Thread: Cabbage simmered in pan drippings

On Sun, 2 Aug 2009 11:56:17 -0700 (PDT), phaeton
<[email protected]> wrote:

>Today I made a Sunday Pot Roast in the slow cooker. It turned out
>great, and also left a lot of liquid in the crock for gravy. Before
>making the gravy, I poured this liquid into a pan, and threw in half a
>head of cabbage all chopped up (should have done the whole head).
>Brought it to a boil, covered, reduced heat, simmered for 20. Then I
>removed the cabbage and made the gravy.
>
>I *love* cabbage done like this, and whenever I make a roast or corned
>beef, cabbage happens too.
>
>
>So is there a way to achieve the same or very similar result without
>cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
>(for reduced fat) or such?
>
>Thanks.
>
>-J

Oh, yeah.

You can sautee in bacon drippings, or go the Czech way and wilt the
cabbage (shredded, not chopped) in dripping or lard, then adding
beef broth and a bit of vinegar and sugar, and simmering until
tender. It's standard fare in CZ, PO and Slovakia, and I suspect
also Croatia.

Alex

On Aug 2, 3:08*pm, Chemiker <prussianblu...@verizon.net> wrote:
> On Sun, 2 Aug 2009 11:56:17 -0700 (PDT), phaeton
>
>
>
> <blahbleh...@hotmail.com> wrote:
> >Today I made a Sunday Pot Roast in the slow cooker. *It turned out
> >great, and also left a lot of liquid in the crock for gravy. *Before
> >making the gravy, I poured this liquid into a pan, and threw in half a
> >head of cabbage all chopped up (should have done the whole head).
> >Brought it to a boil, covered, reduced heat, simmered for 20. *Then I
> >removed the cabbage and made the gravy.
>
> >I *love* cabbage done like this, and whenever I make a roast or corned
> >beef, cabbage happens too.
>
> >So is there a way to achieve the same or very similar result without
> >cooking up a huge hunk of meat? *I.e., canned beef stock, turkey bacon
> >(for reduced fat) or such?
>
> >Thanks.
>
> >-J
>
> Oh, yeah.
>
> You can sautee in bacon drippings, or go the Czech way and wilt the
> cabbage (shredded, not chopped) in dripping or lard, then adding
> beef broth and a bit of vinegar and sugar, and simmering until
> tender. It's standard fare in CZ, PO and Slovakia, and I suspect
> also Croatia.
>
> Alex

Rilly? What do they call it there?

-J

On Sun, 2 Aug 2009 13:17:47 -0700 (PDT), "U.N."
<[email protected]> wrote:

>On Aug 2, 3:08*pm, Chemiker <prussianblu...@verizon.net> wrote:
>> On Sun, 2 Aug 2009 11:56:17 -0700 (PDT), phaeton
>>
>>


>
>Rilly? What do they call it there?

OK, who am "they" and where be "there"?

Alex

phaeton wrote:
> I *love* cabbage done like this, and whenever I make a roast or corned
> beef, cabbage happens too.
>
>
> So is there a way to achieve the same or very similar result without
> cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
> (for reduced fat) or such?

We use bacon fat.


Becca

I use low sodium chicken stock (from Trader Joe's) Tastes great.
Works with all sorts of vegetables and vegetable combinations. You
could use any chicken stock or beef stock or whatever. My goal is
best flavor with lowest fat and lowest sodium possible.

Art


On Sun, 2 Aug 2009 11:56:17 -0700 (PDT), phaeton
<[email protected]> wrote:

>Today I made a Sunday Pot Roast in the slow cooker. It turned out
>great, and also left a lot of liquid in the crock for gravy. Before
>making the gravy, I poured this liquid into a pan, and threw in half a
>head of cabbage all chopped up (should have done the whole head).
>Brought it to a boil, covered, reduced heat, simmered for 20. Then I
>removed the cabbage and made the gravy.
>
>I *love* cabbage done like this, and whenever I make a roast or corned
>beef, cabbage happens too.
>
>
>So is there a way to achieve the same or very similar result without
>cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
>(for reduced fat) or such?
>
>Thanks.
>
>-J

