purple cabbage

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Other than pickling and cole slaw, does anyone have ideas for what to do with it? We planted and have to harvest more than we ever dreamed of! It's beautiful...now if I can only find out what to do with it. The early dutch is already in the crock for kraut!

-- Jennifer (KY) (acornfork@hotmail.com), July 03, 2000

Answers

I freeze purple cabbage in chunks to use with roast, potatoes and carrots in the pressure cooker. It looks a little strange but tastes just as good. I also have a very special(to me) recipe that I use chopped cabbage in. I freeze some for that. e-mail me if you want the recipe.

-- Cindy (atilrthehony_1@yahoo.com), July 03, 2000.

It makes a good addition to borscht, which is already red because of the beets in it. I like red cabbage -- I think it is sweeter than the green kind. And the bugs don't seem to bother it quite as much, either.

-- Kathleen Sanderson (stonycft@worldpath.net), July 03, 2000.

We eat bushels of red cabbage for supper using the following "receipe". I wish I could give you an exact receipe but I cook by "looks 'bout right" method so here goes:

Remove external wrapper leaves from a large head and then chop or shred the head so you wind up with a pile of 1/4" wide strips. Put them in a large heavy pot with bout 2 glugs (@2cups)of cider vinegar and about the same amount of water. Add 1/2 a glob (about 1/2 of your fist) of bacon grease and a few strips of crumbled bacon. Start it to boiling mightily. Add in 1 glob of brown sugar and 1 sprinkle of allspice (a drizzle of honey seems to get the bitter out of old heads) and chuck in 2 dashes of salt. Keep stirring and turning it over. Taste and adjust. When cabbage gets to desired tenderness then its done.

-- William in WI (thetoebes@webtv.net), July 05, 2000.


Sauerkraut! I've used our surplus that way, and it tastes as good as that made with any other cabbage - it just looks nicer! (I also grow blue potatoes and orange tomatoes, so you might want a reality check here!) Anyway, make sauerkraut just like with any other cabbage. I then can it, since it lasts better (in my opinion) than just keeping a crock of 'kraut. Might be interesting to compare the red with the Dutch. I, frankly, don't see too much difference in spite of the seed catalog's claims. GL!

-- Brad (Homefixer@SacoRiver.net), July 09, 2000.

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