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.
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.
For the Cabbage Filling: cut the cabbage into quarters. Steam until very
dges.
Stir in the cabbage and garlic. Cook another 2
about 8 minutes.
add cabbage, water, salt, pepper and cover
efrigerate until ready to assemble pierogi.
Combine the ingredients listed
ater to a boil. Immerse pierogi. Cook until the dumplings float
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
he liquid from the steamed cabbage as possible. Squeeze only a
Chop onion into small, 1/4-inch size pieces.
Chop cabbage into 1-inch wide by 4 to 5-inch long strips.
Melt butter in a cast-iron skillet.
Add chopped vegetables.
Fry on medium heat until soft.
While frying vegetables, boil water in a large pot. Cook noodles until done (not overdone).
Drain noodles.
Add to frying pan.
Fry all ingredients together over medium heat until noodles are well blended with cabbage.
Season with salt and pepper to taste.
(Some people substitute drained, rinsed sauerkraut for cabbage.)
Cook noodles; drain and set aside.
Core and cook cabbage (quartered).
Add lemon juice to water while cooking 25 minutes until done.
Drain and dice cabbage.
Brown hamburger; drain and set aside in bowl.
In same pan, place salt pork.
On low heat, cook until most of drippings are out.
Discard pork rind.
To drippings add 1 stick butter.
Saute onions and cabbage.
Salt and pepper to taste.
Blend in hamburger (if using) to pan mixture.
Steam cabbage until tender.
Drain.
Saute onion in butter until clear.
Add drained cabbage and saute about 5 minutes more. Add salt and pepper.
Core and slice cabbage 1/2\" thick, and add
utter, add drained sauerkraut, shredded cabbage, salt and pepper.
Cook
Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
Cook noodles and drain.
Stir in cottage cheese, Muenster cheese and salt to noodles.
Add bacon and cabbage mixture to noodles.
Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
Bake at 350 degrees for 25 to 30 minutes.
Serve with dollops of sour cream.
Fry onion in butter or margarine until golden.
Add cabbage and a little water and continue frying until cabbage is tender. Stir to keep from burning.
More water may be added, if needed. Cook the macaroni according to directions on the package.
Drain and add to cabbage mixture.
Add salt and pepper to taste.
Cook the cabbage in boiling water 5 - 7
minutes; cool. Combine shredded cabbage and salt; mixing well.
Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy.
Enjoy.