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.
edium heat. Stir in the cabbage and onion; cook and stir
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
alf; and finely shred the cabbage.
Place the serving plates
orming patties. Cook until the cakes are golden brown on one
Heat oils in wok or large saucepan.
Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
Transfer to a bowl and cool.
Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
Spoon batter into lightly oiled skillet, making 3 inch cakes.
Saute until golden
Sprinkle with sesame seeds.
These can be kept warm in the oven until all cakes are ready to be served.
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
ry the onion. Add the cabbage and saute for about 5
o a bowl for fish cakes and reserve remaining 1 1
Core and slice cabbage 1/2\" thick, and add
Shape mixture into 8 rd cakes & set aside.
Wash out
Cook the cabbage in boiling water 5 - 7
Heat oil in a 14 inch wok or large skillet over medium-high heat.
Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.
eat. Shape into 6 crab cakes (about 1/2 cup each
. To cook the fish cakes, heat 2 tablespoons of groundnut
ooking spray. Lightly spray crab cakes with nonstick cooking spray and
minutes; cool. Combine shredded cabbage and salt; mixing well.
ind the largest head of cabbage possible. The larger the head
ot, in boiling water, separate cabbage leaves.
Once all possible