Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.
Add chicken broth to sauce pan, simmer onions, and celery until transparent, about 3 to 5 minutes. Then add the cabbage, and simmer for and additional 15 minutes.
Add tomatoes and continue to simmer over medium high heat far another 30 to 40 minutes.
Salt and pepper to taste.
Put shredded cabbage in 4 to 5-quart pot.
Pour kraut with juice over cabbage.
Add water to cover 3/4 of the cabbage.
Fry bacon pieces with onion until done and pour over cabbage mixture (grease included).
If using kielbasa, cut into slices.
Cook until tender, then add 1 tablespoon sugar and 2 tablespoons vinegar or to your taste.
Put cabbage, carrots and butter into medium pot.
Cover cabbage with cold water.
Cook over medium heat until juice is almost gone. Salt and pepper to taste.
hem.
Add the shredded cabbage, and on a medium heat
In large pan with
cover,
add\tenough\twater
to cover bottom of pan.
Add
sausage
and bacon.
Let cook until bacon is transparent.
Add garlic and onions.
Let cook until onions are transparent.
Wash cabbage\tin
cold water.
Add cabbage a little at a time, adding salt and pepper to taste.
Cook until cabbage is tender.
Fry bacon until nice and crisp.
Drain the bacon on paper towel.
In the grease that's left in pan, saute the onion and celery.
Then add the chicken broth, tomatoes and sauce.
Simmer for a few minutes.
Then add the crumbled bacon, chopped cabbage and some black pepper.
Simmer until cabbage is tender.
Fry bacon so that it's brown and crisp.
Save 2 to 3 tablespoons of bacon fat for flavoring.
Cut cabbage into large chunks.
Add cabbage, bacon fat, water and vinegar all in a crock-pot.
Mix, then crumble the bacon on top.
Cover and stew on low-medium for 4 hours.
ice cooker.
Prepare the cabbage leaves according to Recipe #305376
p setting).
Prepare the cabbage by trimming and removing four
entils are simmering, cook the cabbage with the remaining onion and
ins.
For the red cabbage and quince, place 1 cup
Slice some cabbage into shreds.
Shred some carrots and add to the cabbage.
Blend the sauce ingredients well, until the sugar is dissolved.
Pour over cabbage mixture and refrigerate overnite.
Cut cabbage into ten pieces. Place in bottom of casserole dish. Brown beef with onions and rice and drain. Pour mixture over cabbage and mix together a little. Mix other ingredients and pour over dish. Cover and bake in 350 degree oven for about 1 hour or until done.
Make two recipes of cornbread according to the
In a large pot cook bacon, remove and drain, reserving the fat.
Add onion to bacon fat and cook for about 3 minutes.
Add cabbage and drained bacon and saute for 5-10 minutes.
Salt and pepper to taste.
emove the stem from the cabbage and quarter it. You can
Pour both cans stewed tomatoes in a bowl and
Shred cabbage and place in
a large pot with 3 tablespoons water and 1 can of stewed tomatoes.
Cook until almost tender.
In a separate pan, melt 1/4 stick margarine.
Mix with 1 teaspoon salt, 2 tablespoons white vinegar and 1 tablespoon flour.
Saute the diced onion in the mixture.
Add this to the cabbage when the cabbage is almost tender.
Heat until desired tenderness is reached.
Add a teaspoon of sugar if needed.
Cut cabbage up like slaw. Set in bowl aside. Saute pan sausage. Drain grease from sausage. Add stewed tomatoes and let simmer for while. Add cabbage a little at a time. Then let all simmer until cabbage is cooked down. May add a cup or two of water if needed.