Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
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.
In a large skillet, brown beef with chopped onion. Drain, if necessary. Return meat mixture to pan.
Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use). Cook until cabbage is somewhat wilted.
Add Rotel and continue to cook until cabbage is tender.
Add cubed Velveeta and seasonings to taste.
Cook until cheese is melted. Serve hot.
Chop the onion and green pepper. Slice the cabbage.
In a large pan, brown the gound beef with the onions and peppers. Drain and remove from pan.
Put the sliced cabbage in the pan; add the Rotel tomatoes. Cook on medium heat until cabbage is tender.
Add the meat mixture to the cabbage and stir well. Stir in the cheese soup until well blended. Cover and cook over low hear for at least 1 hour. Add salt and pepper to taste.
In large skillet, brown meat.
Chop cabbage to bite-size pieces.
Mix together meat, cabbage, tomatoes, salt, pepper, onions, soup and water.
Cover and simmer for 45 minutes to 1 hour.
Stir occasionally.
Serve with corn bread.
In heavy skillet, cook bacon, bell pepper and onion until bacon is crisp.
Add tomato sauce, honey, seasoning and mustard. Simmer slowly for 10 minutes.
Add cabbage; simmer 15 minutes longer.
Cook cabbage in boiling, salted water for 10 minutes.
Drain well and place in casserole.
Saute onion and bell pepper in butter.
Add tomatoes with juice, sugar, salt and pepper and simmer for 5 minutes.
Add sausage and pour mixture over cabbage. Sprinkle cheese on top.
Bake at 325\u00b0 for 20 minutes or until cheese melts.
In skillet, cook meat, onion and bell pepper until done.
Pour off grease.
In large pan, cook chopped cabbage and tomatoes until done.
Combine all; add Cheddar cheese soup.
Cook slowly, stirring frequently, an hour or more.
Brown hamburger and onions; drain.
Combine regular tomatoes, Ro-Tel tomatoes, Cheddar cheese soup and 1 head cabbage.
Simmer 1 hour uncovered.
Serve with cornbread.
Fry bacon in skillet.
Take bacon out on paper towels; set aside.
Cut up cabbage, onions and bell pepper and cook about 10 minutes into some of the bacon drippings.
Add tomatoes, salt and crumbled bacon into mixture.
Cook about 10 minutes.
Brown meat, onion and pepper.
Shred cabbage into large pan. Add soup, tomatoes and Ro-Tel.
Add salt and pepper.
Mix all and cook 1 hour or longer.
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.
about 15 minutes.
Add creole seasoning, tomatoes, sauce, and bay
In a large bowl, whisk together vinegar, sugar, mayonnaise, horseradish, mustard and seasoning mix. Season. Add cabbage, pepper, radish, carrot, onion, and parsley and toss to coat. Cover and chill for 1 hour. Toss before serving and garnish with lime slices.
he guy who posted this recipe, I would stuff the tomatoes
br>Combine the soup, water, Creole seasoning, pepper and salt and
Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
Add cabbage, artichoke hearts and olives, mix well.
Cover and chill at least 1 hour or up to 24 hours before serving.
o 4 minutes. Add the cabbage and cook, stirring, until wilted
Quarter the cabbage, remove the core, and cut
br>Serve with Rabbit Sausage Recipe #404348 (if you wish to