Browse Items (18 total)

• 
  Textcategory:Sidedecade:1950s...6 more

  Coleslaw / Quick Pickled Red Cabbage

  1 head cabbage )
  1 onion }
  1 pepper )
  
  3 lb head red cabbage
  2 1/2 t salt soak
  1 1/4 c water in salt
  1 c vinegar squeeze
  1/2 c sugar & boil
  12 peppercorns & pour over
  cabbage
  
  1 carrot (for color)
  celery seed & salt to taste
  
  Boil ) 3/4 c salad oil 1 1/2 cup sugar
  } 3/4 c vinegar
  
  Back:
  Pour over shredded cabbage
  mixture & let stand over nite
  keep in refrigerator for about
  a week
  
  1/2 cup vinegar
  
  1/4 c wine vinegar
  
  ---
  
  # Coleslaw
  
  ## Ingredients
  
  - 1 head cabbage
  - 1 onion
  - 1 pepper
  - 1 carrot (for color)
  - Celery seed & salt to taste
  
  ## Dressing
  
  - 3/4 cup salad oil
  - 3/4 cup vinegar
  - 1 1/2 cup sugar
  - 1/2 cup vinegar
  - 1/4 cup wine vinegar
  
  ## Instructions
  
  1. Shred cabbage, onion, pepper, and carrot. Add celery seed and salt to taste.
  2. Boil together salad oil, vinegar, and sugar.
  3. Pour dressing over shredded cabbage mixture and let stand overnight.
  4. Keep in refrigerator for about a week.
  
  
  # Quick Pickled Red Cabbage
  
  ## Ingredients
  
  - 3 lb head red cabbage
  - 2 1/2 tsp salt (soak in salt, squeeze)
  - 1 1/4 cup water
  - 1 cup vinegar
  - 1/2 cup sugar
  - 12 peppercorns
  
  ## Instructions
  
  1. Soak red cabbage in salt, then squeeze out liquid.
  2. Combine water, vinegar, sugar, and peppercorns and boil. Pour over red cabbage.
• 
  Textcategory:Maindecade:1950s...6 more

  Cabbage Rolls

  Cabbage Rolls
  
  1 lb ground Chuck
  large head cabbage
  1/2 cup rice (uncooked)
  1 small onion
  2 eggs
  salt and pepper
  1 large onion, sliced
  2 cans tomatoes
  1 large can sauerkraut
  
  Back:
  Bake 1 hour covered
  oven 375 or 2 hrs. uncovered.
  1. Parboil Cabbage 10 min
  2. Combine Chuck, rice, grated onion
  eggs, 1 tsp salt, 1/4 tsp pepper. Divide
  and wrap in cabbage leaves.
  3. Shred remaining cabbage and put stuffed
  in bottom of casserole - Put cabbage with stem
  side down Cover with sauerkraut & torn bacon at end
  to pin with onion
  
  ---
  
  # Cabbage Rolls
  
  ## Ingredients
  
  - 1 lb ground chuck
  - 1 large head cabbage
  - 1/2 cup rice (uncooked)
  - 1 small onion
  - 2 eggs
  - Salt and pepper
  - 1 large onion, sliced
  - 2 cans tomatoes
  - 1 large can sauerkraut
  - Bacon (torn, to finish)
  
  ## Instructions
  
  1. Parboil cabbage 10 minutes.
  2. Combine chuck, rice, grated onion, eggs, 1 tsp salt, and 1/4 tsp pepper. Divide mixture and wrap in cabbage leaves.
  3. Shred remaining cabbage and place in the bottom of a casserole dish.
  4. Place stuffed cabbage rolls with stem side down over the shredded cabbage.
  5. Cover with sauerkraut and torn bacon, using onion pieces to pin the rolls.
  6. Bake covered at 375°F for 1 hour, or uncovered for 2 hours.
• 
  Textcategory:Sidecuisine:American...7 more

  Texas Coleslaw

  Texas Coleslaw
  
  1 cup sugar
  1 large cabbage, shredded
  1 large onion, thinly sliced
  2/3 cup salad oil
  1 cup wine vinegar
  1 tbs. celery seed
  1 T dry mustard
  
  Sprinkle sugar over shredded cabbage and
  sliced onion; mix well. Combine oil, vinegar,
  
  Back:
  celery seed, and dry mustard in
  saucepan; bring to a boil, stirring
  constantly. Pour hot sauce over
  cabbage - onion mixture and toss
  well. Cover; refrigerate at least
  8 hrs. Yields 8 servings
  
  ---
  
  # Texas Coleslaw
  
  ## Ingredients
  
  - 1 cup sugar
  - 1 large cabbage, shredded
  - 1 large onion, thinly sliced
  - 2/3 cup salad oil
  - 1 cup (white) wine vinegar
  - 1 tsp celery seed
  - 1 Tbsp dry mustard
  
