br>Remove sausages.
Add potatoes and onions to drippings in
Cook the potatoes in boiling, salted water for
Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook for 3-4 mins until soft but not crisp. Spoon off the excess fat. Add the onions and cook for 5 mins until softened. Add the cabbage, potatoes and mustard seeds; stir well. Add the broth and 2 cups water and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 12-15 mins until the potatoes are tender.
Add the sausages to the pan, stir well and simmer for 10-15 mins until the flavors have blended. Serve with mustard.
Place the ham in a large saucepan, cover with 4 1/4 cups of water and bring to a boil. Add the onion and bay leaves, cover and simmer for about 45 minutes.
Remove the onion and bay leaves and discard. Add the cabbage, potatoes, carrots and cumin and cook for a further 20 minutes.
Remove the meat and cut into small pieces, return it to the pan, add most of the parsley, season to taste with salt and pepper and serve, garnished with the remaining parsley.
inse and remove eyes from potatoes, quarter them, rinse again and
nd wash outer leaves from cabbage; line a 13x9-inch baking
he meat.
Stir in cabbage, potatoes and sliced apples. Sprinkle with
Cut head of cabbage into bite-size pieces.
Put into large pan of water; add salt if you like.
Bring to a boil.
Peel potatoes and dice them up and add to boiling cabbage.
When the potatoes are fork-tender, drain real well.
Add Velveeta, diced and mix until cheese is melted.
Core and shred the green cabbage.
Peel and chop the
In a microwave dish put a layer of chopped cabbage, layer of sliced potatoes, layer of chopped onion, salt and pepper to taste and sprinkle with garlic salt (optional).
Then place another layer of cabbage, potatoes and onion; salt and pepper.
Put margarine and water on top.
Cover and cook in microwave 15 minutes on High.
Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.
arlic until softened.
Add cabbage, potatoes, ham and paprika.
Pour
Cover corned beef brisket with boiling water.
Simmer (do not boil) for 3 1/2 hours or until fork-tender.
Add cabbage, potatoes and onion.
Simmer about 1/2 hour longer, or until potatoes are fork-tender.
Let stand about 10 minutes.
Saute beef with onion until beef is browned.
Drain.
Blend soup and tomato sauce with seasonings.
Stir in beans, cabbage, potatoes and beef.
Mix thoroughly and spoon into 2-quart casserole. Cover. Bake in a 375\u00b0 oven for 1 hour or until potatoes and cabbage are tender. Makes 8 servings.
Fry bacon and set aside.
Leave enough grease in skillet to coat cabbage, potatoes and carrots.
Slice cabbage and cut potatoes in bite size pieces.
Add carrots.
Sprinkle flour on top.
Sprinkle salt and pepper to taste.
Add vinegar and 1 1/2 to 2 cups water.
Cook slowly from 30 to 40 minutes or until most of the liquid is gone.
Pour into dish.
Add sour cream and crumbled bacon; serve.
br>Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed
In hot oil in large, heavy skillet over medium heat lightly brown sliced kielbasa.
Remove from pan, set aside.
To remaining fat in skillet add cabbage, potatoes and onion.
Stir-fry 2 minutes.
Sprinkle vegetables with flour, mix well.
Add water to chicken broth to make 1 1/2 cups.
Return sausage to skillet.
Add broth, vinegar, caraway, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 20 to 30 minutes or until potatoes are tender.
Yields 6 servings.
Melt butter in large stock pot and saute onion, garlic and caraway seeds until onion is tender.
Add broth, cabbage, potatoes, salt and pepper, bring to boil and then simmer for 1 hour.
This soup may be pureed with a hand-held blender if you prefer.
Cook and stir onions in fat or margarine in Dutch oven until tender.
Add beef broth, cabbage, potatoes, carrots and celery. Heat to boiling; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
Stir in tomatoes, salt and pepper. Simmer, uncovered, about 10 minutes.
Garnish each serving with dollop of sour cream and sprinkle of dill weed.
Cook cabbage, potatoes, onions and green pepper covered with water until tender.
After cooked, drain well.
Brown ground beef in frying pan and drain grease.
Mix tomatoes, water, Veg-All and seasonings together.
Add cooked mixture.
Let simmer for 20 to 25 minutes.