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 soup pot, boil cabbage until tender.
Drain and reserve juice.
While cabbage is cooking, brown beef and sausage until done.
Drain well.
Add back to skillet and add onion.
Cook until onion is tender.
Add cabbage back to soup pot with the rest of the ingredients.
Add cabbage juice a little at a time until you have the consistency you like, soup or stew.
Cook over medium heat for about 30 minutes, adding chili powder, salt, and pepper to taste.
Cut cabbage; boil in salted water until tender.
Drain, keeping 1 cup juice.
In large skillet, brown meat, onion and garlic.
Drain.
After browning, add cabbage, soups, rice and enough cabbage juice so it won't be dry.
Spoon into greased casserole dish.
Top with grated cheese and bake at 300\u00b0 for 20 minutes.
Cut cabbage into wedges.
Place in a large pan and cover with water.
Parboil until almost tender.
Lift wedges out of water carefully; arrange in oblong casserole, reserving cabbage juice. Blend butter, flour and salt; add 1 cup reserved juice gradually, stirring constantly.
Cook and stir until thick and creamy; add cheeses.
Pour over cabbage wedges; sprinkle with potato chips. Bake at 350\u00b0 for 30 minutes or until tender.
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.
Core cabbage and cover with water; boil
Remove core from cabbage. Separate the leaves and boil,
Cut cabbage small; cook in pan covered with salted water. Cook until tender; drain (save 1 cup of the liquid).
In frypan, saute onion in oil.
Remove onion from pan.
Cook cabbage 15 minutes.
Reserve 1 cup liquid, beat eggs. Add milk, nutmeg, salt, 1 cup liquid and pepper.
Mix all together.
Put in buttered baking dish.
Bake at 300\u00b0 until set (1 1/2 to 2 hours).
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
ind the largest head of cabbage possible. The larger the head
ot, in boiling water, separate cabbage leaves.
Once all possible
i's classic kim chi recipe calls for two Chinese cabbages
he core out of the cabbage - it cooks down with everything
minutes.
Core the cabbage and place in a
Quarter the cabbage, remove the core, and cut
roasting pan, layer shredded cabbage (any leaves not suitable
hat I use.
Cabbage -- In a large pot
mall size roaster for this recipe).
Place the chopped onions
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR