Making It Up!

[Ridgerunner]

I canned seven quarts of vegetable soup yesterday, mostly things from the freezer specially frozen for soup, but the main purpose was to use some more of the potatoes as they are starting to go bad. Cabbage is a normal ingredient of my vegetable soup. It doesn't even come close to getting tough. It basically disintegrates after 100 minutes processed under pressure.

Supper last night was unstuffed cabbage. Put a layer of shredded cabbage in one of those ceramic-coated cast iron baking dishes, I used a 2-quart dish. I made meatballs out of ground beef but sausage could work. You might want to cook off the sausage and drain the fat. Or instead of meatballs maybe flavor the sausage and just crumble it in there. Put a layer of onions and more cabbage over that. Sprinkle a little brown sugar over that. Top that with tomato sauce or maybe just crushed tomatoes. My meat balls had some rice in it so I added chicken broth for moisture. I know, the purists will be horrified I used chicken broth with ground beef instead of beef broth, but I don't make beef broth. I've got a couple dozen pints of chicken broth in the pantry. You might need some moisture anyway to keep it from cooking dry, even without rice.

Soup with cabbage, potatoes, and sausage sounds pretty good too.

 

[digitS']

100 minutes processed under pressure.

I chickened out. But, not to that extent. Sauteed the cabbage with the sausage. Then put everything, except the cubed potatoes in the blender.

Well, it was already out for the tomatoes! (No tomato peeling since I learned just to use the blender. ) Beef broth here, because I am committed to allowing no bone to leave the house without being boiled . I used leeks instead of onions/garlic.

Lots of cabbage. Probably too much but the sausage came thru, even the potatoes . DW had 2nds ...

Thanks everyone! I will try it again and a little differently .

Steve

 

[Smart Red]

Yes but, doesn't cabbage get tougher the longer you cook it?
Steve

My family loves boiled dinner. For that I use a beef or pork roast, carrots, celery, potatoes, onion, anything-else-around, and cabbage. The cabbage has never been tough. I pressure cook the meat then add everything else and bring up to pressure until the spuds are well done.

 

[so lucky]

If anyone is concerned about cabbage not being tender, you might just cut out the biggest ribs and discard them. Otherwise, yes, it does get pretty limp if cooked too long.
Oh, and I use a pint of chicken broth in my hamburger beef stew. Gives it a nice rich flavor.

 

[digitS']

What is it that gets tough if you boil it too long?

I mean, some vegetable besides clams.

Okay! Clams aren't a vegetable! Shoot ...

Steve