dding a note to this recipe. The cabbage leaves need to be
nion and crumble in meat. Using a fork, stir frequently to
NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY
rtain that the cabbage heads are completely thawed before using for this
Core and slice cabbage 1/2\" thick, and add
Make a syrup using the vinegar, water, sugar, celery
e frozen.
For Cabbage Filling Fry the cabbage in the butter
Using a blender or hand-held
nto 7\" rounds.
*If using prepared crusts, first roll to
mall size roaster for this recipe).
Place the chopped onions
Mix first 5 ingredients until smooth.
(Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices.
I use the Zender's seasoning.
Store in refrigerator.
Chill before using.
Shred cabbage.
Add carrots, onions, red cabbage and green peppers.
Add dressing until it coats the cabbage but doesn't make it soggy.
Recipe may be halved as it makes a large quantity, otherwise.
NOTE: IF HALVING THE RECIPE, THE PROPER AMOUNTS OF SUGAR
outermost leaves from the cabbage; blanch for a few minutes
Rinse whole head of cabbage.
Removing loose leaves, break
combine the water with the cabbage, beans, and olive oil. Cover
t core out of cabbage heads.
Put cabbage core side down
If using salt-cod, cut into 4
o 350 degrees.
Cook cabbage, celery and onion in oil
ssen.
Cooking Cabbage:
This is
Quarter the cabbage, remove the core, and cut