| Noam |
Looking for a simple one step recipe to cook cabbage, like in ham and
cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
and paprika - not good. Also, a simple, one step recipe for cabbage soup,
all vegetable, no dairy or flour, meat O.K.- Noam
|
|
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| Louis Cohen |
Cut into large wedges, toss with olive oil, salt, pepper, and garlic (or
your favorite seasonings), and grill on your BBQ - it's really good; green
is perhaps a little better than purple for the grill.
If you don't want to fire up the grill, steam it with some oyster sauce.
Braised cabbage is really good - I haven't made it yet but have enjoyed it
in restaurants. I think you sauté some onions, add large chunks of cabbage,
sauté some more; then add cider or cider vinegar, bring to a boil, cover,
turn down to a simmer. This is one for red cabbage.
For corned beef and cabbage, bring the corned beef to a boil in a pot with a
lot of pickling spice (wrap it in cheesecloth if you like). Simmer until
tender. Remove corned beef from the pot and add winter veggies in order of
cooking time, eg, turnips first, then carrots, then onions, then cabbage
(green). The cabbage needs to simmer just 5-7 minutes. Drain, slice the
corned beef across the grain, and serve with the veggies and some nice
mustard and/or horseradish.
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
"Noam" <noameitan_nospam!!!@yahoo.com> wrote in message
news:Kj0cd.80687$Ot3.34457@twister.nyc.rr.com...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt,
allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
>
>
>
>
|
|
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| Dwayne |
I like to shred it in to a skillet with a small amount of olive oil (your
favorite cooking oil will do) and fry it until it starts to brown. I add a
couple of small onions, a couple cloves of garlic, pepper, and any other
seasoning
you like. Add any meat you want to. Then as the oil is cooked into the
cabbage (10 to 20 minutes), I add water so it will steam the rest of the
time cooking and wont add more fat to my already strained diet.
I also like to put it on the grill, but I slice it into 1/2 to 3/4 inch
slices, cut a piece of tin foil, spray it with Pam or cover with cooking
oil, lay the cabbage on the tin foil, spray with Pam again, and add garlic
salt or powder if you are on a low salt diet, and other salad seasonings.
Then I wrap it in the rest of the foil and put in on the heated grill. Cook
it 10 minutes on each side, or until the outer edges have turned brown or
even black.
You can do the came with cauliflower, broccoli, squash, onions and potatoes.
The cooking times might vary for the potatoes, but use the time as a guide.
Dwayne
"Noam" <noameitan_nospam!!!@yahoo.com> wrote in message
news:Kj0cd.80687$Ot3.34457@twister.nyc.rr.com...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt,
> allspice and paprika - not good. Also, a simple, one step recipe for
> cabbage soup, all vegetable, no dairy or flour, meat O.K.- Noam
>
>
>
>
|
|
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| Kevintsheehy |
On 10/16/2004, Dwayne, wrote:
>I like to shred it in to a skillet with a small amount of olive oil
>(your favorite cooking oil will do) and fry it until it starts to brown.
<snip>
Don't throw out the cores. Save them for Sheldon. The holidays
are coming.
|
|
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| PENMART01 |
>: "Noam" sprouted:
>
>Looking for a simple one step recipe to cook cabbage, like in ham and
>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>all vegetable, no dairy or flour, meat
If you're looking for a recipe for ham/corned beef and cabbage why can't the
soup contain meat too?!?!? And last I looked flour is vegetable. Do you even
know what's a cabbage... your widdle brussels sprout HEAD!
Ahahahahahahahahaha. . . .
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Bob (this one) |
Noam wrote:
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
Cooking cabbage alone is a snap. One easy way is to shred it or slice
it into strips, put it into a mike-safe container, cover and nuke.
Depending on the size of the head and your machine, it'll take from 7
to as much as 14 minutes. No kitchen stink, no soggy cabbage. The
natural sweetness comes out and it only needs a bit of salt and maybe
butter or some kind of pig fat to be good.
Cabbage soup is this cabbage in a vegetable stock. Done.
Pastorio
|
|
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| Dwayne |
I eat them, sorry. Dwayne
"Kevintsheehy" <kevintsheehy@aol.com> wrote in message
news:20041016093515.19211.00002653@mb-m03.aol.com...
> <snip>
>
> Don't throw out the cores. Save them for Sheldon. The holidays
> are coming.
