utside leaves of the cabbage, cut out the core and
of the cabbage, 1/4 of the sauerkraut, 1/4 of
In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper.
Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender.
Cool mixture, then remove bones from chops.
Cut chops into bite size pieces.
Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce.
Cook, covered, about 1 hour, or until pork is tender and stew is piping hot.
Serve with boiled potatoes.
Remove core from cabbage.
Separate the leaves and
remove the core from the cabbage and discard.
Place the
Remove core from cabbage. Separate the leaves and boil,
bout half cooked.
While cabbage is cooking in a large
Mix sauce and water; set aside.
Cut cabbage into wedges; drop in hot water and bring to a boil.
Take off heat and set aside. Cook rice according to package directions.
Brown ground beef with seasonings and onion.
Drain cabbage.
Layer 1/3 of cabbage, 1/2 of meat, 1/2 of rice, 1/3 of sauce (enough to cover).
Layer 1/3 of cabbage, sauerkraut, remaining meat and rice, 1/3 of sauce to cover.
Top with remaining cabbage and sauce.
Bake 1 1/2 to 2 hours at 350\u00b0.
Freezes well.
br>Cut core out of cabbage to depth of 3-inches
potato masher.
Place cabbage, sauerkraut, pork, and barley in the
Shred cabbage.
Brown ground beef and onion; drain.
Layer cabbage, sauerkraut, ground beef, onion, rice, tomato soup, salt, pepper and Parmesan cheese.
Layer until pan is full.
Pour a can of water over the top.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Melt butter in a large pot.
Add the onion, leek and carrot. Saute until just beginning to get soft.
Pour in the beef stock and bring to boil.
Stir in the cabbage, sauerkraut and the tomato.
Cover and simmer for about 50 minutes or until cabbage is tender.
Check for seasoning.
Serve hot with a dollop of sour cream and sprinkling of dill (fresh is best).
Serves 4 to 6. Best if made day before and refrigerated.
br>Mix in the chopped cabbage, sauerkraut, rice and tomatoes.
Spread
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.
Put oil in skillet. Add cabbage, red wine vinegar, sugar, mustard seeds, salt and pepper, garlic and water and allow to simmer until cabbage wilts.
Add honey and cider vinegar. Cook until syrupy.
Serve over brats.
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.
ot, in boiling water, separate cabbage leaves.
Once all possible
ave to understand that pickling cabbage takes time, BUT! it
come loose.
While the cabbage is boiling, prepare the meat
t core out of cabbage heads.
Put cabbage core side down