Core and steam cabbage.
Saute onion in butter,
Season meat and brown.
Add onion, tomato sauce and Ro-Tel tomatoes.
Simmer 10 minutes.
Add cooked rice and steamed cabbage.
Pour into 9 x 13-inch baking dish and cover with foil. Bake at 350\u00b0 for 30 minutes.
Remove from oven and cover with cheese.
Allow cheese to melt.
In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
Slowly add the water and chicken stock.
Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
Dot with butter.
Cover; bring to a boil.
Simmer for an hour or until veggies are fork tender.
eel outer leaves from cabbage.
Core cabbage.
Blanch outer leaves
Core cabbage and slice thinly.
In a small saucepan, mix vinegar, fructose, pepper flakes,caraway seeds, salt, a few dashes of pepper and water;bring to a boil. Cook about 4 minutes and remove from heat.
Meanwhile, fill a large kettle with about 1 inch of water and bring to a boil.
Place cabbage slices and bell pepper in a steamer basket and place over water.
Steam, covered,3 minutes.
Remove to a serving bowl.
Pour sauce through a strainer over cabbage and toss well.
Core and shred cabbage and wash well.
Cut sausage in 4 to 6 pieces, then slice down the center.
Place cabbage in large skillet.
Cover with just enough water to steam it, about 1 cup water.
Place sausage on top of cabbage.
Cover; cook over low heat until sausage is done and cabbage is tender.
Serves 4.
Carefully remove outer leaves from cabbage, keeping leaves from tearing. Parboil
Cook bacon about 5 minutes until crisp.
Pour off fat and add cabbage, apples, onion, caraway, salt and pepper to pot.
Pour beer over all and toss to mix.
Cover, reduce heat to low and cook 30 minutes, stirring once or twice.
Cabbage will be wilted but will still have color.
Cut up cabbage, then rinse in cold water.
Drain and put in 5-quart pot.
Add chopped onion, salt and pepper.
Cover pot and let cook on medium-high until cabbage is tender.
Stir often.
Cut cabbage into 8 equal quarters, leaving in the core. Lay flat in a large skillet. Pour apple juice over cabbage and add salt and nutmeg. Cook over medium heat 10 to 15 minutes, covered, until cabbage is crisp-tender. Drain off liquid. Mix together cheese cubes, sour cream and Cheddar cheese. Pour over the top of cabbage wedges. Sprinkle on croutons; cover and place skillet over low heat 5 to 10 minutes, until cheese is melted. Serve hot. Makes 6 to 8 servings.
dding a note to this recipe. The cabbage leaves need to be
Brown hamburger.
Pour in spaghetti sauce and rice.
Simmer until rice is done.
Steam cabbage, then layer meat sauce, cabbage and cheese.
Top with remaining cheese.
Bake in oven until cheese is melted.
Shred cabbage as for coleslaw.
Heat oil in a large frying pan. Add onions; saute 2 to 3 minutes; then shredded cabbage.
Salt and stir.
Cover.
Cabbage will wilt nicely.
Taste.
Add more salt to taste.
Bring 1/2 cup water to a boil; add cabbage, other ingredients and salt to taste.
Cover and cook on high for 10 minutes.
Stir frequently.
Cut off heat and let steam for 5 minutes or until cabbage is tender.
Sprinkle with bacon bits.
Cut cabbage in bite size pieces and set aside.
Heat oil in a heavy boiler until hot.
Add cabbage, salt and black pepper.
Add water.
Place lid on boiler and cook on high about 5 minutes. Reduce heat to medium and cook until tender, about 10 to 15 minutes total time.
Don't overcook.
Fry bacon strips until done in heavy skillet.
Remove bacon; put 1 head chopped cabbage in bacon drippings.
Add small amount of water; cover and steam until cabbage is tender.
Make a well in the middle of the steamed cabbage.
Once liquid is cooked out, add can of corned beef and let it heat through.
Serve with cornbread.
Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.
Cut up sausage or bacon, place in Dutch oven and cook on medium heat for a few minutes.
Cut up cabbage; place on top of meat; salting each layer.
Add half cup of water to the cabbage; put lid on.
Cook on medium heat for 25 minutes or until cabbage is tender.
Take the cabbage head and core. Use one
f the liquid from the steamed cabbage as possible. Squeeze only a