Cooked Red Cabbage - Recipes - Page 2

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Results 11 - 20 of 240 for cooked red cabbage

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11. CHINESE HOT PEPPER CABBAGE

Heat wok over medium high ... in garlic and cabbage to coat with oil. Pour ... hot and spicy and you can add white or cayenne pepper as desired.

12. ITALIAN SAUSAGE WITH SAVOY CABBAGE

This hearty Italian dish may ... longer. Separate the cabbage leaves, wash thoroughly in salt ... form additional liquid. Cook on low heat until cabbage ... hard bread. Serves 4.

13. PORK CHOPS WITH RED CABBAGE

Choose a nice piece of ... frequent basting. Meanwhile cook the unpeeled potatoes, peel and ... meat is also cooked place the potato slices alongside ... again. Shred the red cabbages thinly. Fry a small quantity ... the center and serve.

14. RED CABBAGE

Remove the outer leaves from the red cabbage and discard. Cut the red ... salt and pepper. Cook over medium heat and stir ... liquid, thicken with flour.

15. KIELBASA WITH CABBAGE AND BEANS

Cook beans in boiling water for ... pan combine beans, cabbage, caraway, parsley. Dilute tomato ... Serve with crusty Italian bread. Serves 8.

16. GREEN CABBAGE STUFFED WITH VEGETABLES AND FRESH HERBS

In a large saucepan, saute ... mixture on each cabbage leaf where the thick stem ... preheated 375 degree oven for 30 to 40 minutes. Yield: 2 servings.

17. GERMAN CABBAGE SOUP

Combine meat, mustard, soy sauce, ... a boil again. Cook meatballs 5 minutes. Remove to soup bowl. Add cabbage and tomatoes to broth. Simmer ... 1/2 vegetable, 55 calories.

18. GERMAN SWEET AND SOUR CABBAGE

Shred cabbage finely. Peel, core and chop ... apples with remaining ingredients in casserole. Bake at 400 degrees for 1 hour. Stirring occasionally.

19. GERMAN RED CABBAGE

This is a recipe passed ... Core and cut cabbage with the way it grew. ... ingredients, plus a little water. Simmer for 45 minutes to 1 hour.

20. RED SEA CABBAGE

Heat oil in Dutch oven ... Add onion and cook until tender. Stir in honey, vinegar and salt. Add red cabbage and apples. Cook over low ... 4 to 6 servings.

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