>
>
|
|
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| Paracelsus |
On Sat, 16 Oct 2004 03:11:38 +0000, Noam wrote:
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
Get a steamer (large pot with removable perforated inserts)
cut up the cabbabe into serving sized wedges put them in the
steamer and steam them unitl tender, salt & pepper, butter
great as a healthy side dish.
And cabbage soup (Borch) without meat is not somthing I would
make, as it would tend to be kind of too bland (IMHO).
|
|
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| Bill |
On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
<noameitan_nospam!!!@yahoo.com> wrote:
>Looking for a simple one step recipe to cook cabbage, like in ham and
>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>all vegetable, no dairy or flour, meat O.K.- Noam
Hey Noam!
There is a recipe I got out of "The Four Ingredient Cookbook" a few
years ago which is delicious but I cannot remember all four of the
ingredients. It calls for shredded cabbage steamed in a big frying pan
with lid on...then take a package of cream cheese and just stir it
into the hot cooked cabbage. There is a spice you sprinkle onto it
too...but I forget what you call it...little black specks smaller than
peppercorns...but black specks about the size of bb's.
Anyhow, this makes a delicious way to eat cabbage!
Regards,
Bill
(I need to find a good website to look at pictures of various spices
and I could pick out the one I forgot!)
|
|
|
| Shirley Hicks |
On Sat, 16 Oct 2004 19:03:57 GMT, Bill <bigc300@carolina.rr.com>
wrote:
>On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
><noameitan_nospam!!!@yahoo.com> wrote:
>
>>Looking for a simple one step recipe to cook cabbage, like in ham and
>>cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
>>and paprika - not good. Also, a simple, one step recipe for cabbage soup,
>>all vegetable, no dairy or flour, meat O.K.- Noam
>
>Hey Noam!
>There is a recipe I got out of "The Four Ingredient Cookbook" a few
>years ago which is delicious but I cannot remember all four of the
>ingredients. It calls for shredded cabbage steamed in a big frying pan
>with lid on...then take a package of cream cheese and just stir it
>into the hot cooked cabbage. There is a spice you sprinkle onto it
>too...but I forget what you call it...little black specks smaller than
>peppercorns...but black specks about the size of bb's.
>
>Anyhow, this makes a delicious way to eat cabbage!
>
>Regards,
>Bill
>(I need to find a good website to look at pictures of various spices
>and I could pick out the one I forgot!)
Would that be caraway?
I've made something similar called "smothered cabbage" and it used
caraway.
Shirley Hicks
Toronto, Ontario
TB
"A liberal is a conservative who's been through treatment."
- Garrison Keillor
|
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| PENMART01 |
>Subject: Re: How to cook cabbage
Stuffed!
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Bob |
Shirley replied to Bill:
>> There is a recipe I got out of "The Four Ingredient Cookbook" a few
>> years ago which is delicious but I cannot remember all four of the
>> ingredients. It calls for shredded cabbage steamed in a big frying pan
>> with lid on...then take a package of cream cheese and just stir it
>> into the hot cooked cabbage. There is a spice you sprinkle onto it
>> too...but I forget what you call it...little black specks smaller than
>> peppercorns...but black specks about the size of bb's.
>>
>> Anyhow, this makes a delicious way to eat cabbage!
<snip>
> Would that be caraway?
>
> I've made something similar called "smothered cabbage" and it used
> caraway.
I've never seen _black_ caraway. Maybe cardamom, but the seeds are a bit
bigger than BB's. Black mustard seeds meet the size and shape requirement,
but I'd expect them to be cooked until they soften, rather than being
sprinkled into it after the cooking was finished. Kalonji seeds would
probably be fantastic sprinkled in after cooking. They're not round, but the
OP didn't SAY they were round, just "little black specks." I dunno.
Does anybody have _The Four Ingredient Cookbook_, so this mystery can be
settled?
Bob
|
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| Victor Sack |
Noam <noameitan_nospam!!!@yahoo.com> wrote:
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
Something I posted before...
Here's June Oshiro's (in)famous recipe, in her own words. I find it
very good. I've also made it with kimchi, omitting most of the chili
sesame oil and black pepper called for in the recipe.
