|by Lyndsay Mikanowski|
The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts.
1 - 10 of 17 for cabbage sarma
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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!
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.
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.
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.
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.
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.
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.
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.
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.
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