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Reply to "What to do with excess cabbage?"
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[quote=Anonymous][quote=Anonymous]Choucroute (sauerkraut), of course. It's delicious year round.[/quote] I adore choucroute, but it is one hundred degrees outside! As others have said, cabbage keeps forever in the fridge, so if you still have some in November, get you some smoked pork, some good sausages, some lil creamy potatoes, and have the best dinner of your life. For summer in Satan's armpit, though, it's slaws and salads all day. I put it on most sandwiches, fish tacos, and I eat a pile of vinaigrette slaw all by itself whenever I get the chance. If you are going to cook, stir fry. I like it in 1-inch chunks for this purpose; I find that shredded gets weird and stringy and messes with the texture of the dish. [/quote]
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