[CnD] Coring the Cabbage

Sandy from OK! warren.sandra at sbcglobal.net
Wed Feb 1 06:18:59 GMT 2012


I have a difficult time removing the core; any shortcut tips for this task?
Sandy

-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of marilyn deweese
Sent: Tuesday, January 31, 2012 9:41 AM
To: cookinginthedark at acbradio.org
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" <debbra.piening at att.net>
To: <cookinginthedark at acbradio.org>
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: cookinginthedark-bounces at acbradio.org
> [mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Jude 
> DaShiell
> Sent: Tuesday, January 31, 2012 2:13 AM
> To: cookinginthedark at acbradio.org
> 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" 
>> <mldeweese15511 at frontier.com>
>> To: <cookinginthedark at acbradio.org>
>> Cc: <cooking-friends at yahoogroups.com>
>> 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 Cookinginthedark at acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> _______________________________________________
>> Cookinginthedark mailing list
>> Cookinginthedark at acbradio.org 
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>
> ----------------------------------------------------------------
> Jude <jdashiel-at-shellworld-dot-net> 
> <http://www.shellworld.net/~jdashiel/nj.html>
>
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org 
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org 
> http://acbradio.org/mailman/listinfo/cookinginthedark

_______________________________________________
Cookinginthedark mailing list
Cookinginthedark at acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark



More information about the Cookinginthedark mailing list