Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Oh, the possibilities! I grow mini cabbages, so mine usually don't get over 6 or 7 pounds, but what fun you can have with that monster! I would be making stuffed cabbage, saurkraut, and dehydrating some for later! Enjoy it! > > Actually, cabbage stands up really well in the refrigerator. 20# is bigger than I usually grow them for two people. I wasn't paying attention to it. Too many fresh things in the garden all the time. > I pant to make slaw. Put some in a green salad. Steam some, and enjoy it a lot. > ew > > Re: Ah Spring! > > Isn't a 20 lb cabbage a lot even for an outside garden? Sounds like an accomplishment. > > Carolyn Wilkerson > > > > F > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 My Grandmother used to slice lettuce into strips then marinade it with a mix made up of mint sauce (finely chopped mint preserved in vinegar), fresh orange juice, salt, pepper and some sugar to make it a sweet dressing. She would let it sit for at least a couple of hours, and the lettuce wilted a little as if cooked. Sometimes she would also add a little finely chopped onion. It was actually divine, particularly with a good strong cheese such as cheddar. Charlotte > mom used to put mayonnaise on it and salt and eat it just as a wedge of lettuce and I sometimes think of that. Maybe I'll make some tuna salad (with egg) and set it in a big few leaves of lettuce. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Hi, my family used to preserve mint for mint sauce by blanching chopped leaves in boiling water then pouring into jars with cider or white wine vinegar. They add a little sugar as well. To make the mint sauce as is traditionally used with lamb, it is simply a case of adding more sugar and a little water to let the vinegar down a little. She didn't cook the lettuce, rather, she let the vinegar, sugar and orange juice work on the cells in the leaves which would wilt them. She generally used a lettuce which is simply called 'round lettuce' here in the UK. It has very soft leaves. She would also use little gem lettuce which is much crunchier. I'm not sure if you have the same names for them in the States. Charlotte > > Was the mint sauce just mint leaves in vinegar? Do you recall the kind of vinegar? After she marinated it, did she cook it? 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.