ot, in boiling water, separate cabbage leaves.
Once all possible
Shred cabbage finely.
Sprinkle with salt and sugar.
Add onion.
Let this mixture stand in refrigerator for 1 hour, until seasoned.
Fry bacon until crisp.
Drain.
Add diced bacon to seasoned cabbage.
Mix well.
Add vinegar to bacon grease in pan, heat to boiling.
Pour over cabbage.
Mix and serve.
This dish should be served warm, not hot or cold.
Serves 8.
1. Heat oil in Dutch oven, add garlic, and cook for 2 minutes over medium heat.
2. Meanwhile, chop boiled cabbage into bite sized pieces.
3. Mix seasonings with cabbage in a large bowl. Add cabbage mixture to Dutch oven and cook for about a minute.
4. Add chicken broth and stir until it simmers. Reduce heat, cover, and cook for 15 minutes.
Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
Step 3.) Add in chicken broth and toss.
Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
for 15 minutes. Add the cabbage and cook, uncovered, for another
f large bowl. Sprinkle with seasoned flour.
Repeat layers until
2 outermost leaves from the cabbage; blanch for a few minutes
>Rinse whole head of cabbage.
Removing loose leaves,
Make certain that the cabbage heads are completely thawed before
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
eat.
Mix flour and seasoned salt in a zip lock
Steam cabbage just short of tender.
Pour into a 1 1/2-quart casserole dish, draining well.
Add tomatoes and stir.
Sprinkle half of cheese onto top of cabbage and then stir in hash. Sprinkle rest of cheese on top and then layer with bread crumbs or croutons.
Bake at 350\u00b0 for about 30 minutes.
(This recipe also microwaves well.
After combining all ingredients, microwave on High for about 15 minutes.)
Place 1/2 of the cabbage and carrots in a 3 1/2 quart slow cooker.
Crumble ground beef over top.
Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Evenly distribute onion, then rice over all.
Top with remaining cabbage, salt, and pepper.
Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage.
Cover and cook on LOW 5-6 hours or until rice is tender.
Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.
In electric skillet, saute bacon and onion.
When bacon is almost done, add 1 stick margarine.
When margarine is melted, add chopped cabbage.
Stir.
Add seasoned salt, lemon pepper and seasoned pepper to taste and sugar.
Stir continuously so that cabbage is well coated with seasoning and bacon drippings.
Add sliced smoked sausage and continue stirring.
When cabbage has simmered on low about 15 minutes, add 2 cans diced Rotel and stir until cabbage is coated.
Cover and simmer about 20-30 minutes until cabbage is tender.
One at a time, place each pork chop on a cutting board, cover with plastic wrap and pound with a rolling pin until thin. Dust with flour, dip in egg and coat with breadcrumbs. Refrigerate for 5 mins.
In a bowl, toss together cabbage, carrot and lemon juice. Set aside.
Heat 5mm oil in a wide frying pan on medium. Cook pork in batches for 3 mins each side, until golden and just cooked.
Slice pork and arrange on serving plates. Season and serve with cabbage salad, mustard, mayonnaise, rice and soy sauce.
Core and slice cabbage 1/2\" thick, and add
Cook the cabbage in boiling water 5 - 7
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.