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From: "Lynn Vondran AT&T" <>
Subject: Re: [PD-LIFE] Freezing Cabbage
Date: Thu, 11 Nov 2004 22:56:13 -0500
References: <1cb.2ca7ccef.2ec57f3a@aol.com> <00a701c4c864$50c3a3a0$14624c0c@7yv0201> <001c01c4c869$a5d6de20$ce643118@toshibauser>


Thanks, Vee!!!! I knew you would come to my rescue. I'm a nighttime
cooker. I'll do that shredding now, while I'm in the mood. I have a big
stockpot of soup cooling, and have to stay up anyway, before putting it into
containers. It just got finished.
In working on my daughter's MANUAL, I found quite a few recipes for using up
your onions. Here is one of them, which I've typed up for Lindsey:
ONIONS AU GRATIN
(from Taste of Home Magazine_June/July Issue_1997_a recipe of Christine
Halandras from Meeker, Colorado)
6 medium yellow onions
¼ cup butter or margarine
½ cup beef broth
½ cup whipping cream
2 T flour
¼ tsp. salt
1/8 tsp. pepper
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
*Slice the onions into ½-inch thick rings; sauté in butter until tender.
*Place in a GREASED 8-inch square baking dish.
*In a bowl, stir broth, cream, flour, salt and pepper until smooth; pour
over onions.
*Sprinkle with cheeses.
*Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cheese is
golden brown and mixture is bubbly.
*Serves 8.

Now, I know that is a lot, but if you use that as your vegetable, or add
some to other vegetables you will be eating during a week's time, maybe you
could use up a bunch of those onions you have frozen.
OR
Maybe this could be frozen into individual servings for future meals.
I have more for you...just have to type them up.
Lynn
PS Thanks again for the cabbage clue!!!!

Vee wrote:
> Dear Lynn,
>
> Go ahead and shred it tonight or go ahead and cut it up in mouth-sized
> pieces. Either way, spread out the cabbage on a large shallow pan or even
a
> cookie sheet and put it into the freezer. When it's frozen gather up all
of
> it and store it in the freezer in a plastic bag(s).
>
> From my experience you don't need to parboil or blanch the cabbage. Just
> thaw it out and dump it into the soup pot.
>
> So for right now, just put the cabbage sections back in your refrigerator
> and go at it tommorow.
>
> Bon appetit!
> vee
>
>


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