On Aug 2, 3:42*pm, Chemiker <prussianblu...@verizon.net> wrote:
> On Sun, 2 Aug 2009 13:17:47 -0700 (PDT), "U.N."
>
> <blahbleh...@hotmail.com> wrote:
> >On Aug 2, 3:08*pm, Chemiker <prussianblu...@verizon.net> wrote:
> >> On Sun, 2 Aug 2009 11:56:17 -0700 (PDT), phaeton
>
> >Rilly? * What do they call it there?
>
> OK, who am "they" and where be "there"?
>
> Alex

"They" would be the people of CZ, PO, and Slovakia (and Croatia by
suspect). "There" would be the four aforementioned places.

I agree that it was a poorly worded question, on my part.

Thanks.

-J

On Sun, 02 Aug 2009 16:41:13 -0500, Becca <[email protected]> wrote:

>phaeton wrote:
>> I *love* cabbage done like this, and whenever I make a roast or corned
>> beef, cabbage happens too.
>>
>>
>> So is there a way to achieve the same or very similar result without
>> cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
>> (for reduced fat) or such?
>
>We use bacon fat.
>
>
>Becca

Me too.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/25

Art Kesler wrote:
> I use low sodium chicken stock (from Trader Joe's) Tastes great.
> Works with all sorts of vegetables and vegetable combinations. You
> could use any chicken stock or beef stock or whatever. My goal is
> best flavor with lowest fat and lowest sodium possible.
>
> Art
>
>
> On Sun, 2 Aug 2009 11:56:17 -0700 (PDT), phaeton
> <[email protected]> wrote:
>
>> Today I made a Sunday Pot Roast in the slow cooker. It turned out
>> great, and also left a lot of liquid in the crock for gravy. Before
>> making the gravy, I poured this liquid into a pan, and threw in half a
>> head of cabbage all chopped up (should have done the whole head).
>> Brought it to a boil, covered, reduced heat, simmered for 20. Then I
>> removed the cabbage and made the gravy.
>>
>> I *love* cabbage done like this, and whenever I make a roast or corned
>> beef, cabbage happens too.
>>
>>
>> So is there a way to achieve the same or very similar result without
>> cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
>> (for reduced fat) or such?
>>
>> Thanks.
>>
>> -J
>

I use cabbage in vegetable soup whenever I remember to grab some at the
store when grabbing stuff to make the soup. If It's a beef based soup,
I'll often sear the beef in strips or chunks first, and use the
drippings in the soup while the vegetables (including the cabbage) cook,
I keep the meat itself separate (and rare) until time to serve. The hot
soup will finish off the meat to medium rare in the bowl, but will still
be tender.

If with chicken, I simmer the chicken in broth until cooked. pull the
chicken to chuck or shred, de-fat and season the broth, add the veggies,
then when tender, add the chicken back in.

If not using meat, I saute the cabbage and other veggies you would
normally in bacon fat I keep a jar in the fridge for this purpose, and
for fried eggs. Then add the noodles (normally the no yolk egg noodles)
when veggies are close to tender in the broth.

There's not much fat in any of the soup versions, and only the amount of
sodium that you want in it.

Regards,

Bob

In article
<[email protected]>,
phaeton <[email protected]> wrote:

> Today I made a Sunday Pot Roast in the slow cooker. It turned out
> great, and also left a lot of liquid in the crock for gravy. Before
> making the gravy, I poured this liquid into a pan, and threw in half a
> head of cabbage all chopped up (should have done the whole head).
> Brought it to a boil, covered, reduced heat, simmered for 20. Then I
> removed the cabbage and made the gravy.
>
> I *love* cabbage done like this, and whenever I make a roast or corned
> beef, cabbage happens too.
>
>
> So is there a way to achieve the same or very similar result without
> cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
> (for reduced fat) or such?
>
> Thanks.
>
> -J

Home made stock? :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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In article <[email protected]>,
koko <[email protected]> wrote:

