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I have been away @ camp relaxing & I have to say it did me a world of good, no cell phones no internet no interruptions of any kind just calmness from every one around us. Sometimes the world is so busy I felt like I was falling behind trying to catch up so being away helps put the brakes on & reminds me I can only do so much & that's ok. You can imagine our surprise coming home to this bounty left on our doorstop. I couldn't let it go to waste so here is what I did with some of it. May this remind us all to take things slower just enough to enjoy our time together & not worry so much about all that has to be done. It gets there in good time. I haven't figured out what to do with the cabbage yet? Any ideas
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Comments (10)
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by
CymbleneJones
02 Sep 2015
+8✽
This look delicious. You need to share your soup recipe with us! And the directions on how you can it. Have thought of making slaw with your cabbage? Here in Kentucky my family makes a "Refrigerator Slaw". I don't have an exact recipe, but here it goes: Start by shredding 1 head cabbage & 1green bell pepper -fill canning jars with this. Then use 1 part vinegar to 3 parts water -add 1/2 cup granulated sugar & 1 teaspoon table salt -Bring this to a boil. Pour over your filled jars. Keeps in the refrigerator for months.
3 comments
This sounds wonderful! I did recently make counter top sauerkraut and I thought I was a genius with my set up. I had a mason jar for the shredded cabbage and a smaller taller jar(salsa) that I partially filled with water to hold it down. We are not big kraut eater, however the process is easy.
I didn't mention the kraut idea because so many people don't like it. We are big kraut eaters, especially kraut fried in it's own juice & some butter. This goes good with pinto beans, cornbread & fried sausage. You can tell I'm from the south and coun
thank you very much, I am not a fan of sauerkraut but thank you for the suggestion, ~hugs~
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by
crafter2243
02 Sep 2015
+7✽
Maybe you could make Sauerkraut if you like that. It seems pretty easy. Google it and will find great recipes
360671✽
i always make many cabbage rolls and freeze them *****hugs
1 comment
that sounds like a wonderful idea * we love cabbage rolls. ~hugs~
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What a nice friend you have. I like slaw And I also like to just cook a head of cabbage with some large pieces of smoked ham. Bake some cornbread and sit down and feast.
4 comments
I am getting hungry
yum Thank you this sounds so good too ~hugs~
I will be there shortly!! I presume cornbread in an cast iron skillet. Kay
But of course Kay
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I have made frozen Cole Slaw.
1 cup vinegar
1/2 cup water
1 cup sugar
1 teaspoon celery seed
1 teaspoon mustard
Bring these ingredients to boil. Boil for 1 minute and cool. While the vinegar mixture is cooling, shred 1 medium head cabbage, about 4 or 5 cups and 1 carrot. add i tablespoon salt and let stand for 1 hour. squeeze out all liquid. cover shredded cabbage, carrot with vinegar mixture and freeze. I have made this and it is very good.
1 cup vinegar
1/2 cup water
1 cup sugar
1 teaspoon celery seed
1 teaspoon mustard
Bring these ingredients to boil. Boil for 1 minute and cool. While the vinegar mixture is cooling, shred 1 medium head cabbage, about 4 or 5 cups and 1 carrot. add i tablespoon salt and let stand for 1 hour. squeeze out all liquid. cover shredded cabbage, carrot with vinegar mixture and freeze. I have made this and it is very good.
2 comments
wow thank you very much ~hugs~
My Mon used to make this recipe also. I never did have her recipe, but this sound similar! Yes, it is very good! Kay
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THANK YOU ALL SO VERY MUCH! it will be terrific to have these in the upcoming cold months. As for the soup recipe I use whatever vegetables I have on hand so no two batches are the same. I julienne the veggies in this case onions carrots zucchini of course celery red & green peppers & fresh herbs including garlic from my garden ( I am so proud of the fact I can grow my own garlic!) & then saute them in extra virgin olive oil from California & use my Vita Mix to blend 1 cup of each on top of the sauteed veggies. I use 4 or in this case 5 different types of tomatoes roma, bonnie bell, big boy, early birds & then I added the sweet cherry tomatoes too. Follow your own favorite canning method to finish them off & that's basically it. I hope I have inspired one of you to can your own soups too. ~hugs Loralye~
2 comments
Thanks for the info on the soup canning.
your very welcome, ~hugs~
30656✽
Looks yummy Loralye.
I freeze my cabbage and then when I want to make Cabbage Rolls, I let it thaw. The leaves are perfect for rolling around your meat mixture...
I freeze my cabbage and then when I want to make Cabbage Rolls, I let it thaw. The leaves are perfect for rolling around your meat mixture...
3 comments
this is so helpful Jerri, how do you freeze it just as it is throw the whole head in a freezer bag & that's it?
Hi Loralye: Yes I just double bag it and throw it in the freezer. If you can, cut the core out. Once it thaws the leaves are so easy to work with and you don't burn yourself.
Just a little cabbage smelly....but it works great..
Just a little cabbage smelly....but it works great..
wow that's a great tip Jerri thank you very much. ~hugs~