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.
ell and soak the red cabbage in it for 2 hours
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.
Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
Grade cheddar cheese and put in bowl.
Cool beef mixture before using.
Roll dough out in small circles about 8 inches.
Fill dough with meat mixture and cheese.
Fold dough over like a pocket and seal with beaten egg or water.
Bake in oven at 350* for 30 minutes.
When done baking butter the tops of rolls.
br>Remove core and chop cabbage.
Place in pan.
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
nd set aside.
Shred cabbage if not buying store bought
br>Add finely cut up cabbage and a little water.
Mix first 5 ingredients until smooth.
(Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices.
I use the Zender's seasoning.
Store in refrigerator.
Chill before using.
Shred cabbage.
Add carrots, onions, red cabbage and green peppers.
Add dressing until it coats the cabbage but doesn't make it soggy.
Recipe may be halved as it makes a large quantity, otherwise.
combine the water with the cabbage, beans, and olive oil. Cover