ve at least 25. Remove cabbage from pots and cool.
ntil half done.
Add cabbage and more water if necessary
In a large skillet, cook bacon until crisp.
Remove from skillet; drain on paper towel and crumble.
Stir sugar and salt into bacon drippings in skillet.
Add cabbage; stir till cabbage is coated.
Cook (covered) over medium heat until cabbage is tender, about 10 or 15 minutes.
Combine cabbage mixture, noodles and bacon; turn all into a 1 1/2-quart casserole.
Cover and bake in slow oven (325\u00b0) for 45 minutes.
Uncover; spoon sour cream over top.
Sprinkle with paprika.
Return to oven and bake 5 minutes more.
arge baking pan and spread cabbage evenly in pan.
Season
ogether. Cut a slice of cabbage at core end; remove core
Cook bacon in medium skillet until crisp.
Remove from skillet.
Crumble bacon, and set aside.
Add cabbage, salt, pepper, vinegar (if desired) over low heat.
Stir occasionally. Cabbage should be tender, but crisp.
Transfer cabbage to serving dish and top with bacon.
Serve hot.
Yield:
6 servings.
Mix salt and cabbage.
Let stand 30 minutes.
Squeeze out liquid.
In skillet, saute onion in butter until soft and translucent.
Add cabbage.
Mix well and saute about 45 minutes, stirring often.
Add sugar and pepper.
Mix well.
In another pan, cook noodles according to package directions.
Drain well and blend cabbage and noodles and serve.
Makes 6 to 8 servings.
Wilt cabbage in a large pan of boiling water so you can bend the cabbage without breaking it.
In a skillet brown the onions and rice in lard slowly.
Take off stove and add meat, salt, paprika and pepper.
Mix together.
Put mixture onto leaves.
Fold over neatly, but not too tight.
Put a layer of sauerkraut in bottom of pan you are going to cook them in.
Put a layer of cabbage rolls, then a layer of kraut.
Pour tomato puree over top of rolls.
Add water up to the top of the cover.
Cook 1 1/2 hours.
0 minutes.
Meanwhile place cabbage in a greased 13 x
himmering. Add half of the cabbage, season with 1/4 teaspoon
Mix the salt and cabbage together and let stand 30 minutes.
Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper.
Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes.
Add the noodles and toss to blend thoroughly.
Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.
Remove outside leaves of cabbage (enough to make approximately 10
Cut cabbage in small pieces, dice onion and mince garlic. Chop bacon into very fine pieces and fry until brown.
Then add onion, garlic, salt, pepper and paprika; let saute a few minutes. Now add cabbage and let saute until cabbage is wilted.
Cook noodles as directed on package, then drain and add to cabbage and bacon mixture.
Put into a baking pan and place in oven on low heat for 45 minutes.
Mix all ingredients except cabbage, onions, tomato juice and kraut.
Parboil cabbage a few leaves at a time until wilted.
Shape mixture into oval shapes (size of a bar of soap) and wrap into cabbage leaf.
Place rolls into a 5 quart cooker sprayed with Pam. Spread sauerkraut on top with onion rings.
Put several leaves of cabbage on top and pour tomato juice over it.
Boil for 2 hours, 1 hour at medium heat and 1 hour at low heat.
Serves 13.
These are truly delicious.
Boil cabbage and separate leaves when soft
Saute onion and cabbage until soft and cabbage is cooked slowly.
Stir in caraway seed, salt and pepper.
Cook wide, curly noodles as directed on package.
Drain well.
Stir noodles into cabbage.
Add sour cream, if desired.
Cook 5 minutes longer, stirring frequently.
Makes 6 to 8 servings.
Cook noodles 8 minutes in boiling water.
Drain.
Melt oleo in large skillet; saute chopped onion and cabbage until cabbage is tender.
Add salt and pepper seasoning.
Mix together with noodles in casserole.
Cut core from cabbage, put in large pot of boiling water. Cook 10 minutes.
Remove and let stand 10 to 15 minutes to soften leaves.
Mix together ground beef, onion (minced), rice, garlic powder, salt and pepper.
Separate cabbage leaves carefully. Place on a leaf on board, put a spoonful of meat mixture at base of leaf, roll up loosely to permit swelling of rice.
In large skillet, fry bacon until crisp.
Remove from skillet; drain and crumble.
Stir sugar and salt into bacon drippings in skillet.
Add cabbage and stir until cabbage is coated.
Cook, covered, over medium heat until cabbage is tender, about 10 minutes.
Mix the first 7 ingredients; set aside.
Core cabbage and boil until leaves are tender.
Roll mixture in cabbage leaf (tuck in sides).
Layer cabbage rolls, sauerkraut and onion.
Cover with tomato juice.
Add enough water to cover rolls.
Cook for 3 1/2 hours on low heat.