Victor
"chop cabbage to chunks. add water or stock and simmer in a pan until
the leaves are wilted and soft. add 5 big squirts of hot chili sesame
oil (rayu or layu, i have seen it spelled both ways). add soy sauce or
memmi to taste. add a splash of aji-mirin. add lots of fresh cracked
black pepper. simmer until everything is as soft as you like it. add
more water if necessary."
|
|
|
| Charles Gifford |
"Noam" <noameitan_nospam!!!@yahoo.com> wrote in message
news:Kj0cd.80687$Ot3.34457@twister.nyc.rr.com...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt,
allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
>
I am Irish so cabbage is Holy. My two favorite ways to cook cabbage follow
below. When making bacon and cabbage or corned beef and cabbage, I always
cook the cabbage separately.
1. Bring a large pot of water with a tbs. of salt added to a boil. After
the water comes to a boil, cut the cabbage from it's stalk in the garden. DO
NOT harvest your cabbage before the water is boiling. You want the cabbage
to be still screaming when you put it into the boiling water. Cut the
cabbage in half and it into the pot. Cook until the core is almost tender.
Remove from the water, drain, and cut into wedges to serve. Serve with salt
and plenty of butter.
2. Cut the core from a dead cabbage and cut the cabbage into 6 wedges. Place
in a steamer, cut sides down, and steam until tender. Drain well and serve,
cut side up, with salt, pepper, and lots of butter.
|
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| PENMART01 |
>"Bob" virtualgoth writes:
>
>Shirley replied to Bill:
>
>>> There is a recipe I got out of "The Four Ingredient Cookbook" a few
>>> years ago which is delicious but I cannot remember all four of the
>>> ingredients. It calls for shredded cabbage steamed in a big frying pan
>>> with lid on...then take a package of cream cheese and just stir it
>>> into the hot cooked cabbage. There is a spice you sprinkle onto it
>>> too...but I forget what you call it...little black specks smaller than
>>> peppercorns...but black specks about the size of bb's.
>>>
>>> Anyhow, this makes a delicious way to eat cabbage!
><snip>
>> Would that be caraway?
>>
>> I've made something similar called "smothered cabbage" and it used
>> caraway.
>
>I've never seen _black_ caraway. Maybe cardamom, but the seeds are a bit
>bigger than BB's. Black mustard seeds meet the size and shape requirement,
>but I'd expect them to be cooked until they soften, rather than being
>sprinkled into it after the cooking was finished. Kalonji seeds would
>probably be fantastic sprinkled in after cooking. They're not round, but the
>OP didn't SAY they were round, just "little black specks." I dunno.
penzeys.com
Charnushka (Nigella Sativa)
Tiny, black, smoky flavored seeds found atop Jewish rye bread in New York. Used
in Armenia, Lebanon, Israel, and India. Also referred to as _black_ caraway or
kalonji, charnushka is used heavily in garam masala. From India.
Product# 51215 16 oz bag 5.90
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Noam |
> And cabbage soup (Borch) without meat is not somthing I would
> make, as it would tend to be kind of too bland (IMHO).
No, I meant meat is O.K.
Borch is not beat soup? - Noam
|
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| Paracelsus |
On Sat, 16 Oct 2004 23:01:00 +0000, Noam wrote:
>> And cabbage soup (Borch) without meat is not somthing I would
>> make, as it would tend to be kind of too bland (IMHO).
>
> No, I meant meat is O.K.
>
> Borch is not beat soup? - Noam
Actually borch is just a Russian a word for soup!
Beet borch is usually eaten cold with sliced hard boiled egg
and/or sour cream, my mother used to make cabbage soup (borch)
with cubes of beef or oxtail (on a cold day in Brooklyn it was
wonderful).
|
|
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| Kevintsheehy |
Dwayne wrote (10/16/2004):
>I eat them, sorry. Dwayne
Enjoy!
|
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| Paracelsus |
On Sat, 16 Oct 2004 03:11:38 +0000, Noam wrote:
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
Mrs. Gordon's cabbage soup
1 Cabbage, coarse chopped
1 16oz. can stewed tomatos
4 med carrots thin sliced
1 large onion, coarse chopped
1 to 2 lbs brisket or "london broil" in .5 inch cubes
3 small white potatos, diced
3 cloves of garlic
salt & pepper
Put everything except potatos in a big pot, cover with water,
boil until carrots are soft, add potatos cook more until potatos
are soft.
This is a meat dish, can be Kosher depending where you buy
the ingredients.
|
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| Victor Sack |
Paracelsus <nospam@pest.net> wrote:
> Actually borch is just a Russian a word for soup!
