efore serving, wipe the meat with a damp cloth, and then
Core and slice cabbage 1/2\" thick, and add
Brown ground beef and onion. Add all ingredients except cabbage and rice. Bring to slow boil. Slice cabbage. Add cabbage and rice. Simmer 30 minutes.
Quarter the cabbage, remove the core, and cut
Cook beef and onions until beef is lightly browned.
Core and cut cabbage into 1-inch strips.
Stir in cabbage.
Cover and cook over medium heat for 5 to 7 minutes, stirring occasionally, until cabbage wilts.
Stir in remaining ingredients.
Bring to a boil. Reduce heat and simmer 8 to 10 minutes until cabbage is tender. Serve with rice.
ollowing.
Combine apple juice with rice and diced appricots (raisons or
ver the onion mixture; season with Italian seasoning, basil, red pepper
uickly until sauces are blended with rice (a couple of minutes)
f the head of cabbage] 3/4 full with water. Add a
o cook the ground meat with ginger and garlic and then
Spread 1/2 cabbage in greased casserole dish.
Saute onion in margarine.
Add rice and brown.
Pour over cabbage.
Brown hamburg and sprinkle over rice.
Add salt and pepper.
Top with rest of cabbage and then pour combined boiling water and tomato sauce on top.
Sprinkle with vinegar.
Bake at 350\u00b0 for 2 hours in covered casserole dish.
-----Gumbo--------.
Follow recipe on gumbo base container to
ut all around core of cabbage with a small sharp knife.
tir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the
Boil chicken in the water with cardamoms and salt, until soft
Saute pork in skillet until tender (almost done).
Season with the above ingredients to taste.
When almost done, add enough water to make steam to steam cabbage.
While this is cooking, prepare rice in separate skillet.
Serve pork and cabbage over the rice.
Mix all ingredients, except diced tomatoes, in a 4 quart crock pot.
Cover and cook on low for 7-8 hours, or until cabbage and rice are cooked.
Stir in the tomatoes and another sprinkling of dill; serve immediately.
hickpeas in medium bowl; cover with water. Let stand overnight; drain
Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.
ie with kitchen string to secure.
Meanwhile, for the rice and