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.
he oil in a large skillet over medium-high heat. Cook
In a skillet, cook ham in oil for 5 minutes or until brown. Remove and set aside.
Add cabbage to drippings.
Sprinkle with salt and pepper.
Stir to coat cabbage with drippings.
Mix milk and mustard.
Pour over cabbage.
Reduce heat to low.
Cover and cook 6 to 8 minutes, stirring occasionally.
Return ham to skillet and cook 3 to 5 minutes, until ham is heated through.
In a large skillet over medium heat, melt 2 tbsp of the butter; add the shredded cabbage and toss to coat with the butter. Cover and cook over low heat for 10 minutes or until it is crisp-tender.
While the cabbage is cooking, in a seperate skillet, over med-high heat, melt the remaining 1 tbsp butter;.
add the thinly sliced pears and sugar. Cook for 1-2 minutes.
Stir the pears into the cabbage skillet. Cook over medium low heat for about 1-2 minutes. Season with salt and pepper.
Serve.
In a large skillet cook the sausage slices until browned on both sides; remove to a plate.
Heat the butter in the same skillet; add in onion, garlic, bell pepper and chili flakes, then saute over medium-low heat for about 4 minutes.
Return the sausage back to the skillet and add in chopped cabbage and broth; cook stirring for about 20-25 minutes or until cabbage is tender.
Season with salt and black pepper, then toss with parmesan cheese is desired.
Serve with hot cooked noodles.
Core and shred 2 apples; Combine with cabbage and onion in skillet.
Saute apple mixture in margarine for 5 minutes, stirring frequently.
Stir in water and vinegar, salt and pepper.
Pierce sausages with fork and place over apple mixture.
Cook covered 10 minutes or until cabbage is barely cooked and sausages are heated thoroughly.
Core and wedge remaining apple.
Add to skillet along with parsley.
Cook covered for 1 minute.
Serve with mustard.
Melt butter in a skillet and add cabbage, onioin and garlic.
Cook on medium to medium-high heat until cabbage is wilted and onions are translucent.
Mix 1 1/2 Celsius milk with flour. Add milk mixture to cabbage skillet and stir to thicken.
Add meat if desired.
Mix Bisquick mix and 2/3 Celsius milk as if going to make biscuits. Press the dough into a pie pan or 8x8 baking dish.
Add cabbage mixture into baking dish.
Bake at 350 degrees for 20 minutes.
Shred cabbage.
Put ground meat in skillet.
Stir cabbage and meat while the meat browns.
If you like onion, add with the cabbage.
When browned, add soup and milk.
Stir and simmer for a short time.
Serve over cornbread.
Remove outside leaves from cabbage; wash cabbage.
Coarsely shred to measure 3 cups.
In large skillet, melt butter.
Stir in cabbage, hash browns, water and salt.
Cook uncovered over medium-high heat until liquid is absorbed and bottom is brown, 8 to 12 minutes.
Brown hamburger and onion in large skillet and drain. Add next 4 ingredients. Add chopped cabbage over top. Cook until cabbage is just tender.
Chop onion and cabbage.
Cook in skillet with water until almost tender.
Cut up smoked sausage and add salt, pepper and paprika.
Cook until cabbage is tender.
Serve with cornbread.
Melt margarine in a large skillet.
Add cabbage, onion, celery seed, salt and pepper.
Stir to coat; then cover and cook over medium heat for about 10 minutes.
Stir occasionally.
Stir in the apples and sugar.
Cook, covered, 5 minutes longer.
Saute the bratwurst until golden brown on all sides.
Stir in 1 cup of cheese and sour cream into cabbage mixture.
Add bratwurst.
Cook, covered, 5 minutes.
Sprinkle with remaining cheese.
ven or large cast iron skillet over medium heat; cook and
In large skillet over medium heat add oil.
Heat oil until hot but not smoking.
Add smoked sausage; cook until lightly browned, about 5 minutes.
Add carrots and cabbage.
Add water.
Cover with lid; simmer for 25 or until cabbage is tender and water is absorbed. You might need a little more water.
In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary.
Add remaining ingredients, except for rice; stir well and bring to a boil.
Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender.
Serve over prepared rice.
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.
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
Cut pork into bite sized pieces.
Season pork with ginger and 2 T. of the brown sugar and stir fry on high heat in olive oil until browned and cooked through.
Remove pork from the pan and deglaze with apple and lemon juices.
Add cabbage, carrots and apples and remaining brown sugar and turn heat down to medium.
Cook veggies until tender-crisp and add pork back to pan and combine well.
Brown hamburger and onion in hot fat.
Add cabbage.
Fry lightly with onion and hamburger.
Add flour and seasonings.
Blend into mixture.
Pour milk over all.
Cover.
Simmer 15 to 20 minutes or until cabbage is tender.
Brown meat with onion and dressing mix.
Add tomatoes, rice, water and cabbage; stir.
Reduce heat to simmer; cover tightly.
Cook 20 to 25 minutes or until cabbage is tender and rice is cooked.