|by Doris Janzen Longacre|
Longacre has gathered 500 recipes from Mennonite kitchens that tell us how to eat better and consume less of the world's limited food resources.
Tip: Try cauliflower casserole for more results.
1 - 9 of 9 for cabbage cauliflower casserole
Bring water and ... greased shallow 2-quart casserole. Melt 3 ... paprika. Bake in preheated 450 degree oven until bubbly, about 20 minutes. Makes 4 servings.
Place meat casserole (break in half ... broth in refrigerator overnight before vegetables are added. Skim solidified fat off top of broth before continuing.
Layer ingredients in ... on top of casserole. Cover soup ... bottom that take longer to cook. Ingredients that do not take long should go on the upper layers.
Chop cabbage in large hunks ... thawed broccoli and cauliflower in bottom of ... bread crumbs. Dot with butter (optional). Bake for 45 minutes at 350°F.
Bring water and ... shallow 2 quart casserole. Melt 3 ... and paprika. Bake in preheated 450 degree oven until bubbly, about 20 minutes. Makes 4 servings.
Shred cabbage and cook until ... Place cabbage in casserole, drained. Slice ... cabbage, cover with crumbs. Bake in 275 degree oven for 1 hour or until done.
Mix cooked vegetables ... with vegetables). Oil casserole dish. Place a ... repeat the layers with final layer of crackers. Bake at 350°F for 20 minutes.
Prepare the vegetables. Place cauliflower, cabbage, carrots and ... coated. Assemble the casserole. Preheat oven ... or rolled in hot chapatis. Serves 4.
Chop cabbage in large hunks ... thawed broccoli and cauliflower in bottom of ... crumbs. Dot with butter (optional). Bake for 45 minutes at 350 degrees.
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