In Advance:
Shred cabbage.
Dissolve cornstarch in 2 tablespoons of chicken broth and add m.s.g., sugar and pepper. Arrange ingredients on a tray in the order in which they will be used.
y leaves.
------------Selecting the Cabbage-------------------.
The heavier and
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.
for 15 minutes. Add the cabbage and cook, uncovered, for another
ot, in boiling water, separate cabbage leaves.
Once all possible
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Wash cabbage well and chop up into small pieces.
Place into large pot with bacon and about 1 tablespoon sugar.
Cover with enough water to cook well.
Serve with fresh onion and corn bread. Yield:
8 servings.
Dice onions; saute.
In the meantime, blanche chopped cabbage in boiling water.
Strain cabbage; save the water.
Add cabbage to sauteed onions; add grated carrot for color.
Boil noodles and strain; add to cabbage when cabbage is soft.
Add little water (from cooking cabbage) to mixture to be of loose consistency. Season to taste.
bake in oven at 325\u00b0
for 15 minutes.
Trim cabbage.
Cut heads into small wedges.
Pack into jar, placing tomatoes and pepper about midway.
Pour salt over cabbage and add water.
Fill pint size freezer bag with water and weight mixture down.
Make sure water covers cabbage.
Cover jar with dish towel, held in place with a rubber band.
Store in warm place 10 to 14 days.
Can the same as kraut.
Shred cabbage and
sprinkle
with
2
teaspoons salt in glass bowl.
Let\tset several hours or overnight.
Drain well. Coarsely grate carrot.
Cut\tonion
into
thin slices.
Add to cabbage. Add celery seed and mustard seed to cabbage. Bring to a boil the vinegar,
water
and sugar. Boil 1 minute. Cool and pour over vegetables\tand
spices.
Cover
and chill 24 hours. Will keep several weeks in refrigerator.
Chop
fresh
cabbage.
Put
in skillet with butter, hot water and
a pinch of red pepper.
Cook over high heat 8 to 10 minutes. Do not overcook.
Sprinkle with salt and serve.
he pot. Add the shredded cabbage, tomatoes and onion. Bring to
ith crisp lettuce leaves or fresh cabbage leaves, for scooping up the
In a large saucepan over med. Heat, saute onion in oil until translucent, about 3 min,.
Add broth and potatoes. Bring to boiling; cover, reduce heat, and simmer until potatoes are tender, about 15 minute
Puree in a blender; 2 cups at a time.
Return to pan, bring to a boil, add cabbage and cook 3 minute uncovered.
Add salt and pepper.
To serve; Ladle into soup bowls and garnish with thyme.
Cut cabbage into pieces (enough to line bottom of baking dish).
Line bottom of baking dish with cabbage, then layer remaining ingredients.
Sprinkle cheese on top.
Bake in 350\u00b0 oven for about 30 minutes or until cabbage seems done.
Cook the sausage in a pan of water for about 10 minutes. Remove the sausage.
Use the same water to cook the cabbage in, adding about 2 more cups of water.
Boil the cabbage, onion and bacon pieces for about 20 minutes.
Drain thoroughly the can of sauerkraut.
Squeeze the sauerkraut of its liquid and add to the cabbage mixture.
Mix well and boil for another 15 minutes.
Stir often as to prevent scorching or burning.
Wash vegetables thoroughly.
Cut cabbage crosswise in 1/2-inch slices.
Place in a skillet after adding the melted margarine, or your choice of fat.
Cook over medium heat for 2 to 3 minutes, uncovered.
Turn cabbage over and top with crosswise slices of bell pepper.
Cover and cook for an additional 3 to 5 minutes and serve with bell pepper atop the cabbage.
Yields approximately 4 servings.
Cut up the sauerkraut, add a small amount of boiling water and simmer until tender.
Shred the fresh cabbage and cook in the same way, with the mushrooms added.
In a hot skillet, brown the pork on all sides in a little fat.
Add to the sauerkraut together with the bacon and simmer, covered, until meat is tender.
Render the salt pork, add crisp pieces to the sauerkraut, and use the pork fat for cooking onion until lightly browned.
Add the flour, stirring to prevent lumping, and cook until that browns.
Gather fresh cabbage (is best).
Shred as desired.
Pack, not too tight, into sterilized jars.
To each quart jar, add canning or clean stock salt.
Pour briskly over this boiling water.
With stainless steel knife, punch out air.
Quickly seal jars and set aside.
In a few days, it will spoil but don't bother it.
In about 18 to 21 days, it is ready to use or replace lids with new ones and hot water bath for 5 minutes.
Remove and it seals.
This will keep for a long time.
In a large skillet, brown bacon until crisp.
Drain off fat and wrap bacon in paper towel.
Set aside.
Saute onion in butter or bacon fat.
Add 1/2 teaspoon salt and pepper to taste.
Add 2 tablespoons water.
Shred the cabbage and add 2 tablespoons vinegar; add to the rest of ingredients in skillet except bacon. Steam all until cabbage is tender.