or what would give a little color in a bed this time of year?
What is the best time of year to plant ornamental cabbage?
It depends on your location. In southern Tennessee we plant them in October and they survive the winter but further north they may not survive.
When local nursery's put them out you will know it is the right time to plant them.
Reply:They've been at Lowe's %26amp; Home Depot in my area in the last couple of weeks. But I am in zone 9. In other areas, it may come out later as I am sure it would not do well if it freezes.
windows web hosting
Tuesday, November 17, 2009
Does anyone have a recipe for cooking corned beef and cabbage?
I have 2 jobs and will have no time to slave over a stove. I will have 1/2 hr on Friday to prepare it and if I use a slow cooker, 8 hrs (while I am sleeping) to cook it. Any good ideas?
Does anyone have a recipe for cooking corned beef and cabbage?
You'll need to use the slow cooker because a good corned beef takes anywhere from 2.5 to 5 hours to cook. If not cooked long enough it will be tough. I would google the recipe for the slow cooker. Also, most of the corned beef packages come with the spices so you won't have to worry about that. The cabbage goes in at the last 20 minutes. You'll have time and happy cooking.
Reply:Pressure cook it, it'll be quicker.
Reply:go to food net work.com ,and kraft foods.com
--- lots of ideas
Reply:yeah when cooking your corn beef yeah put it on slow cook for 9 hours and it already have it seasoning so you don't have put any extra season at all but when satr on your corn beef take it out the pack rise it off real good and cut off fat that on the meat but if you like fat you can leave it on put it in the slow cooker for 9 hours but every once in a while at water in the pot while cooking after the meat is done cut into layer and put in a container and set that to the side now when you cook your cabbage just add2 teaspoon of lemon juice and a pinch os salt lemon pepper seasoning and butter and then that about it the has it own water back when you first start cooking at just a cup that is all let me know how it had turn out okay then later layna -na
Reply:INGREDIENTS
1 medium head cabbage, shredded
1 small onion, chopped
1 cup water
1 (15.5 ounce) can white hominy, rinsed and drained
3/4 pound thinly sliced corned beef, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
DIRECTIONS
In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.
Reply:My family is Irish and we cook this all year round. You will want to purchase the brisket that has the seasoning packet included. This is what you would add if you got each spice seperately. Rinse brisket and place in a large stock pot and cover with water, spice packet (we always add more peppercorn) and small sliced onion. Cook at a slow boil until tender (this could take 3-5 hours and you may need to add more water). When done add quartered red potatoes and cook until potatoes close to done. Next add sliced WHITE/GREEN cabbage (the thick type) and let cook until preferred tenderness. Cabbage does not need to be cooked all day. We cook ours about 10-15 minutes.
Each time you make this it will get better and better.
Enjoy!
Reply:for cabbage, fry down some bacon then add water and cabbage. just enough water to almost cover. there is a seasoning pack called "mr. wiley's greens seasoning" and sometime you can find it for the cabbage but any of them are good add that and let it boil until it is tender for your liking. If you can t find that seasoning just add salt, pepper, cajun style seasonings. (crab boil, worcestershire sauce)
Reply:sounds like you are a busy girl I want to suggest that you go to www.cooks.com
type in corn beef and cabbage and take your choice of their 250 recipes for corn beef and cabbage .
you might be able to type in corn beef and cabbage for slow cooker or crock pot.
out of that many recipes there surely is one for a slow cooker. lots of luck hope this helped jim b
Reply:i rinse it then put the season packet in let it go in slow cooker till when ever.like 5-6 hrs,then just simmer potatoes carrots and onion for about 15 min then add the cabbage cut up in slices let it all cook till done then put it with the corned beef juice slice the beef thin good luck
Does anyone have a recipe for cooking corned beef and cabbage?
You'll need to use the slow cooker because a good corned beef takes anywhere from 2.5 to 5 hours to cook. If not cooked long enough it will be tough. I would google the recipe for the slow cooker. Also, most of the corned beef packages come with the spices so you won't have to worry about that. The cabbage goes in at the last 20 minutes. You'll have time and happy cooking.
Reply:Pressure cook it, it'll be quicker.
Reply:go to food net work.com ,and kraft foods.com
--- lots of ideas
Reply:yeah when cooking your corn beef yeah put it on slow cook for 9 hours and it already have it seasoning so you don't have put any extra season at all but when satr on your corn beef take it out the pack rise it off real good and cut off fat that on the meat but if you like fat you can leave it on put it in the slow cooker for 9 hours but every once in a while at water in the pot while cooking after the meat is done cut into layer and put in a container and set that to the side now when you cook your cabbage just add2 teaspoon of lemon juice and a pinch os salt lemon pepper seasoning and butter and then that about it the has it own water back when you first start cooking at just a cup that is all let me know how it had turn out okay then later layna -na
Reply:INGREDIENTS
1 medium head cabbage, shredded
1 small onion, chopped
1 cup water
1 (15.5 ounce) can white hominy, rinsed and drained
3/4 pound thinly sliced corned beef, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
DIRECTIONS
In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for 5 minutes.
Reply:My family is Irish and we cook this all year round. You will want to purchase the brisket that has the seasoning packet included. This is what you would add if you got each spice seperately. Rinse brisket and place in a large stock pot and cover with water, spice packet (we always add more peppercorn) and small sliced onion. Cook at a slow boil until tender (this could take 3-5 hours and you may need to add more water). When done add quartered red potatoes and cook until potatoes close to done. Next add sliced WHITE/GREEN cabbage (the thick type) and let cook until preferred tenderness. Cabbage does not need to be cooked all day. We cook ours about 10-15 minutes.
