|National Cook Book|
|by Christine Herrick|
Marion Harland and Christine Herrick's The National Cook Book collects Americanized versions of international recipes.
1 - 10 of 39 for sauteed cabbage
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Place rice in ... and slice. Slice cabbage very thin. Heat ... minutes, adding more water as necessary and stirring often. Add seasoning to taste. Serve hot.
In large skillet, melt butter. Add cabbage and saute until slightly wilted, ... heated through, about 3 to 5 minutes. Serves 4. Serve with porkchops, etc.
In heavy skillet ... and stir fry cabbage and onion over ... down and cook, covered, about 6 minutes or until tender. Mix in bacon pieces before serving.
Melt butter and fry cabbage in it slowly ... with 1/4 cup water and add to the cabbage. Mix well and heat thoroughly. Serves 6. (Very simple and very good)
Remove any hardened ... from head of cabbage. Soak cabbage ... minutes more. Add butter in final stage of cooking. This dish is equally delightful chilled.
Fry bacon in ... and add bell pepper. Then add cabbage and reduce heat to low. Add seasoned salt and butter; cover and simmer until done, about 5 minutes.
Mix all ingredients ... to grease with cabbage and marinade. Cook in a large skillet over medium heat. This recipe goes well with marinated dove. Serves 10.
Melt butter and fry cabbage in it slowly ... cup water and then add cabbage. Mix well, heat thoroughly. Cover pan so it steams, turn a few times. Serves 6.
Saute onion, then add cabbage. Stir thoroughly. ... until cabbage is tender, about another 10 or 15 minutes. Serve with baked potato and Polish sausage.
Cook bacon in ... heat. Toss in cabbage and onion and ... NOTE: We have suggested two skillets, but this depends on the size of the heads of green cabbage.
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