Yes, Sandy. I have a pretty foolproof way of removing cabbage cores.
First, cut the cabbage in half, from the stem end to the top.
Then, cut each half in half beginning again at the stem end.
Now put the knife diagonally under each stem and cut towards the top of the
cabbage.
Of course, use a long sharp knife to do all of this cabbage cutting.
The end result:
You should have 4 pieces of cabbage core cut out.
And now for the piece de resistance:
I eat the cabbage cores. They are so deliciously crunchy, good tasting, and
very healthy for the bod.
Carol B.
----- Original Message -----
From: "Sandy from OK!" <[email protected]>
To: <[email protected]>
Sent: Wednesday, February 01, 2012 1:18 AM
Subject: [CnD] Coring the Cabbage
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
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Jude <jdashiel-at-shellworld-dot-net>
<http://www.shellworld.net/~jdashiel/nj.html>
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