Each time you make this it will get better and better.
Enjoy!
Reply:for cabbage, fry down some bacon then add water and cabbage. just enough water to almost cover. there is a seasoning pack called "mr. wiley's greens seasoning" and sometime you can find it for the cabbage but any of them are good add that and let it boil until it is tender for your liking. If you can t find that seasoning just add salt, pepper, cajun style seasonings. (crab boil, worcestershire sauce)
Reply:sounds like you are a busy girl I want to suggest that you go to www.cooks.com
type in corn beef and cabbage and take your choice of their 250 recipes for corn beef and cabbage .
you might be able to type in corn beef and cabbage for slow cooker or crock pot.
out of that many recipes there surely is one for a slow cooker. lots of luck hope this helped jim b
Reply:i rinse it then put the season packet in let it go in slow cooker till when ever.like 5-6 hrs,then just simmer potatoes carrots and onion for about 15 min then add the cabbage cut up in slices let it all cook till done then put it with the corned beef juice slice the beef thin good luck
Question about making Corned Beef and Cabbage?
I am making a recipe for corned beef and cabbage. The recipe tells me to include the spice packet that came with the beef brisket. However, my beef brisket didn't come with a spice packet. What spices should I use to substitute? (I am making a 3.5 pound beef brisket.)
Question about making Corned Beef and Cabbage?
Get yourself a bottle of McCormick Pickling Spice
or
Yeah, it's basically pickling spice. if you want to make your own use:
5 bay leaves, crushed in your hand
1 Tbs. coriander seed
1 tsp. whole black peppercorns
1 tsp. whole allspice
1 tsp whole mustard seed
2 to 4 whole cloves
you can add garlic or even red chile depending on your taste. This should be enough for 1 batch of corned beef.
Reply:# 2 medium onions
# 1(2 1/2lb) corned beef brisket
# 1 cup apple juice
# 1/4 cup packed brown sugar
# 2 teaspoons finely shredded orange rind
# 2 teaspoons prepared mustard
# 6 whole cloves
# 1 small cabbage, cut into 6 wedges
Directions
1.
Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
2.
Trim fat from brisket.
3.
If necessary, cut brisket to fit into cooker: place atop onions.
4.
In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
5.
Place cabbage atop Brisket.
6.
Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.
Reply:Pickling spices:
http://www.epicurious.com/recipes/food/v...
Reply:Like they said....just add a about 3 Tbsp. of pickling spice.Thats it...never boil..only simmer....that cornbeef.
Reply:I'm afraid the answer above me didn't give you the spices.
Basic Corned Beef Dinner
- basic spices:
allspice berries
black peppercorns
bay leaves
leaf thyme
beef broth
onion
garlic
http://southernfood.about.com/od/cornedb...
Reply:I never have enough spice, so I just added more to mine: lots of cracked black pepper, celery seeds, some dried dillweed, some seasoning salt.....
Reply:Homemade Corned Beef
3 Bay leaves
Brine:
8 C Water
1-1/4 C Kosher salt
1 C Sugar
3-1/2 TBL Pickling spices
6-8 LBS Brisket (you may substitute bottom round)
Cooking ingredients:
3 TBL Malt vinegar
1/2 TSP Red peppercorns
1/2 TSP Black peppercorns
1/2 TSP Green peppercorns
1 White onion
2 Bottles of Harp Lager Beer
1 Celery rib, chopped
1 Carrot, chopped
4 Medium cloves garlic
3 Whole cloves
1. Bring the water to a boil. Add salt, sugar, and pickling spices. Stir until salt and sugar dissolve, then remove from heat. Allow brine to cool to room temperature and then place in the refrigerator for one hour. After brine is cold, place brisket in a resealable plastic container and cover with the brine. Place a heavy plate or bowl on the brisket to keep it submerged in the brine. Cover and refrigerate for 12 to 15 days, stirring the brine and turning the brisket every day or so.
2. Remove the brisket from the brine (do no reuse the brine, discard it). Place the brisket in a large pot, and pour in beer and vinegar. Cover brisket with water by 1/2 inch and add all remaining cooking ingredients. Simmer over low heat for 3 to 4 hours, or until tender. Remove from pot, thin slice across the grain before serving. Delicious, hot or cold.
3. Serves 10 to 12.
Reply:The packet is nothing more than Pickling Spice. You can buy a small jar in the spice area.
Reply:I use a splash of malt vinegar, a bay-leaf, 5-8 peppercorns and honey.
Pickling spices could be used, but it is fine to eat unseasoned.
As a rule you will serve it with a sweet mustard sauce, or hot English mustard.
Reply:Use garlic powder.
Reply:Did you get a Corned Beef Brisket, or just a Beef Brisket?
Corned Beef should have definitely come in a package swimming in brine and with a spice packet included.
The packet contains what is commonly called "Pickling Spice" and you can find it at the supermarket under that name. It is basically Clove, Bay Leaf %26amp; Peppercorn, but there's some other stuff in there too I'm not sure of. Best to get a can of it at the market.
Good luck, and enjoy !
Question about making Corned Beef and Cabbage?
