|by Oded Schwartz|
Learn all the professional techniques, and use all the correct equipment to make perfect jams, mustards, oils, vinegars, and syrups.
Tip: Try stuffed cabbage leaves for more results.
1 - 5 of 5 for polish stuffed cabbage leaves
Core cabbage; scald in boiling water. Remove leaves one at a ... or any favorite tomato sauce is fine), mushroom sauce or sour cream just before serving.
Place cabbage leaves in a large ... Serve with dollop of sour cream on each portion. Any leftover cabbage may be layered in the pot with the cabbage rolls.
Mix with Worcestershire, ... or guests Put cabbage in a large ... is pliable remove leaves individually. (I use ... great flavor sprinkle with "Cavender's".
To prepare the cabbage, cut deeply ... core to loosen leaves. Boil 5 ... salt, Tabasco and garlic powder. Cover and bake at 350 degrees for 1 1/2 to 2 hours.
This dish takes ... pan. Quickly boil cabbage to make leaves soft (bring to ... top. Add sauerkraut, Polish sausage, ham hocks ... beer. Great left overs.
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