igh.
Cut core from cabbage; rinse.
In medium glass
p setting).
Prepare the cabbage by trimming and removing four
long knife. Place 1 cabbage in a microwave proof container
br>Meanwhile, for the braised cabbage, heat the oil in a
r use 2 casserole dishes.
Slice cabbage using food processor or
Mix the strips of cabbage with the vinegar and sugar.
essen.
Cooking Cabbage:
This is
combine everything.
Place cabbage in a large pot
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.
eeks.
For the cauliflower / cabbage pickles. Wash the cauliflower and
>Remove core from savoy cabbage using a long thin
Cut cabbage head in half and pop
o coat evenly.
Slice cabbage with core-side down. You
br>Remove the heads of cabbage from the hot water. Remove
Shred the cabbage.
Peel and slice the apple.
Melt the butter in a Dutch Oven or non-aluminum pot. Add the cabbage and apple slices and mix.
Add the bay leaf, Juniper berries and salt and pepper to taste. Cover and cook over low heat for 10 minutes.
Mix in the dry vermouth, vinegar and sugar.
Cover and cook for 30 minutes.
Taste and adjust seasonings if necessary.
Note: The red cabbage can be cooked for as long as 1 hour but I think that it is best when crisp tender.
Goes well with pork or game dishes.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Peel, core and chop apples.
Melt butter (bacon drippings may be used if you prefer).
Add apples, cabbage, onions, Season-All and nutmeg.
Mix well. Cover and cook over low heat 20 minutes, stirring frequently. Combine vinegar, sugar and red pepper. Add to cabbage. Cook 5 minutes longer. Stir in nuts or serve with nuts sprinkled over top.
This is one of those dishes you will find even better when reheated. Excellent served with pork, duckling, goose and game.
Serves 4 to 5.
In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.
Chill in the refregerator for up to 2 hours.
Serve with meat & fish dishes.
or use 2 smaller casserole dishes (I use a small size