heese, a small mound of cooked cabbage and 1-2 tablespoons of
Remove 12 outer leaves from cabbage.
Par boil the leaves
uice, if desired.
Add cabbage; cover and simmer about 3
Layer cooked cabbage leaves in baking dish.
Add layer of cooked ground beef.
Cover with 1/2 the white sauce, salt and pepper.
Repeat with second layer, covering with remaining white sauce.
Bake, uncovered, for 30 minutes at 350\u00b0.
In 9 x 13-inch pan, melt margarine.
Sprinkle corn flakes over margarine.
Add cooked cabbage and grated cheese over top.
Blend together mayonnaise, soup and milk in saucepan until thick.
Pour over the first layer.
Sprinkle few corn flakes over all ingredients in pan.
Cook at 350\u00b0 for 45 minutes.
re from the cabbage, wrap the
pray.
STRAIN 1 cup leftover corned beef broth into a
Mix the cabbage or sprouts with the mashed or diced cooked potatoes and
* May be used instead of cabbage.
Whenever you have leftover vegetables (raw or cooked), put them into a large container in your freezer.
Make sure they are covered with liquid (the juice from the vegetables or plain water) or they'll suffer freezer burn.
Date the container so it won't stay in the freezer too long!
When you're ready to make your soup, thaw and heat your vegetables.
Add canned tomatoes, chopped with juice until it's soupy!
In a skillet, heat fat.
Fry onion in fat until softened. Remove onion with slotted spoon.
Mix onion and cooked cabbage or other vegetables into mashed potatoes, along with salt and pepper. Spoon mixture into frying pan and flatten to make large, flat cake. Fry gently over medium heat, 15 minutes on first side.
Turn it over and cook a few minutes to brown other side.
Cut into wedges and serve.
Makes 4 servings.
Cook cabbage until done (10 to 15 minutes).
In buttered casserole layer 1/2 cooked cabbage, 1/2 cup cheese, then 1/2 can cream of celery soup; repeat layers.
Top with crumbled potato chips.
Bake at 350\u00b0 for 30 minutes.
This is a good way to use leftover cabbage.
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.
Brown beef in oil and butter (or use leftover cooked ground beef).
Add cabbage, onion salt and pepper.
Cover and cook slowly until the cabbage is tender, about 10 minutes.
Add cheese and sour cream. Mix well and heat through.
Transfer to greased casserole dish. Mix bread crumbs with butter and top with buttered bread crumbs.
Bake at 400 degrees for 15 minutes or until topping is browned.
Cut ham, potatoes and cabbage into small pieces and layer with onions in rectangular baking dish sprayed with Pam.
Cover ingredients with 1/2 of cheese.
Layer can of corn (do not drain). Beat eggs and milk together.
Add Tabasco, salt and pepper.
Pour over ingredients in dish.
Sprinkle remaining cheese and green peppers on top.
Bake at 350\u00b0 until cheese melts and liquid sets, about 30 minutes.
Quarter the cabbage, remove the core, and cut
nd set aside. Add the cabbage to the Dutch oven and
f using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the
Heat oil, then scramble eggs until set.
Add tomatoes and mix with eggs for 1 minute to steam.
Add soy sauce.
Cover and let steam for 1 minute.
Mix in leftover rice.
Add salt, pepper, chili sauce to taste.
Chop cabbage into bite-sized pieces.
In a large skillet, cook cabbage in oil until it reaches desired doneness. (I like mine really tender, but some may like more crunch).
Mix together cooked cabbage, soup, and mayo.
Pour in a greased casserole dish and top with crushed corn flakes.
Drizzle the melted margarine over the top of the casserole.
Bake at 375 degrees for 20 minutes or until hot and bubbly.