ven.
Cook and stir Italian sausage in Dutch oven until
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.
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
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.
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.
p setting).
Prepare the cabbage by trimming and removing four
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!
Cook the noodles in boiling salted water following package instructions, then drain and allow to cool.
Place the cabbage in a pan, pour in the stock and tomatoes and simmer over medium heat for about 20 minutes.
Add the beans and noodles to the soup, add cumin and season to taste. Cook for several minutes to allow flavors to meld, then serve.
Remove core from cabbage, place cabbage head in steamer and steam
essen.
Cooking Cabbage:
This is
combine everything.
Place cabbage in a large pot
Remove casing from sausage and brown in skillet. Drain fat.
Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp. Drain any extra liquid.
Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
Bake, uncovered, at 375 F for 20 minutes.
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
Add zucchini and green beans; cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
Bring to a boil.
Reduce heat; cover, simmer for 45 minutes.
Return to a boil, stir in garbanzo beans, pasta and parsley.
Cook for 6-9 minutes or until the pasta is tender.
Serve with Parmesan cheese.
ightly browned.
Stir in cabbage.
Cover and cook 1