Blanch cabbage leaves for 2 mins in boiling salted water. Remove with a
ile sauce is cooking, prepare cabbage.
Discard any tough outer
Boil 1 head of cabbage until fairly soft.
Make rolls with cabbage.
Combine ground beef and Minute rice and shape to fit cabbage rolls.
Place in pan and cover with tomatoes and tomato soup.
Bake in oven for 45 to 50 minutes, basting often with juice.
ebone pork, retain bones, cut meat into bite size strips, rinse
nter core of the cabbage.
Add cabbage to the water
minutes.
Add rice, meat, salt, and pepper.
Stir
ow heat. Add cabbage, cover, and simmer until cabbage is tender, 15
nough leaves to make 16 cabbage rolls. Cut the denser ribbing
Simmer
onions in a little margarine until soft.
Rinse rice thoroughly
and
simmer
until
slightly
tender.
Drop cabbage into
boiling water.
Mix meat, onion, rice, salt and pepper
very well.
Fill cabbage leaves with meat mixture and roll up.
Layer in
a
roasting
pan
and
cover with boiling water.
Salt top layer
lightly.
Cover with aluminum foil and bake at
350\u00b0
for 1 hour.
After baking full length of time, pour crushed tomatoes over it and bake for 1 hour more.
Boil cabbage leaves until tender.
Mix tomatoes, onions, sauce, paste, salt and pepper.
Remove 2 cups.
Mix ground beef, ground sausage and rice into sauce.
Fill cabbage leaf with meat mixture; roll cabbage around meat.
Place in Dutch oven.
Pour 2 cups sauce mix over cabbage rolls.
Bake at 350\u00b0 for 45 minutes.
Cut the core out of cabbage and cook in salted water
Boil cabbage leaves that have been separated for 2 to 3 minutes.
Place meat, rice, salt, pepper and lemon juice in a bowl and mix well.
Stuff and roll cabbage leaves with meat mixture into small firm rolls.
Arrange the rolls in baking dish.
Place 2 cloves garlic between each layer.
Add water, tomatoes and tomato paste and cover and bake until done.
Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
When the leaves begiin to soften and change from red to pink, remove from the heat.
Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
Season with plenty of pepper and serve warm. Enjoy!
Saute onion in 3 tablespoons butter, heating through, not browning.
Add ground beef, plus 3 teaspoons salt and 1/8 teaspoon pepper.
Spread into 2 quart baking dish.
Spread 3 cups cabbage; cover with meat mixture.
Top with 3 cups cabbage.
Spoon over top, 10 1/2 ounce can of condensed tomato soup.
Bake covered 1 hour in 350\u00b0 oven.
Saute onion in butter; add (heating through but not browning) beef, salt and pepper. Spread in a 2-quart baking dish 3 cups cabbage; cover with meat mixture. Top with other 3 cups cabbage. Pour on top 1 can condensed tomato soup. Bake, covered, for 1 hour. Serves 6.
Spread in casserole, shredded cabbage.\tCover with meat mixture (hamburg, onion, pepper, salt and potatoes).
Top with three
more
cups
of shredded cabbage.
Pour tomato soup over top.
Bake,
covered,
at 350\u00b0 for one hour or more.
Serves 4 to 6.
Saut onion in butter. Add ground beef. Heat through, but not browning; drain. Add salt and pepper. Spread in a 2-quart baking dish 3 cups of shredded cabbage. Cover with meat mixture. Add layer of cut cabbage. Pour tomato soup over all. Bake covered at 350\u00b0 for 1 hour.
ater to a boil. Place cabbage on a flat work surface
et a creamy dressing. Season with salt and pepper to taste
1.Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
2.Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
3.Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.