|by Horace Kephart|
Camp Cookery - Outdoor Cooking Secrets From 1910. By Horace Kephart. Originally published in 1910, this early outdoor cookery book gives recipes f...
Results 1 - 10 of 17 for cabbage sarma
Result Page: 1
1. Heat oven ... Remove core from cabbage. Place whole ... rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!
This dish takes ... pan. Quickly boil cabbage to make leaves ... Simmer 2 1/2 to 3 hours. Serve with boiled potatoes, French bread and beer. Great left overs.
I double the ... with hands. Boil cabbage leaves. Put meat ... Cover. Can be cooked in oven at 350 degrees for 1 1/2 to 2 hours or microwave 30-45 minutes.
Place cabbage in large pan ... cups water, and cook for 15 minutes, letting pressure come down on its own. Take lid off and simmer for 1/2 hour or more.
Prepare meat. Mix ... chopped 1 head cabbage 1 pkg. sauerkraut ... Put enough water so you can see it. Cook slowly with lid on kettle about 1 1/2 hours.
Prior to cooking ... 2 days) core cabbage. Wash with ... to the bottom. Put on burner and cover pot. Bring to boil, then lower heat and cook for 2 hours.
To blanch cabbage leaves, core the ... dish. Pour 1 can of soup and 1 can of water over the cabbage rolls. Bake for 2 hours at 350 degrees or until tender.
Remove 8 cabbage leaves. Cut off ... tablespoons flour in 2 tablespoons water and boil 1 minute. Serve with boiled potatoes, green salad and berries with cream.
Grease large casserole ... Line casserole with cabbage, on the ... the rice to absorb as it cooks. If there is excess liquid, remove cover last 1/2 hour.
Half fill a ... out of the cabbage. Put cabbage ... juice on top. Top with extra cabbage leaves. Bring pot to boil. Turn down to simmer for 2 1/2 hours.
Result Page: 1
top of page