For the duck, place mushrooms in
e vinegar over the shredded cabbage and toss to mix so it
Cut the cabbage into quarters. Remove any wilted
r 2 inch matchsticks) and soak in water (can add
Cook shredded cabbage in salted, boiling water for 5 minutes; drain.
Fry chopped bacon in large frying pan.
Remove bacon and drain fat.
Melt the butter in the pan.
Stir in flour and blend with remaining fat.
Add milk.
Stir until smooth and cook until thickened.
Return cabbage and bacon; toss together.
Season to taste.
cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally
mins then drain.
For the cabbage, heat the oil in
owels. Cool slightly.
Mix bacon, ground beef, breadcrumbs, egg, green
he bacon and fry for 3-4 mins. Add the cabbage and saute for 2-3
saucepan and saute the bacon and onion for 5 minutes. Add the cabbage and stir
Place bacon in a large skillet and cook over medium-high heat,
Fry bacon until crisp, remove from fat and drain.
Chop garlic, saute in hot bacon fat, add cabbage and onions.
Cook until about half done (do not overcook), add pimento, chicken broth and white wine, simmer covered until done.
Sprinkle with crumbled bacon and caraway seed.
It is better to use a large pot for this.
In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
Stir in the cooked bacon.
ot with lightly salted water and bring to a rolling boil
Cook noodles; drain well.
Cut bacon in half.
Fry bacon until crisp.
Remove with slotted spoon.
Cut cabbage in half and cut in 1/2-inch slices.
Fry cabbage in bacon fat until tender.
Add salt and pepper; stir in noodles and add bacon.
Cook cabbage and caraway seed in broth just until cooked down a little.
Cook bacon until crisp; crumble.
Saute garlic and onion in large frying pan.
Add cabbage and bacon and fry just until it still has a little crunch (like stir-fry).
Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
Slice cabbage in large stripes.
Put bacon grease in large skillet.
Place cabbage and remaining ingredients in skillet.
Cover and cook until cabbage is tender, about 1 hour.
Saute chopped onion in bacon drippings until golden brown. Shred cabbage and add to mixture.
Cook until tender.
Cook noodles according to directions on package.
After they are blanched and drained, combine with cabbage mixture.
Salt and pepper to taste.
Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
Stir through the chopped parsley and serve.