ot, in boiling water, separate cabbage leaves.
Once all possible
ven to 350 degrees.
Cook cabbage, celery and onion in oil
Preheat oven to 350\u00b0F. Cook cabbage in boiling salted water for
In large, covered skillet, cook cabbage until tender in small amount water and salt. Drain. Place in 13 x 9 x 2 inch baking dish.
In saucepan, cook green pepper and onion in butter until tender.
Blend in flour, salt, and pepper. Add milk. Cook and stir until bubbly.
Pour over cabbage. Bake, uncovered, at 375 degrees for 20 minutes.
Combine mayonnaise, cheese, and chili sauce. Spoon on top of cabbage and bake 5 minutes more.
ins. Peel when cool. Meanwhile, cook cabbage in boiling salted water for
for 15 minutes. Add the cabbage and cook, uncovered, for another 15
Preheat oven to 350*F.
Grease a 2 quart casserole dish.
Cook cabbage in boiling salted water until barely tender, about 10 minutes, drain well.
Melt butter in small saucepan over low heat.
Blend in flour, milk and salt.
Cook and stir until slightly thickened then fold in cheese.
Put cabbage in casserole dish and stir in cheese sauce.
Sprinkle cracker crumbs over top.
Bake for 25-30 minutes or until top is browned.
eat to pan. Add allspice; cook for 1 min. Add tomatoes
Cook cabbage for 6 to 8 minutes.
Season to taste.
Saute bread crumbs in butter until brown and crisp.
Layer cabbage, white sauce and cheese.
Top with bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Chop cabbage into bite-sized pieces.
In a large skillet, cook cabbage in oil until it reaches desired doneness. (I like mine really tender, but some may like more crunch).
Mix together cooked cabbage, soup, and mayo.
Pour in a greased casserole dish and top with crushed corn flakes.
Drizzle the melted margarine over the top of the casserole.
Bake at 375 degrees for 20 minutes or until hot and bubbly.
Preheat over to 375 degrees.
Grease a 2-quart casserole.
Cook cabbage in boiling, salted water for 10 minutes.
Drain and let cool; chop finely.
In mixing bowl, blend eggs, 3 Tablespoons butter, cream, salt and pepper; stir in cabbage.
Turn into casserole dish.
Blend remaining butter with bread crumbs and sprinkle over cabbage.
Bake 30 minutes.
Cook cabbage in water (small amount) about 6 minutes.
Add remaining ingredients and simmer about 10 minutes.
This is a Weight Watchers recipe.
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.
00b0F. Grease a baking dish. Cook cabbage leaves in boiling salted water
Cook cabbage leaves in boiling salted water
e done with the cabbage. Cut the cabbage head in half, then
f water to a boil. Cook cabbage in boiling water until outer
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.
In a large skillet, heat oil over medium-high heat. Cook cabbage, apples and onion for 3 mins, or until tender. Stir in thyme, vinegar, sugar, and dressing. Season. Serve warm.
Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
Beat egg yolks; add cream, butter and salt (if necessary).
Pour into soup and blend; serve immediately.