Oriental Cabbage Salad

Ingredients:
1/2 head shredded cabbage
1/2 cup slivered almonds *
2 tblsp sesame seed *
1 chicken breast (cooked cubed)
1 pkg top ramen chicken noodles (crumbled)
chopped onion

* Toast almonds and seeds 5 to 10 min at 350ºF

Dressing:
2 tblsp rice vinegar
1/2 cup salad oil
1 tsp salt
1 tsp msg (aji-no-moto)
1 pkg seasoning from top ramen
1 tsp pepper
2 tbsp sugar.

Mix dressing and blend well.  Add to salad ingredients and mix together at least 1/2 hour before serving.

Sauerkraut Salad

1 can (jar) of sauerkraut
1 sm jar pimiento
1 whole green pepper - cut up
2 cups celery chopped
2 onions chopped
2 cups sugar
1/2 cup vinegar
1/4 cup oil
salt and pepper to taste

Mix together, store overnight for best flavor.

Kraut Salad (Cabbage)

2 cups washed, drained kraut (cabagge)
1 small jar pimientoes
1 cup green peppers
1 cup onions
1/3 cup vinegar
1 cup celery
1 1/2 cup sugar

Chop kraut, pepper, celery and pimientoes.  Bring to a boil the sugar and vinegar.  Let cool and pour over ingredients and stand for a few hours.

Cabbage Casserole

1 medium head green cabbage

1/2 cup water

6 slices bacon, cooked and crumbled

1 cup mayonnaise

8 oz sharp cheddar cheese, grated (about 2 cups)

1 - 10 oz can cream of chicken soup

1 large eggs beaten

1 tsp salt

1/2 tsp pepper

40 butter crackers, crushed

1/4 cup (1/2 stick) butter melted

Preheat oven to 350ºF.  Spray a 9 x 12 inch baking dish with cooking spray.

Cut cabagge in half, then lay each half flat side down and cut each section into eights.  In a large saucepan over medium heat, add chopped cabbage and the water, and steam the cabbage just until wilted, about 5 minutes.  Set the pan off the heat.  Drain the cabbage.  Add crumbled bacon, mayonnaise, cheese, soup, eggs, salt and pepper and stir together until completely mixed.  Pour misxture into the prepared dish.  In a small bowl, combine cracker crumbs with the melted butter, the sprimkle over the top of the cabbage mixture.  Bake for 30 minutes, or until lightly browned on top.

Stuffed Cabbage 2

2 pounds beef plus 1/2 tc water
1 grated fresh tomato
1 grated granny smith apple
1 grated onion
1/2 cool rice
4 tbsp tomato sauce
1 tsp papprika
1 cabbage

Mix all ingredients and fill cabbage leaves, cover rolls with 16 oz tomato sauce and 3 to 4 tbsp honey.
Oven 350ºF over 1 1/2 hours.

Stuffed Cabbage (yield 16-20 cabbage)

Sukkot recipe.

Filling

2 pound hambirger

1 tsp salt

1/8 tsp pepper

garlic salt

2 eggs

2 tbsp raw washed rice

dash worcestershire sauce

Combine all ingrdients and set aside.

Cabbage

Large size Cabbage

Boil.  When pliable, separate leaves.  Put 2 tbsp of meat filling in each leaf.  Roll up, tuck ends in and under so roll holds together when placed in roaster.

(Put wrapped in freezer overnight to softer instead of boiling)

Sauce

14 oz bottle catsup

1/2 catsup bottle water

3/4 cup grape jelly

Mix catsup with water and pour over cabbage rolls.  Add jelly and cover roaster.  Baste frequently.  Bake 325ºF for 3-4 hours.

Buttered Cabbage Wedges (8 servings)

1 hear cabbage (about 2 1/2 lb)
1 tsp salt
1/2 cup butter or margarine
freshly ground black pepper

Discard outher leaves from cabbage; wash head, cut cabbage into 8 wedges.  Pour 1/2 water into large skillet; bring to boil.  Add salt, then cabbage.  Cook over medium heat, covered, 8 minutes.  Add butter; stir until melted and cabbage is coated.  Sprinkle with pepper before serving.

Assyrian Frito Tamales

12 fresh, green cabbage leaves
4 cups ground, cooked meat (any kind)
2 cups ground fritos
1 cup cooked rice
1 large onion
1 green pepper
small quantity of garlic
1 raw egg

Mix above ingredients thoroughly, except cabbage leaves.  Boil cabbage laves 2 minutes.  Stuff and roll cabbage leaves, tie with white thread.  Put in a pan, covr with chilo gravy, and steam or bake 30 minutes.  Serve with fritos.

Amish Cabbage

4 slices bacon
1/4 head cabbage, sliced
1 potato, sliced
1 carrot, sliced
2 tbsp all purpose-fluor
1 cup boiling water
1 tsp vinegar
salr and peppr to taste
4 tbsp sour cream

Fry bacon.  Remove and drain off half the fat.  Put cabagge, carrot and potato in skillet.  Stir, then sprinkle with fluor, salt and pepper.  Add vinegar and water.  Cook slowly for 50 minutes.

Stir Fry Cabbage (serves 6)

Ingredients

25 ml vegetable oil - 2 tbsp
5 ml black mustard seed - 1tsp
5 ml sesame seeds - 1 tsp
2 ml cumin seeds - 1/2 tsp
1 ml hot pepper flakes - 1/4 tsp
2 onions, halved and sliced
6 cup cabbage shredded
1 sweet red pepper cubed
2 ml salt - 1 tsp
25 ml water - 2 tbsp
15 ml lemon juice - 4 tbsp

In large skillet; heat oil over medium heat.  Cool mustard seeds, sesame seeds, cumin seeds and hot pepper flakes.  Stir for 5 minutes or until seeds begin to pop.
Add onions and cook, stirring for 4 minutes or until softened.  Add cabbage, red pepper and salt.  Toss to combine, pour in water, cook, tossing often for 12 minutes or until cabagge is tender crisp.
Toss with lemon juice.