Cabbage can't be frozen raw, but I make it into casseroles and soups and freeze
them. One of our favorite winter comfort foods is a cabbage casserole that I'm
told looks terrible but tastes wonderful. I think it looks just fine! After
baking I divide into single servings and package for the freezer. As long as
you remember to use enough liquid, the recipe can be changed to suit your
tastes. I frequently add more stewed tomatoes and decrease the tomato juice.
If I don't have stewed tomatoes I use diced tomatoes and add extra onion, a
chopped pepper, and some chopped celery. Sometimes I'll add some Italian
seasoning.
Cabbage Rice Casserole
1 C. rice, uncooked
1 (10 3/4 oz.) can tomato soup
1 soup can water
2 C. tomato juice
1 lb. hamburger
1 onion, chopped
1 C. shredded Cheddar cheese
1/2 head medium cabbage, shredded
1 (14.5 oz.) can stewed tomatoes
1 C. shredded cheese
Place rice in bottom of 3-qt. casserole.
Mix tomato soup, water, and tomato juice and pour over rice.
Brown hamburger and onion together, drain, and spoon over tomato-rice mixture.
On top of hamburger layer 1 C. Cheddar cheese, cabbage, stewed tomatoes, and
remaining 1 C. Cheddar cheese.
Bake in 350 degree oven for 1 1/2 hours.
________________________________
From: Stephanie Stowe <stowe_family@comcast.net>
I am pretty sure cabbage cannot be frozen. I have 2 GIANT heads of cabbage
to something with. Those of you who know freezing may no other domestic
wonders as well. What do I do with 2 giant heads of cabbage?!? I can make
some coleslaw. But I don't eat it (mayo + diet = no good, not to mention I
don't really care for it).
Recipes? Ways to put cabbage by? Any thoughts, please!
[Non-text portions of this message have been removed]
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