No, Bombastus, I don't think so. :-) First, borscht is of Ukrainian
origin; second, it is said to derive from "borschevik" or "borschevnik",
"hogweed", from which it is said to have been be prepared centuries ago,
though some people maintain that it derives from the Old Slavonic
"brsch", "beetroot", "beet". In any case, the name is not generic but
means a particular kind of soup always containing beets.
> Beet borch is usually eaten cold with sliced hard boiled egg
> and/or sour cream, my mother used to make cabbage soup (borch)
> with cubes of beef or oxtail (on a cold day in Brooklyn it was
> wonderful).
In Brooklyn, perhaps, not in Russia or the Ukraine. :-) The cold
"borch" you are describing is actually called "svekolnik" there.
The typical Russian soup with cabbage but sans beets would be "schi",
but even they ("schi" is plural) have not really ever been generic, even
if there used be many more versions in the centuries past. Schi always
contain cabbage or sauerkraut (with the exception of "green schi" that
are made with sorrel). The word that used to be closest to generic
"soup", is perhaps "ukha", of which there used to exist many dozens of
different versions prepared with many different ingredients. Now the
word means a particular kind of clear fish soup only. In modern
Russian, generic soup is called "sup" (pronouced "soup")... :-)
Victor
|
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| Paracelsus |
On Sun, 17 Oct 2004 23:43:22 +0200, Victor Sack wrote:
> Paracelsus <nospam@pest.net> wrote:
>
>> Actually borch is just a Russian a word for soup!
>
> No, Bombastus, I don't think so. :-) First, borscht is of Ukrainian
> origin; second, it is said to derive from "borschevik" or "borschevnik",
> "hogweed", from which it is said to have been be prepared centuries ago,
> though some people maintain that it derives from the Old Slavonic
> "brsch", "beetroot", "beet". In any case, the name is not generic but
> means a particular kind of soup always containing beets.
>
>> Beet borch is usually eaten cold with sliced hard boiled egg
>> and/or sour cream, my mother used to make cabbage soup (borch)
>> with cubes of beef or oxtail (on a cold day in Brooklyn it was
>> wonderful).
>
> In Brooklyn, perhaps, not in Russia or the Ukraine. :-) The cold
> "borch" you are describing is actually called "svekolnik" there.
>
> The typical Russian soup with cabbage but sans beets would be "schi",
> but even they ("schi" is plural) have not really ever been generic, even
> if there used be many more versions in the centuries past. Schi always
> contain cabbage or sauerkraut (with the exception of "green schi" that
> are made with sorrel). The word that used to be closest to generic
> "soup", is perhaps "ukha", of which there used to exist many dozens of
> different versions prepared with many different ingredients. Now the
> word means a particular kind of clear fish soup only. In modern
> Russian, generic soup is called "sup" (pronouced "soup")... :-)
>
> Victor
My mothers family was from Belarus and my Dad's was Lithuanian.
My mom spoke Yiddish, English and Russian, my dad spoke only English.
In the Flatbush Ave. area of Brooklyn (in the 40's and 50's) the generic
Russian word used by ALL the older people for "soup" was Borch, although
some of them did pronounce it "Borcht", if you meant beet borcht, you said
"cold borcht", since I have never been outside the United States in my 62
years I can't say how people elswhere say things (Linguistic drift
perhaps) but older Russian Jews (from Brooklyn) do indeed use the word
"Borch" as generic for "Soup".
|
|
|
| Cindy hamilton |
Bill <bigc300@carolina.rr.com> wrote in message news:<7pr2n0dl31ebvhvlcephs3bt4c4e1a7nvi@4ax.com>...
> On Sat, 16 Oct 2004 03:11:38 GMT, "Noam"
> <noameitan_nospam!!!@yahoo.com> wrote:
>
> >Looking for a simple one step recipe to cook cabbage, like in ham and
> >cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> >and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> >all vegetable, no dairy or flour, meat O.K.- Noam
>
> Hey Noam!
> There is a recipe I got out of "The Four Ingredient Cookbook" a few
> years ago which is delicious but I cannot remember all four of the
> ingredients. It calls for shredded cabbage steamed in a big frying pan
> with lid on...then take a package of cream cheese and just stir it
> into the hot cooked cabbage. There is a spice you sprinkle onto it
> too...but I forget what you call it...little black specks smaller than
> peppercorns...but black specks about the size of bb's.
Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
The Russian or Yiddish name escapes me at the moment, but I swear I knew it
just a year or two ago.
Cindy Hamilton
|
|
|
| PENMART01 |
>(Cindy hamilton)
>
>Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
>The Russian or Yiddish name escapes me at the moment, but I swear I knew it
>just a year or two ago.
Black caraway (Nigilla sativa) is Charnushka.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Paracelsus |
On Sat, 16 Oct 2004 23:06:26 +0000, PENMART01 wrote:
>>"Bob" virtualgoth writes:
>>
>>Shirley replied to Bill:
>>
>>>> There is a recipe I got out of "The Four Ingredient Cookbook" a few
>>>> years ago which is delicious but I cannot remember all four of the
>>>> ingredients. It calls for shredded cabbage steamed in a big frying pan
>>>> with lid on...then take a package of cream cheese and just stir it
>>>> into the hot cooked cabbage. There is a spice you sprinkle onto it
>>>> too...but I forget what you call it...little black specks smaller than
>>>> peppercorns...but black specks about the size of bb's.
>>>>
>>>> Anyhow, this makes a delicious way to eat cabbage!
>><snip>
>>> Would that be caraway?
>>>
>>> I've made something similar called "smothered cabbage" and it used
>>> caraway.
>>
>>I've never seen _black_ caraway. Maybe cardamom, but the seeds are a bit
>>bigger than BB's. Black mustard seeds meet the size and shape requirement,
>>but I'd expect them to be cooked until they soften, rather than being
>>sprinkled into it after the cooking was finished. Kalonji seeds would
>>probably be fantastic sprinkled in after cooking. They're not round, but the
>>OP didn't SAY they were round, just "little black specks." I dunno.
>
> penzeys.com
>
> Charnushka (Nigella Sativa)
> Tiny, black, smoky flavored seeds found atop Jewish rye bread in New York. Used
> in Armenia, Lebanon, Israel, and India. Also referred to as _black_ caraway or
> kalonji, charnushka is used heavily in garam masala. From India.
>
> Product# 51215 16 oz bag 5.90
>
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
In San Francisco the only place I know that has that kind of stuff
is the New World Market on Geary Blvd in the Richmond District
I'm going to see if I can get a small bag to experiment with.
I remember the Jewish Rye from when I was a kid (I left New York
when I was 18) and I remember the seeds, thanks for triggering
some very old memories.
|
|
|
| Chef R. W. Miller |
CABBAGE WITH HAM
1/2 c. thinly sliced onion
1 c. cubed cooked ham
2 tbsp. butter
1 sm. head cabbage, shredded
1 tsp. salt
1/8 tsp. ground black pepper
Saute onion and ham in butter. Add cabbage, cover and cook 10 to 20 minutes
at 350 degrees until tender. Add salt and black pepper. Toss lightly.
Service at once. Makes 4 or 5 servings.
----------------------------------------------------------------------------
------------------------------------------------------------------
Cabbage Soup
46 ounces plain tomato juice
4 cups cabbage, shredded
1 medium onion, chopped
2 large carrots, cleaned skinned and shredded
1 cup celery, finely diced
4 servings
50 minutes
20 mins prep
1. Mix everything together and bring to a boil.
2. Reduce heat and simmer for 30 mins.
3. **Longer if you prefer your veggies to be soft** Refrigerate until cool
----------------------------------------------------------------------------
------------------------------------------------------------------------
Cabbage Soup Recipe
a.. 6 large green onions
b.. 2 green peppers
c.. 1 or 2 cans of tomatoes (diced or whole)
d.. 3 Carrots
e.. 1 Container (10 oz. or so) Mushrooms
f.. 1 bunch of celery
g.. half a head of cabbage
h.. 1 package Lipton soup mix
i.. 1 or 2 cubes of bouillon (optional)
j.. 1 48oz can V8 juice (optional)
k.. Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Directions:
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane
out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add
to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne
pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all
the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat
on low. Let soup cook for a long time - two hours works well. Season to
taste with salt and pepper.
Enjoy:
Chef R. W. Miller
Marriott Resorts & Hotels
"Noam" <noameitan_nospam!!!@yahoo.com> wrote in message
news:Kj0cd.80687$Ot3.34457@twister.nyc.rr.com...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt,
allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
>
>
>
>
|
|
|
| Charles Gifford |
"Paracelsus" <nospam@pest.net> wrote in message
news:pan.2004.10.18.16.45.18.235000@pest.net...
