In a large bowl, combine red and green cabbage.
In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.
he bacon grease. Add the cabbage, stirring well to coat the
>Discard tough green outer leaves from cabbage; with sharp knife
n a saucepan, add the cabbage and saute for 3-4
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.
Heat the EVOO in a large deep skillet on medium heat.
Sautee onions and peppers until soft.
Add cubed eggpland and let cook for 5 minutes on medium.
Add the chopped cabbage bit by bit. As the cabbage cooks down there wil be room for more.
Season and stir until all cabbage is cooked down, and the mixture is soft. (approx 20-25 min).
Wash the cabbage and remove the ugly leaves. When you use green cabbage remove
Place cabbage, salt, sugar, vinegar and caraway seed in a large saucepan.
Cover with water; simmer for 30 minutes, until cabbage is softened.
Serve hot.
Makes 6 side dish servings. Preparation time:
10 to 15 minutes.
Cooking time:
30 minutes.
Put cabbage, onion, and water in saucepan.
Bring to boil over high heat and reduce to simmer, cover and cook for 8 minutes or until tender, but not mushy.
Drain cabbage and onion.
Add mashed potatoes, milk, butter and salt and pepper to taste.
Mix well to blend and heat through.
Serve warm, as a side dish with meat, chicken or fish.
he stem parts to the green leaves, including all the white
few times on each side.
In a large skillet
remove coarse outer leaves of cabbage. cut cabbage lengthwise into fourths, and then
arge baking dish (9\"x13\"). Discard ragged outer leaves from cabbage and
oasted, about 2 minutes per side. Remove and place tortillas in
o serve. Serve as a side dish with your favorite Korean meal.
Core and shred the green cabbage.
Peel and chop the
Heat vegetable oil in a large skillet or wok. When shimmering, add cabbage and saute until crisp-tender, about 8 minutes. In the last minute of cooking, add sugar, sesame oil and salt to taste.
Combine vinegar, water, soy sauce and cornstarch in a small dish; mix well and set aside.
Heat oil in a wok or heavy skillet over medium heat.
Add onion and ginger root; stir-fry for 1 minute.
Add red and green cabbage.
Stir-fry for 3 to 5 minutes or until tender.
Add vinegar mixture.
Bring to a boil, stirring constantly.
Serve hot.
Makes 3 servings.
Shred small heads of cabbage.
Mix all the ingredients (except the cabbage) in a jar.
Shake well and pour over shredded cabbage. Let set for 2 hours, then serve.
In medium skillet, brown rice in oil or oleo.
Add 1-cup chicken broth.
Cover; let stand 5 minutes.
Add green beans, scrambled egg and soy sauce.
Toss.
Put in bowl.
Add to table as a side dish.