Place 1/2 of the cabbage and carrots in a 3 1/2 quart slow cooker.
Crumble ground beef over top.
Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Evenly distribute onion, then rice over all.
Top with remaining cabbage, salt, and pepper.
Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage.
Cover and cook on LOW 5-6 hours or until rice is tender.
Heat vegetable oil in a large skillet or wok over medium heat; add the green onions, garlic, ginger and hot red pepper flakes. Saute for 3 minutes until onions start to wilt.
Add shredded cabbage and carrots.
Stir-fry for 5 minutes, tossing frequently. Cover and cook over low heat for 3 or 4 minutes until cabbage is tender.
Transfer to a serving bowl.
Serve immediately.
Shred cabbage and carrots into large bowl.
Add remaining ingredients to the taste and stir until blended.
Refrigerate in covered bowl until crispy.
Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
Make a roux from the butter and flour stirring constantly until it turns a light brown.
Gradually add milk and bouillon , whisk until thickened.
Add cabbage, salt, and pepper stir to mix together.
heat your skillet over medium heat coat with the olive oil.
when hot put in the cabbage and carrots.
cook covered about 7-10 minutes then add soy sauce and finish cooking covered for 8 minutes.
Heat oil in a large frying pan over moderate heat. Cook onions, stirring, for 3 minutes or until just tender. Add garlic and carrots and cook for 3-4 mins, or until carrot softens.
Add cabbage and orange juice and cook for 3 mins, stirring. Add sour cream to coleslaw and season with salt and pepper. Cook for another 1 min. Stir pine nuts in, then serve at once.
Core Cabbage and chop into 2-inch pieces.
In large pot over medium heat, cook bacon halfway through. It will release the fat and be lightly browned, but still not crisp.
Add Cabbage, water and Smash Seasoning. Cover and reduce to simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper to taste.
Smash Seasoning:.
Mix ingredients throughly and keep in a tightly sealed container for up to 6 months.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Wash cabbage, quarter and core. Slice thinly (about 1/4\" slices). Cut the carrot in half lengthwise, then shred using a vegetable peeler or coarse grater.
Heat oil or butter in skillet. Add caraway seeds and cook 30 seconds. Add cabbage and carrots, cooking in batches if necessary. Saute just until wilted. Add remaining ingredients and simmer until crisp-tender, about 3-5 minutes.
Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.
Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.
Place large skillet on high heat.
Add water, beef, potatoes, onion, garlic, salt and pepper.
Cook until 1/2 liquid is reduced. Add cabbage and carrots.
Cook 35 minutes or until cabbage and carrots are tender.
Serves 6.
Brown the sausages- Start with 2 c. water and simmer the sausages in a skillet until water evaporates and sausage is browned on both sides.
Add the onions and cook until tender and browned.
Add apples and cook until soft.
Add carrots and cabbage, and beer.
Add the beef bouillon or some salt and pepper.
Cover and simmer for 1 hour or until the cabbage is tender.
Serve with a nice crusty bread, so that you can soak up the juice.
Brown the butter in a roast pan.
Put the 2 cups uncooked rice in the butter.
Slice the cabbage and carrots.
Brown the ground beef or turkey with the onion.
Drain.
Mix together meat, cabbage, carrots and salt.
Place this mixture on top of rice.
Do not stir.
Mix the tomato soup and water together and pour over the rice mixture.
Cover with foil and bake at 350 degrees for 1 hour.
In large skillet over medium heat, saute minced onion in butter until translucent.
Add shredded cabbage and continually toss for several minutes to partially cook.
Sprinkle curry powder and white pepper over the cabbage and mix well.
Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).
ooker Liner.
Combine onions and beer in prepared slow cooker
cilantro, tomato, red onion, jalapeno and avocado in large salad bowl
Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
In a large bowl, combine beets, cabbage and carrots. Drizzle dressing over vegetables, and toss to combine.
Serve chilled or at room temperature.
Mix mayonnaise, sugar and vinegar with a wire whisk.
Add the cabbage and carrots and mix well.
Let chill 1 hour.
ven; barely cover with water and bring to a boil.
Mix sugar, celery seed, mayonnaise, milk and vinegar together; pour over cabbage and carrots. Mix lightly.