rowned.
Meanwhile, to make potato cabbage salad, boil potatoes 8-10
p setting).
Prepare the cabbage by trimming and removing
Add the cubed potatoes and cabbage/spinach to a pot of boiling salted water. Boil for 5 minutes then add the pasta and boil for 12 more minutes.
In the meantime, melt the butter then add the garlic and fry for a couple of minutes.
Drain the potatoes and pasta, then into a large bowl start adding layers of potato+cabbage/spinach+pasta, and cheddar and parmesan. Add salt and pepper to taste.
Finally, pour the melted butter over the dish. Serve while hot.
Melt the butter in a large saucepan over medium heat. Add the potatoes, onions and celery and cook for 3-4 mins. Add the broth and bring to a boil. Reduce heat and simmer for 15-20 mins until the vegetables are tender.
Transfer the mixture to a blender and blend until smooth. Return to the saucepan, stir in the cabbage and caraway and simmer for 10 mins. Season with salt and pepper to taste, divide among four bowls and serve.
In a saucepan heat the butter and fry the onions until soft. Add carrots and potatoes and cook for another minute. Deglaze the pan with the vegetable stock, add the fennel seeds and simmer for 25 mins. After 15 mins of cooking, add the lentils and in the final 5 mins, add the cabbage.
Heat the olive oil in a pan and cook the chorizo for 2-3 minutes, turning regularly. Add to the stew and season with salt, pepper and cumin to taste. To serve, divide between 4 bowls and garnish with chopped chives.
nto 1/4\" dice. Shred cabbage.
In a medium saucepan
Place everything except cabbage and cheese in a 6
Cut cool potatoes into bite size pieces.
Combine in large serving bowl with shredded cabbage.
In small mixing bowl, combine Hidden Valley Ranch dressing mix, milk and mayonnaise.
Mix well. Stir in bacon bits and pour over potato-cabbage mixture.
Best when served immediately at room temperature, but may be stored in refrigerator and served cold.
ame time, boil the savoy cabbage for 5 minutes maximum - take
inute.
Add ground caraway, cabbage & remaining 1 tsp salt.
0 minutes.
Meanwhile, drop cabbage into a pot of boiling
o the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice
In medium saucepan, combine broth and potatoes.
Bring to a boil.
Reduce heat, cover and simmer 8 minutes or until tender.
Cool slightly.
Place 1 cup potato mixture in blender,.
Add milk, cover and blend 30 seconds.
Return to saucepan.
Stir in remaining ingredients.
Cook over medium heat 5 minutes or until cabbage is crisp-tender.
Add the onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
br>Stir in potatoes and cabbage; cook until potatoes are tender
Chop cabbage into small pieces.
Chop bacon into 1-inch pieces and fry until crisp.
Drain off fat; reserve 1 tablespoon.
Place reserved fat in saucepan.
Add vegetables, seasonings and water. Cover and heat to a boil over medium heat.
Reduce heat; simmer 15 minutes or until vegetables are tender.
Stir flour into evaporated milk.
Gradually add evaporated milk-flour mixture to vegetables. Stir constantly.
Add butter.
Cook until slightly thickened. Makes 5 1/2 cups.
Quarter cabbage.
Peel potatoes and cut in halves.
Place in soup kettle with 5 cups water.
Bring to boil and simmer for 25 to 30 minutes until vegetables are tender.
Melt butter in saucepan. Add onions and continue to cook until onions are brown.
Remove from stove and add 1/2 cup cold water and flour.
Bring to boil and stir until smooth.
Add vinegar and then add to brown sauce. Blend into potatoes and cabbage.
Butter a large casserole or a 9 x 13-inch pan.
Layer potato, cabbage, onion and celery.
(Optional:
add a few chopped carrots.)
Top with ground beef.
Mix chicken soup, sour cream and milk and pour over casserole.
Bale uncovered at 350\u00b0 for 1 1/2 to 2 hours.
Melt shortening in saucepan.
Add cabbage and onions; saute until crispy-tender.
Spoon half vegetables into a 3-quart baking dish.
Add half of the potatoes.
Repeat layers.
Combine flour and salt and stir in broth.
Cook over low heat until it thickens. Pour over vegetables.
Sprinkle with cheese.
Bake at 350\u00b0 for 40 minutes.
Makes about 10 to 12 servings.
Put potatoes, celery, and onion into a medium to large stock pot -.
Cover with water and cook until vegetables are tender.
Add cabbage, sausage, and beans and continue to cook for approximately 1/2 hour.
Adjust seasonings if needed. Sprinkle with chopped fresh parsley, if using.