Results 51 - 60 of 308 for cabbage rolls v8 juice

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Fry bacon until crisp; then ... Remove core from cabbage and put in boiling water. ... Trim off vein. Roll meat mixture in leaves and ... then stack cabbage rolls in pan. Put remaining sauerkraut on top. Pour tomato juice over. Rolls must be covered. ... sauerkraut with mashed potatoes.

Combine all together. Wilt cabbage leaves in salt water. Make ... cabbage leaf and roll up, tuck in ends. Take ... pan. Place cabbage rolls in pan. Cover with sauerkraut, pour 1 can tomato juice over all and add enough ... on top of stove.

SAUCE: Simmer ingredients in roasting ... Core medium head cabbage and put in large pot. ... degree oven for another hour. Serve on a bed of rice.

Remove core from cabbage and scald cabbage in boiling ... each leaf and roll. Line bottom of roaster ... cabbage leaves. Arrange rolls in layers, sprinkle with salt ... fat and pour juice to barely cover rolls. Bake ... with a bouillon cube.)

In bowl combine egg, salt, ... a fork. Immerse cabbage leaves in boiling water for ... in sides and roll ends over meat. Place rolls in 12 x 7 1/2 ... sugar and lemon juice; pour over cabbage rolls. ... sauce. Makes 6 servings.



Parboil cabbage leaves 5 minutes (just long ... to 10 small rolls and wrap each into a ... saucepan, put tomato juice, water from cabbage leaves, ... with a little cornstarch.

Saute onion in butter. Mix ... soup can tomato juice, 1 soup can hot ... this filling for cabbage rolls. Saute 3 tablespoons of Bacos with the onions.

Blanch cabbage leaves and set aside. Mix ... one leaf per roll, place a spoonful of ... in ends. Place rolls in large kettle in layers ... Cover with tomato juice and water, if needed, to ... hours. Makes 100 rolls.

Pour over cabbage rolls; bake at 350°F for 30 to 40 minutes.

Clean cabbage, boil for 5 minutes ... on each loaf. Roll and place in a 2 ... stewed tomatoes, lemon juice and cabbage. Sprinkle with sugar ... hours. Baste cabbage rolls occasionally during baking period with tomato sauce. Serves about 6.

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