In a large skillet, heat oil over medium-high heat. Cook cabbage, apples and onion for 3 mins, or until tender. Stir in thyme, vinegar, sugar, and dressing. Season. Serve warm.
Blend milk and mayonnaise together in saucepan.
Add sugar, prepared mustard and vinegar.
Mix thoroughly while heating slowly.
Cut cabbage into quarters and cook in salted water until tender.
Drain cabbage thoroughly, place on platter and pour the hot dressing over cabbage.
Sprinkle with paprika.
ater to a boil. Add cabbage leaves and cook uncovered until
Cut and quarter cabbage.
Put in pot and cover 3/4 of the way with water.
Salt to taste.
Cook until half done.
Add hot dogs, peppers and fennel.
Cook until tender.
Serve.
Boil cabbage until tender in water.
While hot drain water and keep to put back into mixture if needed.
With fork work butter into hot cabbage, chopped to a fine texture.
Crumble crackers to fine crumbs.
Cook shredded cabbage with a little water, 15 to 20 minutes. Mix the egg, sugar, salt and vinegar together well.
Pour over hot cabbage, cook an additional 5 minutes.
br>**Cutting option 1- Quarter cabbage through core and cut each
Sprinkle cabbage with salt; set aside for 30 minutes.
Heat oil in skillet.
Add cabbage and stir-fry about 2 to 5 minutes (until limp).
Remove and add dressing.
Toss well.
Serve hot.
Sprinkle cabbage with salt and set aside for 30 minutes.
Heat oil in skillet until very hot.
Add the cabbage and stir-fry about 2 minutes.
Remove and add Italian dressing.
Serves 4.
In pan, cook onion, garlic and butter for about 5 minutes. Add broth, cabbage, caraway, salt and pepper.
Mix well.
Cover and cook 10 minutes.
Add cooked noodles to hot cabbage and mix well.
Stir in sour cream.
Serve hot.
Cut up cabbage.
Put water in cabbage.
Add diced and pureed tomatoes and bacon bits.
Add red pepper seeds as desired.
Cook on high until it starts to boil.
Turn down heat and cook 1 hour.
Starting with pointed end of cabbage quarters, cut into 1/2-inch slices.
Cook until tender with 1/2 teaspoon of salt; drain well.
Add margarine.
Combine cream, cornstarch, sugar, salt and pepper in a small saucepan.
Bring just to boiling, stirring constantly.
Pour over hot cabbage and serve hot.
Boil cabbage in deep pot, removing tender
Heat oven to 375.
Melt margarine in large skillet, then stir in cabbage, onion, salt and pepper.
Cover and let cook over medium heat for 10-15 minutes until tender crisp.
Stir occasionally.
Separate dough into 20 biscuits and press over bottom and 1/2 inch up sides of a 13x 9 pan or a 12 inch pizza pan.
Spoon hot cabbage mixture over crust.
Bake at 375 for 18-25 minutes or until deep golden brown.
Cut into triangles or squares and serve hot with melted butter.
In a large pot, brown the turkey with the onion, breaking meat into small bits. Drain off any fat.
Add the tomato juice, cabbage, carrots, celery, bouillon cube, salt and pepper. Bring the soup to a boil. Reduce the heat.
Cover the pan and simmer for 1 1/2 hours.
If the soup gets too thick, add a little water.
In a large pot, boil cabbage and onions (cut up both as if frying) in lightly salted water until cabbage is tender.
In casserole dish, cut up cheese and margarine (just as if fixing macaroni and cheese).
When cabbage is tender, drain off water and put hot cabbage in dish with cheese and margarine until cheese is good and stringy.
Then add pepper, milk, eggs and the Worcestershire sauce.
Stir well and bake in preheated oven at 350\u00b0 until a golden brown on top.
Cool slightly before serving.
Cut cabbage into 4 wedges.
Cook cabbage in lightly salted boiling water until crisp-tender; drain well.
Meanwhile, in small saucepan, melt margarine.
Add carrots and celery; cook until tender.
Remove from heat; stir in flour.
Gradually add milk. Cook until mixture boils and thickens slightly, stirring constantly.
Add remaining ingredients; stir until cheese is melted.
Place hot cabbage wedges on serving platter or in serving bowl.
Pour sauce over cabbage.
Melt margarine.
Chop cabbage and add to margarine along with salt and sugar.
Cook over medium heat until cabbage is done (don't overcook).
Take off heat; add vinegar first, then the cream. Sprinkle with black pepper and serve.
It's delicious.
Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
Mix cabbage, onion, salt and pepper and let sit at least 4 hours before fixing dressing.
Take Crisco and place in large frying pan; melt and add a handful of cabbage and onion and saute until it starts to turn brown.
Add apple cider vinegar and cook 1 minute.
Pour over rest of cabbage to what has been added 1 tablespoon sugar.
Mix thoroughly and place on low heat and heat thoroughly, stirring occasionally.