|Modern German Food|
|by Roz Denny|
German cooking is known for old-fashioned virtues: high quality ingredients, simple preparation and robust flavours.
1 - 10 of 31 for cabbage patties
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In another bowl ... not thick, add cabbage and drop by spoonfuls into ... and brown on both sides. (Use small amount of oil in frying pan to fry patties).
Chop up cabbage in a chopper, ... Drop mixture onto a hot pancake griddle about 2 tablespoons 1 inch apart. They will look like small pancakes. Serve hot.
Boil cabbage and drain. In ... cabbage, green onions, salt and pepper. Mix well. Heat shortening in heavy skillet. Drop by spoonsful and fry on both sides.
Core cabbage and boil 10 ... bottom of the pan. Place the cabbage rolls on top of these leaves, and layer more leaves between each layer of cabbage rolls.
Brown sausage in oil. After browning sausage add remaining ingredients and slow cook for 1 1/2 hours until pasta is tender. This recipes makes 16 ...
1. Remove core from 1 head of cabbage; cut into ... tender. If need more juice, add 1 cup water. Serve with rye bread or rolls and butter and applesauce.
With a big cabbage leaf out flat, ... potato slices and cabbage leaf. Wrap in Reynold's Wrap. Secure both ends for turning. Cook 15 minutes on each side.
Stir in 1 tablespoon Worcestershire sauce. Seal in heavy foil. Bake or grill 1 hour at 350 degrees.
In large cabbage leaves, put a ... be careful and handle tins with heavy oven mitts to keep from being burned. (Tins can be baked in oven also, as above.)
Place sheet of heavy guage foil 18 x 24 inch on broiler pan or cookie sheet. Place beef pattie in center (thick or thin, your choice). Stack onions, ...
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