  ## Instructions
  
  1. Sprinkle sugar over shredded cabbage and sliced onion; mix well.
  2. Combine oil, vinegar, celery seed, and dry mustard in a saucepan; bring to a boil, stirring constantly.
  3. Pour hot sauce over cabbage-onion mixture and toss well.
  4. Cover; refrigerate at least 8 hours.
  5. Yields 8 servings.
• 
  Textcategory:Sidedecade:1950s...7 more

  Ever Ready Slaw

  EVER READY SLAW
  
  2tablespoons celery seed 2 med. head of cabbage
  4 cups of sugar 2 tablespoons of salt
  2 cups of viniger 3 red mangoes
  1 cup of water 3 green mangoes
  2 stalks ofcelery 4 carrots
  
  Boil 5 minutes celery seed, sugar, viniger, and wa-
  ter. Keep in ice box over night. Next morning cut cab-
  bage, sprinkle salt, and let set for two hours. Then
  squeeze out salt brine. Cut mangoes, celery, and carrots,
  and mix together. Pour viniger mixture over and let set
  in ice box for 12 hours.
  
  Back: blank
  
  ---
  
  # Ever Ready Slaw
  
  ## Ingredients
  
  - 2 Tbsp celery seed
  - 4 cups sugar
  - 2 cups vinegar
  - 1 cup water
  - 2 stalks celery
  - 2 medium heads of cabbage
  - 2 Tbsp salt
  - 3 red mangoes (bell peppers)
  - 3 green mangoes (bell peppers)
  - 4 carrots
  
  ## Instructions
  
  1. Boil celery seed, sugar, vinegar, and water for 5 minutes. Keep in refrigerator overnight.
  2. Next morning, shred cabbage, sprinkle with salt, and let set for two hours. Then squeeze out salt brine.
  3. Finely slice mangoes (bell peppers), celery, and carrots, and mix together with the cabbage.
  4. Pour vinegar mixture over and let set in refrigerator for 12 hours.
  
  Editors Note: "Mangoes" are a regional Midwestern term for bell peppers, not tropical fruit. 3 red + 3 green bell peppers.
• 
  Textcategory:Maindecade:1930s...6 more

  Cabbage Soup

  Cabbage Soup. - - Dorothy
  
  1 head cabbage,
  1 onion,
  3 carrots
  2 stalks celery
  6 cups water
  1 or 2 cans tomatoes
  6 boulon Beef cubes
  Chop & simmer 35-40 min.
  
  Back:
  1939 World
  tour
  trinket,
  
  -
  
  The fonk & the red roofs,
  
  ---
  
  # Cabbage Soup
  
  *Recipe by Dorothy*
  
  ## Ingredients
  
  - 1 head cabbage
  - 1 onion
  - 3 carrots
  - 2 stalks celery
  - 6 cups water
  - 1 or 2 cans tomatoes
  - 6 beef bouillon cubes
  
  ## Instructions
  
  1. Chop all vegetables.
  2. Combine all ingredients and simmer 35–40 minutes.
• 
  Textcategory:Sidecuisine:Asian...8 more

  Oriental Cabbage Salad

  ORIENTAL CABBAGE SALAD
  
  2 tsp. sesame seeds 1/2 tsp. pepper
  1/2 cup sliced almonds 2 tsp. sugar
  1/2 head cabbage, chopped 1/2 cup oil
  4 green onions, chopped 3 Tbsp. vinegar
  1 pkg. chicken-flavored ramen noodles 1 tsp. salt
  
  Toast sesame seeds and almonds 5-10 minutes in 350 degree oven.
  Break noodles into bite-size pieces and add to sesame seeds and almonds.
  Combine cabbage and onions. Combine flavor packet from ramen noodles
  with pepper, sugar, oil, vinegar and salt and mix well.
  At serving time, add seeds, almonds and noodles to cabbage and
  onions and mix well. For softer noodles in salad, combine all ingredients in
  advance of serving time.
  
  Back: blank
  
  ---
  
  # Oriental Cabbage Salad
  
  ## Ingredients
  
  - 2 tsp sesame seeds
  - 1/2 cup sliced almonds
  - 1/2 head cabbage, chopped
  - 4 green onions, chopped
  - 1 pkg chicken-flavored ramen noodles
  - 1/2 tsp pepper
  - 2 tsp sugar
  - 1/2 cup oil
  - 3 Tbsp vinegar
  - 1 tsp salt
  
  ## Instructions
  
  1. Toast sesame seeds and almonds 5–10 minutes in a 350°F oven.
  2. Break noodles into bite-size pieces and add to sesame seeds and almonds.
  3. Combine cabbage and onions.
  4. Combine flavor packet from ramen noodles with pepper, sugar, oil, vinegar, and salt and mix well.
  5. At serving time, add seeds, almonds, and noodles to cabbage and onions and mix well.
  6. For softer noodles in salad, combine all ingredients in advance of serving time.