! > > Oh ...my dilemma doesn't seem to be such a problem any more... > > These sound delightful. I can't wait to try some. > > Rusty > > Re: question re cabbage > > > > There is a difference in taste, but both are interchangeable in most > recipes. You can wet chop or " rice " both of them (you can see a demo of me > " ricing " cauliflower at http://www.mymealmasters.com) and you can use the > same method for cabbage. You can make a colorful and VERY tasty gravy from > purple cabbage! When my daughter and I went vegetarian, one of the things > we missed most was gravy, and came up with the purple gravy made from red > cabbage. Just cook the cabbage in water or stock (veggie, chicken or beef > stock) and thicken the cooking water in the Vitamix by adding a bit of > flour, corn or tapioca starch, and a pinch of sea salt-YUMMY! As for the > cooked cabbage, you can puree it and freeze it into cubes to add to sauces, > soups, etc. You can also make an AMAZING russian " borscht " soup by cooking > the red cabbage in beef stock, then pureeing it in the VM-serve steaming hot > with a dollop of raw plain yogurt or sour cream. Divine! Slaws and potato > cakes with cabbage are another way to use up either the green or red-just > wet chop them in the VM, then tie them in a clean cotton dish towel, go > outside and swing the dish towel around and around to get rid of excess > moisture. You can also use a salad spinner to get rid of the extra > moisture, but the dish towel method gives the neighbors something fun to > gossip about > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.