[CnD] Red Cabbage

[Sandy via Cookinginthedark]

I have seen Aunt Nelly's red cabbage in a jar, not a can.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Andrea Stone via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, September 03, 2016 1:09 AM
To: cookinginthedark@acbradio.org
Cc: Andrea Stone
Subject: Re: [CnD] Red cabbage:

Brenda, I don't know if red cabbage comes in a can or not, I didn't find
anything about that. But I did find you some information about different
kinds of cabbages in general, including red cabbage. I hope this helps:
Green Cabbage - The king of cabbages and our old friend! The wide fan-like
leaves are pale green in color and with a slightly rubbery texture when raw.
Pick heads that are tight and feel heavy for their size. The outer few
layers are usually wilted and should be discarded before preparing.Sliced
thinly, green cabbage can be eaten raw or it can go into stir-fries, soups,
and braises. The whole leaves can also be used to make cabbage rolls. Raw
leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it
cooks.
Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves.
We think the flavor is a little deeper and earthier. Pick heads that are
tight and heavy for their size, and slice it thinly for any preparation. We
love it's color in coleslaw and leafy green salad mixes.
Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has
thick, crisp stems and frilly yellow-green leaves. We think its flavor is
sweeter and softer than green cabbage, and we really love eating it raw in
salads and using it in the filling for dumplings. Avoid napa cabbages with
limp stems or wilted leaves.
Savoy Cabbage - This is the prettiest cabbage in the bunch, we think!
They're shaped like green cabbages, but the leaves are deep green and deeply
crinkled. Their flavor is mild and earhty, and the leaves are tender even
when raw. Heads should be compact and tight, but will have a little more
give to them because of the wrinkled leaves. We really like savoy cabbage
sliced thinly in soups and stir-fries.
Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are
deep green and very tender. The flavor of bok choy reminds us of baby
spinach or swiss chard, and we love it in stir-fries, brothy soups, and
steamed mixed vegetable dishes.
Choy Sum - We're including this one just because we've seen it a lot at our
regular grocery store. It's labeled "Chinese Cabbage" but it's definitely
different from the Napa/Chinese Cabbage mentioned above, and after a bit of
research, we think it's actually choy sum. It looks similar to bok choy, but
longer and slimmer. The leaves are tender enough to eat in a salad while the
stems are crisp and watery. We've been liking it in chinese-influenced
salads with oranges and Five-Spiced vinaigrette. It also works great in
quick noodle soups and stir-fries.
Here is the link to the page where I got the information from: Know Your
Cabbages! Green, Red, Savoy, Napa, and More


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Know Your Cabbages! Green, Red, Savoy, Napa, and More
 We have to admit that unless a recipe calls for something specific, we
don't often venture beyond our regula...  |   |

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On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via
Cookinginthedark <cookinginthedark@acbradio.org> wrote:


 Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red
cabbage away from home and assumed that it's a special breed of cabbage.  I
like it; I just never made it.  So is red cabbage different cabbage or
regular cabbage that is prepared in a special way? Now that I'm retired, I
won't eat any red cabbage unless I make it.  When I was working, I got it at
the cafeteria every time I saw it on the menu. 


Brenda Mueller



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Re: [CnD] Red cabbage:

[juliette via Cookinginthedark]

In Minnesota, we have a shredded broccolistcabbage mix (raw in a plastic bag) 
that I use when I make coleslaw.

Juliette

- Original Message -
From: Naima Leigh via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 09/03/2016 8:20 am
Subject: Re: [CnD] Red cabbage:

