|Making and Using Mustards|
|by Kim Foster|
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country livi...
101 - 110 of 356 for mustard cabbage
Put cabbage, onions and ... Bring oil, vinegar, mustard, celery seed ... sit overnight. Stir and serve. Can be kept in the refrigerator for several weeks.
Bring to boil ... Pour hot over cabbage, mix, mix ... or on a sandwich. 6 servings. P.S. I like to add some Lawry's Salt free Seasoning for extra taste.
Alternate rows of ... onions. Boil: Then add 1 cup salad oil. Pour over cabbage and onions. DO NOT STIR. Cover and refrigerate 24 hours. Toss before serving.
Mix all ingredients well, except cabbage. Cut cabbage ... lower heat and cook tightly covered for 1/2 hour. Bake in 325 degree oven for 2 1/2 more hours.
Remove core from cabbage. Wrap head ... uncooked rice, water, mustard and 1/2 cup ... Microwave (high) uncovered 2 to 3 minutes or until cheese is melted.
In 12 inch ... heat oil. Add cabbage, onion, garlic ... sausage and heat thoroughly. Stir in mustard, vinegar, salt, and pepper. Cook 1 minute and serve.
Heat water in ... until dissolved. Add cabbage, carrots, onions ... butter, pecans and mustard in small bowl. ... serving dish and sprinkle with paprika.
Grate cabbage and slice onions, ... from heat and add 1 cup salad oil, blend very well. Pour dressing mix over salad and chill for 24 hours before serving.
Shred cabbage; separate onions ... pour heated mixture over salad. DO NOT MIX. Refrigerate. Will last for days and can be made several days ahead if needed.
Sprinkle salt on cabbage, add dressing and toss until well coated. Cook over low heat until thickened (to thin add Miracle dressing).
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