|The Venison Book|
|by Audrey Alley Gorton|
Concise, entertaining manual explains every aspect of preparing venison--from catching the deer and curing and freezing its meat, to eating the la...
1 - 10 of 59 for cabbage freezing
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Mix chopped cabbage pepper and onion ... vinegar, celery seed, salt and 1 tablespoon sugar to a full boil and pour over above mixture. Package and freeze.
Mix together; let ... moisture. Bring to boil; let cool to lukewarm. Pour over cabbage. Put in freezer containers and freeze. Leftovers can be refrozen.
Combine, set 1 hour and drain: Boil one minute: Cool and pour over cabbage. Freeze.
Mix together: Mix ... 1 hour. Drain if necessary. Add grated carrots. Boil this for 1 minute, cool, and mix with cabbage. Put into containers and freeze.
Mix ingredients and add 1 tablespoon salt. Let stand 1 hour, drain. Cook: Cool and pour over drained cabbage. Freeze.
Mix and let set 1 hour. (Drain.) Add: 1 onion, chopped 1 carrot, shredded 1 green pepper, cut fine Boil 1 minute. Cool. Mix and pack for freezing.
Boil all together ... peppers, chopped Grate cabbage, sprinkle with ... stir well. Put in containers and freeze. Everyone at our house loves this "slaw".
Amount may be ... heavy "vein" from cabbage leaf; place mound ... hours (or place in 350 degree oven). Tastes better if refrigerated and reheated next day.
Put bone, meat and onion and salt in cold water. Cook covered slowly 2 hours. Add vegetables and cook 1 hour longer. Break up tomatoes with spoon as ...
Pour broth into ... second boil. Add cabbage and remaining seasonings. ... frozen) and reheated. REMEMBER, to avoid spoilage, only reheat amount to be served!
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