astry blender.
Add the salsa, beating 3 minutes with an
ith an avocado slice, some cabbage salsa and a squeeze of lime
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Brown ground beef.
Add remaining ingredients, except cabbage and continue cooking over medium heat for 10 to 15 minutes, stirring occasionally.
Add cabbage.
Cover; reduce heat and simmer until cabbage is done.
Brown ground meat, bell pepper, onion, garlic and cumin in a Dutch oven; drain off fat.
Add soup, Ro-Tel and tomatoes.
Season with salt and pepper to taste.
Add cabbage; cover and simmer 45 minutes or until cabbage is done.
Chop cabbage, onion and pepper.
Cook meat.
Add taco seasoning.
In a pan, put meat on bottom, then put green pepper and onion on top of meat.
Put rice on top of onion, then put cabbage.
Cover with Rol-Tel, tomato sauce and water.
Cover with foil and bake at 350\u00b0 for 1 1/2 hours.
Halfway through, stir real good.
Cover and finish cooking.
When done, put shredded cheese on top.
Brown ground beef, onion and bell pepper together in a pot. Add cabbage and let cook for a few minutes, until cabbage cooks down a little.
Add remaining ingredients.
Cook until cabbage is tender.
(You may want to add more chili powder if spicier flavor is desired.)
Serve immediately.
Fry hamburger meat and drain.
Add onion and seasoning and stir for a few minutes.
Add tomatoes and let boil.
Add cabbage and let simmer until cabbage is tender, about 30 minutes.
Do not stir after cabbage has been added.
Brown first four ingredients together in Dutch oven; drain. Add soup, Ro-Tel, tomatoes, cabbage, salt and pepper.
Simmer 45 minutes.
Serve with corn bread.
Cut cabbage in pieces and cook covered in water until tender (20 to 25 minutes).
Mix chili sauce, onion, garlic and salt.
Fry these in butter until well browned, then add the cabbage with comino seeds and let cook 5 to 6 minutes.
Serves 6 to 8.
Brown first 4 ingredients together in Dutch oven or a large skillet. Drain off the fat. Add soup. Add Ro-Tel tomatoes and tomatoes. Then add cabbage and salt to taste. Simmer slowly for 45 minutes. Use a very large skillet or Dutch oven for this makes a large amount.
Brown the first 3 ingredients and drain the fat. Add remaining ingredients and cook until the cabbage is tender.
Brown first four ingredients in Dutch oven. Drain fat.
Add soup, Ro-Tel and tomatoes. Bring to a boil.
Add salt, pepper and cabbage. Cook until cabbage is done.
Shred the Cabbage and put it in a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
In a food processor or blender, roughly chop the beans.
Be careful not to puree them.
Stir in the salsa, cilantro, cumin and lime juice.
Refrigerate overnight or serve immediately.
Serve with blue corn chips or an assortment of sliced vegetables such as zucchini, yellow squash and celery.
Makes 3 cups.
Calories:
15 per tablespoon.
Fat:
0.
Cholesterol:
0.
Place sliced onions in bottom of bowl that can be baked in. Slice up cabbage over onions.
Pour tomatoes and chilies over cabbage.
Sprinkle salt and vinegar over all.
Cover and bake in microwave on Medium for 3 minutes, stir and cook 3 more minutes. Your microwave may take longer.
Ready to serve.