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.
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.
Cut cabbage head in half and pop
ssen.
Cooking Cabbage:
This is
p setting).
Prepare the cabbage by trimming and removing four
our steamed or frozen/thawed cabbage and slice off the tough
ve to pick out the best of what has been
hop enough red and green cabbage to make 3-4 cups
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
Making the cabbage - Shred cabbage into a large mixing bowl
combine everything.
Place cabbage in a large pot
In a pot of water with 1 tablespoon salt, boil shredded cabbage until just tender.
Cook it quickly, perhaps 10 minutes at most, to retain its Vitamin C.
Drain; stir in chopped onion that has been glaceed in a nonstick frypan.
Add salt, pepper, sugar and vinegar; stir at least two minutes until the vinegar permeates the cabbage, which will become limp.
Serve hot with Best Herbed Pork Roast.
igh.
Cut core from cabbage; rinse.
In medium glass
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.