eggies are cooking, chop the cabbage and combine with rice, chili
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.
Saute beef, onion, celery and bell pepper.
Season with salt, pepper, garlic salt and Worcestershire sauce.
Add tomatoes, chopped cabbage, rice and water.
Cover; cook slowly until rice is done.
Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to
Saute meat, onion, celery and bell pepper.
Season with various seasonings.
Add tomatoes, cabbage, rice and water.
Cook in heavy cooker with lid, either on low heat on top of stove or in oven at 325\u00b0, until rice is done, about 45 minutes.
inutes more.
Now add cabbage and do not 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.
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
ay ahead.
For the Jambalaya:.
Heat butter in skillet
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
Core and slice cabbage 1/2\" thick, and add
Cook the cabbage in boiling water 5 - 7
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
br>Add the potato and cabbage and, while stirring, saute the
ater to a boil. Add cabbage leaves and return to a
he wok and cook the cabbage over medium-high heat until
dding a note to this recipe. The cabbage leaves need to be