n medium heatproof bowl; cover with boiling water. Let stand 20
Heat oil in a large frying pan over medium-high heat. Cook bratwurst, turning, for 10 mins, or until browned and cooked through.
Meanwhile, heat a large saucepan and cook pancetta, stirring, until browned lightly and crisp. Add cabbage and cook, stirring, until tender. Add stock and simmer, covered, for 3 mins or until cabbage wilts. Stir in caraway seeds and mustard and season to taste.
Serve sausages with cabbage mixture.
he cabbage, heat 2 tbsp oil in a large saucepan and saute
inegar and add the sugar. Mix well and soak the red cabbage in
ogether the cream cheese and parsley and season with salt and pepper. Spread 1
Line a sieve with paper towels and pour in the yogurt. Set
dd pierogies, in batches and saute until browned on both
nger garlic paste, chilli and turmeric powders and salt.
Add mince
eat until melted. Sprinkle chicken with paprika and brown in butter on all
Heat a large frying pan over high heat. Lightly coat with oil then sear pork chops for 2 mins per side, until browned. Reduce heat and cook for 3 mins, or until cooked to your liking.
Meanwhile, lightly coat a saucepan with oil and heat over medium heat. Sweat onion for 3 mins, stirring, until soft. Add cider and vinegar. Bring to a boil and cook for 3 mins, until liquid reduces by half. Add cabbage, apples and thyme. Cover and simmer for 5 mins then season to taste. Serve with pork, garnished with sage.
he lemon zest and the lemon juice. Season with salt and black pepper
lour, seasoned salt and celery seed.
Coat chicken legs a few
a large pan and saute shallots and lemon wedges over
o 2 minutes; Stir in cabbage, and add stock.
Cook stirring
Heat oil in heavy large pot over medium high heat.
Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
Add garlic and thyme, saute 2 minutes.
Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
Discard bay leaves, season to taste with salt and pepper and serve.
n.
Add the scallions and cook until they begin to
inely chop one half and thinly slice the other half
Pour boiling water over chicken and in cavity.
Place chicken, breast side up
Cook pasta according to package directions.
Meanwhile, gently press garlic cloves with the flat of your knife.
Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
Add cabbage and mushrooms, saute for 5 minutes, then add wine.
Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes.
Remove the garlic cloves from the skillet.
Drain pasta and toss with butter and sauce.
Add cheese and parsley and toss again.
In a 6 qt dutch oven, lightly saute garlic and onions in a little olive oil
add chicken and cabbage and stir lightly.
add bouillon, I prefer the Better than Bouillon brand, and add enough water to cover the mix, I like chunky thick soup, you can add more water to your taste.
add red pepper, salt and black pepper to taste
add the orzo and boil 2 minutes less than directions state on the package.
let the soup rest about 5 minutes.
serve with garlic bread and a salad for a full meal!