>
> In San Francisco the only place I know that has that kind of stuff
> is the New World Market on Geary Blvd in the Richmond District
> I'm going to see if I can get a small bag to experiment with.
> I remember the Jewish Rye from when I was a kid (I left New York
> when I was 18) and I remember the seeds, thanks for triggering
> some very old memories.
You can get black caraway from any Indian shop. or grocery.
Charlie
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| Victor Sack |
Paracelsus <nospam@pest.net> wrote:
> My mothers family was from Belarus and my Dad's was Lithuanian.
> My mom spoke Yiddish, English and Russian, my dad spoke only English.
> In the Flatbush Ave. area of Brooklyn (in the 40's and 50's) the generic
> Russian word used by ALL the older people for "soup" was Borch,
Well, Theophrastus, no doubt what you say is true and, for me at least,
very interesting indeed. Yet, I have to say that I happen to be
acquainted with an elderly Jewish couple, first generation immigrants
(came to America in something like late 1920s), respectively from
Lithuania and Russia who lived in Brooklyn for a very long time (they
now live elsewhere in NY). Still speak fluent Russian and use the word
"borscht" properly, i.e. for beet soup. So, it seems not all the older
people have suddenly developed Alzheimer upon settling in Brooklyn. :-)
> although
> some of them did pronounce it "Borcht",
The 'borscht' transliteration is just the most popular. The one closest
to the correct pronunciation would be "borsch", but the "sch"
combination would still be just an approximation of a letter and sound
not existing in English.
> if you meant beet borcht, you said
> "cold borcht", since I have never been outside the United States in my 62
> years I can't say how people elswhere say things (Linguistic drift
> perhaps) but older Russian Jews (from Brooklyn) do indeed use the word
> "Borch" as generic for "Soup".
Well, at least one couple doesn't... :-)
Victor
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| Victor Sack |
Paracelsus <nospam@pest.net> wrote:
> Just did some research and found out the facts
> what borch is In Russia/Ukrane you're right, but in Poland
> it's called "White borch" and in Belarus (Poland shares a long border with
> Belarus) it's borch! maybe beets were expensive!
Sorry, Aureolus, those are not "facts". Each of the countries you
mention has its own language and only one of them (Polish) uses Latin
script as a matter of course. In Russian, Belorussian and Ukrainian,
the word is spelled identically, using four Cyrillic letters (which,
however, doesn't necessarily make it a "four-letter word"). Here, I've
spelled it for you: <http://vsack.bei.t-online.de/borscht.jpg>. It is
pronounced identically, too.
As to Poland, it doesn't enter the equation at all since you were
talking about "borch" being a generic Russian word for "soup". Still,
since you mention it, there is indeed "white borscht" there, which,
however, is actually called "bialy barszcz" (approximately pronounced
"bahrsch") in Polish. It is not generic either. Bialy barszcz is
practically identical to "zurek" (pronounced "zhoorek") and is made with
rye flour kwas (fermented rye flour 'juice') and raw pork sausage or ham
and garnished with sour cream (which makes it white). Also, now that I
think of it, I've been told that "bors", spelled thusly, is bran kvass
(fermented wheat bran liquid) in Rumanian/Moldavian.
> And the snotty arrogent tone of your postings is uncalled for!
Eh, why do you think my tone is snotty and arrogant? Not enough smileys
for you? :-(
Victor
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| Cathy Marler |
In article <Kj0cd.80687$Ot3.34457@twister.nyc.rr.com>,
noameitan_nospam!!!@yahoo.com says...
> Looking for a simple one step recipe to cook cabbage, like in ham and
> cabbage, or corned beef and cabbage. I tried to boil it with salt, allspice
> and paprika - not good. Also, a simple, one step recipe for cabbage soup,
> all vegetable, no dairy or flour, meat O.K.- Noam
>
>
>
>
>
My favourite way to cook cabbage is by boiling.
Take a head of cabbage and cut it into quarters; chop each
quarter into big chunky pieces.
Put this into a pot with water to cover. Bring to a boil; add
bacon grease, salt and pepper. Cook until the cabbage is fork-tender.
About 45 minutes. Serve with ham, pork chops, pinto beans or cornbread.
At the table; you can also season it with apple cider vinegar or
pepper vinegar (the marinade from a jar of tiny peppers).
