|The Fifth Quarter|
|by Anissa Helou|
"The Fifth Quarter" is the only book dedicated exclusively to the subject of offal in all its many and surprising forms.
1 - 10 of 90 for quartered cabbage
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In a 6 ... hours. Add the cabbage wedges and continue ... Slice the meat and serve with the vegetables, drizzling some of the juices over all. Serves 6
1 small head red or green cabbage - cut out ... core. Steam in 1/2 cup water with salt, pepper and butter to taste. Compliments pork and beef dishes nicely.
1. Place cabbage in an 8 ... Add flour mixture to stock pot. 5. Chop bacon; add to stock pot with tomatoes (undrained). Simmer, covered, for 45 minutes. .
Fill a large ... 15 minutes, add cabbage, celery, and ... butter (if desired). Should serve 5-6 people. This is an old family favorite, and it is delicious.
Place brisket in ... keep warm. Add cabbage to liquid and ... limp. NOTE: While brisket is cooking, occasionally skim off fat. Add more water if necessary.
1. Preheat oven ... boil and add cabbage. Cover and ... minutes on wire rack. Wrap while warm in aluminum foil and pack for lunch. Makes 6 to 8 servings.
Grate or slice cabbage into small pieces. ... except flour. Cover, cook until cabbage is tender, about 1 hour. Thicken cabbage with the flour. 6 servings.
In large pan ... hour, then add cabbage, onion, salt ... water after cabbage has been added as the juice is the big part of dish. Serve with Italian bread.
Place corned beef ... carrots, onions and cabbage evenly around and ... vegetables are fork tender. Remove cloves and bay leaf before serving. Makes 6-8 servings.
Slice cabbage and onion saute ... cook a couple of minutes, dust with a little flour, stir, and serve with beef roast or pork roast with mashed potatoes.
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