ater in to cover the cabbage. Add salt if used.
Cut ham, potatoes and cabbage into small pieces and layer with onions in rectangular baking dish sprayed with Pam.
Cover ingredients with 1/2 of cheese.
Layer can of corn (do not drain). Beat eggs and milk together.
Add Tabasco, salt and pepper.
Pour over ingredients in dish.
Sprinkle remaining cheese and green peppers on top.
Bake at 350\u00b0 until cheese melts and liquid sets, about 30 minutes.
Core and slice cabbage 1/2\" thick, and add
Combine cabbage, orange segments, pepper and ham in a large bowl.
Whisk orange juice and mustard in a small bowl. Whisk in oil and season to taste.
Pour dressing over salad. Add walnuts and toss to coat. Serve.
Rinse whole head of cabbage.
Removing loose leaves, break
For the stuffed cabbage, cook the lentils according to
Place the ham hock in a kettle of water and cook for about one hour.
Add the cabbage, salt and pepper.
Cook slowly until nearly dry.
Just before taking up, add 1 tablespoon of sugar.
Be sure to serve with cornbread.
It is good reheated again.
Steam cabbage till tender crisp.
Drain if necessary.
Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
Mix together soup and milk.
Pour over cabbage and ham.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Saute the chopped
onions,
ham
and
chopped celery in melted butter.
Add the diced potatoes and cook for 15 minutes longer. Remove from heat
and add the salt, pepper, flour and milk.
Mix well.
Return
to heat and warm slowly.
Do not let the soup boil. More milk may be added to thin the soup.
This is a basic recipe and
more
may
be added.
Examples:
1 can corn, fresh mushrooms, carrots...
In a large soup pot, saute green pepper, celery, onion and parsley in 2 tablespoons butter until soft.
Add ham and cook until heated.
Blend flour and chicken stock or broth in a bowl. Add to ham mixture.
Bring to a boil, stirring constantly. Decrease to low heat and simmer.
Melt remaining 1 tablespoon butter in a pan.
Add cabbage and water and cook until soft.
Add to broth mixture and cook for another 5 minutes.
Garnish each serving with sour cream.
Add about 8 cups of water to a pot.
Add 8 beef bullion cubes, one for each cup of water.
Boil so the cubes melt.
Add the cabbage and boil about 15 minutes or until tender.
Cut
cabbage as you would to smother
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Combine ham and onion and saute in 1/2 stick butter until tender, approximately 10 minutes.
In large soup kettle, combine 2 cups water, celery salt, pepper, soup base, 1/2 stick butter, milk and parsley flakes.
Heat mixture to simmering point.
Add cabbage, ham and onion.
Thicken with cornstarch and water.
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
Cook cabbage, ham and onion in pot filled with water and ketchup.
Cook until cabbage is done and take ham off bone. Meanwhile, cook potatoes until done (not overdone).
Cut up and add to soup.
1. Heat oil in Dutch oven, add garlic, and cook for 2 minutes over medium heat.
2. Meanwhile, chop boiled cabbage into bite sized pieces.
3. Mix seasonings with cabbage in a large bowl. Add cabbage mixture to Dutch oven and cook for about a minute.
4. Add chicken broth and stir until it simmers. Reduce heat, cover, and cook for 15 minutes.
Core head of cabbage.
Set cabbage hole down in large pot
eaves from the head of cabbage, and place them in a
Place ham in a roasting pan and