acon in a large skillet and cook over medium-high heat
Slice cabbage in large stripes.
Put bacon grease in large skillet.
Place cabbage and remaining ingredients in skillet.
Cover and cook until cabbage is tender, about 1 hour.
or 2 inch matchsticks) and soak in water (can add
Broil kielbasa and cut up into chunks.
Shred cabbage and fry slowly with onion until soft.
Add salt, pepper and sugar.
Boil noodles in salt water and drain.
Add noodles and meat to cabbage mixture and mix well.
Fry at medium heat for 1/2 hour.
In large skillet, break cabbage into pieces.
Add margarine, salt and pepper.
Cook over low heat until margarine is melted and cabbage starts to cook.
Slice kielbasa into thin pieces.
Add to skillet of cabbage.
Once cabbage and kielbasa have cooked together a few minutes, add package of noodles.
Add approximately 2 cups of water, stirring occasionally, until noodles are done.
May add more water a little at a time until noodles are cooked.
In 10-inch skillet, heat oil.
Add kielbasa and onions and saute until browned.
Add cabbage and stir thoroughly.
Add remaining ingredients and cook, stirring occasionally, until cabbage is tender and liquid has evaporated.
Makes 2 servings.
Saute margarine and onions in a large skillet until the onions are soft.
Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.
Cook noodles according to package directions.
Drain and rinse with hot water.
In large skillet (electric frypan works well) cook cabbage and onions in 4 tablespoons margarine for about 15 minutes or until lightly browned.
Add cooked noodles and remaining margarine.
Mix well.
Place sausage on top of mixture. Cover and cook over low heat 15 to 20 minutes or until sausage is hot and flavors are blended.
Makes 5 servings.
Saute onion in olive oil slightly.
Add cabbage and cook for a few minutes. Add flour and mix well. Add wine and beef stock. Bring to a boil (boiling gets rid of the alcohol in the wine, but leaves a terrific flavor).
While simmering, add spices. Salt and pepper to taste.
After soup is ready, add kielbasa and cook 15 minutes longer.
In pot, put cabbage, onion, bay leaves, catsup and kielbasa. Fill with water about 1-inch over ingredients.
Cook until cabbage is done (not soft).
Serve as is or over boiled cut up potatoes.
Heat oil and butter and fry kielbasa.
Add cabbage and cook till tender.
Add soy sauce, salt and pepper to taste and crushed red chilies if desired.
Saute bacon in large pan until browned. Leave in 1/2 of the bacon grease and add the onion. Then add the cabbage and cook until reduced. Then add the kielbasa. Cook apprx 20 min then add the tomato soup and milk mixed with flour in shaker. Stir in and mix until thick or apprx 1 hour on low.
Preheat oven to 375\u00b0.
Pour the boiling water over the cabbage and set aside for 10 minutes to wilt.
Drain the cabbage and stir in the flour, eggs, milk, fennel seed, salt and pepper.
Grease a 10-inch pie plate.
Pour in the cabbage mixture and press onto the sides and bottom of the plate to form a crust.
Cut cabbage into quarters and then cut the quarters into 1/2 slices and then cut slices in half crossways to make bite size pieces.
Place butter first into a large covered heavy metal skillet or kettle type pan.
Add cabbage and garlic powder and salt and pepper for flavor.
Shred or slice the cabbage.
Add the salt.
Put in preheated, greased skillet and cover. Stir occasionally.
Chopped onion may be added.
In separate pan, cook noodles until done. Drain and add to fried cabbage mixture.
Mix thoroughly and season with salt, pepper and butter.
Sprinkle pork with salt and pepper.
Heat oil in
Melt butter in large frying pan that has a tight-fitting lid. Saute onion until tender.
Add cabbage.
Cover and cook over low heat until cabbage is tender.
Add noodles and mix with cabbage and onion.
Season with salt and pepper.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Fry bacon until crisp, remove from fat and drain.
Chop garlic, saute in hot bacon fat, add cabbage and onions.
Cook until about half done (do not overcook), add pimento, chicken broth and white wine, simmer covered until done.
Sprinkle with crumbled bacon and caraway seed.
It is better to use a large pot for this.
ot with lightly salted water and bring to a rolling boil