Results 1 - 10 of 17 for golabki

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Core cabbage; scald in boiling water. Remove leaves one at a time as they wilt. Cool before using. Wash rice in cold water. Boil 2 quart water; add ...

Remove core from the cabbage. Place whole head in a large kettle filled with boiling water and 1 teaspoon salt. Cover and cook 3 minutes. Remove ...

Remove core from ... to barely cover Golabki. Cover, bring ... Golabki, depending on size of the cabbage. Filling is also good for stuffed green peppers.

Prepare cabbage by ... to prevent the golabki from sticking. Place ... with a small can of sauerkraut, rinsed, and drained, sprinkled between the golabki.

Mix separately in a small bowl: 1 can tomato soup 1 c. water Fill a large pot 2/3 full with water. Bring to a boil. Core cabbage. Add to pot of ...

Finely chop cabbage and set aside. Brown onion and meat in large skillet over medium-high heat. Combine rest of ingredients and combine with cabbage ...

Remove core from cabbage. Put in salt water and cook for 3 minutes. Cut thick stem from each leaf. Chop remaining cabbage. Saute onion in oil. Add ...

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in butter very lightly, do not brown. Combine ...

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onion in butter very lightly; do not brown. Combine ...

Wilt cabbage leaves by scalding in boiling water, to which 2 tablespoons vinegar and 1 teaspoon salt have been added. Drain, cool in cold water and ...

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