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From:	Deborah (Recipes.vegsource.com)
Subject:	But, but, butternut squash and cabbages!
Date:	December 31, 2009 at 11:16 am PST

In Reply to: too many butternut squash and cabbages! posted by Kim on December 31, 2009 at 10:01 am:

Multi-Purpose Squash

Cook several squashes at the same time
(bake or steam), until tender.
Remove usable pulp, and pack into 1-cup
or 2-cup portions.
Refrigerate or freeze the portions.

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To make soup, add 1 or 2 portions of
the cooked squash to lightly-boiling
vegetable broth or simmering nondairy
milk (or a combination of those).
Heat until the squash is hot.
Season to taste with herbs and spices.

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To serve squash as a side dish,
reheat cooked squash gently.
Top with margarine or soy yogurt.
Sprinkle with cinnamon-sugar or your
favorite herbs.

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Cabbage

Shred cabbage thinly.
Store in 2-cup portions in zipperbags.
Freeze.

When you make stir-frys, defrost a bag
of cabbage, and add to pan just after
the onions, and stir-cook until the
cabbage is cooked to your liking.
Continue to cook, adding other vegs
as desired.
Season to taste.

---

For cabbage soup, use as with the
squash method.

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For salad use, shred and store cabbage
as above, but do not freeze. Keep
in fridge and use within a week or so.

---

Bubble and Squeak

Mix cooked cabbage with cooked mashed
potatoes.
Serve with a creamy gravy.

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