Welcome Guest [Log In] [Register]
Welcome to The New Coffee Room. We hope you enjoy your visit.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.


Join our community!


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
  • Pages:
  • 1
  • 2
The 11 Best Foods You Aren't Eating
Topic Started: Jan 13 2009, 12:14 AM (407 Views)
lb1
Member Avatar
Fulla-Carp
DivaDeb
Jan 13 2009, 12:00 PM
I like cooked cabbage (especially with corned beef) but the only kind of cabbage slaw I like is that sweet and sour kind that used to be called Forever Slaw. It has celery seeds and mustard and is in a vinaigrette. I just have a real strong aversion to mayonnaise.
Had cooked cabbage for lunch today, and I made a big batch of forever slaw(two big heads) just this afternoon. We use the forever slaw on just about everything.

lb
My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09
Offline Profile Quote Post Goto Top
 
DivaDeb
HOLY CARP!!!
may I have the recipe, lb?? I don't think I have it anymore.
Offline Profile Quote Post Goto Top
 
lb1
Member Avatar
Fulla-Carp
DivaDeb
Jan 13 2009, 04:09 PM
may I have the recipe, lb?? I don't think I have it anymore.
Deb,

I make most things in big batches, you can scale it down.

2- heads of cabbage
1- sleeve of celery
4- sweet onions
4- cups sugar
2- cups white vinegar
2- tbl spoons oil
Salt & pepper
A few carrots for color (optional)

I shred all vegetables in my food processor, add salt and pepper, cover and put in fridge.

Combine sugar, vinegar, and oil in a sauce pan. Cook on medium heat until sugar is disolved raise heat, and stirring constantly until mixture is crystal clear. I let mine come to a rolling boil. Set the sauce pan in a tub of ice water (continue stirring) until it is lukewarm. Pour this over the shredded vegetables and stir until well mixed. It is ready to eat but gets better the next day. It will keep for a couple weeks in the fridge but it doesnt usually last that long.

The most important step is in the cooking of the sugar and vinegar, if the mixture doesn't reach the clear stage the sugar will be gritty in the slaw.

lb
My position is simple: you jumped to an unwarranted conclusion and slung mud on an issue where none was deserved. Quirt 03/08/09
Offline Profile Quote Post Goto Top
 
« Previous Topic · The New Coffee Room · Next Topic »
Add Reply
  • Pages:
  • 1
  • 2