> On Sun, 02 Aug 2009 16:41:13 -0500, Becca <[email protected]> wrote:
>
> >phaeton wrote:
> >> I *love* cabbage done like this, and whenever I make a roast or corned
> >> beef, cabbage happens too.
> >>
> >>
> >> So is there a way to achieve the same or very similar result without
> >> cooking up a huge hunk of meat? I.e., canned beef stock, turkey bacon
> >> (for reduced fat) or such?
> >
> >We use bacon fat.
> >
> >
> >Becca
>
> Me too.
>
> koko

Sometimes I just quarter it and steam it, and treat with a little
grapseed oil (or butter), lemon pepper and dill weed.

My favorite way to serve it tho' is stuffed. ;-d

Y'all have, however, just given me an idea for dinner (I've been asleep
all afternoon). Some steamed cabbage, sliced and mixed together with
some of that leftover roast pork loin and tomato sauce that's in the
'frige. I can slice the pork loin thinly, heat it up and mix it in with
sliced steamed cabbage.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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In article <h555jq$bcn$[email protected]>,
Bob Muncie <[email protected]> wrote:

> I use cabbage in vegetable soup whenever I remember to grab some at the
> store when grabbing stuff to make the soup. If It's a beef based soup,
> I'll often sear the beef in strips or chunks first, and use the
> drippings in the soup while the vegetables (including the cabbage) cook,
> I keep the meat itself separate (and rare) until time to serve. The hot
> soup will finish off the meat to medium rare in the bowl, but will still
> be tender.

This sounds really good!

Do you ever use lean pork for soup? I never have, but I do often use it
in stir fry's or rice dishes.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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Omelet wrote:
> In article <h555jq$bcn$[email protected]>,
> Bob Muncie <[email protected]> wrote:
>
>> I use cabbage in vegetable soup whenever I remember to grab some at the
>> store when grabbing stuff to make the soup. If It's a beef based soup,
>> I'll often sear the beef in strips or chunks first, and use the
>> drippings in the soup while the vegetables (including the cabbage) cook,
>> I keep the meat itself separate (and rare) until time to serve. The hot
>> soup will finish off the meat to medium rare in the bowl, but will still
>> be tender.
>
> This sounds really good!
>
> Do you ever use lean pork for soup? I never have, but I do often use it
> in stir fry's or rice dishes.

Om - I have never really liked pork in soup that is vegetable based
(lean or Otherwise) that much, although once in a while I'll fry up
pork like hot Italian sausage de-skinned and browned and broken up like
burger and have that in a vegetable soup, and that does go well with the
cabbage, but the drippings are mostly fat, and I wouldn't use them for
the soup. I like bacon, hocks, neck bone, or meaty ham bones in cream or
bean based soups though. And in those I like the meat smoked.

Bob

In article <h55hvj$p72$[email protected]>,
Bob Muncie <[email protected]> wrote:

> Omelet wrote:
> > In article <h555jq$bcn$[email protected]>,
> > Bob Muncie <[email protected]> wrote:
> >
> >> I use cabbage in vegetable soup whenever I remember to grab some at the
> >> store when grabbing stuff to make the soup. If It's a beef based soup,
> >> I'll often sear the beef in strips or chunks first, and use the
> >> drippings in the soup while the vegetables (including the cabbage) cook,
> >> I keep the meat itself separate (and rare) until time to serve. The hot
> >> soup will finish off the meat to medium rare in the bowl, but will still
> >> be tender.
> >
> > This sounds really good!
> >
> > Do you ever use lean pork for soup? I never have, but I do often use it
> > in stir fry's or rice dishes.
>
> Om - I have never really liked pork in soup that is vegetable based
> (lean or Otherwise) that much, although once in a while I'll fry up
> pork like hot Italian sausage de-skinned and browned and broken up like
> burger and have that in a vegetable soup, and that does go well with the
> cabbage, but the drippings are mostly fat, and I wouldn't use them for
> the soup. I like bacon, hocks, neck bone, or meaty ham bones in cream or
> bean based soups though. And in those I like the meat smoked.
>
> Bob

Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

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