|by Kim C. Lee|
A harmonious balance of flavors, textures, colors and aromas make Asian food a work of art.
1 - 10 of 112 for hot cabbage salad
Combine the 2 ... 4 cups of hot water in a ... Refrigerate for several hours or overnight. Unmold by dipping into hot water for 10 seconds. Makes 5-8 servings.
Melt butter in large skillet. Add cabbage and apples. Cover ... until sausages are hot. Meanwhile mix ... toss all together. Serve hot. Makes 4 servings.
Cook bacon until ... skillet, add vinegar, sugar, salt, and onion. Bring to a boil. Remove from heat; toss cabbage and parsley in the hot mixture. Serve hot.
Cut cabbage into 1-inch pieces, ... and carrots. Pour hot liquid over all ... soak into cabbage. Put in an airtight container and shake every now and then.
Bring all ingredients to a boil and cook until tender. Can be made in a crock pot. Serve warm. Keeps well in a refrigerator for a long time.
Combine all ingredients and toss lightly. Place butter and olive oil in heavy skillet. Heat all vegetables. Cook 5 minutes. Toss; add salt, pepper ...
These individual items will serve 100 people. So if you are entertaining hopes this helps out. Serving Size: 100
Saute vegetables in ... salt, cubes, and hot water; cook slowly ... 20 minutes longer. Serve with grated Parmesan cheese sprinkled on top. Serves 6 to 8.
Brown meat, and onion, shred cabbage, add to ... yeast. Stir, add salad oil, egg, sugar, ... minutes. Bake at 375 degrees for 20 minutes or until brown.
Toss cabbage, carrot, onion ... relish, vinegar, sugar, hot sauce, salt and ... cabbage mixture and toss. Refrigerate until ready to serve. Yields 8 servings.
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