>
>
> Then where do you get it? Like what kind of store and how does it taste? How 
> do you fix it? Does anyone have any recipes for this new vegetable too me.
> 
> Thank you
> 
> Naima
> 
> -Original Message-
> From: Becky McCougle via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, September 03, 2016 6:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Becky McCougle
> Subject: Re: [CnD] Red cabbage:
> 
> you can't get it in a jar and it's really good it has to be refrigerated
> 
> Sent from my iPhone
> 
> > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> > <cookinginthedark@acbradio.org> wrote:
> > 
> > Is there such a thing as red cabbage in a can?
> > 
> > Not the regular ones, but the red cabbage? I always seem to have had red 
> > cabbage away from home and assumed that it's a special breed of cabbage.  I 
> > like it; I just never made it.  So is red cabbage different cabbage or 
> > regular cabbage that is prepared in a special way? Now that I'm retired, I 
> > won't eat any red cabbage unless I make it.  When I was working, I got it 
> > at the cafeteria every time I saw it on the menu.  
> > 
> > 
> > Brenda Mueller 
> > 
> > 
> > 
> > Sent from my iPhone
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark
> 
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Re: [CnD] Red cabbage:

[Becky via Cookinginthedark]

It taste really good.
Kind of sweet.
Becky

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From: Penny Reeder via Cookinginthedark

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Re: [CnD] Red cabbage:

[Becky via Cookinginthedark]

You can get in the  grocery store.
It comes in a bottle in the section where the pickled beets are.
Becky

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From: Naima Leigh via Cookinginthedark

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Re: [CnD] Red cabbage:

[Naima Leigh via Cookinginthedark]

Thank you I'll check.

Yes, I do.



-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 10:55 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Red cabbage:

My brand of choice is Gundelsheim. It comes pretty much ready to heat and eat. 
I've been told that Gundelsheim has been absorbed into Kune, so it may be 
branded under that name in the future.
Also note that if you have an Aldi store in your area they'll have it on the 
shelves, as they're a German company so they stock German cuisine as a matter 
of course.

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 9:22 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh <nleigh2...@gmail.com>
Subject: Re: [CnD] Red cabbage:

Then where do you get it? Like what kind of store and how does it taste? How do 
you fix it? Does anyone have any recipes for this new vegetable too me.

Thank you

Naima

-Original Message-
From: Becky McCougle via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCougle
Subject: Re: [CnD] Red cabbage:

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Red cabbage:

[Nicole Massey via Cookinginthedark]

My brand of choice is Gundelsheim. It comes pretty much ready to heat and eat. 
I've been told that Gundelsheim has been absorbed into Kune, so it may be 
branded under that name in the future.
Also note that if you have an Aldi store in your area they'll have it on the 
shelves, as they're a German company so they stock German cuisine as a matter 
of course.

-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 9:22 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh <nleigh2...@gmail.com>
Subject: Re: [CnD] Red cabbage:

Then where do you get it? Like what kind of store and how does it taste? How do 
you fix it? Does anyone have any recipes for this new vegetable too me.

Thank you

Naima

-Original Message-
From: Becky McCougle via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCougle
Subject: Re: [CnD] Red cabbage:

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Red cabbage:

[Penny Reeder via Cookinginthedark]

Red cabbage comes from a cabbage plant that produces heads of red
cabbage -- it's the colored when it is picked. It is often prepared
with vinegar, sugar and spices, and you can buy it "pickled" in a jar
at most grocery stores. It's also easy to prepare at home, and the
produce section in your grocery store is likely to carry heads of red
cabbage, as well as other varieties.

Here's a recipe that I make at least a couple of times each year
during fall and winter:
Braised Red Cabbage
A Martha Stewart Recipe
Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 tablespoons light-brown sugar
1/2 cup cider vinegar
2 cups fresh cider
1 cup homemade or store-bought low-sodium chicken stock
1 cinnamon stick
1 dried bay leaf
Coarse salt and freshly ground pepper
1 small head red cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
Directions
Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof
saucepan over medium
heat. Cook onion until edges start to caramelize, 10 to 12 minutes.
Add sugar, and
cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of
pan with a wooden
spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt,
and teaspoon
pepper. Add cabbage, arranging in a single layer. Bring to a boil.
Cover; transfer
to oven. Braise until cabbage is tender, 40 to 45 minutes.
Transfer cabbage to a serving platter using a slotted spoon; discard
cinnamon stick
and bay leaf. Bring remaining liquid in saucepan to a simmer over
medium-high heat.
Cook until reduced by half, about 10 minutes (you will have about 1
cup sauce). Spoon
sauce over cabbage.