Get yourself a bottle of McCormick Pickling Spice
or
Yeah, it's basically pickling spice. if you want to make your own use:
5 bay leaves, crushed in your hand
1 Tbs. coriander seed
1 tsp. whole black peppercorns
1 tsp. whole allspice
1 tsp whole mustard seed
2 to 4 whole cloves
you can add garlic or even red chile depending on your taste. This should be enough for 1 batch of corned beef.
Reply:# 2 medium onions
# 1(2 1/2lb) corned beef brisket
# 1 cup apple juice
# 1/4 cup packed brown sugar
# 2 teaspoons finely shredded orange rind
# 2 teaspoons prepared mustard
# 6 whole cloves
# 1 small cabbage, cut into 6 wedges
Directions
1.
Place onions in a 3 1/2-, 4-, 5-,or 6-quart crockery cooker.
2.
Trim fat from brisket.
3.
If necessary, cut brisket to fit into cooker: place atop onions.
4.
In a bowl combine apple juice, sugar, orange peel, mustard, and cloves: Pour over brisket.
5.
Place cabbage atop Brisket.
6.
Cover: cook on low setting for ten to twelve hours or on high for 5 to 6 hours.
Reply:Pickling spices:
http://www.epicurious.com/recipes/food/v...
Reply:Like they said....just add a about 3 Tbsp. of pickling spice.Thats it...never boil..only simmer....that cornbeef.
Reply:I'm afraid the answer above me didn't give you the spices.
Basic Corned Beef Dinner
- basic spices:
allspice berries
black peppercorns
bay leaves
leaf thyme
beef broth
onion
garlic
http://southernfood.about.com/od/cornedb...
Reply:I never have enough spice, so I just added more to mine: lots of cracked black pepper, celery seeds, some dried dillweed, some seasoning salt.....
Reply:Homemade Corned Beef
3 Bay leaves
Brine:
8 C Water
1-1/4 C Kosher salt
1 C Sugar
3-1/2 TBL Pickling spices
6-8 LBS Brisket (you may substitute bottom round)
Cooking ingredients:
3 TBL Malt vinegar
1/2 TSP Red peppercorns
1/2 TSP Black peppercorns
1/2 TSP Green peppercorns
1 White onion
2 Bottles of Harp Lager Beer
1 Celery rib, chopped
1 Carrot, chopped
4 Medium cloves garlic
3 Whole cloves
1. Bring the water to a boil. Add salt, sugar, and pickling spices. Stir until salt and sugar dissolve, then remove from heat. Allow brine to cool to room temperature and then place in the refrigerator for one hour. After brine is cold, place brisket in a resealable plastic container and cover with the brine. Place a heavy plate or bowl on the brisket to keep it submerged in the brine. Cover and refrigerate for 12 to 15 days, stirring the brine and turning the brisket every day or so.
2. Remove the brisket from the brine (do no reuse the brine, discard it). Place the brisket in a large pot, and pour in beer and vinegar. Cover brisket with water by 1/2 inch and add all remaining cooking ingredients. Simmer over low heat for 3 to 4 hours, or until tender. Remove from pot, thin slice across the grain before serving. Delicious, hot or cold.
3. Serves 10 to 12.
Reply:The packet is nothing more than Pickling Spice. You can buy a small jar in the spice area.
Reply:I use a splash of malt vinegar, a bay-leaf, 5-8 peppercorns and honey.
Pickling spices could be used, but it is fine to eat unseasoned.
As a rule you will serve it with a sweet mustard sauce, or hot English mustard.
Reply:Use garlic powder.
Reply:Did you get a Corned Beef Brisket, or just a Beef Brisket?
Corned Beef should have definitely come in a package swimming in brine and with a spice packet included.
The packet contains what is commonly called "Pickling Spice" and you can find it at the supermarket under that name. It is basically Clove, Bay Leaf %26amp; Peppercorn, but there's some other stuff in there too I'm not sure of. Best to get a can of it at the market.
Good luck, and enjoy !
What kind of cooked food can be made out of cabbage, carrots, onions, potatoes, lemon, garlic, and parsley?
I have these at home and I want to cook something nice out of them. I have no meat, and I only have things like flour, oil, sugar, vinegar,cheese, eggs, and spices. I want to mix the vegetables together to make something delicious, but I'm afriad that it might turn out to be totally disguisting. Do you have any ideas?
What kind of cooked food can be made out of cabbage, carrots, onions, potatoes, lemon, garlic, and parsley?
Veggie soup
or
mix the cabbage, carrots, onions, poratoes, garlic and parsley together and either roast them with a little olive oil or fry together in a skillet..........sounds really yummy!
Reply:Leave out the lemons and you will have a nice vegetable soup
Reply:SOUP...that sounds like a wonderful soup recipe!! Just add some water and some more seasonings - salt, pepper, etc.. and in a couple of hours you are going to have a great meal waiting for you!!!
Reply:Hope it doesn't have to be all in one dish!
LEMON-BUTTERED NEW POTATOES
-- Southern Living® 30 Years of Our Best Recipes, p. 375.
8 to 12 small new potatoes (about 1½ pounds)
1/3 cup butter or margarine
2 Tbsp. chopped fresh parsley
1 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
Peel a narrow strip around center of each potato.
Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm.
Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated. Drizzle over potatoes, and serve immediately.
