my plan worked

so a couple months ago I planted cabbage in hopes of having some ready for today...St. Patricks day and it WORKED!!!
I have 5 beautiful 3-4lb heads of Copenhagen cabbage also about 40 or so Danvers carrots thou I didn't get them in as early as I wanted so they ranged in size to rather petite to about 6in in length but omg they taste so sweet

so tonite corned beef and cabbage direct from the garden picked about 2 hours ago and some direct from the garden carrots ooh dinner tonite is going to taste soooooo good!!!

Congratulations on your home-grown holiday feast!

That's GREAT, Eric!  Enjoy!

Eric,
Isn't so rewarding to grow your own vegetables and then use them for cooking?
Is awesome!
Good for you.

ERic, That is so neat!

Wow, how awesome! Not only success, but timing!

and they came out amazing..the carrots were on the sweet side and the cabbage...well I dont do cooked cabbage but everyone else was singing its praise so I am happy

Eric
Let me know where I can get some corned beef seeds.. I love it so much I would grow some....

jimmy cee wrote:Eric
Let me know where I can get some corned beef seeds.. I love it so much I would grow some....

,

well..its a long drawn out process..it takes years to get it even started before the real work begins..see you start off with a calf you feed it you care for it and when its all grown up you....well never mind

Corned beef is probably my most favorite dish, I've never made it yet, however I am looking into it...and with Gray Poupon mustard .....

Mike (DH) usually doesn't like to eat at Cracker Barrel.  But every year he gets really excited because they serve CB&C as a spring special.  So far we've been there twice in the last 2 weeks.

Last day for this year is today....

Congratulations on the garden cabbage Eric!  I am a cabbage freak, love the stuff whether its raw in coleslaw, cooked with corned beef, or as a side dish with bacon, onions, and potatoes,  cabbage soup, etc.   I grew up with Ukrainian cabbage soup and never grew tired of the stuff.
 

LLM - ever tried it boiled, drained, mixed with a medium white sauce, topped with cheddar cheese & some bacon, and baked at 350 for about 30 minutes?

I wasn't a cabbage person till I tried it that way...!

ya said ya had it 2 hours after ya picked it.  Maybe the reason ya dont like cooked cabbage silly as it sounds is ya do not cook it enough.
Try this, here is how:
http://cappyandpegody.blogspot.com/2015/02/gift-cabbage.html

nah never liked it cooked just tastes narly nasty to me..but in like coleslaw or in some Asian dishes where isn't really cooked..I am all over it..but boiled..or pickeled..don't like sauerkraut either

AtlantaMarie wrote:LLM - ever tried it boiled, drained, mixed with a medium white sauce, topped with cheddar cheese & some bacon, and baked at 350 for about 30 minutes?

I wasn't a cabbage person till I tried it that way...!

Atl. Marie-
No haven't had it that way.  But it all sounds good to me.  I assume I'd love it too.

Eric- Too bad you don't like sauerkraut, a good probiotic too.

To me Cabbage is a wonder food.  It is great raw or in a salad or a slaw, smothered with smoked sausage or bacon, used as a wrap for chicken or tuna salad, Cabbage rolls - stuffed with browned ground meat or fresh sausage that has been cooked with lots of savories like onions, garlic, bell pepper and celery then wrapped in just wilted cabbage leaves, baked with a tomato gravy.  .

I always add a lot of cabbage to a beef and vegetable soup.  When the soup is done I remove it from the heat and add cabbage, cover and let sit for 10 minutes. 

My Sister and BIL always host an Easter gathering at their home.  We usually have boiled crawfish but this year the price is sky high.  We are having a south Louisiana version of a "New England Boiled Dinner".  Ham and corned beef, boiled with potatoes, onions, garlic, celery, carrots and LOTS of cabbage!

I am making my Back Bean Salad and my DH is making his tart cabbage slaw.  Can't wait!

That is outstanding!  I tried to do that last fall, but... well, we're now shooting for summer to try that.

I've always loved cabbage, cooked or raw - or fermented, as in, sauerkraut - but I recently discovered the joy of fried cabbage, and there are times when I could eat a whole plate-full of it in one sitting.  Can't wait to try it garden-fresh for the first time.