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Old 12-09-2008, 07:09 PM   #11
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I do the same as Michael..
My husbands sister in N.C. always had a nice garden.One year she had 30 pound cabbages..when she asked a neighbior if he could use another one he said"are you kidding?? Ihave eaten cabbage for over a week now"
when the plants would first come up she would put black pepper in the center..kept the bugs away.

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Old 12-11-2008, 12:36 PM   #12
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The reason I don't wash the organically grown is I grow it myself. I know it is not sprayed with pesticides & that it is grown using compost as the fertilizer. I do take off outer leaves & rinse it but don't feel I would be eating poison by not washing each leaf.

Thanks for all your replies!

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Old 12-11-2008, 02:28 PM   #13
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I'd be more concern about bugs.
You are what you eat.
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Old 12-11-2008, 09:20 PM   #14
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Originally Posted by BreezyCooking View Post
I just peel off & discard a couple of the outer leaf layers, which are normally tough anyway, before using the rest. Don't bother washing it.
That's exactly what I do. Now you've got me craving cabbage...I'll write it on my grocery list.
We get by with a little help from our friends
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Old 12-12-2008, 08:52 PM   #15
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Wasabi Coleslaw Cabbage in a bag

My husband does not like cabbage. The only cabbage he will eat...

It's a spin-off of the old copy cat KFC with a punch of wasabi. I originally made it with a bunch of diet ingredients and it was surprisingly delicious.
Delicious either way.

1/2 cup reduced fat mayonnaise
1/3 cup sugar
1/2 teaspoon salt
2 tablespoons lemon juice
2 tablespoons of apple cider vinegar
1 tablespoon (more if you like) of Wasabi paste
1 pound bagged coleslaw
ground pepper to taste
in a very large bowl,whisk together mayonnnaise sugar,salt,lemon juice, and wasabi paste. Add coleslaw and coat with sauce. Stir in some black pepper. Place in a glass bowl cover with plastic wrap. Let sit in refrigerator about 1/2 hour.

I used inglehoffer cream style horseradish instead of the Wasabi.

This is easy and delicious. Aria
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Old 12-12-2008, 11:32 PM   #16
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I wash everything even watermelons and melons in general.......it takes me a week back in the states to even brush my teeth with tap water cause you get so used to not doing it overseas ........two 3rd world countries that I've lived in I soaked the produce in the purple crystals dissolved in water,( potassium permanganate).......had to be careful as it loves to stain your hands dark brown but it took care of the wee beasties and none of us ever got sick.....at the soup kitchen where I volunteered in TX we were taught to soak all veggies in vinegar water and all lettuce and cabbage were opened up to expose the inner layers........then we rinsed and used an industrial leaf spinner to get the excess water off.........
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 12-14-2008, 09:38 PM   #17
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I always soak my stuff in salt water. If there are any bugs, they float to the top.
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Old 12-16-2008, 03:17 PM   #18
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You will still need to wash it. Being organic does not take small particles of dirt off. Organic refers just to the process of tilling the land, you still need to wash the cabbage to remove any dust that may have accumulated. Dust is so small they can get into the inner leaves.
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Old 12-16-2008, 06:22 PM   #19
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I do like the others peel off a few leaves and have at it no washing.

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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