Yield: 4 servings
_______________________
Cabbage Casserole
1 small cabbage or half a large one
1 med. Vidalia onion
½ stick margarine
salt and pepper
¼ cup mayonnaise
1 can Cream of Mushroom soup
Topping:
½ stick butter or margarine
1 cup grated sharp Cheddar Cheese
1 stack round butter crackers, crushed
Preheat oven to 350ºF.
Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.
To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.
Reply:OK meatless! but I would still make a cabbage stew and you have enough ingredients on hand to make lovely dough balls to steam on top of it. Cut the cabbages in wedges and cover with cold salted water, bring to the boil and cook for another 15 minutes , cut up %26amp; quarter your veggies add the garlic %26amp; a squeeze a little lemon into your oil and brown or carmelize then add to the pot with the cabbage in it and simmer for another hour (check for any additional seasonings now) and at that point top with freshly cut parsley and serve. If you make the doughballs (or biscuits) add them about 20 minutes before serving and put fresh parsley in them as well.
It's not disgusting, it's delicious.
Reply:all those together with some chicken or vegetable broth spunds good to me....maybe put some pasta in it.....mmmmm
Reply:Sounds like a cabbage soup to me
What kind of cooked food can be made out of cabbage, carrots, onions, potatoes, lemon, garlic, and parsley?
Veggie soup
or
mix the cabbage, carrots, onions, poratoes, garlic and parsley together and either roast them with a little olive oil or fry together in a skillet..........sounds really yummy!
Reply:Leave out the lemons and you will have a nice vegetable soup
Reply:SOUP...that sounds like a wonderful soup recipe!! Just add some water and some more seasonings - salt, pepper, etc.. and in a couple of hours you are going to have a great meal waiting for you!!!
Reply:Hope it doesn't have to be all in one dish!
LEMON-BUTTERED NEW POTATOES
-- Southern Living® 30 Years of Our Best Recipes, p. 375.
8 to 12 small new potatoes (about 1½ pounds)
1/3 cup butter or margarine
2 Tbsp. chopped fresh parsley
1 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
Peel a narrow strip around center of each potato.
Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm.
Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated. Drizzle over potatoes, and serve immediately.
Yield: 4 servings
_______________________
Cabbage Casserole
1 small cabbage or half a large one
1 med. Vidalia onion
½ stick margarine
salt and pepper
¼ cup mayonnaise
1 can Cream of Mushroom soup
Topping:
½ stick butter or margarine
1 cup grated sharp Cheddar Cheese
1 stack round butter crackers, crushed
Preheat oven to 350ºF.
Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.
To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.
Reply:OK meatless! but I would still make a cabbage stew and you have enough ingredients on hand to make lovely dough balls to steam on top of it. Cut the cabbages in wedges and cover with cold salted water, bring to the boil and cook for another 15 minutes , cut up %26amp; quarter your veggies add the garlic %26amp; a squeeze a little lemon into your oil and brown or carmelize then add to the pot with the cabbage in it and simmer for another hour (check for any additional seasonings now) and at that point top with freshly cut parsley and serve. If you make the doughballs (or biscuits) add them about 20 minutes before serving and put fresh parsley in them as well.
It's not disgusting, it's delicious.
Reply:all those together with some chicken or vegetable broth spunds good to me....maybe put some pasta in it.....mmmmm
Reply:Sounds like a cabbage soup to me
How do you explain the difference between lettuce and cabbage?
To a person who doesn't know?
How do you explain the difference between lettuce and cabbage?
Instead of our personal oppinions hear is an exact defintion. Also, don't feel stupid cause I'm a dumb brunnette.
lettuce-a cultivated plant, Lactuca sativa, occurring in many varieties and having succulent leaves used for salads.
cabbage-any of several cultivated varieties of a plant, Brassica oleracea capitata, of the mustard family, having a short stem and leaves formed into a compact, edible head.
the head or leaves of this plant, eaten cooked or raw.
Reply:The same why you'd explain the difference between an apple and a pear. They are different things.
Reply:I think cabbage has a purple color to it.I don't know.
Reply:Provide pictures, or better yet a taste test.
Reply:They are two entirely different plants, they don't taste anything alike, they just look alike. Lettuce is used in Salads while Cabbage is what saurkraut is made from.
lettuce can have a sweet taste or a bitter taste.
cabbage is usually pretty dull it also feels a bit rubber (thicker than lettuce) cabbage can be purple too.
Reply:Lettuce is good and cabbage is not lol!
Reply:the taste definately!
lettuce has hardly any taste and cabbage does
also cabbage has more vitimins
Reply:Cabbage is nasty on a sandwich and lettuce is just gross with corned beef.
Reply:Lettuce has more water content than cabbage.
Reply:Lettuce has looser and greener outer leaves, while cabbage is more tightly wrapped within itself.
Reply:Taste and denseness of the product
Reply:Lettuce is a temperate annual or biennial plant most often grown as a leaf vegetable. In some countries, it is typically eaten cold and raw, in salads, hamburgers, tacos, and many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf.
The Lettuce plant has a short stem initially (a rosette growth habit), but when it blooms the stem lengthens and branches, and it produces many flower heads that look like those of dandelions, but smaller. This is called bolting. When grown to eat, lettuce is harvested before it bolts.
Lettuce is used as a food plant by the larvae of some Lepidoptera.
Both the English name and the Latin name of the genus are derived from lactis, the Latin word for "milk", referring to its milky juice of the plant.
The cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). It is herbaceous, biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster. In addition, the cabbages which growns late in autumn and in the beginning of winter are denominated coleworts.
