boil.
Separate cabbage leaves and blanch for 5 minutes
Heat oil in a large non-stick skillet over medium-high heat.
Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.
Stir in wine and simmer for 1 minute.
Add ham, apple, vinegar, caraway, salt and pepper.
Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.
Cover and let stand a few minutes before serving.
Add oil and onions to a skillet and saute until onions are dark brown, about 25 minutes.
Add cabbage and ham and saute until cabbage wilts, about 8 mintues.
Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite.
Drain, return pasta to same pot.
Add onion mixture and cheese to pasta.
Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes.
Season pasta to taste with salt and pepper and serve.
Melt butter in large skillet.
Add chopped cabbage, carrots, salt and pepper.
Cook on medium heat; stir frequently to keep from burning.
Let cabbage begin to brown.
Add 1 cup water and ham.
Cover and simmer for about 20 minutes.
In a 10-inch skillet, cook onion, cabbage and carrot in hot margarine until vegetables are tender.
Stir in ham, potatoes, Worcestershire sauce and pepper.
Spread mixture evenly in skillet.
Cook over medium heat for 5 minutes, turning occasionally with spatula.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
min, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally
Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
-4 mins. Add the cabbage and saute for 2-3 mins
ooked through. Meanwhile, blanch the cabbage in a separate pan of
o sheets of plastic wrap and flatten using a rolling
Cut cabbage head in half and pop out core.
il in a saucepan and saute the onion and garlic until soft
In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
Stir in the garlic and onion; cook and stir until the onion
Cook noodles according to directions on package until just barely tender.
Drain.
In a skillet melt butter and saute cabbage until tender.
In 2 1/2-quart buttered casserole place a layer of half the noodles, then half the cabbage and all the ham.
Then layer the rest of the cabbage and noodles on top.
Scald the milk and slowly add to the beaten eggs, beating constantly.
Add salt and pepper and beat well.
Pour over casserole layers and bake at 350\u00b0 about 1 hour or until inserted knife comes out clean.
Cook cabbage, covered, in boiling salted water for about 10 minutes. Drain. Melt butter or margarine in saucepan; blend in flour, dry mustard, salt and pepper. Stir in milk and cook, stirring constantly, until sauce thickens and boils. Add cheese and onion and cook until cheese melts. Place drained cabbage in 1 1/2-quart baking dish. Add diced ham and pour sauce over all. Mix well with a fork and top with bread crumbs. Bake at 350\u00b0 for 20 minutes or until bubbly and brown. Serves 6.
Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
Gently stir bow tie pasta into the ham and cabbage and heat through.
Place cabbage in a bowl. Whisk red wine vinegar and oil together in
In large skillet over med heat, saute chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes.
Add sliced potaotes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 - 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.