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Old 01-15-2007, 12:02 PM   #1
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can cabbage vary in taste?

This is probably a dumb question

I love fried cabbage (with just butter, salt and pepper) mixed with Dreamfield's rotelli pasta (lots of cabbage with a little pasta). I make it exactly the same way every time, but sometimes it's really delicious and sometimes the cabbage seems kind of stringy and "tough". Is it my imagination or can cabbage vary?
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Old 01-15-2007, 01:39 PM   #2
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No..here is some cabbage picking information:

Cabbage Selection
All varieties of cabbage are available year-round in most markets. They weigh in from one to seven pounds. Cabbage heads should be large and compact (not fluffy), heavy for their size, with tender green leaves showing no evidence of damage or insect nibbles.

Fresh cabbage will have a generous amount of wrapper (outer) leaves. Greengrocers will pull off wilted outer leaves as the cabbage ages. Check the bottom of the cabbage to be sure the leaves are not beginning to separate from the stem, an indication of age.

Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week, two weeks if it is fresh from the garden.

But remember, the older it gets, the stronger the flavor and odor will be. The looser-leaved Savoy variety should be used within a few days.

Cabbage will lose freshness rapidly once the head is chopped, so plan on using it within a day. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.

To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill. Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications.

Canned sauerkraut should be used within six months. Fresh sauerkraut from the market should be used within one week.

Cooked cabbage may be refrigerated in a covered container for up to four days.
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Old 01-16-2007, 07:13 AM   #3
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Carolyn, Thanks for the "crash course" on cabbage. I eat a lot of it and did not know most of the information in your post. I am going to try blanching and freezing it.... Lamb
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Old 01-16-2007, 09:21 AM   #4
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Cabbage is my favorite!
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Old 01-16-2007, 08:44 PM   #5
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I love cabbage, too, and didn't know that you could get tough cabbage. Apparently, I've been darned lucky all these years! Now, have you tried the "crack slaw" yet? Yum yummmm.
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Old 01-22-2007, 02:14 PM   #6
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Originally Posted by walkthebeach View Post
Now, have you tried the "crack slaw" yet? Yum yummmm.

No, what is crack slaw???
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Old 01-23-2007, 10:17 AM   #7
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Basic crack slaw recipe:
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