hello :) cut cabbage in four Then break the cabbage with your hand. you can feel where the leaves begin to get hard.. it sort of naturally seperate. the hard part is the core. :) you can also use a knife to help seperating the lieves from the core.
hope that helped :) - Ranveig - 2012/2/1, Sandy from OK! <[email protected]>: > I have a difficult time removing the core; any shortcut tips for this task? > Sandy > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of marilyn deweese > Sent: Tuesday, January 31, 2012 9:41 AM > To: [email protected] > Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS > > > I take the head of cabbage, put it on a cutting board, cut it in half, then > take each half and cut it into 4ths, then take each 4th and cut it into > eighths. Sometimes, it is hard to get the knife through the head of cabbage > > to cut in half and you have to be careful and push the knife through slowly. > > When I need shredded cabbage, I use my work horse, the Cuisenaire Food > Processor. > > Marilyn > ----- Original Message ----- > From: "Debbra Piening" <[email protected]> > To: <[email protected]> > Sent: Tuesday, January 31, 2012 9:29 AM > Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS > > >> Okay, that makes sense; after all, rolling is what takes the time. >> Think I'm going to have to try this! >> >> -----Original Message----- >> From: [email protected] >> [mailto:[email protected]] On Behalf Of Jude >> DaShiell >> Sent: Tuesday, January 31, 2012 2:13 AM >> To: [email protected] >> Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS >> >> Probably whichever kind of cabbage you grab first. Also, rolling >> doesn't get done because it's a busy day and there's no time to >> roll.On Tue, 31 Jan 2012, Gerry Leary wrote: >> >>> Which kind of cabbage? >>> ----- Original Message ----- From: "marilyn deweese" >>> <[email protected]> >>> To: <[email protected]> >>> Cc: <[email protected]> >>> Sent: Monday, January 30, 2012 11:58 AM >>> Subject: [CnD] BUSY DAY CABBAGE ROLLS >>> >>> >>> > These are quick, good and easy. >>> > >>> > >>> > >>> > BUSY DAY CABBAGE ROLLS >>> > >>> > 2 TBS. oil >>> > 1 large onion, chopped >>> > 1 1/2 lbs. ground beef >>> > parsley >>> > salt, pepper >>> > 1/2 cup rice (cooked 10 minutes and drained) >>> > 3 lbs. cabbage, chopped >>> > 1 can tomato soup >>> > 1 can water >>> > 3 TBS. Worcestershire sauce >>> > >>> > Preheat oven to 350. Cook onion, seasonings, meat until browned. >> Meanwhile, >>> > prepare rice. Combine with meat mixture. Spread in oiled 9x13 pan. >>> > Top >> with >>> > chopped cabbage. Combine tomato soup, water, pour over mixture in >>> > pan. >> Cover >>> > with foil, bake at 350 for 1 1/2 hours. Enjoy. From Laura. >>> > _______________________________________________ >>> > Cookinginthedark mailing list [email protected] >>> > http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> >> >> ---------------------------------------------------------------- >> Jude <jdashiel-at-shellworld-dot-net> >> <http://www.shellworld.net/~jdashiel/nj.html> >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
