Remove 12 large leaves from cabbage.
Trim off thick part
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
Place in slow-cooking pot.
Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
Pour over cabbage rolls.
Cover and cook on low 7-9 hours.
Cut cabbage head in half and pop
ssen.
Cooking Cabbage:
This is
p setting).
Prepare the cabbage by trimming and removing four
n medium bowl.
Place cabbage in large bowl. Combine cider
our steamed or frozen/thawed cabbage and slice off the tough
ve to pick out the best of what has been
hop enough red and green cabbage to make 3-4 cups
Cut cabbage in half, remove the core,
Making the cabbage - Shred cabbage into a large mixing bowl
combine everything.
Place cabbage in a large pot
In a pot of water with 1 tablespoon salt, boil shredded cabbage until just tender.
Cook it quickly, perhaps 10 minutes at most, to retain its Vitamin C.
Drain; stir in chopped onion that has been glaceed in a nonstick frypan.
Add salt, pepper, sugar and vinegar; stir at least two minutes until the vinegar permeates the cabbage, which will become limp.
Serve hot with Best Herbed Pork Roast.
igh.
Cut core from cabbage; rinse.
In medium glass
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
Gradually add water, while stirring; heat until mixture reaches boiling point.
Add all other ingredients and simmer over low heat for about one hour.
Serves 8.
Easy to prepare and simply delicious on a cold day.
Best served with a pan of corn bread.
Put cabbage, carrots and bell pepper through food processor. Or you can grate with a hand grater.
Grate onion to ensure you have exactly 1/4 c onion. Any more onion and it will ruin the whole batch.
Place in a large bowl.
In a medium bowl, mix together miracle whip, salt, pepper, celery seed, sugar and enough milk to make mixture creamy.
Pour over cabbage mixture.
Best if put in fridge to allow the ingredients to mix together.
NOTE: real mayo don't work as well with this recipe.
eeks.
For the cauliflower / cabbage pickles. Wash the cauliflower and
In a large bowl, add cabbage, carrots, celery and onion.
Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
Bring to a boil.
Pour the hot dressing over the cabbage mixture, and mix well.
Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.