Core and slice cabbage 1/2\" thick, and add
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
Chop cabbage into pieces, par-boil until
Preheat oven to 350F.
Place chopped cabbage in bottom of 8x8 inch baking dish that has been sprayed with cooking spray.
Brown meat and onions together and drain off all fat.
Stir in rice and salt and pepper.
Place meat and rice mixture over cabbage in baking dish.
Mix soup and water together and pour over meat and cabbage mixture.
Cover pan with aluminum foil and bake for 1 hour.
Uncover pan for the last 10 minutes.
Can double recipe and bake in 13x9 pan, bake uncover for 1 hour 30 minutes, uncover for last 10 minutes.
Quarter the cabbage, remove the core, and cut
ook over medium-high heat for 5 to 6 minutes, stirring
In a large skillet, brown the ground meat and drain off any grease. Add the chopped onion and cook for about 3 minutes, until the onions are softened.
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
Add the tomatoes, brown sugar, vinegar, salt, caraway seed and garlic. Bring to a boil, reduce heat and cover.
Simmer until the cabbage is cooked to the desired tenderness, about 30 minutes. Serve with white rice.
arlic in a large skillet for about a minute. Add meat
Brown the ground beef and cabbage.
Add remaining ingredients except for rice.
Cook covered for 10 minutes, then add rice and cook for 5 minutes or until rice is tender.
r 6 leaves of the cabbage for the top.
Chop the
Place the cabbage in a greased 2 1/2-quart baking dish. In a skillet, cook beef and onion until done. Stir in rice, salt and pepper, if desired. Spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350\u00b0 for 40 to 50 minutes or until rice and cabbage are tender. Uncover. Sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Makes 4 servings.
Add the beef to a 5 quart dutch oven over medium heat. Brown the meat, crumbling as it cooks.
When meat is partially cooked, add the onion and garlic to the pan and continue cooking, stirring often.
Add the cabbage, marinara, water, and salt to the pan and stir to cover the cabbage in the marinara and beef.
Continue cooking, stirring occasionally, for 20 minutes or until the cabbage is as tender as you'd like.
Serve immediately.
Crumble beef into a 4 to 5-quart Dutch oven.
Add onions; cook over medium heat for 5 to 6 minutes.
Quarter and core cabbage. Cut crosswise into 1-inch strips.
You should have about 8 cups. Add to meat mixture.
Cover and cook over medium heat for 5 to 7 minutes, until the cabbage wilts.
Stir in tomatoes, sugar, vinegar and salt.
Bring to a boil; reduce heat and simmer, stirring occasionally, until cabbage is tender.
In one pot, cook rice; you will want to end up with 2 cups of cooked rice.
In the second pot, a medium dutch oven, brown ground beef, onion and garlic; drain if needed and return to pot.
Add your soup and sauce, 1/2 cup water, cabbage, salt and pepper to taste; stir well.
Cook over medium heat, covered, for 15-20 minutes or until cabbage is soft.
Stir occasionally and add remainder 1/4 cup of water while cooking, if sauce gets too thick.
Divide rice onto 4 plates; top with the beefy tomato cabbage mix.
In a large skillet, brown the ground beef and drain off any grease.
Add the chopped onion and cook for about 3 minutes to soften the onion.
Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
Add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. Bring to a boil, reduce heat, and cover.
Simmer until the cabbage is to the desired tenderness-about 30 minutes.
Serve with white rice (optional).
ixture aside while preparing cabbage.
Slice cabbage into slivers or wedges
Cook beef and onions until beef is lightly browned.
Core and cut cabbage into 1-inch strips.
Stir in cabbage.
Cover and cook over medium heat for 5 to 7 minutes, stirring occasionally, until cabbage wilts.
Stir in remaining ingredients.
Bring to a boil. Reduce heat and simmer 8 to 10 minutes until cabbage is tender. Serve with rice.
In a dutch oven, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.