Cook cabbage wedges in a heavy saucepan in a small amount of boiling, salted water for 10 minutes or until tender; drain. Arrange in a 9 x 13-inch baking dish.
Saute green peppers and onions in butter in saucepan until tender.
Blend in flour, salt and pepper.
Add milk.
Cook until mixture is thick and bubbly, stirring constantly.
Pour over the cabbage.
Bake at 375\u00b0 for 20 minutes.
Combine mayonnaise, cheese and chili sauce in a bowl; mix well.
Spoon over wedges.
Bake for 5 minutes longer.
Serves 8.
Cut cabbage into 8 wedges, leaving a bit of the
Discard tough outer leaves from cabbage.
Cut cabbage into 4 wedges; cut cores from wedges, leaving just enough to retain shape.
In 12 x 8-inch baking dish, cook cabbage wedges and 1/4 cup water covered on high 12 to 14 minutes until tender, rearranging cabbage halfway through cooking.
Let stand for 5 minutes; drain.
In 1-cup glass measure, cook margarine or butter and caraway seed 45 seconds to 1 minute until melted.
Stir in lemon juice, salt and pepper to taste.
Pour over cabbage.
Makes 4 servings.
In Dutch oven or large skillet, cook cabbage wedges in small amount of boiling salted water until tender (about 12 minutes). Drain.
Place wedges in 13 x 9 x 2-inch baking dish.
In saucepan, cook pepper and onion in butter until tender but not brown.
Blend in flour, salt and pepper.
Add milk all at once, cook and stir until mixture thickens.
Pour over cabbage.
Bake, uncovered, at 375\u00b0 for 20 minutes.
Combine mayonnaise, cheese and chili sauce. Spoon on wedges and bake 5 minutes more.
In a Dutch oven cook cabbage wedges in a small amount of salted water until tender (about 12 minutes).
Drain and place wedges in a 13 x 9-inch baking dish.
In a saucepan, cook green pepper and onion in butter until tender but not brown.
Blend in flour, salt and pepper.
Add milk all at once.
Cook and stir until mixture thickens and bubbles.
Pour over cabbage and bake at 375\u00b0 for 20 minutes.
Mix mayonnaise, chili sauce and cheese. Spoon over wedges and bake 5 more minutes.
Makes 8 servings.
Cook cabbage wedges, covered, in 1-inch lightly salted boiling water for 10 minutes or until tender.
Drain, reserving 1/4 cup of liquid.
Place wedges in serving bowl.
Cover and keep warm.
Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in a small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside.
Add onion to hot drippings.
Cook and stir until onion is soft but not brown.
Place cabbage wedges, on flat side, in drippings mixture. Pour cornstarch mixture over cabbage wedges. Cook over medium heat 4 minutes.
Carefully turn cabbage wedges over with spatula.
Cut cabbage into 4 wedges.
Cook cabbage in lightly salted boiling water until crisp-tender; drain well.
Meanwhile, in small saucepan, melt margarine.
Add carrots and celery; cook until tender.
Remove from heat; stir in flour.
Gradually add milk. Cook until mixture boils and thickens slightly, stirring constantly.
Add remaining ingredients; stir until cheese is melted.
Place hot cabbage wedges on serving platter or in serving bowl.
Pour sauce over cabbage.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
For the duck, place mushrooms in
Shape into 8 patties.
For the cabbage mash, boil, steam or
ofter peach.
Use this recipe for baked apples or pears, increase baking
gentle simmer and cook for 4 hours, covered, stirring occasionally
Heat the oil in a large skillet and roast the pine nuts for 3 mins. Remove and fry the wedges of red cabbage in the hot oil, 4 at a time, for 5 mins, turning as necessary. Season to taste and sprinkle with sugar. Finish each serving by adding 2 tbsp balsamic vinegar and 1/3 cup port wine. Bring to a boil, cover and braise for 5 mins. Serve sprinkled with pine nuts and garnished with basil.
Quarter the cabbage, remove the core, and cut
over & cook on low heat for 8 hours.
If carrots
n upper third of oven for 3 to 3.5 hours
e 2 pans for the cooking 1 for each fish, I
s. Cut the cabbage into 10 to 12 wedges and place in
Place corned beef brisket and any seasonings included in your slow cooker. Top with onion.
Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top.
Add the cabbage wedges and apple slices and caraway seeds if using them.
Pour beer over top.
Cover and cook on low for about 7 hours or high for about 4-5 hours.