|Wine Growers Guide|
|by Philip M. Wagner|
Back by popular demand, this guide to grape cultivation covers everything from establishing the vineyard to vine ailments.
1 - 10 of 42 for braised cabbage
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Core cabbage. Shred or ... evaporated. Watch carefully because cabbage will burn when liquid has cooked off. Serve with an extra pat of butter, if desired.
1. Heat oil ... covered 2 hours. 4. Add potatoes and cabbage to meat mixture; simmer covered 20 minutes longer or until vegetables are tender. Serves 4.
Place roast on ... 3 minutes. Add cabbage, salt, fennel ... tightly and cook 10 minutes or until cabbage is tender crisp. Serve cabbage with carved roast pork.
Saute onion in ... saucepan. Add shredded cabbage. Saute 2 ... tightly covered about 15 minutes or until tender. Mix in vinegar and sour cream. 6 servings.
In large pot, ... to boil. Add cabbage and onion. Cover ... and water chestnuts. Garnish with additional yogurt to taste at table. 4 servings. 60 calories.
Saute onion in ... large saucepan. Add cabbage and saute 5 ... covered about 15 minutes or longer, until tender. Mix in vinegar and sour cream and reheat.
Cut cabbage in half, remove ... minutes, stirring once. Stir in applesauce, salt and vinegar. Cover. Cook over low heat, 1 1/2 hours, stirring occasionally.
In a large ... from pan. Add cabbage to skillet in ... with a little extra water if necessary. Add apples and onions. (Very good the second day warmed.)
Wash cabbage. Remove the ... cooking. Taste will improve if, after it has cooled, it is allowed to rest for a day in refrigerator and reheated the next day.
Add cabbage, onion, chicken ... another tablespoon of butter if your diet permits (I prefer a handful of chopped fresh parsley) and serve hot. Serves 6.
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