Boil potatoes until about done and then drain and place in the bottom of a casserole dish.
Salt and pepper to taste.
Mix in sour cream.
Fry cabbage in butter or margarine until done. Put on top of potatoes.
Brown meat with onion; put on top of cabbage.
Mix soup and milk; heat and pour on top of meat.
Bake at 350 degrees for 30-45 minutes or can be put in a crock pot on low for several hours.
Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes.
Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.
Cut cabbage into wedges.
Cook in light-salted water for 20 minutes.
Drain and cool.
Fine chop or shred cabbage wedges.
Heat saucepan.
Put cabbage and heavycream and butter in the pan, bring to simmer until thickened.
Season to taste.
dd the apple, salt and cabbage; continue to saute until the
Shred cabbage medium fine; set aside.
Heat margarine in skillet; saute garlic.
Add cabbage and water.
Cover tightly, bring to a boil.
Reduce heat, simmer 10 minutes.
Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
Pour over cabbage; bring to a quick boil and serve immediately.
Beat together in pan all ingredients except cabbage and cream. Stir over heat until boils.
Stir in milk; let boil.
Pour over chopped cabbage while hot.
Cook cabbage, covered, 10 minutes in a
Shred the cabbage fine.
Cook in as little water as possible until tender, 5 to 10 minutes.
Drain, then add the other ingredients; mix together.
Heat thoroughly on low heat.
In a small bowl, gently blend sour cream, vinegar and seasonings.
Cover and chill.
When ready to serve, toss cabbage and green pepper lightly with dressing.
Place in a saucepan the cabbage, vinegar, sugar, salt and water.
Cook for 10 minutes and put in the oleo or butter and sour cream.
Serve hot.
Melt butter in skillet.
Add cabbage and stir over low heat for 15 minutes.
Add salt, sugar and sour cream.
Stir until thoroughly heated, but do not boil.
Serves 4.
Melt fat in large frying pan.
Add cabbage and cook on low for 15 mins, stirring occasionally.
Add salt, pepper, sugar and sour cream.
Stir until well blended, but do not boil.
Serve hot when ready.
Shred cabbage (course) and cook 9 minutes in boiling salt water.
Remove cabbage.
Drain well.
Place in a buttered 1 1/2-quart dish.
Melt butter; stir in flour until smooth.
Add milk gradually.
Continue stirring until it thickens.
Pour over cabbage.
Sprinkle bread crumbs over the top.
Bake at 325\u00b0 for 15 minutes or crumbs are brown.
Serves 6.
Cut cabbage into 6 wedges.
Cook in salted water until tender (do not overcook).
In saucepan, bring the water and 1/2 teaspoon salt to boiling. Add cabbage and onion.
Cook, covered, until crisp-tender, 7 to 10 minutes.
Drain, reserving cooking liquid.
Add enough water to cooking liquid to make 3/4 cup.
Mix all ingredients together and pour over 1 medium head of cabbage that has been chopped fine in blender.
You can also chop a carrot in for color.
Double for large cabbage.
Refrigerate overnight.
Stir together lime Jell-O, boiling water and marshmallows until dissolved.
Add pineapple and cottage cheese.
Cool until just beginning to congeal.
Fold in whipped cream, cabbage and mayonnaise.
p setting).
Prepare the cabbage by trimming and removing four
Quarter the cabbage, remove the core, and cut
For the stuffed cabbage, cook the lentils according to