Another recipe from a Jan. 1979 booklet of my mom’s. This one is credited to a Rene Grozenski in Taylor Mi.
ready in about 45 minutes;
serves 4
You might need to buy:
- low fat cottage cheese
- Fresh ground black pepper
- dry mustard
- fresh horseradish
Adaptation of recipe from local paper. I also add sliced potatoes.
Notes on cooking cabbage: to temper the odor try
-add a few celery leaves or a tsp. celery seed to the pot of simmering cabbage and cover.
-Prepare in a quick-cook manner, ie: stir fry
-Other ingredient to tone it down: sweet-and-sour sauce for baking leaves, brown sugar/cloves for red cabbage and white wine/bacon help reduce odor of green cabbage.
ready in about an hour and 50 minutes;
serves 6
You might need to buy:
- chicken stock
- dry white wine
- Salt & Pepper to taste
- bay leaf
not tried yet.
ready in about an hour and a half;
serves 6
You might need to buy:
- butter or rendered bacon fat
- bay leaf
- brown sugar
- water
- red wine vinegar
- lemon juice
- whole cloves