I've grown "Celtic" winter cabbage this year, and they are lovely, sweet,
crisp and tight heads. However they are very large, I weighed one after
removing all the outer leaves and it was over lbs.. I don't mind except
that there are only two of us and we end throwing away most of the cabbage,
and it seems an awful waste.
Has anyone any suggestions for a similar though much smaller variety?
TIA
John T

In article , Janet Galpin and Oliver
Patterson writes
The message
from "John Towill" contains these words:

I've grown "Celtic" winter cabbage this year, and they are lovely, sweet,
crisp and tight heads. However they are very large, I weighed one after
removing all the outer leaves and it was over lbs.. I don't mind except
that there are only two of us and we end throwing away most of the cabbage,
and it seems an awful waste.
Has anyone any suggestions for a similar though much smaller variety?
TIA
John T

If you just cut it in half and put one half in the fridge, it'll keep
for several days or longer.

Weeks indeed :-(

I ended up donating mine to next door's guinea pig.
--
Kay Easton - not a cabbage lover

Edward's earthworm page:
http://www.scarboro.demon.co.uk/garden/

"Janet Galpin and Oliver Patterson" wrote in
message ...
The message
from "John Towill" contains these words:

I've grown "Celtic" winter cabbage this year, and they are lovely,
sweet,
crisp and tight heads. However they are very large, I weighed one after
removing all the outer leaves and it was over lbs.. I don't mind except
that there are only two of us and we end throwing away most of the
cabbage,
and it seems an awful waste.
Has anyone any suggestions for a similar though much smaller variety?
TIA
John T

Janet wrote:
If you just cut it in half and put one half in the fridge, it'll keep
for several days or longer.

I'm afraid that is not practical firstly a quater is more than enough,
secondly I would have to throw beer out of the fridge to accomodate the
remainder. :-((((
The closer planting seems the best idea yet! Added advantage I can get more
in!
John T

"david" wrote in message
Try growing the same variety but planting much closer should give you
smaller heads but the same sort of weight per sq yd.

Oh, and don't feed them either. :-)

--
Bob

www.pooleygreengrowers.org.uk/ about an Allotment site in
Runnymede fighting for it's existence.

The closer planting seems the best idea yet! Added advantage I can get
more
in!
John T


I have a very small veg plot and close planting cabbages works for me (about
6 - 8" in any direction). It seems to prolong the season because some grab
the space and light leaving others small until their larger neighbour is
eaten. Thus I get a better succession of suitable sized cabbages over many
months.
--
Drakanthus.

( Spam filter: Include the word VB anywhere in the
subject line or emails will never reach me.)

On Thu, 19 Dec 2002 10:21:44 +0000, Kay Easton
wrote:

Kay Easton - not a cabbage lover

You need a good recipe for cabbage rolls, then.


--
Rodger Whitlock
Victoria, British Columbia, Canada

The message
from (Rodger Whitlock)
contains these words:

On Thu, 19 Dec 2002 10:21:44 +0000, Kay Easton
wrote:

Kay Easton - not a cabbage lover

You need a good recipe for cabbage rolls, then.

Well go on, then, tell us :-)

Wossa cabbage roll, anyway?

Janet.

Kay Easton - not a cabbage lover

You need a good recipe for cabbage rolls, then.

Well go on, then, tell us :-)

Wossa cabbage roll, anyway?

Janet.

Cut its stalk off, take it to the top of a tall hill......... :-))

John T

On Fri, 20 Dec 2002 11:09:37 GMT, Janet Baraclough
wrote:

The message
from (Rodger Whitlock)
contains these words:

On Thu, 19 Dec 2002 10:21:44 +0000, Kay Easton
wrote:

Kay Easton - not a cabbage lover

You need a good recipe for cabbage rolls, then.

Well go on, then, tell us :-)

Wossa cabbage roll, anyway?

Since you asked:

Cabbage rolls are a Ukrainian dish (we have a lot of folks of
Ukrainian descent in western Canada). They are very similar to
Greek dolmadas, but instead of grape leaves filled with a
lamb/rice mixture, you have a blanched cabbage leaf filled with a
beef/rice mixture, usually topped with a tomato sauce of some
sort.

Here's a recipe from "Margo Oliver's Stew and Casserole
Cookbook", Optimum Publishing, Montreal, 1975. It's a simple
version for everyday use and perhaps not entirely authentic, but
MO's recipes are generally foolproof and tasty. I do note the
very long, three-hour cooking time, but it is in a slow oven.

Ingredients:

1 large cabbage
2 tbsp butter
1 large onion, chopped
1-1/2 lb ground beef
1/2 cup cooked regular long-grain rice
1-1/2 tsp salt
1/4 tsp pepper
1/2 cup milk (approx)
10-oz can of commercial tomato soup
1/4 cup commercial sour cream

Method:

Remove core from cabbage and pour boiling water into the cavity
until leaves begin to separate. Separate the leaves carefully and
choose 8 to 10 perfect ones. Put them in a large bowl and cover
with boiling water. Let stand about 5 minutes or until they are
limp enough to roll easily. Lift out and drain.

Heat oven to 300F. Butter a 13x9.5x2-inch baking pan.

Heat butter in a small skillet. Add onion and cook gently until
golden.

Combine ground beef, cooked rice, onion, salt, pepper, and enough
of the milk to make a soft but not wet mixture. Divide this
mixture evenly among the cabbage leaves and wrap the leaves
around it, tucking in the ends. Fasten the cabbage leaves closed
with toothpicks. Lay cabbage rolls in prepared baking dish. Cover
tightly (use aluminum foil if dish has no cover). Bake 2 hours.

Remove from oven. Combine tomato soup and sour cream and pour
over cabbage rolls. Cover baking dish again and return to oven
for one hour. Serve immediately.

QED


--
Rodger Whitlock
Victoria, British Columbia, Canada

In article , david david@abacusnurser
ies.freeserve.co.uk writes
Try growing the sane variety but planting much closer should give you
smaller heads but the same sort of weight per sq yd.

It is true to say that most winter cabbage. i.e. drumheads, savoys, red
cabbage etc. tend to be large ball-headed varieties. We grow a small
number of those, but we rely more on the 'cut-and-come-again' types of
green-stuff such as curly kale and leafbeet/perpetual spinach where we
can crop small amounts as and when we want them. It is worth remembering
that when ball-head cabbages are cut, the stems can be left in the
ground to produce another crop of greens, often called collards. Those
are much smaller than the original veg. and more manageable.
--
Alan & Joan Gould - North Lincs.