Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Cut up cabbage and steam about 5 minutes
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.
n frying pan.
Saute cabbage and onions until soft.
In large pan, heat butter and saute cabbage and onions until wilted.
Place half of the cabbage, onions and potatoes in a 3-quart casserole.
Sprinkle with 1 cup cheese.
Put remaining cabbage, potato and onion on top.
Melt 2 tablespoons butter in same pan cabbage was cooked in.
Add 1/4 cup flour.
Cook 1 minute.
Add can of broth.
Cook until thickened.
Pour over top of cabbage.
Sprinkle remaining cheese over top.
Bake at 350\u00b0 for 45 minutes.
Brown pork chops, onions, and seasonings in oil.
Take chops out of pan and set aside.
Add celery soup and milk to the same pan with the onions and simmer until heated through.
Put one half of the sliced potatoes in a sprayed casserole pan.
Place one half of the cabbage over potatoes.
Pour one half of soup mixture over that.
Repeat.
Place browned pork chops on top.
Cover and bake at 350\u00b0F for 1 hour or until potatoes are tender.
Remove cover last 20 minutes.
In a saucepan, cook cabbage in water until tender.
Stir occasionally; drain.
Add potato, margarine, salt and pepper. Stir in vinegar.
Cook and stir over low heat for 5 minutes. Yield:
4 servings.
Preheat oven to 350\u00b0.
Brown ground beef.
Drain off excess fat.
Cut up cabbage, potato, carrots and onion.
Add rice and tomato soup.
Add 1 cup water and more if necessary.
Bake at 350\u00b0 for 1 1/2 hours.
Serves 6.
nd wash outer leaves from cabbage; line a 13x9-inch baking
n it.
Add the cabbage to the the pot and
Brown ground beef in vegetable oil.
Add beef broth, cabbage, potato, onion, tomato sauce, salt and pepper.
Cook on medium-low for 30 minutes until vegetables are tender.
Add kidney beans and simmer for 30 minutes.
Heat the oil in a large saucepan over medium heat.
Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
Transfer the cooked vegetables into a 6-quart slow cooker.
Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
Cover and cook on LOW for 8 hours.
Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.
utter. Add chopped onion, shredded cabbage and garlic; sautee for about
Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes.
Stir in cabbage, cover and cook over medium heat, until cabbage is tender.
Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Start by cleaning your vegetables. Cut the cabbage and onion into six lengthwise slices. Cut potatoes crosswise into two pieces.
In a large pot layer your ingredients in this order: cabbage, potato and onion.
Pour chicken broth over the top of ingredients. Add salt and pepper to taste.
The final step is to add the polish sausage on top of the ingredients. Cover and cook over med. heat until desire tenderness.
Stir the ingredients so that you do not break the cabbage apart too much. So just be careful in stirring.
Clean and wash the savoy cabbage and cut it into small
Grease a 9 x 13-inch casserole dish.
Layer sliced potatoes and chopped onion.
Shred cabbage and put on top.
Mix cream of celery soup with 1 can of water and pour on top of cabbage.
Cut sausage in chunks and arrange on top.
Cover and bake at 350\u00b0 for 1 1/2 to 2 hours.
Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.
Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
Layer the Velveeta cheese slices on top.
Then spread on all of the meat mixture.
Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.
nion, shallot, garlic, apple and cabbage for 20 minutes.
Turn