And, here's a crock pot recipe that I have also made and enjoyed:
Crock Pot Baked Spiced Red Cabbage With Apples or Pears



A delicious recipe using red cabbage, fragrant spices & apples or pears;

whilst this is happily cooking away, the spicy smell pervades the

kitchen & indeed the rest of the house and heralds the start of my

festive baking & freezing season - who needs expensive pot-pourries! Not

only is this dish delectable to eat alongside turkey, pork, beef and

hams in particular - but the colour is just gorgeous, a rich jewelled

ruby red! This cabbage can be kept warm for long periods, reheated and

also freezes very well, making it a very well behaved recipe!!

SERVES 8 -10

Ingredients

2 lbs red cabbage, shredded finely

4 large onions, peeled & finely diced

4 large apples or pears, NOT peeled, finely diced

4 garlic cloves, peeled & finely minced

4 tablespoons soft brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

salt & pepper

3 tablespoons red wine vinegar

1 ounce butter

Directions

1

Discard outer leaves of the red cabbage and cut into quarters. Cut out

the central woody root and then shred the quarters very finely. Place in

a bowl. Cut the apples or pears into quarters, core them & then slice

into fine dice and set aside in another bowl.

2

Place peeled and diced onions into another bowl & make sure all the

other ingredients are measured and to hand!

3

If cooking in a conventional dutch oven or Le Creuset type casserole

dish, turn oven on to 180 C or 360°F It can be cooked on top of the

stove too.

4

For cooking in the crockpot - take the inner crock out and start

layering the ingredients: Red cabbage, then salt & pepper; Apples or

pears, onions & garlic, then the spices & brown sugar;keep layering this

way until everything has been used up.

5

(If you would like it slghtly spicier, add a little more spices, but no

more than 1 teaspoon per spice, as it will be too spiced & will detract

from the apple/pear & red cabbage flavours!).

6

Dot the top of the red cabbage with the butter and pour over the red

wine vinegar.

7

Season once more with salt & pepper and cook for 6 to 12 hours on High

in the crockpot, until everything has broken down, is soft and it is a

rich red colour.

8

For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or

360°F .

9

It can be cooked on the stove top too; takes about 2 - 3 hours on a low

heat, just a slow simmer.

10

Pears can be used as well, and I sometimes add a handful of cranberries

for a really festive touch!

Enjoy!
Penny

On 9/3/16, Nicole Massey via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> I've never encountered it in a can, but I've bought it many times in glass
> jars. It is, as far as I know, another variety of cabbage.
>
> -Original Message-
> From: Brenda Mueller via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, September 03, 2016 12:49 AM
> To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org>
> Cc: Brenda Mueller <bren...@smart2.net>
> Subject: [CnD] Red cabbage:
>
> Is there such a thing as red cabbage in a can?
>
> Not the regular ones, but the red cab

Re: [CnD] Red cabbage:

[Naima Leigh via Cookinginthedark]

Then where do you get it? Like what kind of store and how does it taste? How do 
you fix it? Does anyone have any recipes for this new vegetable too me.

Thank you

Naima

-Original Message-
From: Becky McCougle via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 6:30 AM
To: cookinginthedark@acbradio.org
Cc: Becky McCougle
Subject: Re: [CnD] Red cabbage:

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Red cabbage:

[Nicole Massey via Cookinginthedark]

I've never encountered it in a can, but I've bought it many times in glass 
jars. It is, as far as I know, another variety of cabbage.

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 03, 2016 12:49 AM
To: [cookinginthedark@acbradio.org] <cookinginthedark@acbradio.org>
Cc: Brenda Mueller <bren...@smart2.net>
Subject: [CnD] Red cabbage:

Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or regular 
cabbage that is prepared in a special way? Now that I'm retired, I won't eat 
any red cabbage unless I make it.  When I was working, I got it at the 
cafeteria every time I saw it on the menu.  


