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I am pleased to say we have more veg than we can eat at the mo and, while I'm freezing peas and beans, we want to eat them fresh, too. So any recipes for using up my spring cabbages which can be frozen and come out behaving "nicely" (not mushy) would be appreciated. Diolch.
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Last edited by marchogaeth; 27-05-2014, 07:07 PM."A life lived in fear is a life half lived."
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I've frozen Tuscan black kale the same way as doing beans and pea and its turned out fine.Location....East Midlands. -
cabbage freezes reall well. Blanche it for a second, chill, bag and freeze. Then it's ready for any recipe you fancy.Comment
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OK, I will try. I just assumed it would go mushy. Diolch.Originally posted by Patchninja View Post"A life lived in fear is a life half lived."
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I've always found it isn't that good from frozen but I only eat mine very lightly cooked normally so maybe that's the difference. I have however recently frozen some stuffed cabbage (think blanched leaves, cut out the thick stem, put a spoonful of mince and rice related stuffing and wrap the cabbage around then cook in the oven covered with a bit of wine / water. Really good and freezes well as the cabbage is supposed to be soft.
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shred the raw cabbage into a large salad bowl(like you would make a coleslaw salad)
chop 2 medium sized onions
in a tea cup, add 1/3 a cup of extra virgin olive oil, 1/3 rd a cup of fresh lemon juice, and a 1/3 rd a cup of balsamic vinegar ... add some fresh ground pepper, some salt and a heaped tablespoon of dried oregano (crushed in the palm of your hand), a teaspoon of english mustard paste and a dried bay leaf ... mix the liquid well
pour the liquid over the cabbage/onion, and stir every 1/2 an hour for the next 4-5 hours
the cabbage will soften/cook from the marinade ... its the only way my children enjoy cabbageComment
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Then freeze ?Originally posted by dim View Postshred the raw cabbage into a large salad bowl(like you would make a coleslaw salad)
chop 2 medium sized onions
in a tea cup, add 1/3 a cup of extra virgin olive oil, 1/3 rd a cup of fresh lemon juice, and a 1/3 rd a cup of balsamic vinegar ... add some fresh ground pepper, some salt and a heaped tablespoon of dried oregano (crushed in the palm of your hand), a teaspoon of english mustard paste and a dried bay leaf ... mix the liquid well
Do you mean English cups or the American measurement which always seems too big for me ?
pour the liquid over the cabbage/onion, and stir every 1/2 an hour for the next 4-5 hours
How long ?
the cabbage will soften/cook from the marinade ... its the only way my children enjoy cabbageSent from my pc cos I don't have an i-phone.Comment
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