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10-18-2009, 03:19 PM
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#1
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Executive Chef
Profile:
Join Date: Sep 2004
Location: central ny
Posts: 1,043
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Freezing Cabbage?
My dad gave me a huge cabbage. I mean huge -11 lbs. Being only 2 people I will never use this up. I made a huge pan of Pigs in blanket, and the balance i fried up with some onion carrots garlic. Wonder if it freezes well after been cooked.
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10-18-2009, 03:30 PM
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#2
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Sous Chef
Profile:
Join Date: Aug 2009
Location: Lost in the Midwest
Posts: 779
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It doesn't freeze well, cooked or uncooked. It will turn to mush upon thawing. Sorry.
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10-18-2009, 04:06 PM
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#3
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Executive Chef
Profile:
Join Date: Sep 2004
Location: central ny
Posts: 1,043
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well thanks anyways. guess i'll be having cabage with every meal this week lol
__________________
"Life Is what you Make It, don't like it change it."
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10-18-2009, 05:57 PM
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#4
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Certified Master Chef
Profile:
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 7,817
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I freeze cabbage in the liquid I cooked it in (ie. soup), and it does just fine. In fact, I had some corned beef and cabbage out of the freezer last night.
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10-18-2009, 06:20 PM
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#5
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Certified Master Chef
Profile:
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 14,640
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Good idea Miss Connie...This time of year I don't throw anything away..The last spoonful of peas, corn, green beans, bits of meat etc. all go into a freezer box...Pretty soon you can add a couple of rusty nails, and a puppy dog tail and have a pretty good pot of soup!! --- Stir up some corn bread, and ya got supper on a cold and dreary night.
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10-18-2009, 07:34 PM
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#6
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Senior Cook
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Join Date: Jul 2007
Location: Chicago
Posts: 232
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My mom makes stuffed cabbage at home and freezes it and my dad's frozen food company also makes stuffed cabbage. You will never get the crunchiness back if you freeze is but it is fine for saoft applications
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10-18-2009, 08:48 PM
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#7
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Certified Executive Chef
Profile:
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 3,757
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Why don't you make (what is it called, the sour cabge thing)?
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You are what you eat.
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10-18-2009, 09:27 PM
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#8
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Senior Cook
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Join Date: Jul 2007
Location: Chicago
Posts: 232
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Quote:
Originally Posted by CharlieD
Why don't you make (what is it called, the sour cabge thing)?
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saurkraut
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10-19-2009, 05:33 AM
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#9
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Executive Chef
Profile:
Join Date: Sep 2004
Location: central ny
Posts: 1,043
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thats how i got the huge cabbage in the first place. My dad make a barrel - yes a barrel of sauerkraut and had heads left over. What he makes is really good if you can get thru the awful smell of the brine. Everytime he goes down in the basement to get any of kraut the smell ewwww. Once you rinse it off it's great. I decided to try freezing some of the pigs and made up a couple of small containers of the fried cabbage and put in the freezer. Figured if it didn't work i can always throw in to a pot of soup. by the way I also received a red cabbage any Ideas other the coleslaw.
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"Life Is what you Make It, don't like it change it."
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10-19-2009, 09:51 AM
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#10
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Certified Executive Chef
Profile:
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 3,757
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Quote:
Originally Posted by danpeikes
saurkraut
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Yeah, that, thank you.
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You are what you eat.
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