nd set aside. Add the cabbage to the Dutch oven and
For slow-cooked chicken, mix Italian seasoning, paprika,
Remove 12 outer leaves from cabbage.
Par boil the leaves
uice, if desired.
Add cabbage; cover and simmer about 3
Layer cooked cabbage leaves in baking dish.
Add layer of cooked ground beef.
Cover with 1/2 the white sauce, salt and pepper.
Repeat with second layer, covering with remaining white sauce.
Bake, uncovered, for 30 minutes at 350\u00b0.
In 9 x 13-inch pan, melt margarine.
Sprinkle corn flakes over margarine.
Add cooked cabbage and grated cheese over top.
Blend together mayonnaise, soup and milk in saucepan until thick.
Pour over the first layer.
Sprinkle few corn flakes over all ingredients in pan.
Cook at 350\u00b0 for 45 minutes.
ottom of a 5-quart slow cooker.
Place the pork
Preheat the oven to 400\u00b0F. Place the meat, shallots, carrots, cabbage, leeks, thyme, juniper berries and bay leaf in a large Dutch oven. Season and mix well. Pour in the stock and wine and drizzle with 1 tbsp oil. Lay the potato slices in an overlapping pattern over top and brush with the remaining oil. Cover and cook for 1 hour 45 mins.
Sprinkle with the bacon and cook, uncovered, for 30 mins. Remove from the oven and sprinkle with parsley.
t the bottom of the slow cooker/crock pot. Two small
Trim brisket. Set into bottom of slow cooker.
Spread seasoning packet over brisket.
Spread potatoes evenly over brisket.
Pour beer over potatoes.
Cook on low for about 7 hours.
After about 4-5 hours spoon broth over potatoes.
About 1 hour before serving, place cabbage over potatoes.
Cook till cabbage is tender.
In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
Cover and cook on low setting for 8 hours.
Cook cabbage in boiling water just until
Quarter the cabbage, remove the core, and cut
In a heavy cast iron skillet, add 1 1/2 cups cold water to chopped cabbage.
Cook slow for 1/2 hour.
Check cabbage for tenderness.
Drain and add butter, salt and pepper.
In bottom of crockpot, place carrots, potatoes, onions and garlic.
Trim fat from brisket and sprinkle with salt, black pepper and thyme.
Place brisket on top of vegetables.
Add beef broth, cover and cook on low for 10 to 12 hours.
Before serving, remove 1 cup of broth from crockpot and pour into skillet.
Add cabbage wedges and simmer until cabbage is tender.
Cut meat across the grain and serve with vegetables and broth.
Combine spaghetti sauce, cabbage, ground beef, water, rice, green bell pepper, onion, salt, and pepper in a slow cooker, stirring to ensure all ingredients are covered with enough liquid.
Cook on Low until cabbage is tender, 6 to 8 hours.
Trim excess fat from meat and cut into 3/4 inch cubes. Combine flour, salt and pepper. Coat meat with flour mixture and brown all sides in skillet of hot oil. Drain and transfer to slow cooker. Put onions and mushrooms in same skillet. Combine water, vinegar and bouillon. Stir into skillet mixture, scraping brown bits from skillet. Pour all into cooker. Cover and cook on low heat for 8 hours. Serve over cooked cabbage. May also be served over rice, mashed potatoes or hot biscuits.
Place the corned beef and seasoning in large roasting bag (few small air vents after sealing).
Set roasting bag in 4-quart casserole.
Cook on low for 40 minutes*.
Open bag.
Add potatoes, carrots and onion; close bag.
Cook on low for 20 minutes.
Add cabbage to bag.
Cook on low for 15 minutes or until vegetables are tender.
Let stand covered for 10 minutes.
Makes 6 servings.
Add the first 12 ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice.
Chop cabbage into bite-sized pieces.
In a large skillet, cook cabbage in oil until it reaches desired doneness. (I like mine really tender, but some may like more crunch).
Mix together cooked cabbage, soup, and mayo.
Pour in a greased casserole dish and top with crushed corn flakes.
Drizzle the melted margarine over the top of the casserole.
Bake at 375 degrees for 20 minutes or until hot and bubbly.