The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".[1]. The English name derives from the Normanno-Picard caboche ("head"). Cabbage was developed by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchka.
shoe deodorant
How do you explain the difference between lettuce and cabbage?
Instead of our personal oppinions hear is an exact defintion. Also, don't feel stupid cause I'm a dumb brunnette.
lettuce-a cultivated plant, Lactuca sativa, occurring in many varieties and having succulent leaves used for salads.
cabbage-any of several cultivated varieties of a plant, Brassica oleracea capitata, of the mustard family, having a short stem and leaves formed into a compact, edible head.
the head or leaves of this plant, eaten cooked or raw.
Reply:The same why you'd explain the difference between an apple and a pear. They are different things.
Reply:I think cabbage has a purple color to it.I don't know.
Reply:Provide pictures, or better yet a taste test.
Reply:They are two entirely different plants, they don't taste anything alike, they just look alike. Lettuce is used in Salads while Cabbage is what saurkraut is made from.
lettuce can have a sweet taste or a bitter taste.
cabbage is usually pretty dull it also feels a bit rubber (thicker than lettuce) cabbage can be purple too.
Reply:Lettuce is good and cabbage is not lol!
Reply:the taste definately!
lettuce has hardly any taste and cabbage does
also cabbage has more vitimins
Reply:Cabbage is nasty on a sandwich and lettuce is just gross with corned beef.
Reply:Lettuce has more water content than cabbage.
Reply:Lettuce has looser and greener outer leaves, while cabbage is more tightly wrapped within itself.
Reply:Taste and denseness of the product
Reply:Lettuce is a temperate annual or biennial plant most often grown as a leaf vegetable. In some countries, it is typically eaten cold and raw, in salads, hamburgers, tacos, and many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf.
The Lettuce plant has a short stem initially (a rosette growth habit), but when it blooms the stem lengthens and branches, and it produces many flower heads that look like those of dandelions, but smaller. This is called bolting. When grown to eat, lettuce is harvested before it bolts.
Lettuce is used as a food plant by the larvae of some Lepidoptera.
Both the English name and the Latin name of the genus are derived from lactis, the Latin word for "milk", referring to its milky juice of the plant.
The cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). It is herbaceous, biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster. In addition, the cabbages which growns late in autumn and in the beginning of winter are denominated coleworts.
The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".[1]. The English name derives from the Normanno-Picard caboche ("head"). Cabbage was developed by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchka.
shoe deodorant
Does anyone have a good recipe for stuffed cabbage rolls?
An old Polish lady I knew made it. I know that it had lamb, rice, and beef in it, and there was a tomato-based sauce on it, and onion in there somewhere, but I have never found a recipe that was similar or anywhere near as good.
Does anyone have a good recipe for stuffed cabbage rolls?
serves 4 (2 rolls each)
a small head of savoy cabbage
500 g. ground lamb
1 small onion
1 T. butter
4 t. minced pine nuts
1/2 t. British mixed spice*
1/2 t. tarragon
1/2 t. mint
3 T. parsley, minced
2 T. basmati rice
100 g. mixed dried fruit (apple, apricot, prune, pear)
to cook the rolls:
a few lamb bones
1 onion quartered
salt and pepper
a tart fruit such as apple or quince, or the peel of an untreated lemon and orange
Remove the outer dark leaves of the cabbage and use a small knife to cut around the base of the cabbage. Remove eight leaves carefully. Reserve the rest of the cabbage for another dish.
Blanch the leaves, 2 at a time in boiling, salted water for 3 minutes. Remove to a bowl of cold water to stop the cooking. Drain in a colander.
Lay a leaf with the main rib up. ‘Shave’ off the rib without cutting through the leaf. Repeat with all. Set aside cut side up.
Sauté the onion over medium heat in the melted butter until soft. Add the mixed spice, dried herbs, pine nuts and rice. Sauté for a few minutes, adding a spoon of water to prevent burning. Add the lamb and use a spatula to break up the meat as it cooks, mixing well with the other ingredients. Pepper well and cook for 15 minutes. Set aside.
Lay a leaf, cut side up with the stem end toward you. Place an eighth of the filling in the lower third of the leaf (stem end). Roll once over the filling, fold the sides of the leaf to the middle, covering the filling and continue to roll. Give the roll a squeeze to help retain its shape. Repeat for the rest of the leaves.
In a deep, medium sized pot, place the lamb bones and one cabbage leaf. Lay 4 of the rolls next to each other. Layer over half the onion and half of the fruit or peel. Sprinkle with a little salt and pepper well. Repeat with another layer of rolls (lay in opposite direction), onion and fruit. Pepper well.
Lay a heavy saucer on top (this helps to weigh down the rolls so they do not unroll), fill with water to the saucer and bring to a boil. Lower heat and continue to simmer gently for 50 minutes. Remove from heat and allow to rest for another 10 minutes.
Ladle a little of the broth into a deep plate and place two rolls.
Serving variation: In Poland, cabbage rolls are often served with sour cream. I think crème fraîche is tastier with these rolls or a slice of fresh soft cheese such as goat or a dollop of herbal fresh cheese such as Brisot. Garnish with a sprig of fresh herb.
Reply:2 lbs ground pork, ground beef or ground lamb
1 cup uncooked rice
2 medium onions, chopped
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 (32 ounce) can tomato juice
1 (28 ounce) can sauerkraut
1 (28 ounce) can diced tomatoes
2 heads cabbage
Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
Place rolls in roasting pan.