~Cathy~
--
Take out the trash before replying!
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| Paracelsus |
On Mon, 18 Oct 2004 23:49:20 +0200, Victor Sack wrote:
> Paracelsus <nospam@pest.net> wrote:
>
>> My mothers family was from Belarus and my Dad's was Lithuanian.
>> My mom spoke Yiddish, English and Russian, my dad spoke only English.
>> In the Flatbush Ave. area of Brooklyn (in the 40's and 50's) the generic
>> Russian word used by ALL the older people for "soup" was Borch,
>
> Well, Theophrastus, no doubt what you say is true and, for me at least,
> very interesting indeed. Yet, I have to say that I happen to be
> acquainted with an elderly Jewish couple, first generation immigrants
> (came to America in something like late 1920s), respectively from
> Lithuania and Russia who lived in Brooklyn for a very long time (they
> now live elsewhere in NY). Still speak fluent Russian and use the word
> "borscht" properly, i.e. for beet soup. So, it seems not all the older
> people have suddenly developed Alzheimer upon settling in Brooklyn. :-)
>
>> although
>> some of them did pronounce it "Borcht",
>
> The 'borscht' transliteration is just the most popular. The one closest
> to the correct pronunciation would be "borsch", but the "sch"
> combination would still be just an approximation of a letter and sound
> not existing in English.
>
>> if you meant beet borcht, you said
>> "cold borcht", since I have never been outside the United States in my 62
>> years I can't say how people elswhere say things (Linguistic drift
>> perhaps) but older Russian Jews (from Brooklyn) do indeed use the word
>> "Borch" as generic for "Soup".
>
> Well, at least one couple doesn't... :-)
>
> Victor
Just did some research and found out the facts
what borch is In Russia/Ukrane you're right, but in Poland
it's called "White borch" and in Belarus (Poland shares a long border with
Belarus) it's borch! maybe beets were expensive!
And the snotty arrogent tone of your postings is uncalled for!
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| Cindy hamilton |
angelicapaganelli@hotmail.com (Cindy hamilton) wrote in message news:<69498458.0410180514.543c4cda@posting.google.com>...
> Perhaps it's Nigella sativa, aka kalonji, aka black cumin, aka black caraway.
> The Russian or Yiddish name escapes me at the moment, but I swear I knew it
> just a year or two ago.
Charnushka! Ha! Only a 24-hour retrieval time on that factoid.
Cindy Hamilton
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| PENMART01 |
Paracelsus writes:
>>
>>Victor Sack wrote:
>>>Paracelsus wrote:
>>>
>>> My mothers family was from Belarus and my Dad's was Lithuanian.
>>> My mom spoke Yiddish, English and Russian, my dad spoke only English.
>>> In the Flatbush Ave. area of Brooklyn (in the 40's and 50's) the generic
>>> Russian word used by ALL the older people for "soup" was Borch,
>>
>> Well, Theophrastus, no doubt what you say is true and, for me at least,
>> very interesting indeed. Yet, I have to say that I happen to be
>> acquainted with an elderly Jewish couple, first generation immigrants
>> (came to America in something like late 1920s), respectively from
>> Lithuania and Russia who lived in Brooklyn for a very long time (they
>> now live elsewhere in NY). Still speak fluent Russian and use the word
>> "borscht" properly, i.e. for beet soup. So, it seems not all the older
>> people have suddenly developed Alzheimer upon settling in Brooklyn. :-)
>>
>>> although
>>> some of them did pronounce it "Borcht",
>>
>> The 'borscht' transliteration is just the most popular. The one closest
>> to the correct pronunciation would be "borsch", but the "sch"
>> combination would still be just an approximation of a letter and sound
>> not existing in English.
>>
>>> if you meant beet borcht, you said
>>> "cold borcht", since I have never been outside the United States in my 62
>>> years I can't say how people elswhere say things (Linguistic drift
>>> perhaps) but older Russian Jews (from Brooklyn) do indeed use the word
>>> "Borch" as generic for "Soup".
>>
>> Well, at least one couple doesn't... :-)
>>
>> Victor
>
>Just did some research and found out the facts
>what borch is In Russia/Ukrane you're right, but in Poland
>it's called "White borch" and in Belarus (Poland shares a long border with
>Belarus) it's borch! maybe beets were expensive!
>And the snotty arrogent tone of your postings is uncalled for!
You need to research the word "transliteration".
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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