Potatoandcabbagesoupcrockpot Recipes

Steps:

• In a heavy skillet, fry bacon until crisp, do not drain.
• Add potatoes and onion, cook until lightly browned.
• Stir in cabbage, vinegar and hot water.
• Continue to cook over medium heat until cabbage is wilted and potatoes are fork tender; stirring frequently.
• The water should cook out, if needed raise heat and continue to cook until the cabbage and potatoes are lightly browned.
• Sprinkle the caraway seeds over all and adjust salt and pepper to taste.

Steps:

• Combine slaw mix, potatoes, chicken broth and turkey ham in crock pot. Turn to high for 4-6 hours.
• Add milk the last 15-20 minutes and heat through - don't allow this to overheat/boil or it could separate
• Distribute into bowls and sprinkle with fresh ground pepper if desired.

Steps:

• Wash vegetables.
• cut potatoes into 1 inch chunks.
• cut cabbage into wedges.
• throw veggies into the crockpot with the whole garlic cloves.
• add olive oil, salt, pepper, and balsamic vinegar.
• toss with hands to coat thoroughly.
• DO NOT ADD WATER.
• cook on high for 3 hours or low for 4-6 hours.
• The vegetables are done when the potatoes reach desired tenderness.
• The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

Steps:

• Spray a large slow-cooker crock with nonstick cooking spray. Place the cabbage in the bottom, then add the onion and toss gently. Add the potatoes, caraway seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the potatoes with bacon and pour the beer over the potatoes and bacon.
• Cook until the potatoes are tender, 3 hours on the high setting or 6 to 7 hours on the low setting. Stir gently before serving.

Steps:

• In a large nonstick skillet, saute onion, red and green pepper and garlic in butter until tender. Add hash browns; cook over high heat for 2-3 minutes. Stir in ham, cabbage, salt and pepper. Simmer for 8-10 minutes.

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
• Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
• Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

Steps:

• Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
• Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
• Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
• Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
• Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
• Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
• Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
• Transfer stuffed leaves to plates using parchment overhangs.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

Steps:

• Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
• Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
• Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.