Brenda Mueller 



Sent from my iPhone
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Re: [CnD] Red cabbage:

[Becky McCougle via Cookinginthedark]

you can't get it in a jar and it's really good it has to be refrigerated

Sent from my iPhone

> On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
>  wrote:
> 
> Is there such a thing as red cabbage in a can?
> 
> Not the regular ones, but the red cabbage? I always seem to have had red 
> cabbage away from home and assumed that it's a special breed of cabbage.  I 
> like it; I just never made it.  So is red cabbage different cabbage or 
> regular cabbage that is prepared in a special way? Now that I'm retired, I 
> won't eat any red cabbage unless I make it.  When I was working, I got it at 
> the cafeteria every time I saw it on the menu.  
> 
> 
> Brenda Mueller 
> 
> 
> 
> Sent from my iPhone
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Red cabbage:

[Andrea Stone via Cookinginthedark]

Brenda, I don't know if red cabbage comes in a can or not, I didn't find 
anything about that. But I did find you some information about different kinds 
of cabbages in general, including red cabbage. I hope this helps:
Green Cabbage - The king of cabbages and our old friend! The wide fan-like 
leaves are pale green in color and with a slightly rubbery texture when raw. 
Pick heads that are tight and feel heavy for their size. The outer few layers 
are usually wilted and should be discarded before preparing.Sliced thinly, 
green cabbage can be eaten raw or it can go into stir-fries, soups, and 
braises. The whole leaves can also be used to make cabbage rolls. Raw leaves 
are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.
Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves. We 
think the flavor is a little deeper and earthier. Pick heads that are tight and 
heavy for their size, and slice it thinly for any preparation. We love it's 
color in coleslaw and leafy green salad mixes.
Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has 
thick, crisp stems and frilly yellow-green leaves. We think its flavor is 
sweeter and softer than green cabbage, and we really love eating it raw in 
salads and using it in the filling for dumplings. Avoid napa cabbages with limp 
stems or wilted leaves.
Savoy Cabbage - This is the prettiest cabbage in the bunch, we think! They're 
shaped like green cabbages, but the leaves are deep green and deeply crinkled. 
Their flavor is mild and earhty, and the leaves are tender even when raw. Heads 
should be compact and tight, but will have a little more give to them because 
of the wrinkled leaves. We really like savoy cabbage sliced thinly in soups and 
stir-fries.
Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are deep 
green and very tender. The flavor of bok choy reminds us of baby spinach or 
swiss chard, and we love it in stir-fries, brothy soups, and steamed mixed 
vegetable dishes.
Choy Sum - We're including this one just because we've seen it a lot at our 
regular grocery store. It's labeled "Chinese Cabbage" but it's definitely 
different from the Napa/Chinese Cabbage mentioned above, and after a bit of 
research, we think it's actually choy sum. It looks similar to bok choy, but 
longer and slimmer. The leaves are tender enough to eat in a salad while the 
stems are crisp and watery. We've been liking it in chinese-influenced salads 
with oranges and Five-Spiced vinaigrette. It also works great in quick noodle 
soups and stir-fries.
Here is the link to the page where I got the information from: Know Your 
Cabbages! Green, Red, Savoy, Napa, and More


|
|
|
|   ||

   |

  |
|
||
Know Your Cabbages! Green, Red, Savoy, Napa, and More
 We have to admit that unless a recipe calls for something specific, we don't 
often venture beyond our regula...  |   |

  |

  |


 


On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via Cookinginthedark 
 wrote:


 Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or regular 
cabbage that is prepared in a special way? Now that I'm retired, I won't eat 
any red cabbage unless I make it.  When I was working, I got it at the 
cafeteria every time I saw it on the menu. 


Brenda Mueller



Sent from my iPhone
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[CnD] Red cabbage:

[Brenda Mueller via Cookinginthedark]

Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red 
cabbage away from home and assumed that it's a special breed of cabbage.  I 
like it; I just never made it.  So is red cabbage different cabbage or regular 
cabbage that is prepared in a special way? Now that I'm retired, I won't eat 
any red cabbage unless I make it.  When I was working, I got it at the 
cafeteria every time I saw it on the menu.  


Brenda Mueller 



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