1⁄4 cup butter, cubed
4 cups cabbage, chopped
3⁄4 cup onion, chopped
1 teaspoon caraway seed
12 ounces deli corned beef, chopped
8 ounces swiss cheese, shredded
1⁄4 cup thousand island dressing
2 tubes refrigerated buttermilk biscuits (12 oz each)
In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
2 1⁄2 lbs potatoes, peeled and quartered
4 tablespoons butter
1 1⁄2 cups cheddar cheese or 1 1⁄2 cups swiss cheese, grated and divided
3⁄4 cup milk
1⁄2 cup sour cream
3⁄4 cup sliced scallions or 3⁄4 cup green onion
5 slices bacon, cooked crisp
salt and pepper
Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.
1 head cabbage
1 lb ground beef
1⁄2 cup onion (cut up)
1 green pepper (chopped)
1 tablespoon cooking oil
1 teaspoon salt
3 tablespoons uncooked rice
1 (10 1/2 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
3⁄4 cup water
Brown ground beef in oil; add onion,green pepper, salt and rice.
Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
Mix tomato soup and water; add tomato sauce. Pour over cabbage and meat.
Cover and bake at 350° for 1 1/2 hours.
1 head green cabbage
1 1⁄2 tablespoons olive oil
2 -3 large garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
Rub both sides of cabbage with smashed garlic.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!