Cooking dishes Kosher: Chop Ingredients for Stuffed Cabbage

Tips on how to properly cut the ingredients in the preparation of stuffed cabbage in this free video clip on cooking. Expert: Karen Weisman Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. Since then he has helped a national grocery store chain develop and launch a gourmet division. Filmmaker: Karen Weisman



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How to cook cabbage

The first time in my marriage that I mounted on a mess of cabbage, my new husband was stunned. "What is that stuff?" he said, clearly upset the appearance and smell of cabbage cooking on the stove.

That's when I knew they were headed still a most important food of the south that had not yet penetrated Yankee Land, or at least parts of it. Again, the respective cultures of this southern girl and her Northern-born men in the collisionkitchen.

That was 20 years ago, and he has come around. Cabbage is an acquired taste though, but I am proud to say that my neighbor is one of the most enthusiastic converts.

Often people eat cabbage in south the way people eat cabbage in the north - that is, very often, usually as a winter-time dish. Cabbage and kale are closely related, but they taste very different.

A tradition that I am in the southmy home is to cook and eat cabbage on New Year, accompanied by black-eyed peas and cornbread. This should ensure wealth in the new year. (Some people, however, replace the cabbage turnip greens, the idea is the same - the Greens have the money and the peas represent coins folding.)

We recommend using only the solid Collard leaves, dark green in color before cooking. Be warned that the leaves are quite tough and require a fair amount of cooking to makeedible.

An interesting note is that cooked kale have a higher nutritional value raw cabbage. This is because cooking breaks down the tough cell walls that would otherwise be released nutrients in cabbage. Cabbages are important nutrients vitamin C, calcium and beta-carotene.

You can cabbage, unwashed, in a ventilated plastic bag in the crisper drawer of your refrigerator. It will be good for up to 6days. The first is cooking and eating, although it will taste less bitter.

A common way to cook cabbage with pork shank. Here is a recipe kale along the line:

Ingredients

1 large bunch Swiss chard

1 onion

1 / 2 cup cider vinegar

salt

ground black pepper

2 large ham hocks

1 / 2 cup water

Directions

1. Wash the cabbage and remove alltraces of sand and dirt. Use a knife to cut the leaves from the stems and the stems are very thick, and discard the stems. Otherwise, just cook the stems with the leaves.

2. Chop the onion and saute with a small amount of oil in a large pot. Add pork shank and cook for about 5 minutes.

3. While pork shank cooked, stir the water, a teaspoon of salt and 2 teaspoons black pepper together in a bowl or measuring cup. Pour the mixture into the pan.

4. AddCollard greens a handful at a time, stirring well each time.

5. After all the cabbages were added to the pot, stir until the greens look wilted. Then turn the heat to low, cover the pan with a lid and cook for about 2 hours, stirring occasionally.

6. Remove from heat and serve.

Tip: The stock left in the pot of cabbage hot pot liquor or pot will play in the South, and is very nutritious. Do not waste it! Add to other dishes, or simplysop with cornbread. Delicious!

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3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup

Bread Soup

½ lb. of stale crusts of Allinson wholemeal bread
4 onions
2 turnips
1 stick of celery
1 oz. of butter
½ oz. of finely chopped parsley
8 pints of water
½ pint of milk

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.

Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

Cabbage Soup

1 fair-sized cabbage
a large Spanish onion
1-1/2 oz. of butter
Pepper and salt to taste
½ saltspoonful of nutmeg
1-1/2 pints of milk
2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set
these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

4 good-sized carrots
1 head of celery
1 onion
3 oz. of Allinson wholemeal bread without crust
1 oz. of butter, pepper and salt
1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

Visit : Flowering Tea Cabbage Recipe health juice

The Sacred Heart Diet DAY 1 (aka Cabbage Soup Diet)

WELCOME TO DAY 1 OF THE SACRED HEART DIET, IT'S A TOUGH DIET, BUT STICK IT OUT! Menu: Eat only fruit, all the fruit you want except banana. Drink unsweetened tea, black coffee, cranberry juice and water. Eat as much soup as you like. Tips: Drink water or try blending the fruit with ice! Sacred Heart Soup Diet recipe Ingredients: 1 - 46 oz. can V8 juice 1 - 14.5 oz. can of diced tomatoes 6 medium stalks of celery (approx. 1 cup) 1/2 medium cabbage, red or green (approx. 6 cups) 1 medium onion (approx. 1 cup) (Lillie prefers the sweet onions such as Vidalia) 6 medium carrots (Or pre-sliced to equal 1 1/2 cups) 2 medium green peppers (approx. 2 cups) (red and/or yellow can also be used) 1 envelope of Lipton Beefy Onion Soup Mix 1 - 14 oz. can Swanson's Lower Sodium Beef Broth 1 beef bouillon cube or package 1 tsp. garlic powder 1/2 tsp. black pepper... or to taste Directions: Chop and dice veggies. Add all ingredients into a large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, and stir as needed. Cook on low heat for about 2 hours... or until all the veggies are soft. Other seasonings such as curry, parsley, or any other spices or herbs to suit your taste. You may substitute Low Sodium V8 Juice and the resulting Sodium will be 321mg instead of 476mg per serving. Recipe makes about 18 - 1 cup servings



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