ver a medium heat for 10 -15 mins, turning occasionally, until
Cook cabbage leaves in boiling salted water for 10 mins, until soft. Drain
In a large bowl, add cabbage, carrots, celery and onion.
Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
Bring to a boil.
Pour the hot dressing over the cabbage mixture, and mix well.
Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.
rim spine off of the cabbage leaves. Parboil until leaves are
he ingredients, except for the cabbage, tomato soup and reserved diced
Core cabbage and boil in pan of
In a large pot layer the cabbage, beef, flour, salt and pepper.
Cover 3/4 of the way up with water.
End with the last layer of cabbage.
Top with butter.
Cover. Bring to a boil. Reduce. Simmer 3 hours.
Serve with lots of good crusty bread.
Break into pieces
Add cabbage to soup; simmer, covered, for
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Reduce heat, cover and cook 10 minutes. Rice will still be
Open all cans and pour into large stew pot on meduim heat. (Also add in your one can of water).
In skillet cook up your turkey with a little water to keep moist. When its nearly cooked add your minced garlic and sliced onion. Cook until meat is done.
Drain meat and add to pot.
Add carrots, celery, leeks and napa cabbage.
Let the pot cook for at least an hours Add in salt and pepper to taste.
Serve hot. Healthy and Yummy!
This also freezes well.
Saute cabbage, leeks, carrots, celery and garlic in margarine until vegetables are tender.
Add water and Herb Ox and simmer.
o a large bowl. Add cabbage and cilantro; toss well. Cover
0 minutes.
Separate about 10-12 cabbage leaves and blanch in
Put hamburger into large mixing bowl.
Add tomatoes, celery, bell pepper, salt, cracker crumbs and bread crumbs.
Mix.
Make the hamburger into 10 oblong rolls.
Wrap a cabbage leaf around each hamburger roll.
Put a toothpick in each to hold the cabbage leaf in place.
Place into oblong bread pan and bake at 350\u00b0 to 400\u00b0 for approximately 30 minutes or until done.
Boil the cabbage leaves in salt water 5 to 8 minutes or until tender. Combine the next 8 ingredients.
Place equal portions in each leaf. Fold 2 opposite ends over and place in lightly greased 13 x 9 x 2-inch pan, seam side down.
Combine remaining ingredients.
Pour over cabbage rolls and bake, covered, at 350\u00b0 for 1 hour to 1 hour and 15 minutes.
Pour boiling water over cabbage leaves.
Let stand for 5 minutes.
Drain.
Season meat; add onion, rice and eggs.
Roll a portion of filling into each leaf.
Fasten ends with toothpick. Place cabbage rolls in frypan.
Brown lightly on each side.
Place cabbage rolls into casserole dish.
Pour tomato sauce over them. Add 1 can of water.
Bake in oven at 350\u00b0 for 40 minutes.
Steam leaves in water for 10 to 15 minutes, then remove from boiler and place on wax paper or towel. In a skillet, fry sausage and drain. Boil rice per package directions. (Any rice will work as long as you have 2 to 3 cups cooked.) Mix rice and sausage. Spoon some of mixture into each cabbage leaf and roll leaf, tucking in sides as you roll. Place in casserole dish. Pour tomato sauce over cabbage rolls and bake for 30 minutes at 400\u00b0.
oil.
Slice a whole cabbage as small as you'll
Put cabbage leaves in pot of water