Text 18873, 78 rader
Skriven 2011-12-09 13:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: cabbage 337
===================
 DS> We had half a head of cabbage in the fridge after making superior
 DS> homemade slaw. She grabbed it and made okonomiyaki. I have no idea
 DS> what drove her to do that

Does she precook the cabbage? I would, because then the
omelet/pancake doesn't have to be cooked so hard.

 ML> covered with a thick layer of white mold. Is this normal?
 ML> They ate the stuff anyway and reported it good.
 DS> White mold is normal, but actually you're supposed to skim it off
 DS> as the kraut ferments.

Ah. He said that it was a blanket of it, which I imagine was
the result of not having skimmed it off.

 DS> In general, I was informed that white or blue mold is usually nothing
 DS> to worry about, but red or black mold means "throw it away."

I've heard that as well - figure it's merely a rule of thumb
as some of the smellier French cheeses have red all over them.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jane Brody's High-Calcium Cabbage Bread
 Categories: Breads
   Servings: 10

    1/2 c  Finely shredded red cabbage
    1/2 c  Finely shredded green cabbag
      1 ts Lemon juice
    1/2 c  Plain non/low-fat yogurt
    1/4 c  Orange juice concentrate *
    1/4 c  Canola oil
    1/4 c  Powdered nonfat milk
      1    Egg
      1 c  Whole-wheat flour
    3/4 c  All-purpose flour
    1/4 c  Toasted sesame seeds
      2 ts Baking powder
    1/2 ts Salt (optional)
    1/8 ts Mace
    1/8 ts Ground ginger

  * 1/4 cup orange juice and 1 tablespoon sugar can replace concentrate.

  The author says this can be made with 1 cup of only one type of cabbage but
  for the sake of color would choose red cabbage.

  1. Preheat oven to 350 F.

  2. Place the cabbage in a small bowl and toss it with lemon juice.

  3. In large measuring cup or medium bowl, combine the yogurt, orange
     juice concentrate, oil, powdered milk and egg, blending the
     ingredients well.  Stir in the cabbage.

  4. In large bowl, combine the flours, sesame seeds, baking powder, baking
     soda, salt, mace and ginger, mixing them well.

  5. Gradually add the cabbage mixture to the flour mixture and mix the
     ingredients until they are just combined.  Pour the batter into a
     greased 8x4 inch loaf pan.

  6. Place the pan in hot oven and bake for 35-45 minutes or until a tester
     inserted into the center of the bread comes out clean. Turn the bread
     out onto a rack to cool completely before slicing.

  This is a great bread to serve with a soup or salad meal.  After the first
  day, it is wonderful toasted.  Try it, too, as a sandwich bread.

  From: Jane Brody's Good Food Gourmet Posted by: Sheila Exner

MMMMM


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