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Old 02-19-2013, 08:37 PM   #31
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Originally Posted by Whiskadoodle View Post
I am so glad you once again refer to the red cabbage recipe. It has been highlighted before. I just never went to the original post. Actually, there are comments in both above recipes.

How crisp is the cabbage when served. I woud guess not much after the long simmer. I so rarely have red cabbage. They had cute sizes the other day at the market, barely noticeably bigger than a raddichio. My Gramma would be pleased if I should try this.
You should give this a try. It's really handy to have in the fridge for when you don't feel like cooking vegis. It also works as a garnish on sandwiches. No, it's not crisp like fresh cabbage, but I have had restaurant cole slaw that was no crisper.

And, it tastes really good.

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Old 02-19-2013, 11:25 PM   #32
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Originally Posted by vitauta View Post
rock and pag, i spent some while at both of your dishes--verrry appetizing! rock, your saucy pastas never fail to blow me away. pag, love the way your mushrooms and onions literally SMOther the chicken. bright veggies all around, you two....yumm
Thanks vit.

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Old 02-21-2013, 01:47 AM   #33
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Originally Posted by merstar View Post
We had shrimp in a garlic/butter/white wine sauce with red pepper flakes. Basmati rice and steamed asparagus on the side.
Merstar, as always, your dinner sounds amazing

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