Braised Red Cabbage
Melt 2 tbsp butter in large saucepan. Sauté thinly sliced leeks, then add sliced cabbage, apples (peeled, cored and sliced), ½ tsp sugar and dash salt, and 4 whole cloves. Mix well. Add ½ c. red wine vinegar and ½ bottle dry red wine. Cover and cook over low heat until cabbage is soft and liquid has absorbed, stirring occasionally (approximately 1 1/2 hours). Serve with pork or chicken.
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For some down-home cookin’, this is the real deal.
Stir together 2 cups crushed cornflakes style cereal and ¼ cup melted butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch baking dish. Top with shredded cabbage and thinly sliced leek.
Stir together ½ cup milk, ½ cup mayonnaise, and 1 can celery soup soup; pour over cabbage. Sprinkle with 1 cup shredded cheddar cheese and remaining cereal mixture.
Bake, covered, at 350° for 1 hour.
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Cook 4 slices of chopped bacon until crisp. Remove bacon and set aside.
To fat in pan, add chopped leek, 2 tablespoons sugar, ¼ cup vinegar, ½ teaspoon salt and 1/8 teaspoon pepper. Stir.
Add shredded cabbage. Cook on medium, uncovered until done to preferred level of “wiltedness” (for 15-30 minutes). Stir occasionally. Serve and sprinkle with bacon.
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Another ‘down home’ recipe … apparently the rain is making me crave salt and fat and packaged foods!
In a large skillet, brown 1 lb hamburger with chopped leeks. Drain grease. Leave burner on low and add shredded cabbage, salt, pepper and garlic. Cook until cabbage is wilted and soft.
Grease a 8 x 11 inch casserole dish. Put half of the meat/cabbage mixture on the bottom of the casserole dish and sprinkle on a good amount of shredded cheese. Take a package of ready to bake crescent rolls, open up four of them and arrange them so they cover the layer in the casserole dish.
Add the rest of the meat/cabbage mixture, layer the other four opened crescent rolls and top with more cheese. Bake at 350 degrees for 35-40 minutes.