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What to do with a spare cabbage?

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  • #16
    bubble and squeak if you have a few spuds.
    Sealion would have failed..............runs,

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    • #17
      Originally posted by UGLYGUTS View Post
      bubble and squeak if you have a few spuds.
      Cooked in bacon fat .
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      • #18
        It will keep for weeks in the frig if you keep using off of it and keep it wrapped.

        If you have a lot of it, several heads, you could always try to make some sauerkraut and can or freeze that.

        Anyhow, here is a link to 3,600 ways you can use the stuff. http://www.cooks.com/rec/search?q=cabbage

        Cole slaw, cooked in soup or stews, wrapped around some meat loaf, lots of uses.

        Next year, I will plant some late cabbage. That way, the heads won't all split at once in late Summer. It will then keep until late October in the garden or until continuous freezing weather arrives.
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        • #19
          I hate to sound uneducated but can someone describe 'bubble and squeak' and why is it named thusly?
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          • #20
            Originally posted by jose50 View Post
            I hate to sound uneducated but can someone describe 'bubble and squeak' and why is it named thusly?
            http://allrecipes.com/Recipe/Bubble-...ak/Detail.aspx

            My guess is it got the name since eating lots of cabbage can have the same effect as a big meal of baked beans or bean soup a few hours later. More then likely, the name originated from the action of the cooking process.

            http://en.wikipedia.org/wiki/Bubble_and_squeak

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            • #21
              OK.... who stole the khiska?
              In Vino Veritas

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              • #22
                SRV Ron
                i think it is in the cooking process to do it to perfection boil cabbage and potatoes, put it in a dry pan no oil, makes it to sloppy, put it on high heat, as it cooks it releases most of the moisture,it bubbles first and the squeak noise is the steam escaping,ends up nice crispy coating serve with a couple of rashers yummmmmm.

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                • #23
                  That cabbage not rotted yet?
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