You are here: Home / cabbage It’s been a couple of years since I last posted this. And today is Marica Cooks Wednesday. Guess what we’re having for supper? I probably should bake bread today, too. We’ll see. A nice thick slice slathered in butter would be good. Across the Garden Soup is my variation on my mother’s. As its name
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This was originally from sometime back in 2014. After all those years, I remembered the dish. It’s good! I bet it would be very good with a Johnsonville brat. Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto,
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Jó reggelt! From way back in the archives. Served with German Veal Chops HUNGARIAN CABBAGE 1 large green cabbage, outer leaves discarded, cored, remainder shredded coarsely (“there should be 2 to 2 ½ quarts of shreds”), cooked uncovered in a large amount of boiling salted water for 5 to 7 minutes, or until tender, drained
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The slaw itself was shredded cabbage, Vidalia onion, red pepper, and carrot. Photo comment. I like all of those staged food pictures everyone does. And I stage things, too. But sometimes I think it’s nice to see real life. Paper towel napkins and all. Served with Fried Sweet Potatoes, Spicy Deer Meat Burgers, and Lime
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Across the Garden Soup is my variation on my mother’s. As its name implies, the soup changes subtly with the seasons, so go ahead and stroll across the garden to create the soup you like. This is a great soup to have simmering in the background. In my humble opinion, it tastes better after it’s
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It’s Marica Cooks Monday and as I have made this many times, I thought I’d get a jump start on things. With a salad, it is a fabulous supper. Breakfast the next morning, too.
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No picture. Sorry. But it is awesome with North Carolina Pork Barbecue. “Low salt variant of the classic. My SIL’s father has a very low salt diet so I have been making these versions of OBX foods.”—Posted by: Big V, The Deplorable Gourmet by The Horde (2017) “Some folks add shredded carrots to this or
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without a photograph of one nice looking head of cabbage?
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For the leftover corned beef and cabbage Corned Beef is not actually a variety meat but we include it here because it is the same type simple family food as many of the variety meats. Le Melange Americain, as the French call Corned Beef Hash, is a typical American dish. Thrifty New Englanders prepared corned
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“An Old-Fashioned Jiggs and Maggie Dinner”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Important. If the corned beef is to be eaten cold and enjoyed like Westphalia ham, cold Southdown mutton, brook trout in aspic, or a terrine of pâté de foie gras, it should be cooked with devoted care. Yet the
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As found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. Herter’s recipe assumes you’ve made your own corned beef— a process that takes about 15 days. If not, get yourself to the store! This is the previously described method for just cooking the corned beef. COOK CORNED MEAT AS FOLLOWS: “Place the
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Kat requested stuffed cabbage rolls. Which led to Mr. Big Food’s de-glutenization of the tomato soup. … STUFFED CABBAGE ROLLS I Big head of cabbage, tough outer leaves removed 1 lb bulk pork sausage, any variety (maple makes a really interesting taste) 1 C cooked rice ¼ C white onion, chopped fine 1 egg 1 tsp
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My apologies for not making clear that this is not a photograph of Campbell’s Cream of Tomato Soup. (There was a college football game on last night folks. I cannot be two places at one time any more than you can be!) Here’s the rest of the story. As you know, Kat is visiting the
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The slaw itself was shredded cabbage, Vidalia onion, red pepper, and carrot. Served with Fried Sweet Potatoes, Spicy Deer Meat Burgers, and Lime Mayo. The dressing is also excellent as a dip for fresh veggies CREAMY CAJUN SLAW DRESSING ½ C sugar ¼ C vinegar 1 tsp dry mustard 1 tsp salt ½ tsp Cayenne
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Now, before all y’all get your knickers lederhosen in a knot, we know the word is eintopf with an ‘f’ not an ‘e’. Apparently the person who entered this recipe in whatever crappy old cookbook Mr. Big Food found it in did not know this– he or she might even have though she was correcting
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This was different and very good. Served on Veggie Night with Carrots Au Gratin. CABBAGE WEDGES WITH NIPPY SAUCE Serves 6 1 medium head cabbage, cut into 6 wedges and cooked, covered, in a small amount of boiling salted water until crisp-tender, and drained thoroughly 3 Tbsp butter, melted 2 Tbsp flour ½ tsp onion
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Served with German Veal Chops HUNGARIAN CABBAGE 1 large green cabbage, outer leaves discarded, cored, remainder shredded coarsely (“there should be 2 to 2 ½ quarts of shreds”), cooked uncovered in a large amount of boiling salted water for 5 to 7 minutes, or until tender, drained thoroughly 1 C (generous) heavy sour cream, scalded
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Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto, and Frano-Syrian chicken. For dinner this lovely evening we had something more… how shall I say?… countrified. Yes. Those frankfurters are arranged on top of a wonderful pile of
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4/12/14 6:28pm 4/13/14 7:35pm Serve with North Carolina Pork Barbecue 24 HOUR SLAW WITH HOT DRESSING Serves 8-10 ¾ C sugar 1 large head cabbage, outer leaves removed, cored, and shredded 2 large red onions, sliced thin Hot Dressing Stir sugar into shredded cabbage, place half of cabbage in a large bowl, and cover with
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Add this to your barbeque sandwich. Very Carolina! CAROLINA SLAW Serves 8 to 10 1 head of cabbage, shredded fine 1 medium bell pepper, chopped fine 1 medium sweet onion, chopped fine 2 carrots, peeled and cut in 1 inch strips 1 C sugar (or less, to taste) 1 tsp salt 2/3 C vegetable oil 1 tsp dry mustard 1 tsp celery seed 1
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