morning, mr bear! 
i think i'll put some cabbage in a pot - seems to be the right weather for it!
i think i'll put some cabbage in a pot - seems to be the right weather for it!
Yes it does but finally coming up. Got a toasty -6.yup - always coldest around daybreak
We have homemade Veggie soup, cabbage included!!morning, mr bear!
i think i'll put some cabbage in a pot - seems to be the right weather for it!
@AttyPops, I went out and the car tries to turn over. Have lights, so I think the battery just doesn't have enough juice to turn over the engine. Will try to get a new one through AAA. I used to manage a full service auto center back in the day, and know more about the older vehicles that these newer ones. I'm talking back in the 80s, with carburetors and such
I've had good cabbage, and bad cabbage.
Now, fermented/sour cabbage is a tradition in almost ALL cultures. It was a common way to preserve a veggie (others too) before refrigeration. I get that.
But when it comes to sauerkraut, I'm often not a fan. But I had some at a German restaurant in Frankenmuth MI and it was great. IDK what they did, but I think it had some wine in it too, and the sour was balanced out with a sweet either from cooking, from sugar or from the wine.
Long story short, Tibs should share her recipe, even if she's making fresh.
Now, fermented/sour cabbage is a tradition in almost ALL cultures. It was a common way to preserve a veggie (others too) before refrigeration. I get that.
But when it comes to sauerkraut, I'm often not a fan. But I had some at a German restaurant in Frankenmuth MI and it was great. IDK what they did, but I think it had some wine in it too, and the sour was balanced out with a sweet either from cooking, from sugar or from the wine.
Long story short, Tibs should share her recipe, even if she's making fresh.
Pfft. I went back to bed. At 5:30 it was -9.
Now, it's -10.
IDK what it dropped to "just before dawn" but ....they can keep it.
oops - i do sautee for a bit before adding stock2 tbsps butter
2 tbsps olive oil
seasoning salt to taste - i usually start with 1 tsp or so
black pepper to taste
1 head cabbage shredded
2 cups chicken stock
dump all into pot and simmer to desired tenderness - that's it!
Does it brown at all? (Assume not)
Got a blasting 5 degrees
When deer come up and lick your car, you know it's time to get the salt washed
off from it. Maybe Saturday... probably Sunday (at the opening bell).
off from it. Maybe Saturday... probably Sunday (at the opening bell).
Shredded?2 tbsps butter
2 tbsps olive oil
seasoning salt to taste - i usually start with 1 tsp or so
black pepper to taste
1 head cabbage shredded
2 cups chicken stock
dump all into pot and simmer to desired tenderness - that's it!
Only TWO cups???
I have a 12-quart pot.
TWO cups??? TWO???
How many does THAT serve?
Yea, probably, Atty!
I love my triple A. Worth every penny. I think everyone in my family used their services--everything from dead batteries to flat tires. And they are fast and friendly.
Hello, Snails!
It's a super food, Atty! Cures everything that ails ya! There are so many good ones out there. It just has to be fermented properly. None of that stuff with vinegar. The same goes for pickles. If you hate kraut, try kimchi.