1 head savoy cabbage
1 handful (1*cup?) fresh cloud
1 ear mushroom (or
1 reconstituted dry, i
1 presume would be fine).
1/2 lemon
1 1/2 tsp salt
A Recipe for
Lemon Pressed Cabbage
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This Recipe for Lemon Pressed Cabbage is one of thousands in the Recipes-to-go Fruit Cookbook.
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Lemon Pressed Cabbage from the recipe cookbook of Recipes-to-go (Fruit)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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Food Tip |
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Remove rib from each leaf cabbage. Chop leaves into 1 inch squares
(approximately). Chop mushrooms into 1/2 inch squares
(approximately). Slice lemon very thin and quarter slices. Mix
everything and press in pickle press for an hour or so. Drain off
liquid and serve.
Nice, crunchy, refreshing, and good.
Refering to the book, I see that the closest recipe looks even
better: they use chinese cabbage instead of savoy, sliver the ribs
and add them (duh), and add fresh ginger. Hmmm. Maybe next time. Oh,
they used less mushroom (no don't do that).
Source: Inspired by Tsukemono, created by Michelle.
Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest
[Volume 15 Issue 6] Feb. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Serves: 1
Lemon Pressed Cabbage Recipe brought to you by Recipes To-Go