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Thread: Pointed cabbage with broadleaf parsley and sundried tomato

  1. #1
    Michael Nielsen Guest

    Default Pointed cabbage with broadleaf parsley and sundried tomato

    My pointed cabbage adventures continue...

    The backgrounod story is that yesterday I made 2 chickens in teh
    oven , smothered them with Verde Pesto (parsleybased I believe) and
    roastd them side by side in a roasting pan with a grill, so the juice
    was picked up.
    I ate one of them with the following dish.

    Pointed cabbage with broadleaf parsley and sundried tomato

    Mats: http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg

    Butter/oil
    Pointed cabbage
    Bell pepper (only had yellow)
    Sellery stick
    Garlic
    Sun dried tomato
    Broadleaf parsley (seen it in safeway as "italian parsley")
    Chicken broth diluted with a bit of water

    Tactics:

    Melt butter in the oil on the sautee pan, while you slice teh cabbage,
    sellery stick and bell pepper.
    Add the bell pepper, sellery stick and pointed cabbage. Let some of it
    brown a bit on the edge, add the broth.
    Slice the garlic and sundried tomato and add it a bit later.
    Then slice the parsley and add it when the cabbage is about to be
    tender. Let the parsley flavour mix well with the rest and its done.

    http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg



  2. #2
    Chemo the Clown Guest

    Default Re: Pointed cabbage with broadleaf parsley and sundried tomato

    On Nov 2, 12:18*pm, Michael Nielsen <mniel...@cvmt.dk> wrote:
    > My pointed cabbage adventures continue...
    >
    > The backgrounod story is that yesterday I made 2 chickens in teh
    > oven , smothered them with Verde Pesto (parsleybased I believe) and
    > roastd them side by side in a roasting pan with a grill, so the juice
    > was picked up.
    > I ate one of them with the following dish.
    >
    > Pointed cabbage with broadleaf parsley and sundried tomato
    >
    > Mats:http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg
    >
    > * Butter/oil
    > * Pointed cabbage
    > * Bell pepper (only had yellow)
    > * Sellery stick
    > * Garlic
    > * Sun dried tomato
    > * Broadleaf parsley (seen it in safeway as "italian parsley")
    > * Chicken broth diluted with a bit of water
    >
    > Tactics:
    >
    > Melt butter in the oil on the sautee pan, while you slice teh cabbage,
    > sellery stick and bell pepper.
    > Add the bell pepper, sellery stick and pointed cabbage. Let some of it
    > brown a bit on the edge, add the broth.
    > Slice the garlic and sundried tomato and add it a bit later.
    > Then slice the parsley and add it when the cabbage is about to be
    > tender. Let the parsley flavour mix well with the rest and its done.
    >
    > http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg


    Man, you're hooked on this pointy cabbage thing!

  3. #3
    Michael Nielsen Guest

    Default Re: Pointed cabbage with broadleaf parsley and sundried tomato


    >
    > Man, you're hooked on this pointy cabbage thing!- Hide quoted text -
    >


    Yeah, I will make a book called 100 ways to pointy cabbage

  4. #4
    Virginia Tadrzynski Guest

    Default Re: Pointed cabbage with broadleaf parsley and sundried tomato


    "Chemo the Clown" <[email protected]> wrote in message
    news:[email protected]...
    On Nov 2, 12:18 pm, Michael Nielsen <mniel...@cvmt.dk> wrote:
    > My pointed cabbage adventures continue...
    >
    > The backgrounod story is that yesterday I made 2 chickens in teh
    > oven , smothered them with Verde Pesto (parsleybased I believe) and
    > roastd them side by side in a roasting pan with a grill, so the juice
    > was picked up.
    > I ate one of them with the following dish.
    >
    > Pointed cabbage with broadleaf parsley and sundried tomato
    >
    > Mats:http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg
    >
    > Butter/oil
    > Pointed cabbage
    > Bell pepper (only had yellow)
    > Sellery stick
    > Garlic
    > Sun dried tomato
    > Broadleaf parsley (seen it in safeway as "italian parsley")
    > Chicken broth diluted with a bit of water
    >
    > Tactics:
    >
    > Melt butter in the oil on the sautee pan, while you slice teh cabbage,
    > sellery stick and bell pepper.
    > Add the bell pepper, sellery stick and pointed cabbage. Let some of it
    > brown a bit on the edge, add the broth.
    > Slice the garlic and sundried tomato and add it a bit later.
    > Then slice the parsley and add it when the cabbage is about to be
    > tender. Let the parsley flavour mix well with the rest and its done.
    >
    > http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg


    Man, you're hooked on this pointy cabbage thing!

    I was about to say the same thing....either that or the dude picked up one
    hell of a big pointy cabbage and has to eat the thing before it turns.
    -ginny



  5. #5
    Michael Nielsen Guest

    Default Re: Pointed cabbage with broadleaf parsley and sundried tomato


    >
    > I was about to say the same thing....either that or the dude picked up one
    > hell of a big pointy cabbage and has to eat the thing before it turns.


    I've eaten 2 heads during the course of posting these recipes and
    about to start the 3rd head
    Well... actually I have 2 broccoli heads, that are more urgent to use.

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