Preheat oven to 450 degrees F.
Cut cabbage into quarters, remove core and shred finely.
Put wine and bay leaves in a heavy large saucepan. Bring to boil, reducing by half. Add cabbage, salt and pepper, cover with the tightfitting lid and transfer to oven.
Bake 30-35 minutes, stirring down after 15, take out when cabbage is limp and has a few little browned bits stuck to the side.
Cut the butter and stir into cabbage. Check and adjust seasoning-removing bay leaves.
Can be reheated in a 350 degree oven for 15 minutes.
art of stem of white cabbage.
Cut the cabbage into shreds or
Combine the cabbages, carrots, onions and celery together in a mixing bowl.
Set aside and prepare miracle whip mixture by mixing miracle whip, vinegar, sugar, water and salt and pepper. Gently fold the mixture into the cabbage bowl.
Keep in cold place for 2 to 3 hours and then serve.
uter leaves and core of cabbage. Cut into 1 inch cubes
Place red and white cabbage in separate bowls.
Mix together the garlic and anchovies.
Add vinegar, oil, salt and pepper; stir well (do not mix in food processor).
Divide this mixture evenly between the two bowls of cabbage.
Break noodles into small pieces.
Lightly brown noodles, sunflower seeds, almonds and sesame seeds in butter or margarine. In a separate pan, bring to a boil the peanut oil, soy sauce, sugar and rice vinegar.
Cook, stirring often, until sugar dissolves. One-half hour before serving, pour dressing on cabbage.
Just before serving, add noodle mixture to salad.
side.
For the red cabbage salad, sprinkle 1 tbsp sugar
bsp of sugar. Marinate the white cabbage with 4 tbsp red wine
Whisk together mayonnaise and white wine vinegar in a large serving bowl.
Add white cabbage, red cabbage, carrot and onions to bowl and toss gently to combine.
Preheat oven to 375. Wash Cabbage and cut out core. Place
aucepan, add the onions and cabbage, cover and simmer over medium
Combine sliced cabbage with 1 tbsp vinegar, honey and a pinch of salt and set aside for 25 mins. Meanwhile, fry bacon then drain on paper towels.
To serve, mix parsley, bacon, raisins, remaining vinegar, oil, and cabbage. Season and serve.
Toss cabbage with 1 tsp salt and set aside for 10 mins. Add carrots and spring onions. Whisk oil, vinegar and sugar and season then toss with cabbage mixture. Add raisins, pine nuts and olives. Serve on a platter with lemon wedges and reserved spring onion.
Combine cabbage, onions, celery and parsley. Whisk together mayonnaise, sour cream and lemon juice then toss with cabbage mixture. Season.
ender.
To prepare the cabbage, heat the oil in a
Wash the cabbage and shred finely.
Heat the oil and fry the cabbage for 3 minutes, stirring all the time.
Add the salt, mixing well.
Wash the celery and cut into thin slices, add to the cabbage with 2 tbsps.
water; cook over a fierce heat, stirring all the time, for 2 minutes.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
venproof baking dish. Place the cabbage and 2 tbsp stock in
he spring onions and the cabbage for 3-4 minutes to
inutes, stirring occasionally.
Add cabbage and salt, carefully folding it