|The Savoy Cookbook|
|by Anton Edelmann|
Anton Edelmann has been executive chef at The Savoy since 1982. In this book he blends his passion for cooking with his equally intense passion fo...
51 - 60 of 610 for stuffed cabbage
Prepare cabbage leaves and chopped ... ready for filling. Shred remaining cabbage coarsely with a knife and spread over bottom of oven glass baking dish.
Combine first 6 ... tomato sauce. Cover cabbage leaves with boiling ... servings. Serve with pumpernickel bread, green salad or vegetable, fruit and tea.
Buy a medium head of cabbage that is not ... prevents the tops from getting burned. Bake uncovered at about 325 degrees for 2 hours or until browned and tender.
Remove core from cabbage heads. Place cabbage ... water. Cover top layer with cabbage leaves. Place roasting pan in 325 degree oven for 2 hours. Serves 20.
Remove core from cabbage. Scald cabbage ... picks to hold together. Repeat with rest of leaves. Pour tomato sauce on rolls. Simmer for 2 hours on low heat.
Core cabbage and boil in ... pan or a broiler pan. Spoon sauce over. Cover with foil to bake. Be sure to use uncooked meat. Bake at 325 degrees for 1 hour.
Cut head of cabbage deeply around core ... pot, then place cabbage rolls on top of sauerkraut. Add enough water to cover. Cook slowly about 2 1/2 hours.
Mix together bread ... from head of cabbage. Scoop out ... serve, cut into wedges and spoon onion sauce over each serving. Top with buttered crumbs. Serves 6.
In a medium ... softened. Stir in cabbage and cook, stirring ... and add meatballs. Return to boiling, then reduce heat. Cover and simmer for 20 minutes.
Shred small head of cabbage. Cook and ... cabbage mixture. Bake at 350 degrees for one hour. Yield: 6 servings. An Irish contribution to Polish cooking.
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