ot, in boiling water, separate cabbage leaves.
Once all possible
Melt butter in Dutch oven. Add onion, apples and caraway seed. Cook and stir 3 minutes. Add cabbage, beer, sugar, salt and pepper. Add water to cover cabbage.
Heat to boil.
Reduce heat. Simmer, covered, until cabbage is tender, about 20 to 30 minutes. Add sausage. Cook until heated through. Remove sausage to serving platter.
Keep warm.
Drain off cooking liquid. Add melted butter and vinegar.
Toss well. Put cabbage in center of serving platter surrounded with sausage.
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
/2 cup on each cabbage leaf and roll up tucking
Parboil cabbage for about 10 minutes. In a separate pot, add potatoes, onions and carrots to boiling water. Cook for 3 minutes. Add parboiled and drained cabbage to potato mixture. Add spices. Bring to boil and simmer for 45 minutes or until vegetables are tender. Then add half and half and bring back to hot heat, not boiling. Serve hot.
Remove core from cabbage (as much as possible).
Boil whole cabbage until it is soft enough to roll the leaves, but not fully cooked.
Leaves will peel off, one at a time.
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
ay leaves.
------------Selecting the Cabbage-------------------.
The heavier and more
Core cabbage; discard any coarse leaves.
Brown thin strips of bacon in large skillet til golden & crispy. Remove bacon to paper towel lined plate.
In the same skillet saute the onion until it begins to soften and then add the cabbage & cook until the cabbage is tender but not mushy.
Stir cabbage & onion, corned beef & bacon into Simply Potatoes shredded hash brown potatoes & place all in a 9 x 13 casserole dish. Top with the shredded cheese & bake in 350 degree over for 30-45 minutes until cheese is melted & bubbly and everything is hot.
ntil soft.
Then add cabbage, vinegar, sugar, and 1/2
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Core and thinly slice the cabbage. Rinse the leeks wekk, split
his recipe.
Dice the onion and roughly chop up the cabbage
minutes.
Add the cabbage and mix well.
Add
Boil, steam or microwave potatoes until tender then drain. Return to pan and mash with heavy cream and 3 tbsp butter until smooth.
Melt remaining butter in a large frying pan over medium heat. Cook onions and garlic until onions soften. Add cabbage and cook, stirring, for 2 mins, or until cabbage just wilts. Gently fold mashed potatoes into cabbage mixture.
tir to coat.
Add cabbage and parsley and mix well
In large pot, cover beef with water.
Bring to a boil; boil for 10 minutes.
Drain water.
Cover beef water 1 1/2-inches over beef.
Bring to a boil.
Reduce heat and simmer for 1 hour.
Add peeled carrots, potatoes and onions.
Cook for 1/2 hour.
Add veggies and quartered cabbage last 15 minutes of cooking.
Broth may be tasted before adding vegetables.
If too salty, remove part of water and add new water to your liking of saltiness.
Quarter the cabbage, remove the core, and cut