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Cabbage
Barbequed Cabbage
1/2 head cabbage, cut into thick shreds
1/2 cup soy sauce
1/4 cup butter
freshly ground pepper to taste
Preheat an outdoor grill for medium heat. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
1/2 cup soy sauce
1/4 cup butter
freshly ground pepper to taste
Preheat an outdoor grill for medium heat. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
Unstuffed Cabbage
6 cups chopped cabbage
1/2 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 cup water
1/3 cup shredded Cheddar cheese
Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350 degrees F for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
1/2 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 cup water
1/3 cup shredded Cheddar cheese
Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350 degrees F for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.