Combine hamburger, rice, onion, egg, salt and pepper; mix well. Shape into medium-size meatballs. In large pot, place cabbage, water, tomato sauce, salt and pepper. Bring to a boil and reduce to simmer. Drop in meatballs; cover and simmer till cabbage is tender and meat is done. Recipe can be doubled or tripled.
ottom and sides of large dutch oven or pot with cooking
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.
ot, in boiling water, separate cabbage leaves.
Once all possible
Cook cabbage 7 minutes in 2 cups water; drain, saving the water.
Fry bacon until crisp.
Add flour and brown sugar; blend until smooth.
Add 2 cups water drained from cabbage and remaining ingredients.
If too sour, add 1/2 cup more water.
Turn cabbage into serving dish.
Pour hot dressing over and serve.
Cut cabbage into thin strips and put into salad bowl. Season cabbage with salt, pepper, vinegar, oil and add some water (more if you do not like so sour or less).
Mix all ingredients and wait at least 30 minutes before serving. You can cool it in refrigerator if you like it cold.
Cook cabbage (do not overcook).
Combine everything but milk. Cook in double boiler.
Stir constantly until thickened.
Remove from fire and add milk.
Beat with wire whip.
Pour over cabbage.
Cook cabbage in salted boiling water for 7 minutes.
Fry bacon and remove from pan.
Add sugar and flour to bacon fat; blend. Add water, vinegar and seasoning (1/2 teaspoon salt and dash of pepper).
Cook until thick.
Add onion, bacon and cabbage.
Heat through and serve.
Combine and mix well the meat, salt, pepper, rice and egg. Wash cabbage leaves and boil until tender.
Put equal amounts of meat mixture into cabbage leaves, roll tightly and secure with toothpicks.
Place rolls in saucepan.
Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Step 3.) Add in chicken broth and toss.
Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
Add noodles, cover, and simmer for 15 minutes more.
Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.
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.
ay leaves.
------------Selecting the Cabbage-------------------.
The heavier and more
Heat the oil in a Dutch oven, add the bacon and
tbsp oil in a Dutch oven. Stir and heat, then
Prepare the cabbage according to the recipe description.
Combine ingredients for
nter core of the cabbage.
Add cabbage to the water and
Cut the cabbage in half lengthwise and
alf of the pre-cooked cabbage & onion mixture w/the vegetable
Quarter the cabbage, remove the core, and cut