One at a time, place each pork chop on a cutting board, cover with plastic wrap and pound with a rolling pin until thin. Dust with flour, dip in egg and coat with breadcrumbs. Refrigerate for 5 mins.
In a bowl, toss together cabbage, carrot and lemon juice. Set aside.
Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.
Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.
Heat oil in a large frying pan over medium-high heat. Cook bratwurst, turning, for 10 mins, or until browned and cooked through.
Meanwhile, heat a large saucepan and cook pancetta, stirring, until browned lightly and crisp. Add cabbage and cook, stirring, until tender. Add stock and simmer, covered, for 3 mins or until cabbage wilts. Stir in caraway seeds and mustard and season to taste.
Serve sausages with cabbage mixture.
Chop cabbage; boil until tender.
Boil shells as per directions on box and drain.
Melt oleo; drain cabbage and add to oleo.
Combine shells
with cabbage, then add 1 carton of low-fat cottage cheese.
May be topped with dry or chopped fresh dill.
inutes.
Add thyme and cabbage and cook for 20 minutes
Pour enough cold water in a large casserole; enough to cover the meat.
Add the onion and the garlic.
Boil, reduce heat, cover and simmer until beef is tender, about 2 hours.
Remove beef and keep warm.
Skim fat from broth.
Add cabbage.
Heat to boiling; reduce heat and simmer, uncovered, for 15 minutes.
When ready, cut the meat and garnish with cabbage on a large platter.
Serves 4.
he onion) and saute with the cabbage until slightly wilted.
Combine
Core cabbage; discard any coarse leaves.
minutes.
Add the cabbage and mix well.
Add
large Dutch oven, cover with 8 cups of water. Bring
Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
Put ham into a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil.
Turn to simmer and cook until veggies are tender.
Remove the herb bag.
Add cabbage, simmer for 20 minutes.
or until cabbage is cooked.
Remove ham and cut in to pieces.
Place on the center of a large platter.
Strain the cabbage and season it with pepper.
Surround the ham with the cabbage, carrots, and potatoes.
EAT!
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
Core and thinly slice the cabbage. Rinse the leeks wekk, split
rom cabbage.
Shred cabbage (or kale), place in a saucepan with water
egetables.
Stud the onions with the cloves and add them
>with heavy foil.
Cut core out of cabbage heads.
Put cabbage
>Make certain that the cabbage heads are completely thawed
ve at least 25. Remove cabbage from pots and cool.
In a large turkey pan, place 3 briskets in bottom with spices that come with corned beef.
Add 4 inches of water in pan.
Add peeled carrots and potatoes.
Cut each cabbage into 4 pieces. Fill to top of pan with cabbage.
way and discard the cabbage core, then cut cabbage into slices. Keep
00b0F. Line 2 baking sheets with parchment paper. For the florentines