Anybody got any good ideas for what to do with some green savoy cabbage? 'Cuz those are two heads of it up there...
It's Time
1 year ago
Subscribe to:
Post Comments (Atom)
What sort(s) of recipes would you like to see more of here?
Foodie Sites We Enjoy
Labels
- Administrivia
- Appetizers/Cocktail food
- Asian
- Beef
- Beverage
- Bread
- Breakfast
- Cheese
- Chef Jeff
- Chicken
- Chocolate
- Cookbook
- Cookbook Challenge
- Cookies and Bars
- Crockpot/Slowcooker
- CSA
- Dessert
- Eggs
- Fish/Seafood
- Freezer Keeper
- Fruit Side Dish
- Fun
- Grill
- InstaPot
- Italian
- Leftovers
- Links
- Main Dish
- Mental Recipe
- Mexican/TexMex
- No Cook
- Other Meat
- Oven
- Pasta
- Picture
- Pork
- Poultry
- Questions
- Quick and Easy
- Recipes
- Reviews
- Salad
- Snack
- Soups/Stews
- Starchy Side Dish
- Stove Top
- Tales from the Kitchen
- Tips and Hints
- Vegetable Side Dish
- Vegetarian
- Wednesday Fun
- Wine
Food Quote for 2014
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child via Goodreads
― Julia Child via Goodreads
4 comments:
I like coleslaw.
Otherwise I used to make a really easy sweet and sour cabbage soup at the place I worked at in High school. I never had it but people really liked it.
1 head cabbage
1 2 liter bottle of ginger ale
1 bottle ketchup (I think it was 28 or 32 ounces)
Salt and pepper to taste
I know it sounds crazy but people loved it, usually topped with homemade crutons.
That is one of the strangest recipes I've ever heard of. Did you let the ginger ale go flat first?
No as it cooks (I forgot to say that part simmer until the cabbage is tender stirring occasionally) the bubbles are taken care of.
Made the Cabbage soup -
My mother put it together and either the ketchup and ginger ale turns it spicy hot or she put in more pepper then she thought she did. We could not even eat a whole bowl. Not sure what to say.
Post a Comment