ater to a boil. Add cabbage; reduce heat to low. Simmer
ot, in boiling water, separate cabbage leaves.
Once all possible
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.
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.
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.
Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Step 3.) Add in chicken broth and toss.
Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
for 15 minutes. Add the cabbage and cook, uncovered, for another
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.
irections for sauce:
This recipe makes enough sauce for about
pick out the best of what has
Making the cabbage - Shred cabbage into a large mixing bowl
Cut cabbage head in half and pop
ssen.
Cooking Cabbage:
This is
Prepare the cabbage according to the recipe description.
Combine ingredients for
Quarter the cabbage, remove the core, and cut
our steamed or frozen/thawed cabbage and slice off the tough
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the