|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
1 - 10 of 1,340 for cabbage greens
Cook bacon and ... salt, sugar, onion, cabbage, and pepper ... Stir in drained green beans and cook ... Pour into serving dish and top with bacon pieces.
Clean and cut ... same pot with green peppers and onions. ... sauce, then add cabbage and cook for ... eat this with Fried Black Bass and Corn Fritters.
Crisp cabbage by allowing it ... lightly together with green pepper and dressing ... mayonnaise into whipped cream. Arrange on crisp lettuce. Serves 6-8.
Saute cabbage and green pepper with onion in hot oil until tender. Stir in remaining ingredients and cook until crisp and tender. Serves 3 or 4.
Put on your ... up your collard greens and add your cabbage to them. Put ... the cabbage and collards together. You will love the taste of these greens.
Spray Pam in medium skillet. Add green beans, garlic and ... same skillet. Add cabbage, salt, celery ... with cabbage. One cup serving = 1 cup vegetable.
Brown bacon; drain, ... vinegar, then add cabbage. Cook until ... often. Once cabbage is tender add the precooked green beans, cook until tender or done.
Mince garlic and ... pieces. Coarsely chop cabbage. Saute onions ... continue cooking until liquid is reduced to a glaze. Season with lemon juice and pepper.
Fry bacon in ... beans. Cook until thawed. Then add cabbage, salt and pepper. Cook over low heat until cabbage is tender. Serve topped with crumbled bacon.
Boil sugar, water ... until cool. Mix cabbage with salt; let ... Add boiled mixture. Store in refrigerator. Makes 10 to 12 servings. This may be frozen.
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