Boil 2 1/2 pounds pork roast with salt, pepper and onion for 1 hour.
Add tomato soup and boil one more hour.
Add one small head of shredded cabbage and sauerkraut; simmer on low heat for another couple of hours.
In a large pot, put shredded cabbage, soup meat, bones, onions and celery.
Sprinkle with salt and pepper.
Cover with water and let simmer for 3 or 4 hours.
Then add potatoes, mixed vegetables, stewed tomatoes and beef consomme.
Salt and pepper to taste. Simmer until vegetables are cooked.
Saute celery, pepper and onion in small amount of margarine. Add shredded cabbage and water.
Cover and steam for 5 to 6 minutes.
Remove from heat; add cream of celery soup and pimento for color.
Mix well.
Put in casserole dish.
Cover with Pepperidge Farm herb stuffing and butter mixed together.
Bake for 20 minutes at 350\u00b0.
In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
Cover& cook on low 8 hours or until lentils are tender.
Remove beef from bones, shred and and return to pot.
Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
With some oil cook the onions until slightly soft. Add the shredded cabbage and garlic and cook until cabbage is beginning to wilt. Add the broth and slivered carrots (I just use my peeler ), tomato sauce and spices. Simmer about 15 minutes or until cabbage is of desired crunchiness. At the very end add the kale to slightly blanch. Serve with crusty bread.
Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
Bring to a boil over high heat.
Reduce the heat, cover and simmer until the vegetables are tender.
Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
**Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
ixture; mix well.
Mix soup, pasta sauce and water until
Put shredded cabbage
in baking dish.
Pour potato soup and water over cabbage.
Sprinkle with cheese.
Bake in a 350\u00b0 oven until cabbage
is
tender.
Sprinkle
on bread crumbs and bake until crumbs are lightly brown.
arge soup pot, melt the butter. Add chopped onion, shredded cabbage and garlic
Put 1/2 of the shredded cabbage in greased casserole dish.
brown hamburger and onion, pour off grease.
Add rice,soup,water, and seasonings to hamburger mixture.
Put 1/2 mixture on top of cabbage in casserole dish.
Repeat with remaining cabbage and beef mixture.
Bake for 30 minutes at 350 degrees, top with cheese and bake for another 25-30 minutes.
Saute onion in butter.
Add hamburger, salt and pepper, heating through but not browning.
Spread half the shredded cabbage in a 2-quart baking dish.
Cover with meat mixture.
Top with remaining cabbage.
Pour undiluted tomato soup over top; stir.
Cover and bake 1 hour at 350\u00b0.
Serves 6.
Brown beef with chopped onion; salt and pepper to taste. Place over shredded cabbage in casserole dish.
Dissolve bouillon cube in 1 cup boiling water; stir in undiluted mushroom soup. Pour mixture over beef and cabbage.
Cover and bake at 350\u00b0 for one hour.
Saute onion in butter.
Add ground beef, salt and pepper. Heat through, but not browning.
Spread half shredded cabbage in 2-quart baking dish.
Cover with meat mixture.
Top with remaining cabbage.
Pour tomato soup over the top.
Cover.
Bake 1 hour at 350\u00b0.
For change, I add 1 cup of instant rice in meat mixture. Works in slow pot.
Good.
In a large frying pan, brown the ground beef and onion.
Add soup, water and rice; mix well.
Add seasoning.
In a 2 1/2 to 3-quart casserole, place 3/4 of the shredded cabbage.
Add beef, rice and soup mixture.
Cover with remaining cabbage.
Bake, covered, at 375\u00b0 for an hour.
Serves 4.
(This dish freezes well.)
Bring water to boil.
Cook cabbage about 7 minutes or until just wilted.
Drain cabbage.
Add salt and pepper to taste. Grease a baking dish with margarine or butter.
Put half of cabbage in bottom of dish.
Cover with half of the soup.
Layer half of cheese over soup.
Repeat layers in same order using remaining cabbage, soup and cheese.
Sprinkle crushed cracker or bread crumbs on top.
Cover.
Bake at 350\u00b0 for 20 to 30 minutes. Uncover.
Cook 5 minutes longer for crackers to crisp.
Makes 8 to 10 servings.
Cook meat and bone; skim.
Add onion, salt and about 1/2 cup water.
Continue cooking until meat is fairly soft, about 3/4 hour.
Add shredded cabbage, coarsely shredded.
Strain tomatoes and add to mixture.
Continue cooking until cabbage is tender. Add about 1 1/2 tablespoons vinegar and 1 1/2 tablespoons sugar. More if tarter taste is desired.
If a thick soup is preferred, less water is required.
More water is added for a thinner soup. Stir soup down during cooking.
Place shredded cabbage in baking dish and sprinkle with salt, pepper
and
caraway
seed.
Spread
celery
soup
over cabbage. Crumble corned
beef
and
scatter over top of soup. Prepare corn bread mix according to package directions; spread over top of corned beef.
Bake at 400\u00b0 for 25 minutes.\tServes 6 to 8.
Spread in casserole, shredded cabbage.\tCover with meat mixture (hamburg, onion, pepper, salt and potatoes).
Top with three
more
cups
of shredded cabbage.
Pour tomato soup over top.
Bake,
covered,
at 350\u00b0 for one hour or more.
Serves 4 to 6.
o the pot. Add the shredded cabbage, tomatoes and onion. Bring to