|by Sheila Lukins|
A culinary journal and recipe cookbook of America's regional foods. County and state fair food, food festivals, and regional fare from Hoppin John...
1 - 10 of 52 for leftover cabbage
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Place the pork, soy sauce and 1 cup of the leafiest bits of kimchi with juices in a resealable container. Refrigerate overnight. In a nonstick pan, ...
Brown ground beef ... potatoes. Boil 5 minutes. Add mixed vegetables. Simmer until almost tender. Add cabbage, cream corn and butter. Serve with hot bread.
Cook until cabbage is cooked. Add ... about 2 hours, adding water as needed. Cook slowly. Add the corn and continue cooking until heated through. Serve hot.
Combine beef, water and 2 tablespoons salt. Cover; bring to boil and skim top of soup as needed. Simmer for 4 hours. Remove bone and meat. Add ...
In large skillet, mix water and vegetables. Cover and steam 7 minutes. Stir several times.
Fry meat, vegetables and rice and add 2 tablespoons soy sauce. Use a wok or black cast iron skillet.
Cook leftover meat and water ... vegetables that are canned or already cooked. Season to taste and simmer as long as you need. Add additional water, if needed.
Heat electric skillet to 380 degrees. Add oil. When hot, place meat and vegetables in skillet. Cook 1-2 minutes. Pour in broth, cover and steam for 1 ...
Cut baked meat into bite-size pieces and brown in butter in large fry pan. Add cabbage and carrots. Stir fry. Add soy sauce to taste just before serving.
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