ions and garlic and saute for 4-5 mins. Add
oil.
Combine honey, orange juice, sherry, ginger, five-spice mix
fter 30 mins. Check temperature for doneness at 1 hour.
he onion. Add the cabbage and saute for about 5 mins. Add
ady to use.
For Posypka Topping mix
br>Cooking Cabbage:
This
For the dipping sauce:
Core and slice cabbage 1/2\" thick, and add
nions.
Add Chinese cabbage and cook for 3-5 minutes.
minutes; cool. Combine shredded cabbage and salt; mixing well.
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.
the carrots. Saute them for a couple of minutes with
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
Gradually add water, while stirring; heat until mixture reaches boiling point.
Add all other ingredients and simmer over low heat for about one hour.
Serves 8.
Easy to prepare and simply delicious on a cold day.
Best served with a pan of corn bread.
o easily hold cabbage head.
Add cabbage, and cook for 2-3
d mashes the potatoes and cabbage after cooking, before adding the
o the pan and saute for 4-5 mins. Add the
mins. Add the cabbage and saute for 2-3 mins. Then
Add the roulades and cook for 3-4 mins, turning occasionally
roasting pan and roast for 1 hour 45 mins to
For the sauce:
Remove 16 to 18 large cabbage leaves.