After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
Repeat with second layer.
Pour tomato juice over top.
Cover and bake 2 1/2 hours at 350 degrees.
You will never have anything as good as these...enjoy!!!
Reply:Cabbage and pork flavours compliment each other so perfectly in this dish. The Tangy Tomato Sauce adds not only a another dimension to the flavour but also adds a contrasting colour to enhance the presentation of the dish.
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 10 rolls
Ingredients:
Stuffed Cabbage
1 medium cabbage
400g mince pork
1 clove Garlic, crushed
2 tbs Oyster sauce
1/2 cup cooked rice
2 tbs Soy sauce
3 spring onions, finely chopped
1 carrot, grated
1 ts fresh ginger, grated
2 tbs vegetable oil
1 tbs seasame oil
1/2 ts chinese 5 spice (optional)
Tangy Tomato Sauce
4 tbs tomato paste
2 cloves garlic, minced
1/2 a lemon, juiced
1/2 cup of apple cider
1 ts salt
1 tbs sugar
Directions:
1. Rinse the cabbage throughly under cold water. With a large knife remove the cabbage core and any tough or damaged outer leaves. Add to pot of boilling salted water and cook for approximately 6 minutes (until the leaves are just soft and can be loosened). Remove cabbage and set aside to drain and cool.
2. Combine oyster sauce, soy sauce, seasame oil, chinese five spice in a small bowl. Heat vegetable oil in wok or frying pan, once hot add garlic and ginger. Cook for 30 seconds then add the minced pork and carrot. Stir constantly until pork is cooked then add oyster sauce mix. Continue cooking until liquid is reduced to almost nothing. Remove from heat and stir in spring onion and cooked rice.
3. On the center of each cabbage leaf, place about 3 tablespoons of the pork mixture. Fold over both sides of the leaf in to the centre and roll from the bottom of the leaf. Roll tightly. Repeat until all mixture is used. Place completed rolls in to steamer seam-side down. Steam for 10 minutes.
4. While the cabbage rolls are steaming make the sauce. Add all sauce ingredients to a pot, bring to a boil, reduce heat and simmer 10 minutes.
Does anyone have a good recipe for stuffed cabbage rolls?
serves 4 (2 rolls each)
a small head of savoy cabbage
500 g. ground lamb
1 small onion
1 T. butter
4 t. minced pine nuts
1/2 t. British mixed spice*
1/2 t. tarragon
1/2 t. mint
3 T. parsley, minced
2 T. basmati rice
100 g. mixed dried fruit (apple, apricot, prune, pear)
to cook the rolls:
a few lamb bones
1 onion quartered
salt and pepper
a tart fruit such as apple or quince, or the peel of an untreated lemon and orange
Remove the outer dark leaves of the cabbage and use a small knife to cut around the base of the cabbage. Remove eight leaves carefully. Reserve the rest of the cabbage for another dish.
Blanch the leaves, 2 at a time in boiling, salted water for 3 minutes. Remove to a bowl of cold water to stop the cooking. Drain in a colander.
Lay a leaf with the main rib up. ‘Shave’ off the rib without cutting through the leaf. Repeat with all. Set aside cut side up.
Sauté the onion over medium heat in the melted butter until soft. Add the mixed spice, dried herbs, pine nuts and rice. Sauté for a few minutes, adding a spoon of water to prevent burning. Add the lamb and use a spatula to break up the meat as it cooks, mixing well with the other ingredients. Pepper well and cook for 15 minutes. Set aside.
Lay a leaf, cut side up with the stem end toward you. Place an eighth of the filling in the lower third of the leaf (stem end). Roll once over the filling, fold the sides of the leaf to the middle, covering the filling and continue to roll. Give the roll a squeeze to help retain its shape. Repeat for the rest of the leaves.
In a deep, medium sized pot, place the lamb bones and one cabbage leaf. Lay 4 of the rolls next to each other. Layer over half the onion and half of the fruit or peel. Sprinkle with a little salt and pepper well. Repeat with another layer of rolls (lay in opposite direction), onion and fruit. Pepper well.
Lay a heavy saucer on top (this helps to weigh down the rolls so they do not unroll), fill with water to the saucer and bring to a boil. Lower heat and continue to simmer gently for 50 minutes. Remove from heat and allow to rest for another 10 minutes.
Ladle a little of the broth into a deep plate and place two rolls.
Serving variation: In Poland, cabbage rolls are often served with sour cream. I think crème fraîche is tastier with these rolls or a slice of fresh soft cheese such as goat or a dollop of herbal fresh cheese such as Brisot. Garnish with a sprig of fresh herb.
Reply:2 lbs ground pork, ground beef or ground lamb
1 cup uncooked rice
2 medium onions, chopped
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 (32 ounce) can tomato juice
1 (28 ounce) can sauerkraut
1 (28 ounce) can diced tomatoes
2 heads cabbage
Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
Place rolls in roasting pan.
After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
Repeat with second layer.
Pour tomato juice over top.
Cover and bake 2 1/2 hours at 350 degrees.
You will never have anything as good as these...enjoy!!!
Reply:Cabbage and pork flavours compliment each other so perfectly in this dish. The Tangy Tomato Sauce adds not only a another dimension to the flavour but also adds a contrasting colour to enhance the presentation of the dish.
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 10 rolls
Ingredients:
Stuffed Cabbage
1 medium cabbage
400g mince pork
1 clove Garlic, crushed
2 tbs Oyster sauce
1/2 cup cooked rice
2 tbs Soy sauce
3 spring onions, finely chopped
1 carrot, grated
1 ts fresh ginger, grated
2 tbs vegetable oil
1 tbs seasame oil
1/2 ts chinese 5 spice (optional)
Tangy Tomato Sauce
4 tbs tomato paste
2 cloves garlic, minced
1/2 a lemon, juiced
1/2 cup of apple cider
1 ts salt
1 tbs sugar
Directions:
1. Rinse the cabbage throughly under cold water. With a large knife remove the cabbage core and any tough or damaged outer leaves. Add to pot of boilling salted water and cook for approximately 6 minutes (until the leaves are just soft and can be loosened). Remove cabbage and set aside to drain and cool.
2. Combine oyster sauce, soy sauce, seasame oil, chinese five spice in a small bowl. Heat vegetable oil in wok or frying pan, once hot add garlic and ginger. Cook for 30 seconds then add the minced pork and carrot. Stir constantly until pork is cooked then add oyster sauce mix. Continue cooking until liquid is reduced to almost nothing. Remove from heat and stir in spring onion and cooked rice.
3. On the center of each cabbage leaf, place about 3 tablespoons of the pork mixture. Fold over both sides of the leaf in to the centre and roll from the bottom of the leaf. Roll tightly. Repeat until all mixture is used. Place completed rolls in to steamer seam-side down. Steam for 10 minutes.
4. While the cabbage rolls are steaming make the sauce. Add all sauce ingredients to a pot, bring to a boil, reduce heat and simmer 10 minutes.
Does anyone have a good corned beef and cabbage recipe?
I love to cook and am always trying something new. This is one dish that I have yet to make and am wondering what's the best way to do it.
Does anyone have a good corned beef and cabbage recipe?
Here is your award-winning recipe.
Corned Beef Cabbage Recipe
Famous Restaurant Recipe
Preparation time: 20 minutes. Cooking time 2 1/2 - 3 hours. Serves 8-10.
Ingredients:
5 pound corned beef brisket
1 1/2 tablespoons pickling spice
1-2 Bay leaves
4 - 6 peppercorns (optional since your brisket is already seasoned)
2 heads of green cabbage
5 pounds small, red-skinned potatoes (for broiled or mashed potatoes)
Horseradish Sauce or spicy mustard
Instructions:
Trim excess fat from corned beef if necessary
Place corned beef in a large soup pot with seasonings and cover with cold water
Bring pot to boil and reduce heat
Remove meat from pot (but save the liquid), and place meat in a roasting pan and pour some of the beef cooking liquid over the corned beef (enough to cover the meat half way)
Cover the roasting pan and roast meat in a preheated 325 degree F oven for about 1 1/2 - 2 hours or until fork tender in the center
Prepare the vegetables by washing and cutting each cabbage into 8 wedges and scrubging the potatoes
Place potatoes in a soup pot, pour beef cooking broth into the pot, cover and bring to boil
Reduce the heat to a simmer and cook until the potatoes are done (15-20 minutes)
Place cabbage wedges in a baking pan and pour a little corn beef broth over the cabbage, cover and bake in a 350 degree F oven until crisp tender (about 15 minutes)
To Serve:
Cut the corned beef brisket across the grain into slices, holding the knife at an angle to get broader slices
Place the sliced meat in the center of a platter and arrange cabbage around meat
Pour or ladle a little corned beef broth over all
Serve potatoes on another platter or in a large serving bowl
Serve with horseradish sauce or spicy mustard
Reply:bake the corn beef according to package directions. 30 minutes before it is finished, make a glaze of apple cider and brown sugar. Glaze the beef with it. You will never eat regular corn beef again.
Reply:have you ever had a Rueben sandwich? Its Rye bread, swiss cheese,mayo,corn beef hash and sour crout. "hot sandwich"
Reply:Corned beef is easy to make. Some people boil the beef, but I find it comes out more tender and flavorful if it is baked. Place the brisket with its seasonings in a casserole dish and remember to keep its liquid with it. Add an inch or so of water into the dish and pop it into a 350 oven and heat it through (usually about 20 minutes or so a pound).
I'd cook the cabbage and potatoes separately from the beef. Just boil the potatoes as usual and toss the cabbage in at the last moment to steam it. You can add carrots to the mix too.
Yum!! It's a very simple dish to make for St. Paddy's day :)
Reply:place corned beef in crockpot for a few hours on high(depending on how big it is) with some seasonings (depends on what you like, i usually just use half of the seasoning packet that comes with it)... then add some carrots, potatoes and cabbage. then cook till done.
cooking it in a crockpot helps so that it doesn't come out tough and stringy... it comes out nice and tender.
Reply:I like to boil my corn-beef brisket....then I use the seasoned water that I just cooked the brisket in to cook my cabbage. Now I do make a sauce to go with this as well as fry corn bread.....I know what I am going to have one night this week.....anyway I use 2 cans of petite diced tomato's, vinegar, sugar, some ketchup, and red pepper. Put all in a pot and bring to a boil, then reduce heat, and let simmer. YUMMY!!!!
