mall knife.
Cook the cabbage separately by dropping the quarters
o keep warm.
Add cabbage wedges to vegetables and broth
Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
Put ham into a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil.
Turn to simmer and cook until veggies are tender.
Remove the herb bag.
Add cabbage, simmer for 20 minutes.
or until cabbage is cooked.
Remove ham and cut in to pieces.
Place on the center of a large platter.
Strain the cabbage and season it with pepper.
Surround the ham with the cabbage, carrots, and potatoes.
EAT!
In large stock pot, place one layer of cabbage on bottom, then start layering onions, cabbage and sausage until all are used. Add wine and seasonings. Pour only about 2 to 3 inches of water in pot, enough to cover bottom and prevent sticking. Bring to a light boil, then reduce heat, cover and simmer until cabbage and onions are tender.
Cut sausage in thin slices (1-inch or less) and brown in a large pot.
Add water, tomatoes, tomato sauce, garlic and onion. Core and quarter cabbage.
Add it to pot.
Cover and cook on medium-high until cabbage is well cooked (30 to 40 minutes).
Stir occasionally.
Slice cornbread in large pieces.
Lay open faced on plate and spoon sausage and cabbage on top.
Brown the onion and ground beef. Steam the cabbage until limp. Place cabbage in buttered baking dish. Layer with onion and meat. Alternate cabbage and onion. Top with tomato soup.
Cover and bake at 350\u00b0 for 40 minutes.
Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
In a large pot layer your ingredients in this order: cabbage, potato and onion.
Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
Chop steak into squares.
Fry in pan with a little oil.
While meat is cooking, chop up cabbage and cook in oil on low heat.
When meat is done, add to cabbage.
Use meat juice and water to make a simmering sauce.
Cover.
Cook about 30 minutes.
Stir often.
Salt and pepper to taste.
Serve with rice and crackers.
Melt oleo in large skillet.
Add cabbage and onion, mixing well.
Arrange potatoes over cabbage; sprinkle with caraway seed. Crumble beef over potatoes; sprinkle with salt and pepper.
Pour tomato sauce over all and cover skillet.
Cook over low heat until meat and potatoes are done, about 30 minutes.
Melt butter in large skillet.
Add cabbage and onion, mixing well.
Arrange potatoes over cabbage; sprinkle with caraway seed. Crumble ground beef over potatoes; sprinkle with salt and pepper. Pour tomato sauce over ground beef.
Cover skillet and cook over low heat 30 to 35 minutes or until meat is done.
Yields 4 servings.
Place brisket in large pot, covering completely with water. Bring to a boil and then let simmer for 2 hours.
Add onions, carrots, potatoes and cabbage.
Cook 1 more hour.
Carve meat against the grain. Delicious 1 pot meal.
Crumble the ground beef into a skillet over medium-high heat. Add the onion, an d season with garlic powder and pepper; cook and stir until the beef is evenly browned. Drain off the excess grease.
Pour the beef broth and onion soup mix into the skillet with the beef, and stir to blend. Bring to a boil, then add the rice, cabbage and vegetable juice cocktail. Stir together, then cover and simmer over low heat for 30 minutes, or until the rice is tender and the liquid is absorbed.
or 25 minutes.
Add cabbage to pot. Cover and cook
eep warm.
Add sliced cabbage, shredded carrot, wine, caraway seeds
In a 12-inch ovenproof skillet, cook pork chops in hot oil until brown on both sides.
Remove from skillet and add onion, cooking until tender.
Stir in wine, brown sugar, vinegar, salt and pepper.
Stir in cabbage and apples.
Bring mixture to a boil. Top with chops.
Cover and bake at 350\u00b0 for 40 to 50 minutes or until tender.
Fry bacon; drain and crumble.
Combine bacon, cabbage, green pepper, onion, celery and salt in a saucepan and heat for 2 to 3 minutes, stirring constantly.
Add tomatoes and mushrooms if desired and continue cooking until mixture is slightly thickened and tender.
Makes 4 servings, 50 calories per serving.
Place ham, onion, celery and garlic in soup pot (large!) with bay leaf and 6 to 8 cups water.
Bring to a boil, then simmer, uncovered, for 1/2 to 1 hour.
Take ham out. Add potatoes and carrots and return to medium-high heat for 1/2 hour or until veggies are done.
Add cabbage and cook at medium heat for 20 to 25 minutes.
Either slice ham and return to pot, or keep ham warm on platter and serve with vegetables on the side.
Brown meat; add onion and green pepper, cook until done. Drain.
Put meat mixture into a large pot and add seasonings, cabbage, tomatoes, tomato sauce, rice, egg, oil and water.
Stir a little and cook 1 hour on low.
Stir occasionally. Serve with cornbread muffins.
In skillet, cook chops in oil until brown on both sides. Remove chops from skillet and add onion.
Cook until tender.
Stir in wine vinegar, salt, pepper, white wine and brown sugar.
Stir in cabbage and apples.
Bring mixture to a boil.
Top with chops. Bake at 350\u00b0 for 40-45 minutes or till chops are done.
In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil.
Add cabbage and carrots.
Reduce heat to medium-low.
Cover and simmer 15 to 17 minutes or until vegetables are tender.
Place corned beef over vegetables in pan.
Cover and remove from heat.
Let stand 5 minutes or until corned beef is heated through.
Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top.
Makes 4 servings.