or 5 mins. Add the cabbage and cook over a medium
Chop cabbage.
Saute in olive oil, adding more oil when (and if) necessary, till cabbage begins to wilt and brown a bit.
Add the garlic (more if you like).
Mix to combine.
Season with salt, pepper, Splenda and red pepper flakes.
Top with spinach.
Cover to allow spinach to wilt.
Serve immediately -- but delicious cold, as well.
Heat oil in a large frying pan over moderate heat. Cook onions, stirring, for 3 minutes or until just tender. Add garlic and carrots and cook for 3-4 mins, or until carrot softens.
Add cabbage and orange juice and cook for 3 mins, stirring. Add sour cream to coleslaw and season with salt and pepper. Cook for another 1 min. Stir pine nuts in, then serve at once.
Cut the cabbage into 1-inch cubes and
nough leaves to make 16 cabbage rolls. Cut the denser ribbing
Cut cabbage into quarters, removing outer dark green leaves and core.
Rinse cabbage with cold water and drain.
In a large skillet, melt butter over medium-high heat.
Add damp cabbage and toss to coat.
Add salt, pepper and seasoning salt. Cover skillet and simmer 7 to 10 minutes or until
crisp-tender.
Add extra flavor by adding 3 to 4 slices of bacon, chopped, to butter and cook until done.
In a very large skillet, heat oil on medium-high heat.
Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.
Peel, core and chop apples.
Melt butter (bacon drippings may be used if you prefer).
Add apples, cabbage, onions, Season-All and nutmeg.
Mix well. Cover and cook over low heat 20 minutes, stirring frequently. Combine vinegar, sugar and red pepper. Add to cabbage. Cook 5 minutes longer. Stir in nuts or serve with nuts sprinkled over top.
This is one of those dishes you will find even better when reheated. Excellent served with pork, duckling, goose and game.
Serves 4 to 5.
Cut away the core of the cabbage. Cut the cabbage half into quarters. Cut each quarter crosswise into very thin slices. There should be about 6 cups of shredded cabbage. Melt the butter in a saucepan and add the cabbage. Add the cloves and salt and pepper to taste. Cook, stirring often, about 15 minutes. Do not allow to brown.
Saute cabbage in oil.
Add a pinch of salt.
Remove from the stove.
Then saute the chopped onion, tomatoes, chicken seasoning, milk and mushroom soup.
Pour into the sauteed cabbage.
Let stand on stove for 10 minutes and stir.
Serve with rice and chapaties.
Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
Saute to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.
Coarsely shred cabbage; set aside.
Melt butter in a heavy skillet.
Add apples; cook them, stirring, for about 3 to 5 minutes, until they begin to soften.
Mix in the lemon juice, brown sugar, vinegar, salt, pepper and cloves.
Add cabbage; stir-fry until the cabbage is tender but still crunchy, about 5 to 6 minutes.
Serve right away.
Cut the cabbage into bite pieces. Place it
In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3 to 5 minutes or until cabbage is tender. Serves 6.
Cut cabbage in very thin slices.
Saute in the oil adding the salt and pepper and stirring continuously.
When thoroughly soft and tender set aside to cool.
Roll out the raised bread dough ,.
Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
Fold overlapping dough, brush with melted butter (or milk or cream).
Cover and place in a warm place to rise again.
Bake at 350\u00b0 in preheated oven about 30 or 40 minutes.
vaporates.
Stir in the cabbage; sprinkle with the remaining chicken
nto bits.
Thinly slice cabbage or use a V-slicer
Remove the core and cut the cabbage in very thin slices, as if you were making coleslaw.
I use a shredding attachment of my food process or do this.
Melt the butter in a large saute pan or heavy-bottomed pot over med-high heat.
Add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
Finish with another sprinkling of fleur de sel to bring out the sweetness.
Serve hot.
Dice bacon and brown in 2-quart pot.
Peel and dice onion, add to rendered bacon in pot.
Slice smoked sausage and add to bacon and onion.
Cook approximately 5 minutes, stirring occasionally. Quarter cabbage, pull apart and add to pot.
Salt and pepper to taste.
Cover pot and cook on medium heat until tender.
Do not add water and do not overcook.
Heat vegetable oil in a large skillet or wok over medium heat; add the green onions, garlic, ginger and hot red pepper flakes. Saute for 3 minutes until onions start to wilt.
Add shredded cabbage and carrots.
Stir-fry for 5 minutes, tossing frequently. Cover and cook over low heat for 3 or 4 minutes until cabbage is tender.
Transfer to a serving bowl.
Serve immediately.