Reply:INGREDIENTS:
•1-3/4 pounds onions, divided use
•2-1/2 pounds carrots, divided use
•6 pounds corned beef brisket or round, spiced or unspiced
•1 cup malt vinegar
•6 ounces Irish stout beer
•1 tablespoon mustard seed
•1 tablespoon coriander seed
•1/2 tablespoon black peppercorns
•1/2 tablespoon dill seed
•1/2 tablespoon whole allspice
•2 bay leaves
•3 pounds cabbage, rinsed
•2-1/2 pounds small red potatoes, scrubbed
•1/2 cup coarse grain mustard, 1/2 cup reserved optional
•1/2 cup Dijon mustard, optional
PREPARATION:
You'll need a heavy-duty pot large enough to hold 4 gallons.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.
Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender, then preheat oven to 425 degrees.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Remove the corned beef to a baking dish/pan and spread top with coarse grain mustard. Place in oven for 20 minutes.
Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender. You can add the meat back on top for a few minutes or begin serving when the vegetables are done.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard can complement the corned beef as optional condiments.
Does anyone have a good corned beef and cabbage recipe?
Here is your award-winning recipe.
Corned Beef Cabbage Recipe
Famous Restaurant Recipe
Preparation time: 20 minutes. Cooking time 2 1/2 - 3 hours. Serves 8-10.
Ingredients:
5 pound corned beef brisket
1 1/2 tablespoons pickling spice
1-2 Bay leaves
4 - 6 peppercorns (optional since your brisket is already seasoned)
2 heads of green cabbage
5 pounds small, red-skinned potatoes (for broiled or mashed potatoes)
Horseradish Sauce or spicy mustard
Instructions:
Trim excess fat from corned beef if necessary
Place corned beef in a large soup pot with seasonings and cover with cold water
Bring pot to boil and reduce heat
Remove meat from pot (but save the liquid), and place meat in a roasting pan and pour some of the beef cooking liquid over the corned beef (enough to cover the meat half way)
Cover the roasting pan and roast meat in a preheated 325 degree F oven for about 1 1/2 - 2 hours or until fork tender in the center
Prepare the vegetables by washing and cutting each cabbage into 8 wedges and scrubging the potatoes
Place potatoes in a soup pot, pour beef cooking broth into the pot, cover and bring to boil
Reduce the heat to a simmer and cook until the potatoes are done (15-20 minutes)
Place cabbage wedges in a baking pan and pour a little corn beef broth over the cabbage, cover and bake in a 350 degree F oven until crisp tender (about 15 minutes)
To Serve:
Cut the corned beef brisket across the grain into slices, holding the knife at an angle to get broader slices
Place the sliced meat in the center of a platter and arrange cabbage around meat
Pour or ladle a little corned beef broth over all
Serve potatoes on another platter or in a large serving bowl
Serve with horseradish sauce or spicy mustard
Reply:bake the corn beef according to package directions. 30 minutes before it is finished, make a glaze of apple cider and brown sugar. Glaze the beef with it. You will never eat regular corn beef again.
Reply:have you ever had a Rueben sandwich? Its Rye bread, swiss cheese,mayo,corn beef hash and sour crout. "hot sandwich"
Reply:Corned beef is easy to make. Some people boil the beef, but I find it comes out more tender and flavorful if it is baked. Place the brisket with its seasonings in a casserole dish and remember to keep its liquid with it. Add an inch or so of water into the dish and pop it into a 350 oven and heat it through (usually about 20 minutes or so a pound).
I'd cook the cabbage and potatoes separately from the beef. Just boil the potatoes as usual and toss the cabbage in at the last moment to steam it. You can add carrots to the mix too.
Yum!! It's a very simple dish to make for St. Paddy's day :)
Reply:place corned beef in crockpot for a few hours on high(depending on how big it is) with some seasonings (depends on what you like, i usually just use half of the seasoning packet that comes with it)... then add some carrots, potatoes and cabbage. then cook till done.
cooking it in a crockpot helps so that it doesn't come out tough and stringy... it comes out nice and tender.
Reply:I like to boil my corn-beef brisket....then I use the seasoned water that I just cooked the brisket in to cook my cabbage. Now I do make a sauce to go with this as well as fry corn bread.....I know what I am going to have one night this week.....anyway I use 2 cans of petite diced tomato's, vinegar, sugar, some ketchup, and red pepper. Put all in a pot and bring to a boil, then reduce heat, and let simmer. YUMMY!!!!
Reply:INGREDIENTS:
•1-3/4 pounds onions, divided use
•2-1/2 pounds carrots, divided use
•6 pounds corned beef brisket or round, spiced or unspiced
•1 cup malt vinegar
•6 ounces Irish stout beer
•1 tablespoon mustard seed
•1 tablespoon coriander seed
•1/2 tablespoon black peppercorns
•1/2 tablespoon dill seed
•1/2 tablespoon whole allspice
•2 bay leaves
•3 pounds cabbage, rinsed
•2-1/2 pounds small red potatoes, scrubbed
•1/2 cup coarse grain mustard, 1/2 cup reserved optional
•1/2 cup Dijon mustard, optional
PREPARATION:
You'll need a heavy-duty pot large enough to hold 4 gallons.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.
Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender, then preheat oven to 425 degrees.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Remove the corned beef to a baking dish/pan and spread top with coarse grain mustard. Place in oven for 20 minutes.
Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender. You can add the meat back on top for a few minutes or begin serving when the vegetables are done.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard can complement the corned beef as optional condiments.
Subscribe to:
Posts (Atom)
