Wash and seed bell pepper.
Wash cabbage; core the cabbage. Using a food processor, shred the cabbage.
Put the shredded cabbage in a bowl.
Using the chopping blade, coarsely chop the bell pepper.
Combine the pepper with cabbage.
Next, pour in the dressing; stir.
Cover the bowl and refrigerate for several hours, stirring occasionally.
Quarter cabbage and remove core.
Remove inside seeds from pepper.
Grind on course blades of grinder.
Make a mixture of water and vinegar (proportion 1/3 cup vinegar to 2/3 cup water). Make enough to thoroughly moisten cabbage and pepper.
Some seasoning will be needed (salt, pepper, a little sugar to taste). Store in refrigerator in covered bowl.
Mix the shredded cabbage, green or red pepper and salt.
Let stand about 1 hour.
Drain off all liquid.
Pour hot salad dressing over the cabbage and mix well.
Serve at once.
Serves 4.
Finely chop cabbage and pepper.
Grate onion and carrot.
Add to cabbage and pepper.
Blend next 4 ingredients and pour over cabbage mixture.
Mix well.
Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated.
In a mixing bowl, combine cabbage, celery and peppers.
In a small bowl, combine sugar, salt, water and vinegar.
Taste mixture to be sure you have enough vinegar.
Pour over vegetables and toss.
Makes 6 to 8 servings.
Easy to do; even better the next day.
Brown ground chuck with chopped onion.
Drain and rinse off. Cover bottom of pan with spray.
Then place chopped cabbage in bottom of pan.
Salt and pepper cabbage.
Top with browned ground chuck and onions.
Add another layer of cabbage.
Top with can of tomato soup mixed with 1/2 cup of water.
Bake at 350\u00b0 for 1 hour. Great with mashed potatoes.
Chop/shred cabbage and combine with red and green peppers. Mix salt, sugar, vinegar and water.
Pour this over cabbage and peppers.
Refrigerate 3 to 4 hours before serving.
Mix the first 4 ingredients and bring them to a boil in small saucepan. Combine cabbage, onion and pepper in a bowl; pour sugar mixture over cabbage mixture. Chill. Serves 6 to 8.
Chop fine cabbage, green pepper and onion.
Add sugar in a bowl.
Bring the following to a boil:
vinegar, salt, oil, dry mustard, 2 tablespoons sugar and celery seed.
Remove from heat and cool.
Pour over cabbage.
Refrigerate overnight.
Do not stir.
Chop cabbage and carrot in food chopper.
Add diced bell pepper.
Add 1 tsp. salt and cover for one hour.
In a sauce pan, heat the sugar, vinegar, and water until sugar is dissolved. Cool. Add cooled mixture, celery, and mustard seeds to the cabbage mix. Stir and enjoy.
Mix sugar and vinegar in small saucepan. Boil 5 minutes. Cool mixture. Grate cabbage. Sprinkle salt over the top of cabbage. Let stand for 1 hour. Squeeze out excess water. Stir in carrots, bell pepper and celery. Gently fold in sugar and vinegar mixture.
Chop cabbage finely, Add salt, sugar, onion, & pepper. Let stand in covered container for 1 hour. Drain. Blend cream & vinegar. Pour over cabbage & mix well. Refrigerate in a covered container.
Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
Grade cheddar cheese and put in bowl.
Cool beef mixture before using.
Roll dough out in small circles about 8 inches.
Fill dough with meat mixture and cheese.
Fold dough over like a pocket and seal with beaten egg or water.
Bake in oven at 350* for 30 minutes.
When done baking butter the tops of rolls.
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.
Put 1/2 of the margarine and corn flake mixture in a baking dish.
Combine soup, milk, mayonnaise, salt, pepper, cabbage, onion and 2 cups of shredded cheese.
Place other cup of cheese on top of cabbage mixture and top this with remainder of the crumbs and butter mixture.
Bake, uncovered, for 45 minutes at 350\u00b0.
Brown beef or turkey.
Drain well.
Put into large pot or slow cooker.
Add tomatoes, onion, pepper, cabbage and seasonings.
Add water to cover vegetables.
Simmer until cabbage is tender.
Add kidney beans, undrained
Brown hamburger.
Add onion, green pepper, cabbage and rice. Stir in tomatoes and paste, water, salt, pepper and bay leaf. Heat mixture to a boil; reduce heat, cover and simmer for 25 minutes or until rice is tender.
Stir occasionally.
Serves 4 to 6.
Dice pepper (use red and green for more color).
Grate cabbage.
Mix with remaining ingredients.
Let set overnight for best taste.
Brown sausage.
Add onions and saute until tender.
Stir in salt, thyme, pepper, cabbage, tomatoes and broth or water.
Bring to a boil.
Stir in beans.
Reduce heat.
Cover and simmer 20 minutes or until cabbage is done.
Great with cornbread!