In a saucepan, bring to boil first 6 ingredients.
Reduce heat.
Simmer, uncovered, 5 minutes.
Remove from heat and allow to cool.
In a
large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables and stir to coat.
Cover and refrigerate.
Yields 16 to 20 servings.
May be stored in refrigerator up to 3 months.
In pan, bring first 6 ingredients to boil.
Reduce heat; simmer for 5 minutes.
Remove from heat; cool.
In large bowl toss cabbage, onions and peppers.
Pour vinegar mixture over vegetables until well coated.
Cover and refrigerate.
Serves 16 to 20.
p setting).
Prepare the cabbage by trimming and removing four
eaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith
Combine cabbage, spring onions, bean sprouts, apple and herbs in a large bowl. Whisk together yogurt, mayonnaise, honey, mustard and vinegar then fold through vegetable mixture. Chill until required. Season.
Combine Dijonnaise and vinegar in a large bowl. Add cabbage, onion and dill pickle; toss gently to combine. Season. Set aside.
Heat a grill pan on high heat. Grill beef for 1 min each side or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil; let stand for 5 mins. Grill bread slices for 30 seconds each side or until toasted.
Top 4 slices of toast with cheese, then beef, coleslaw and remaining slices of toast. Serve with salad.
minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4
eaves. When you use green cabbage remove the dark green leaves
essen.
Cooking Cabbage:
This is
combine everything.
Place cabbage in a large pot
igh.
Cut core from cabbage; rinse.
In medium glass
Gently remove the 10 outer leaves of cabbage.
Reserve the remaining cabbage for other recipes.
Put 1 inch of water in a large Dutch oven.
Bring to a boil; add cabbage leaves.
Cover and simmer for 5 minutes.
Drain cabbage leaves.
Combine beef, onion, rice, butter, salt and pepper.
Mix well.
Place equal portions in center of cabbage leaves.
Roll up.
Place rolls, seam side down. Sprinkle with Parmesan.
Pour tomatoes over and simmer for 1 hour.
Combine vegetables and cheese in bowl.\tMix mayonnaise, vinegar, Equal and celery seed; stir into cabbage mixture.\tSeason to taste with salt and pepper.
Spoon mixture onto lettuce lined plates, if desired.
Serves 8.
eeks.
For the cauliflower / cabbage pickles. Wash the cauliflower and
Cut cabbage head in half and pop
he bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to
Chop cabbage in large pieces; place in bottom of greased baking dish.
Brown meat and onions.
Pour off fat and stir in rice and tomatoes.
Place this mixture on top of cabbage and add 1 cup of water if you think it is too dry.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
I usually double this recipe and serve it with garlic bread for a hearty winter meal.
In a large bowl, combine cabbage, carrot, onion and green pepper.
In a small pan, combine oil, vinegar, sugar, mustard, celery seed, salt and pepper.
Bring to boil over high heat, stirring until sugar dissolves, continue boiling for 2 minutes. Pour hot dressing over cabbage mixture and mix lightly.
Serve immediately.
Makes 4 to 6 servings.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Cut the cabbage in about 8 slices and