reheated oven at 350\u00b0F for 1 hour. Remove the lid
In a saucepan, cook the cabbage, stirring, for 2 mins. Remove from the
igh heat. Brown the meat for 7-8 mins, turning. Add
n the pan and roast for 2 hours 20 minutes in
ough outer stems from the cabbage and cut off the core
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
Using large pot, cook the cabbage until you can remove the outer leaves without breaking them.
(You may remove the thick stem in the center of each leaf to make for ease in rolling.) Keep steaming your cabbage until you can no longer use the smaller inner leaves, saving them for creamed cabbage.
Shape into 8 patties.
For the cabbage mash, boil, steam or
Add the roulades and cook for 3-4 mins, turning occasionally
Quarter the cabbage, remove the core, and cut
Place cabbage in saucepan and cover with at least 1\" water.
Bring to a boil and simmer 5 minutes. Drain cabbage.
In a skillet, melt butter over lowheat, and add curry powder, flour, salt, and pepper.
Cook, stirring, for 2 minutes; remove from heat.
Add milk slowly, while stirring to avoid lumping, and return to heat.
Bring to a boil, stirring constantly.
When thickened, stir cabbage into sauce and serve hot.
Cook cabbage for 6 to 8 minutes.
Season to taste.
Saute bread crumbs in butter until brown and crisp.
Layer cabbage, white sauce and cheese.
Top with bread crumbs.
Bake at 350\u00b0 for 30 minutes.
Core and slice cabbage 1/2\" thick, and add
Preheat oven to 350 degrees.
Simmer the cabbage in water in a large saucepan for 9 minutes.
Remove from heat, drain well.
Place cabbage in a 9x13\" casserole dish.
In a small saucepan, melt margarine.
Add flour and salt and stir until the mixture is smooth.
Gradually add the milk and continue stirring until the sauce thickens.
Pour the sauce over the cabbage.
Sprinkle with bread crumbs and cheese.
Bake until bubbly and lightly browned.
minutes; cool. Combine shredded cabbage and salt; mixing well.
Cut cabbage into bite size pieces. Cut sausage into 1/2 inch rings. Dice onion.
Brown onion in a large pot.
Add cabbage, tomatoes.
Fill pot with enough water to cover cabbage.
Place the sausage rounds on top of the cabbage, tomatoe mixture.
Cover and simmer until cabbage is done.
Add 1 tsp flour to sour cream and mix well. Add the mixture to the cabbage and stir. Place heat on low and cook an additional 20 minutes.
In a Dutch oven, combine broth and vegetables.
Cover and simmer until vegetables are tender, about 20 minutes.
In a saucepan, melt butter; stir in flour.
Gradually add milk; cook and stir for a few minutes. It will not thicken.
Stir into vegetable mixture.
Add ham, pepper, and thyme; heat through.
Mix the cabbage and salt in a bowl and let stand for 1
For the cabbage, heat 2 tbsp oil in