ven.
Cook and stir Italian sausage in Dutch oven until
ot, in boiling water, separate cabbage leaves.
Once all possible
Place the chopped cabbage and smoked ham hocks in a medium stock pot and cover with water.
Use a slow boil to soften leaves of cabbage.
When done, drain and squeeze dry. Allow cabbage to cool before proceeding to next step.
In a mixing bowl combine the cabbage, egg, parmesan cheese, Tony Chachere's seasoning, & Italian bread crumbs.
Make into patties. Heat oil over medium heat in a medium size frying pan.
Fry the patties until golden brown on.
both sides.
Heat the olive oil in a large saucepan and cook the onion and garlic until soft. Add the celery and cabbage and season. Pour in the stock, bring to a boil, cover and cook for about 10 minutes.
Add the cherry tomatoes and zucchini and cook for an additional 5-10 minutes. Meanwhile, toast the pine nuts in a dry frying pan until golden brown, then remove and set aside to cool.
Serve the soup in deep bowls with a dab of pesto. Garnish with toasted pine nuts and basil.
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
Heat olive oil, add onion and celery and \"sweat\" for 10 minutes over medium heat.
Stir; add herbs, spices, garlic and cook 3 minutes.
Add tomato sauce, parsley and stir in well.
Add diced cabbage, cover lightly and cook for 20 minutes until cabbage is tender.
Remove from heat, add salt and pepper, Parmesan cheese and mix well.
Place in casserole and bake for 25 minutes.
Serve hot with extra Parmesan cheese.
killet over medium heat. Add cabbage and cook until wilted, 5
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
Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
Refrigerate salad 1 hour before serving.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Place cabbage in a steamer basket; place
Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with
Saute onions in melted shortening.
Add cabbage and small amount of water.
Simmer until done to taste.
Add sauce and heat.
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
roasting pan, layer shredded cabbage (any leaves not suitable for
o a boil place cored cabbage in it to soften leaves
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Quarter the cabbage, remove the core, and cut