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We had other things going on yesterday, "St Patrick's Day", so we did not have our corned beef and cabbage as usual. We are instead having it tonight. I am a Scot married to an Irish Coleen so it is traditional. I like to as well,.......anyway

When she cuts the cabbage, there is the cabbage heart that usually gets thrown away. Not in my family, I grew up crunching away on them whenever my Mother made Sour Kraut or cabbage. Ever try one? It's like a mild radish. I sometimes put a little salt on them, but usually I just eat them au Natuaral.

Try it.

It was my father's favorite part of the cabbage, so --yes-- I've tried it and agree with you (and him) Quite good ...especially with salt.

cooperhawk wrote:We had other things going on yesterday, "St Patrick's Day", so we did not have our corned beef and cabbage as usual. We are instead having it tonight. I am a Scot married to an Irish Coleen so it is traditional. I like to as well,.......anyway

When she cuts the cabbage, there is the cabbage heart that usually gets thrown away. Not in my family, I grew up crunching away on them whenever my Mother made Sour Kraut or cabbage. Ever try one? It's like a mild radish. I sometimes put a little salt on them, but usually I just eat them au Natuaral.

Try it.

I've never tried that. Closest thing that came to my mind that I enjoy is Kohlrabi. I guess it's a relative of cabbage. So next time, I'll give the cabbage heart a try.

cooperhawk wrote:We had other things going on yesterday, "St Patrick's Day", so we did not have our corned beef and cabbage as usual. We are instead having it tonight. I am a Scot married to an Irish Coleen so it is traditional. I like to as well,.......anyway

When she cuts the cabbage, there is the cabbage heart that usually gets thrown away. Not in my family, I grew up crunching away on them whenever my Mother made Sour Kraut or cabbage. Ever try one? It's like a mild radish. I sometimes put a little salt on them, but usually I just eat them au Natuaral.

Try it.

When I was a kid. My Grandmother made kraut by the gallon every year (her mother was German). Much different than the canned stuff you get today.

a good, crisp, salt seasoned cabbage heart sits near the top of my munchy list ....

GunnyGene wrote:When I was a kid. My Grandmother made kraut by the gallon every year (her mother was German). Much different than the canned stuff you get today.

You can use the canned stuff if you put it in a strainer and wash it thoroughly. It shouldn't be so vinegary. My Wife, like my Mother, puts it into a cassarole dish with a sprinkle of brown sugar on it, then she puts pork ribs on top and bakes it in the oven till the ribs are done. Just at the end she bastes it with BBQ Sauce. Really good. The meat juices seep down through the kraut flavoring it.

My family also used to make their own Kraut.

cooperhawk wrote:

GunnyGene wrote:When I was a kid. My Grandmother made kraut by the gallon every year (her mother was German). Much different than the canned stuff you get today.

You can use the canned stuff if you put it in a strainer and wash it thoroughly. It shouldn't be so vinegary. My Wife, like my Mother, puts it into a cassarole dish with a sprinkle of brown sugar on it, then she puts pork ribs on top and bakes it in the oven till the ribs are done. Just at the end she bastes it with BBQ Sauce. Really good. The meat juices seep down through the kraut flavoring it.

My family also used to make their own Kraut.

I don't have a clue what her recipe for making the kraut was, but it was delicious.

CT_Shooter wrote:It was my father's favorite part of the cabbage, so --yes-- I've tried it and agree with you (and him) Quite good ...especially with salt.

With enough good salt, dirt is tasty!

CT_Shooter wrote:It was my father's favorite part of the cabbage, so --yes-- I've tried it and agree with you (and him) Quite good ...especially with salt.

With enough good salt, dirt is tasty!

Mentioned this to the wife yesterday. We still have our cabbage from St Pattys day meal because it wouldn't fit in the crock pot, so, thanks; I intend to try it!

No cabbage here but a pot full of green beans and smoked pork chops!

Now my late mother-in-law was German and when she made roladen,hope that spelling right,the wife and I were on the way!!!

Different food: Who likes mudbugs here (it's a Southern thang)? One of my favorites washed down with Abita beer.

GunnyGene wrote:Different food: Who likes mudbugs here (it's a Southern thang)? One of my favorites washed down with Abita beer.

Count this Yankee in on the little crustateans! Yum.

CT_Shooter wrote:

GunnyGene wrote:Different food: Who likes mudbugs here (it's a Southern thang)? One of my favorites washed down with Abita beer.

Count this Yankee in on the little crustateans! Yum.

Most Yankee's don't know what a mudbug is, or how to eat 'em. You're an exception to the rule.

When's the last time you were down on the Gulf coast? If you haven't been down this way in a while, and plan on a visit, let me know. I'm not on the coast, but I could put y'all up for a night, and do a little shootin' out back.

GunnyGene wrote:Different food: Who likes mudbugs here (it's a Southern thang)? One of my favorites washed down with Abita beer.

We can get them frozen up here in Minnesoooota, (course most everything is frozen around here), and the Wife uses the boil to fix them. I love them.
Last year we were in Baton Rouge and I had them there several times. Also in the Galveston, Tx. area.

I have a teen aged Granddaughter who loves them as much as I.

cooperhawk wrote:

GunnyGene wrote:Different food: Who likes mudbugs here (it's a Southern thang)? One of my favorites washed down with Abita beer.

We can get them frozen up here in Minnesoooota, (course most everything is frozen around here), and the Wife uses the boil to fix them. I love them.
Last year we were in Baton Rouge and I had them there several times. Also in the Galveston, Tx. area.

I have a teen aged Granddaughter who loves them as much as I.

If even a teenager loves them, I really have to try them now..

markiver54 wrote:

cooperhawk wrote:

GunnyGene wrote:Different food: Who likes mudbugs here (it's a Southern thang)? One of my favorites washed down with Abita beer.

We can get them frozen up here in Minnesoooota, (course most everything is frozen around here), and the Wife uses the boil to fix them. I love them.
Last year we were in Baton Rouge and I had them there several times. Also in the Galveston, Tx. area.

I have a teen aged Granddaughter who loves them as much as I.

If even a teenager loves them, I really have to try them now..

The wife uses the packaged boil that you can purchase and throws in potatoes, corn and onions with them. The wife doesn't really like them, but she will eat a few.
I like them spicy hot.

Used to be that you could get chicken hearts free at the store. We used to get them and saute them in garlic butter. YUM!
Course that caught on so now you have to pay for them. Still get them though.

The Wife makes a chicken liver pate that the family really likes served hot for spreading on little pieces of toast.

cooperhawk wrote:Used to be that you could get chicken hearts free at the store. We used to get them and saute them in garlic butter. YUM!
Course that caught on so now you have to pay for them. Still get them though.

The Wife makes a chicken liver pate that the family really likes served hot for spreading on little pieces of toast.

Can I place my order!... sounds good!

markiver54 wrote:

cooperhawk wrote:Used to be that you could get chicken hearts free at the store. We used to get them and saute them in garlic butter. YUM!
Course that caught on so now you have to pay for them. Still get them though.

The Wife makes a chicken liver pate that the family really likes served hot for spreading on little pieces of toast.

Can I place my order!... sounds good!

Anytime you're in the area stop in. It is good.