ven to 350\u00b0F. Cook cabbage in boiling salted water for
Fry the bacon in a pan, then remove and set aside. Heat the oil in another frying pan, add shallots and fry them until soft. Add the oregano and fry briefly. Sprinkle with sugar, caramelize slightly then stir in the vinegar. Bring to a boil and season to taste. Pour the vinaigrette over the cabbage. Stir in the figs, and let marinate for 2 hours. Serve sprinkled with bacon and garnished with marjoram to taste. Serve with a basket of bread, if desired.
In small frypan cook the bacon with or without oil till crisp.
Set aside to drain.
Use a deep frypan on heat and add the shredded cabbage and onion.
Add the water and keep on a medium heat.
Crumble the stock cube over and mix well.
Turn the cabbage over as it steams and cooks.
When the water has almost evaporated (you may need to add more, if the cabbage isn't cooked through) add the butter and pepper and reduce the heat to low.
Finely chop the bacon and stir through.
Garnish with parsley and black pepper.
Halve the cabbage lengthwise, cut out the core,
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.
Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.
Cut bacon into small pieces and brown.
(Use a large cook pot.)
Shred cabbage and add to bacon.
Cover and simmer until cabbage is tender.
Cook shells separately.
Add to the bacon and cabbage.
The longer it sets, the better it tastes.
arm.
Meanwhile, cook the bacon until crisp in a separate
Core and quarter cabbage, then slice into 1/4-
Fry bacon so that it's brown and crisp.
Save 2 to 3 tablespoons of bacon fat for flavoring.
Cut cabbage into large chunks.
Add cabbage, bacon fat, water and vinegar all in a crock-pot.
Mix, then crumble the bacon on top.
Cover and stew on low-medium for 4 hours.
Shred cabbage; brown bacon in skillet.
Put cabbage, bacon, onion salt, pepper and oleo in crock-pot.
Stir occasionally.
ater to a boil. Blanche cabbage briefly in boiling water, remove
Wash
cabbage
and
cut
into 4 wedges (do not separate leaves).
Cook
bacon in a Dutch oven until crisp;
remove and drain
bacon.
Reserve
3 tablespoons drippings in Dutch oven. Crumble
bacon.
Combine
cabbage, bacon, red pepper, salt and water
in
Dutch oven.
Cover and cook over medium heat for 30 minutes.
Add
corned
beef and cook an additional 10 minutes. Yield:
4 servings.
In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels. When cool enough to handle chop coarsely and set aside.
Remove all but 1 TBL of bacon grease.
Heat skillet over medium heat (adjust as needed) and add the peppers and cook for about 5 to 6 minutes.
Add the onion and cook until just crisp tender.
Add the cabbage and wilt until the desired tenderness, about 10 minutes.
Add the bacon back to the skillet and mix well.
Add salt and lots of pepper to taste.
Enjoy!
Saute the onion and bacon in the olive oil in
Cut cabbage in quarters; set aside.
Fry bacon and remove from skillet.
Add onion to bacon fat.
Saut until tender; add cabbage, bacon, salt and pepper.
Cover; let smother until done.
n same manner.
Cook bacon in same skillet over moderately
Cook cabbage in salted water 8 minutes and drain.
Saute onion and green pepper in bacon drippings.
Mix cabbage, bacon, onion, green pepper, soup, milk and cheese and turn into casserole.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 20 to 30 minutes or until bubbly.
Makes a lot and can be easily halved.
Cut cabbage into small pieces and cook rapidly in boiling water 7 to 8 minutes until barely tender, but still crisp.
Drain well.
Make white sauce.
In a greased baking dish layer cabbage, bacon, pimentos, cheese and a sprinkling of bread crumbs.
Cover with sauce and remaining crumbs.
Bake 375 to 10 - 15 minutes until bubbly.
Chop the onion place into a deep oven proof dish.
Pour in the oil.
Chop the cabbage in 1/2 then in 1/2 again, 1/2 these again; you should have about 16 thin wedges.
Place these wedges into the dish.
Prick the sausages skins and place on top of the cabbage wedges.
Place bacon slices on top of this layer.
Fill with chicken stock.
Salt and pepper.
If you prefer you could cut all the ingredients up smaller for a quicker cooking time.
Bake in Gas 4 oven covered for 50 minutes.